Venue director


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.

Other titles

The following job titles also refer to venue director:

banquet manager
conference manager
event manager
venue manager
banqueting manager
party manager
conferencing manager
conferencing and banqueting manager
catering manager

Minimum qualifications

Associate’s degree is generally required to work as venue director. However, this requirement may differ in some countries.

ISCO skill level

ISCO skill level is defined as a function of the complexity and range of tasks and duties to be performed in an occupation. It is measured on a scale from 1 to 4, with 1 the lowest level and 4 the highest, by considering:

  • the nature of the work performed in an occupation in relation to the characteristic tasks and duties
  • the level of formal education required for competent performance of the tasks and duties involved and
  • the amount of informal on-the-job training and/or previous experience in a related occupation required for competent performance of these tasks and duties.

Venue director is a Skill level 3 occupation.

Venue director career path

Similar occupations

These occupations, although different, require a lot of knowledge and skills similar to venue director.

restaurant manager
pastry chef
head chef
travel agency manager
head pastry chef

Long term prospects

These occupations require some skills and knowledge of venue director. They also require other skills and knowledge, but at a higher ISCO skill level, meaning these occupations are accessible from a position of venue director with a significant experience and/or extensive training.

tourist animator
customer experience manager
destination manager
hospitality revenue manager
railway station manager

Essential knowledge and skills

Essential knowledge

This knowledge should be acquired through learning to fulfill the role of venue director.

Hazard analysis and critical control points: The field of hazard analysis in order to ensure maximal safety conditions.
Quality assurance methodologies: Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

Essential skills and competences

These skills are necessary for the role of venue director.

Inspect table settings: Control table settings in order to ensure a correct table setup, including cutlery and glassware.
Comply with food safety and hygiene: Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Ensure tableware is ready for use: Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
Handle glassware: Utilise glassware by polishing, cleaning and storing it properly.
Ensure portion control: Guarantee appropriate serving sizes in line with the style of the menu, customer expectations and cost considerations.
Order supplies: Command products from relevant suppliers to get convenient and profitable products to purchase.
Handle customer complaints: Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
Ensure regular maintenance of kitchen equipment: Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
Supervise the work of staff on different shifts: Oversee the activities of the employees working in shifts in order to ensure continuous operations.
Recruit employees: Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
Think creatively about food and beverages: Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.
Plan menus: Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
Oversee the design of touristic publications: Monitor the design of marketing publications and materials for the promotion of tourism-related products.
Identify customer’s needs: Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.
Oversee the printing of touristic publications: Manage the printing of marketing publications and materials for the promotion of tourism-related products.
Maintain customer service: 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 crew: Supervise and observe the behaviour of employees.
Maximise sales revenues: Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.
Arrange special events: Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.
Evaluate events: Evaluate the success of recently organised events, making recommendations to improve future events.
Manage restaurant service: Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.
Control of expenses: Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Train 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 the performance of individuals and groups in organisational settings.
Manage stock rotation: Oversee stock levels, paying attention to expiry dates to diminish stock loss.
Create decorative food displays: Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.
Seek innovation in current practices: 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.
Devise special promotions: Develop promotion activities to stimulate sales.

Optional knowledge and skills

Optional knowledge

This knowledge is sometimes, but not always, required for the role of venue director. However, mastering this knowledge allows you to have more opportunities for career development.

Optional skills and competences

These skills and competences are sometimes, but not always, required for the role of venue director. However, mastering these skills and competences allows you to have more opportunities for career development.

Compile wine lists: Create and update wine lists ensuring it complements the food menu and brand characteristics.
Monitor work for special events: Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.
Apply foreign languages in hospitality: Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.
Organise cultural events: Arrange events in cooperation with local stakeholders which promote local culture and heritage.

ISCO group and title

3332 – Conference and event planners





  1. Venue director – ESCO
Last updated on August 8, 2022

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