The library · Jobs
Every job in the building
160 hospitality jobs, from kitchen porter to cluster GM — what the work really is, what it pays and where it goes next.
Front of house
Host / greeterThe first and last face a guest sees.Server / waiterServers look after a section of tables from greeting to bill.Food runnerRunners carry food from the pass to the right seat, fast and hot, and tell guests what is on the plate.Commis waiterThe junior in a classic brigade-style dining room, supporting a chef de rang.Chef de rangIn a brigade dining room the chef de rang owns a station of tables and leads its service, supported by a commis.Head waiterThe senior server on the floor, running the room during service and backing up the manager.Maître d'The host of the dining room at a senior level, responsible for the guest experience, the reservation strategy and the look and feel of service.Restaurant supervisorThe first rung of management, supervisors run shifts, open and close the building and handle cash, staff breaks and minor problems.Assistant restaurant managerSecond in command of the restaurant, sharing responsibility for people, profit and standards.Restaurant general managerThe person ultimately responsible for a restaurant as a business: team, guests, sales, costs, compliance and reputation.Reservations managerOwns how and when guests book, balancing covers, table turns, deposits and the guest database.Private dining and events managerSells and delivers private rooms, buyouts, weddings and corporate dinners.Guest relations managerLooks after the guest relationship beyond a single visit: regulars, VIPs, reviews and recovery.Area / operations managerOversees several sites in a group, coaching general managers and driving standards, sales and margins.Cashier / till operatorHandles payments in counter-service restaurants, canteens and venues.Expediter / pass runnerStands at the pass between kitchen and floor, checking every plate before it leaves and calling tickets so courses arrive together.Front of house managerLeads the whole front of house team in a restaurant, venue or hotel outlet, owning service standards, staffing and the guest experience, usually reporting to the general manager.
Bar and beverage
BarbackThe bartender's support crew: stocking, icing, glass washing, changing kegs and keeping the bar from collapsing on a busy night.BartenderMakes and serves drinks, looks after guests at the bar and keeps a watchful eye on the room.Cocktail bartender / mixologistA specialist in mixed drinks, often in dedicated cocktail bars where menu development and technique matter as much as speed.Head bartenderLeads the bar team during service and usually owns the drinks menu.Bar managerRuns the bar as a business unit: staff, stock, margins, licensing and the guest experience.Cellar person / cellar managerKeeps beer in perfect condition in pubs and venues: storing kegs and casks, conditioning cask ale, cleaning lines and managing deliveries.Pub manager / licenseeRuns a pub, either as a salaried manager or as a tenant or leaseholder running it as their own business.Commis sommelierThe entry role in a restaurant wine team.SommelierGuides guests through wine and often other drinks, building pairings and selling with tact.Head sommelierLeads the wine team and owns the list: buying, pricing, cellar strategy and training.Beverage / wine directorOwns the drinks strategy across a restaurant group or hotel: wine, spirits, beer, coffee and soft drinks.Beer sommelier / ciceroneA specialist in beer styles, freshness, pairing and service.BaristaMakes espresso drinks and filter coffee with skill and consistency.Head baristaLeads coffee quality and the barista team in a café or roastery.Coffee roasterTurns green coffee into roasted beans with the flavour profile the business wants.Brand ambassadorRepresents a drinks brand to the trade and the public, running trainings, events and cocktail programmes.Bar consultantDesigns bar concepts, menus and training for venues and brands, usually freelance or in a small agency.Bar supervisorRuns bar shifts, leading bartenders and barbacks, handling cash, refusals and incidents while still serving.Tea sommelier / tea specialistA specialist in tea varieties, brewing and pairing, found in luxury hotels, afternoon tea rooms and tea retailers.
