Venue director jobs in Finland
Venue directors plan and manage conference, banqueting and venue operations in a hospitality establishment to reflect clients' needs. They are responsible for promotional events, conferences, seminars, exhibitions, business events, social events and venues.
Venue director - Which skills are essential?
Control table settings in order to ensure a correct table setup, including cutlery and glassware.
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
Utilise glassware by polishing, cleaning and storing it properly.
Guarantee appropriate serving sizes in line with the style of the menu, customer expectations and cost considerations.
Command products from relevant suppliers to get convenient and profitable products to purchase.
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
The field of hazard analysis in order to ensure maximal safety conditions.
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
Oversee the activities of the employees working in shifts in order to ensure continuous operations.
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
Monitor the design of marketing publications and materials for the promotion of tourism-related products.
Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.
Manage the printing of marketing publications and materials for the promotion of tourism-related products.
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
Supervise and observe the behaviour of employees.
Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.
Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.
Evaluate the success of recently organised events, making recommendations to improve future events.
Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
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 the performance of individuals and groups in organisational settings.
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.
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.
Develop promotion activities to stimulate sales.
Venue director - Which skills are useful but not essential?
Create and update wine lists ensuring it complements the food menu and brand characteristics.
Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.
Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.
Arrange events in cooperation with local stakeholders which promote local culture and heritage.