You’ll be responsible for serving customers and making up their orders. Your role is to make sure that customers enjoy their food and drink in a pleasant environment.
Your day-to-day duties might include:
You would serve drinks to customers in pubs, clubs and hotels.
You’d take customers’ orders, serve drinks and food and take payment. It would be important to make people feel welcome, chat with them and make a good impression.
There are many different types of licensed premises such as pubs, hotels, nightclubs, social clubs, restaurants, sports clubs, leisure centres and holiday parks. Depending on the type of bar you’re working in, it might a very lively, noisy place.
You might become an expert in making cocktails or learn to pour real ale and store craft beers. You could help to organise special events to attract customers such as quiz nights, karaoke or live music.
Sometimes you’d need to check a customer’s identification to ensure they are of the legal age to be there. You’d also need to be patient and firm with difficult customers who might be rowdy or drunk, and you might have to refuse to serve them.
Sometimes you might need to carry or move heavy crates, beer barrels and boxes.
You would work on a till in a shop serving customers. You’d add up the cost of what they are buying, take their payment and give them their change.
You could work in a supermarket, convenience shop or large retail store. You’d need to work quickly so that the customers don’t have to queue for too long.
You’d also help customers use the self service kiosks.
You might also fill shelves, check stock or work on a customer service desk, depending on what type of store you work in.
You would lead a team to make and serve tasty food to people at schools, in hospitals or at events like a conferences or weddings.
You’d work with chefs and catering assistants to plan the menus for meals. You’d motivate the team of kitchen and serving staff so they provide a good service.
You would plan your budget so you can make good food that people want to eat without overspending on ingredients or wages.
If you manage a team in a restaurant or cafe you’d also need to price your food and drinks so people will buy them but you still make a profit.
When the food is being served, you’d supervise the staff to make sure that the food is good and arrives on time.
You’d be responsible for making sure your service meets health and safety, food hygiene and nutritional regulations.
You would make delicious food for people to enjoy in a restaurant, cafe and bar. You’d cook the food to order and present it for the waiting staff to serve to the customers.
You’d prepare food using a variety of cooking methods. Creativity and imagination would help you present your food attractively.
You need to follow hygiene regulations and health and safety legislation to make sure your food won’t make customers ill and that the kitchen is a safe place to work.
If you work in a large kitchen you’d be part of a team and focus on one type of food, such as bread and pastries, or vegetables.
The head chef - also known as executive chef, kitchen manager or chef de cuisine - runs the entire kitchen, plans the menus and manages the budgets.
You’d probably start as a kitchen assistant or trainee chef (also called a commis chef). You’d spend time in each area of the kitchen, learning a range of skills and how to look after kitchen equipment.
With experience, you could become a section chef (also known as station chef and chef de partie) and take charge of an area of the kitchen.
The next step would be sous chef, where you would be running the entire kitchen for the head chef when needed.
You would plan and organise conferences and events for different organisations where people do not have the time or expertise to do it themselves.
You’d run trade shows, exhibitions and conferences. You’d work closely with people from the organisation to ensure that you understand what they want at the event. You’d make sure everything is organised on time and on budget.
There are three main areas of work: marketing, operations and sales. You might specialise in one area or work in all three.
In marketing, you would:
In operations you’d be responsible for making sure that everything runs smoothly on the day. You would:
If you work in sales you would contact potential exhibitors and persuade them to buy space for a stand in the exhibition where they can advertise their products or services. You’d also arrange sponsorship for events.
You would organise all sorts of promotional, business and social events. You’d make sure they run smoothly and that everyone who attends has a great time.
You would control the whole project and lead a team who will help with planning at the start to running the event on the day.
You’d make sure that everything runs smoothly on the day and that health, safety and insurance regulations are followed.
You might specialise in organising particular types of event, such as
You’d need good people skills and be able to deal with lots of things at once. Being positive, enthusiastic and motivated will help you create special events that people remember.
You would oversee all aspects of running a hotel so guests can enjoy their stay and the hotel makes a profit.
You’d be responsible for making sure that the hotel runs smoothly. You’d oversee housekeeping services, such as cleaning the rooms, and general maintenance. You’d use your business skills to manage the budget and marketing.
Large hotels may have a manager for each department, reporting to the general manager. In smaller hotels, the manager is more involved in the day-to-day running of the hotel, often dealing directly with guests. You will need to be tactful and quickly sort out any problems that guests may have.
In larger hotels you will spend a lot of time in meetings with the heads of departments.
hotel room attendant
You would make sure that hotel rooms are clean, tidy and inviting for guests.
You would need to be methodical, work quickly and take pride in making sure the rooms are pleasant for people to stay in during their holidays or business trip. You’d also clean and tidy the rooms during the time the guests are staying.