Kitchen
Kitchen porterKeeps the kitchen running: washing pots and dishes, cleaning, receiving deliveries and often basic prep.Head kitchen porterLeads the KP team in a larger kitchen or hotel, responsible for hygiene systems, rotas for porters, chemicals and equipment care.Prep chefPrepares ingredients before service so the line can cook fast: chopping, portioning, making stocks, sauces and bases.Commis chefThe junior chef, learning under a chef de partie and supporting a section.Demi chef de partieBetween commis and chef de partie, running a section under supervision or on quieter shifts.Chef de partieRuns a section of the kitchen, such as sauce, fish, meat, larder or pastry.SaucierIn the classic brigade the saucier makes sauces, stocks and often sautéed dishes, and is traditionally a senior partie.PoissonnierResponsible for fish and shellfish: butchery, preparation and cooking.Rotisseur / grillardinHandles roasted and grilled meats, and in many kitchens the grill or open fire is now the star.Garde mangerRuns the cold kitchen: salads, starters, terrines, cured items and cold sauces.EntremetierCooks vegetables, starches, soups and egg dishes.Chef tournantA rotating chef who covers any section as needed, keeping the kitchen running through days off, sickness and holidays.PâtissierMakes desserts, pastries, breads and petits fours.Head pastry chefLeads the pastry department in a restaurant, hotel or group, designing dessert menus, afternoon teas and baked goods while managing a team.BoulangerMakes the bread for a restaurant or hotel kitchen, often working overnight or very early.Kitchen butcherBreaks down whole carcasses or primals for a restaurant or group, using every cut.Junior sous chefThe first management step in the kitchen, supporting the sous and head chef while still running sections.Sous chefThe head chef's second in command, running the kitchen day to day.Head chefLeads the kitchen: menu, team, standards, costs and compliance.Executive chefOversees culinary operations across several kitchens, outlets or sites.Banquet chefCooks for large events: weddings, conferences and functions in hotels and venues.Development chefCreates and tests new dishes and products for restaurant groups, retailers or manufacturers.Private chefCooks for a household or client, either full-time or freelance for dinners and events.Yacht chefCooks for owners, guests and crew aboard private yachts, often in small galleys.Chalet chef / chalet hostCooks breakfasts, cakes and evening meals for guests in ski chalets over the winter season, often also cleaning and hosting.Food truck ownerRuns a mobile food business, from van or trailer to festival stall.QSR crew memberWorks in quick-service restaurants, from the grill to the till to the drive-thru.QSR shift managerRuns a shift in a quick-service restaurant, leading the crew, cash and standards.Contract catering chefCooks in workplaces, schools, hospitals, universities or stadiums for contract caterers.Breakfast chefRuns breakfast in hotels, cafés and all-day restaurants.Kitchen managerManages a kitchen's operations, often in pubs, chains and casual dining.Executive sous chefDeputy to the executive chef in large kitchens or hotels, overseeing multiple sous chefs and outlets day to day.Pizza chef / pizzaioloMakes pizza dough and bakes pizzas, often in wood-fired or high-temperature ovens.
Café and bakery
Café assistantServes customers in a café: taking orders, making drinks, plating food, cleaning and restocking.Café managerRuns a café: team, stock, costs, coffee quality and customers.Café ownerOwns and runs an independent café.Bakery assistantServes customers in a bakery and helps with simple production such as finishing, packing and loading ovens.Artisan bakerMakes bread and baked goods by hand, often with long fermentation and sourdough.Production / plant bakerWorks in industrial bakeries making bread and cakes at scale.Cake decoratorDesigns and decorates cakes for celebrations, retail or bakeries, using sugarpaste, buttercream and sugar flowers.ChocolatierMakes chocolates and confections, tempering chocolate, making ganaches and moulding bonbons.Viennoiserie / pastry bakerSpecialises in laminated pastries such as croissants and pain au chocolat.Deli and sandwich makerPrepares sandwiches, salads and deli items for cafés, delis and grab-and-go businesses.Bakery managerManages a bakery's production, shop and staff, balancing early-morning production schedules with retail sales and waste control.
