As a Venue Director, you will need to master following:

• create decorative food displays
• ensure portion control
• identify customer's needs
• inspect table settings
• manage restaurant service
• oversee the printing of touristic publications
• plan menus
• prepare tableware
• think creatively about food and beverages

More generally, a venue director is also versed in:

• arrange special events
• comply with food safety and hygiene
• control of expenses
• devise special promotions
• ensure infrastructure accessibility
• ensure maintenance of kitchen equipment
• evaluate events
• handle customer complaints
• handle glassware
• hazard analysis and critical control points
• maintain customer service
• manage stock rotation
• maximise sales revenues
• order supplies
• oversee the design of touristic publications
• quality assurance methodologies
• recruit employees
• seek innovation in current practices
• supervise crew
• supervise the work of staff on different shifts
• train employees

It also helps to know the following:

• compile wine lists
• organise cultural events
• apply foreign languages in hospitality
• monitor work for special events