In a small hotel you would be told which rooms to clean by the housekeeper or housekeeping manager who would check your work. In larger hotels you would report to the floor housekeeper or assistant housekeeper.
In the very smallest establishments you may be supervised by the hotel owner or manager, who may also do some of the work themselves.
You would welcome guests to a hotel and carry their luggage to their room. You’d help them with small tasks, like getting directions or booking taxis, to make their stay more relaxing.
You’d be based at reception or at the porters' desk so you’d often be the first person to greet guests at a hotel.
You’d be polite and friendly, welcome them to the hotel and see to their needs.
If the hotel has a conference suite, you may be responsible for moving and setting up equipment. You might also cover reception duties when required.
As a head porter, for example in a large hotel, you would be responsible for supervising a team of porters and door staff, organising rotas and being involved in recruitment.
You’d need to be smart and take health, safety and security issues seriously.
You would use your creativity to promote the goods and services offered by your business or organisation to potential customers.
You’d plan the best ways to connect with people so they have a positive impression of the products, services or brand.
Your job would vary depending on the organisation you work for and the sector you work in. You could specialise in certain types of product or market, such as fashion, fast moving consumer goods (FMCG) or financial services.
You would plan the marketing activity for a campaign. You’d think of new ways to get your message to the customers.
You might work with other organisations to find out more about customer satisfaction and expectations. Data from market research will be useful to help you find ways to make your campaign more effective.
At the end of each campaign you would assess its success and report to marketing directors.
You could lead a team of marketing executives and assistants who you’d motivate to make each marketing campaign a success.
You would take room bookings and give guests the keys to their room when they arrive. You’d explain about the hotel’s facilities and services like where breakfast is served or when the gym is open.
You need to be friendly and professional at all times, be able to look after several things at once and always stay calm, sometimes under pressure.
In most hotels, you would use a computerised system to keep details of bookings and available rooms up to date.
You would work as part of a team and you may be responsible for one area such as managing telephone reservations or guest departures (also known as checkouts).
In small hotels, your duties may include other tasks such as showing guests to their rooms and serving drinks in the bar.
You would take care of the land used for shooting and fishing. You’d organise recreational shooting, deer stalking and angling for clients.
You would make sure there is enough game such as deer, and birds like pheasant, partridge and grouse for clients to shoot. You would also make sure that rivers are well-stocked with fish for angling.
The tasks would vary according to the season, but you would:
You may also be responsible for developing plans for managing the game and habitat on a country estate. Depending on the size of the estate, you may also need to complete related paperwork and administration tasks.
If you work as a keeper to protect and manage rivers and streams as habitats for trout and salmon you would be known as a river keeper or ghillie.
You’ll need to be happy working on your own for long periods of time, and in remote areas, outdoors in all weather.
Working with firearms can be dangerous; you will require a good knowledge of health and safety and a mature attitude.
You would help a chef to prepare meals so customers in a cafe or restaurant can enjoy their food. You’d keep the kitchen clean and safe.
You’d need to make sure that the chefs have everything they need. Kitchens are busy so you’d need to work quickly and competently, sometimes doing several things at once.
Kitchens are often divided into sections. For example, vegetables could be prepared in one area, and meat and fish in another area. As an assistant, you would often support the chef in a specific work section.
You’d use a variety of kitchen equipment such as automatic mixers, chipping machines and special knives and cutters. You’d be responsible for keeping the kitchen clean. So you’d need to follow strict health and safety, and hygiene rules.
public relations co-ordinator
You would create and maintain a good public image for a business or organisation. You’d make sure that it has a good reputation with the public and the media.
You could work for one company or organisation in its communications department. Or you could work as an account executive at a public relations consultancy which provides services to a number of clients.
First of all you would find out how the organisation would like to be seen. Then you would come up with ideas to create that image and maintain the reputation in the future.
You would also deal with bad publicity. You’d try to explain the situation to the media and the public and find ways to repair any damage to the business or organisation’s image and reputation. It can be a busy job with tight deadlines, so you’d need to be flexible and able to multi-task.
You would serve customers in a restaurant or cafe and make sure they enjoy their meals. You’d answer their questions and bring them their food and drinks.
As a waiter or waitress, you would:
You would usually work in a team managed by a head waiter or waitress, known as the maître d’. In some restaurants you would be given your own area of tables to look after.
In formal restaurants your work may include silver service, when you would place the food directly on to a customer’s plate at their table. You would receive special training in the correct way of doing this.
You could also specialise in work as a wine waiter or waitress. In this role you may be known as a 'sommelier' and would use your expert knowledge of wine and other alcoholic drinks to advise customers.