Hotel
Front office receptionistThe first and last face a guest sees: checking people in and out, taking payments, answering the phone and fixing whatever went wrong between arrival and breakfast.Front office managerRuns reception, concierge, bell desk and often reservations, owning arrival experience, staffing rotas and room inventory on the day.Reservations agentHandles bookings by phone, email and the hotel's own channels, quotes rates, manages amendments and tries to convert enquiries into direct bookings that avoid online travel agent commission.Night auditorWorks the overnight shift balancing the day's takings, running the end-of-day close on the property system and, in many hotels, being the only manager on site.ConciergeGets guests what they want: restaurant tables, theatre tickets, cars, florists, the impossible.ButlerProvides personal service to suites and high-value guests: unpacking, pressing, arranging dinners, anticipating needs.Porter / bell attendantCarries bags, parks or calls cars, shows guests to rooms and is often the most-seen staff member in the lobby.Guest relations managerLooks after VIPs, regulars and unhappy guests, turning complaints into loyalty and making sure returning guests feel remembered.Room attendantCleans and resets guest rooms to standard, usually against a target of rooms per shift.Housekeeping supervisorInspects rooms released by attendants, allocates sections, trains new starters and keeps the board moving so reception can check guests in on time.Executive housekeeperHeads the largest department in most hotels: rooms, public areas, laundry and often contractors.Laundry attendantWashes, dries, presses and folds linen, towels, uniforms and guest laundry, either in an on-site laundry or a central plant serving several hotels.Public areas attendantKeeps lobbies, toilets, corridors, gyms and back-of-house spaces clean through the day and night, often working while guests watch.Maintenance technicianKeeps the building working: plumbing, electrics, heating, air conditioning, furniture and the endless stream of 'my TV won't work' calls.Chief engineer / director of engineeringResponsible for the building, its plant, compliance and capital projects.Spa therapistDelivers massages, facials, body treatments and beauty services in hotel or resort spas, to a booked schedule.Spa managerRuns the spa as a business: treatment menus, therapist rotas, utilisation, retail, memberships and hygiene standards, plus the pool and gym in many hotels.Revenue managerSets room rates and restrictions to maximise revenue, forecasting demand and deciding what to sell, through which channel, at what price.Sales managerWins corporate, group and leisure business, negotiating contracted rates with companies, agencies and tour operators.Events and banqueting managerDelivers conferences, weddings, gala dinners and meetings in the hotel's function spaces, managing floor teams and coordinating with kitchen and AV.Rooms division managerOversees front office, housekeeping, reservations and often spa and security, owning the rooms profit and loss and guest satisfaction.Food and beverage directorLeads all food and drink operations in a hotel: restaurants, bars, room service, banqueting and sometimes the kitchen brigade's commercial side.Hotel general managerRuns the whole hotel: owners' returns, guest satisfaction, team culture, brand standards and the building itself.Cluster general managerRuns several hotels in one city or region, sharing teams and functions such as sales, revenue and engineering across the cluster.Night managerRuns the hotel overnight with full authority, covering security, emergencies, late arrivals and the audit.Duty managerThe senior manager on shift, covering whatever the day throws up across departments.Reservations managerLeads the reservations team, owns conversion, direct booking strategy and the accuracy of everything in the system, working tightly with revenue.
Nightlife and events
Door supervisorLicensed security at pubs, bars, clubs and events, controlling entry, checking ID, managing queues and keeping people safe inside and out.Head door / security managerLeads the security team at a venue or event, sets the door policy with management and owns the incident log, radio procedures and police relationship.Club promoterFills venues by building a crowd and a brand for a night, booking talent, marketing on social media and often paid on the door or bar take.DJPlays music to an audience in bars, clubs, weddings and corporate events, reading the room and keeping the energy right.VIP hostManages high-spending guests and tables in clubs and bars, from booking to the bill, ensuring big spenders return and spend more.Bottle service hostDelivers bottle service at VIP tables: presenting, pouring, managing mixers and sparklers, and keeping the table spending.Cloakroom attendantTakes and returns coats and bags in clubs, venues and events, often the first and last interaction of the night.Glass collectorClears glasses, keeps the floor safe and supports the bar team, often an entry route into the industry.Welfare officerLooks after vulnerable customers: those who are intoxicated, unwell, distressed or at risk, making sure they get home or get help safely.Club / venue managerRuns a nightclub or late-night venue: licensing, staff, security, bookings, money and safety.Event managerPlans and delivers live events from concept to clean-up: budgets, suppliers, licensing, staffing, health and safety.Wedding coordinatorPlans and runs weddings at a venue or as an independent planner, managing couples, suppliers and the timeline of the day.Festival bar managerRuns bars at festivals and outdoor events: stock, temporary staff, licensing, cash and contactless, all in a field.Catering managerRuns catering for events, institutions or contract sites, balancing menus, budgets and staffing.Contract catering chef / site team memberCooks and serves in workplaces, schools, hospitals, universities and other contract sites run by caterers.Contract catering site managerRuns a contract catering site for a client, delivering food service to an agreed standard and budget.Stadium hospitality managerRuns matchday and event hospitality at stadiums and arenas, from boxes to lounges.Banqueting serverSets up and serves at conferences, weddings and gala dinners, often on casual or agency contracts.Event stewardGuides crowds, checks tickets and keeps people safe at concerts, festivals and sports events.Conference producer / event plannerDesigns conferences and corporate events: agendas, speakers, venues and delegate experience, often for agencies or associations.
