Venue Director Business & Administration Technicians

The field of hazard analysis in order to ensure maximal safety conditions.

Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.

Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.

Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.

Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.

Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.

Command products from relevant suppliers to get convenient and profitable products to purchase.

Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.

Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.

Search for improvements and present innovative solutions, creativity and alternative thinking to develop new technologies, methods or ideas for and answers to work-related problems.

Supervise and observe the behaviour of employees.

Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving …

Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.

Develop promotion activities to stimulate sales.

Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.

Guarantee that plates, cutlery and glassware are clean, polished and in good condition.

Evaluate the success of recently organised events, making recommendations to improve future events.

Utilise glassware by polishing, cleaning and storing it properly.

Control table settings in order to ensure a correct table setup, including cutlery and glassware.

Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.

Oversee stock levels, paying attention to expiry dates to diminish stock loss.

Monitor the design of marketing publications and materials for the promotion of tourism-related products.

Manage the printing of marketing publications and materials for the promotion of tourism-related products.

Oversee the activities of the employees working in shifts in order to ensure continuous operations.

Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.

Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.

Arrange events in cooperation with local stakeholders which promote local culture and heritage.

Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.

Create and update wine lists ensuring it complements the food menu and brand characteristics.