Hospitality

HOSPITALITY Jobs

Barista • Bar Staff • Cashier • Catering Manager • Chef • Conference Organiser • Event Planner • Gamekeeper • Hotel Manager • Hotel Receptionist • Hotel Room Attendant • Kitchen Assistant • Marketing Manager • Porter • Public Relations Coordinator • Waiting Staff

barista

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:

preparing the coffee shop ready for opening
taking customer orders and payments
grinding fresh coffee beans
preparing and serving sandwiches and cakes
cleaning and tidying work areas, equipment and coffee machines
creating displays of stock
doing stock checks and ordering new stock
cleaning and tidying the coffee shop before closing

bar staff

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 would:

Take customers’ orders, often memorising the order rather than writing it down
Serve a range of drinks and snacks including sandwiches and hot food
Mix and pour drinks using the bar measures
Carry trays of drinks over to tables
Collect and wash glasses
Keep the bar and tables clean and tidy
Stock up with alcoholic and soft drinks, ice and snacks like nuts and crisps
Use tills, collect money and give change

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.

cashier

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 would:

Use a computerised till system with a barcode scanner
Scan items for customers
Weigh and price items such as fruit and vegetables
Remove security tags
Check customers' ages for restrictions on items like alcohol
Pack and wrap purchases
Process store loyalty cards, coupons and vouchers
Take payments
Make sure that the money in the till adds up at the end of the day

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.

catering manager

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.

You would:

Advertise vacancies and recruit staff
Arrange training for staff
Organise shifts and rotas
Control the stock of ingredients so you don’t run out
Meet suppliers
Meet customers who want you to provide a catering service for them
Discuss contract requirements with customers
Check the quality of the service

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.

chef

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 would:

Prepare, cook and present food to the required standards
Make sure that food is served promptly
Monitor food production to ensure consistent quality and portion size
Look after kitchen equipment
Control the stock levels of ingredients

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.

conference organiser

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:

Research the level of interest in an event
Find suitable venues and dates
Publicise events
Organise design and printing for tickets, posters and promotional items

In operations you’d be responsible for making sure that everything runs smoothly on the day. You would:

Plan timetables
Book venues
Supervise and pay contractors and suppliers, such as exhibition designers and caterers
Work closely with venue staff during events
Handle enquiries from exhibitors, speakers, sponsors and visitors
Supervise health and safety issues, and ensure that venues are cleared safely

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.

event planner

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 would:

Discuss what the client wants
Come up with original ideas for events
Agree budgets and timescales with the client
Research venues, contacts and suppliers
Negotiate prices with suppliers and contractors
Book venues, entertainment, equipment and supplies
Hire and supervise contractors such as caterers and security
Publicise the event

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

Parties and weddings
Exhibitions and conferences
Live cultural events
Music festivals
Product launches
Fundraising events

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.

hotel manager

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.

You would:

Set annual budgets
Analyse financial information and statistics
Set business targets and marketing strategies
Manage the staff
Organise the maintenance of the building
Make sure security is effective
Deal with customer complaints and comments
Make sure the hotel follows regulations such as licensing laws
Persuade companies to book the facilities for entertainment and conferences

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.

You would:

Change bed linen and towels
Make beds
Vacuum floors
Dust and polish furniture
Clean bathrooms
Replace stocks of guest supplies such as shampoo and soap
Re-stock drinks in the mini-bar

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.

porter

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.

You would:

Help guests by carrying luggage
Tell them about the hotel facilities
Arrange taxis and book tickets
Do errands, such as taking and picking up dry cleaning
Take messages
Give directions
Respond to safety and security issues
Answer queries and make reservations

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.

marketing manager

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:

Research and analyse market trends
Identify target markets and how best to reach them
Work out marketing strategies
Plan campaigns and manage budgets
Organise the production of posters and brochures
Come up with social media strategies
Attend trade shows, conferences and sales meetings
Make sure that campaigns meet deadlines and budgets
Check and report on the effectiveness of strategies and campaigns

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.

hotel receptionist

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.

You would:

Deal with bookings by phone, email, letter, fax or face-to-face
Complete the procedures when guests arrive and leave
Allocate rooms and give the keys to guests
Tell guests about hotel facilities and services
Take, and pass on, messages to guests
Deal with special requests from guests, like booking theatre tickets or storing valuable items
Provide information about the surrounding area
Prepare bills and take payments
Deal with complaints or problems

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.

gamekeeper

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:

Plan and organise shoots and fishing parties
Hire and supervise staff such as beaters to flush out birds during shoots
Keep records of what is shot or caught and arrange the sale of game
Train gun dogs and work with them
Breed game birds for release into the wild
Control predators such as foxes, crows and rats by shooting and trapping
Protect game from poachers by patrolling the beat area at night
Repair equipment, buildings and game pens and cleaning guns
Clear woodland and burning heather
Work with the police to deal with crime such as badger digging and hare coursing

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.

kitchen assistant

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 would:

Prepare basic food
Wash, peel or skin, and chop vegetables and fruit, meat and fish ready for cooking
Unload deliveries from suppliers
Organise the storeroom
Wash kitchen appliances, pots, pans, work surfaces, floors and walls

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:

Plan public relations campaigns
Monitor the public and media's opinion of your employer or client
Write and edit press releases, speeches, newsletters, leaflets, brochures, websites and social media
Arrange events like press launches, news conferences, exhibitions and open days
Set up sponsorship deals, for example of sports teams or arts events
Develop good working relationships with the media
Commission adverts or promotional films
Get the organisation or business to raise funds for charity
Represent your employer or client at presentations and conferences or in radio and TV interviews

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.

Waiting staff

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:

Greet customers and show them to their tables
Give out menus and advise on menu choices
Take orders for food and drink
Serve food and drinks
Give customers their bill and take payments
Keep tables clean and tidy

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.

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