Travel and leisure
Cabin crewLooks after passenger safety and service on flights: safety demonstrations, emergency response, food and drink service and duty-free sales.Cruise ship crewWorks in hotel operations on cruise ships: restaurants, bars, cabins, guest services and entertainment.Yacht steward / stewardessProvides interior service on private and charter superyachts: housekeeping, laundry, food and drink service, and guest care.Chalet hostCooks, cleans and looks after guests in ski chalets during winter seasons, often combined with lots of time on the slopes.Airport lounge hostWelcomes guests in airport lounges, serving food and drink and helping with travel needs.Rail catering hostServes food and drink on trains, from trolleys and café bars to at-seat first-class service.Theme park F&B team memberServes food and drink in theme parks and attractions, from kiosks and ice cream carts to quick-service restaurants.Golf club stewardRuns the clubhouse bar and catering at a golf club, sometimes living on site and serving members and visiting societies.Holiday repLooks after tour operator guests in resorts: transfers, welcome meetings, excursions and emergencies.Holiday park / leisure resort managerRuns a holiday park or leisure resort, including accommodation, food and drink, entertainment and owners' relations.Cruise ship bartenderServes drinks in bars and lounges aboard cruise ships, often with drinks packages and sales targets.Cruise hotel directorLeads all hotel operations on a cruise ship: food, drink, housekeeping, guest services and entertainment for thousands.
Business and ownership
Area managerOversees a group of pubs, bars or restaurants, typically somewhere between eight and fifteen sites, supporting general managers and driving performance.Operations directorLeads operations for a hospitality group, setting standards, systems and strategy across the estate.Hospitality recruiterPlaces candidates into hospitality jobs for agencies or in-house teams, from chefs and GMs to head office roles.Learning and development managerDesigns and delivers training for hospitality teams, from onboarding and compliance to leadership programmes.HR business partnerAdvises hospitality operators on people issues: recruitment, retention, employee relations and policy.Hospitality marketerPromotes venues and brands through campaigns, partnerships, CRM and digital channels.Social media managerRuns social channels for hospitality venues or groups, creating content and building community.Venue content creatorCreates video and photo content for hospitality venues, either in-house or freelance.Hospitality PRSecures press coverage and manages reputation for venues, chefs and brands.Procurement managerBuys food, drink and supplies for hospitality groups, negotiating contracts and managing suppliers.Financial controllerManages accounts, reporting and controls for hospitality businesses.Hospitality tech salesSells technology solutions such as POS, booking systems, ordering and staff scheduling software to hospitality businesses.Drinks rep / brand ambassadorRepresents drinks brands to venues, building listings, back-bar presence and staff knowledge.Food supplier repSells food products to restaurants, hotels and caterers, from fresh produce and meat to frozen and ambient goods.Hospitality consultantAdvises hospitality businesses on concepts, operations and strategy, often after years in senior operational roles.FranchiseeOwns and runs a franchised hospitality outlet under a brand's system.Owner-operatorOwns and runs an independent hospitality business, wearing every hat from host and buyer to bookkeeper and handyman.Hospitality investorInvests money in hospitality businesses or property, from angel investment in a single restaurant to private equity backing for groups.Hospitality lecturerTeaches hospitality management and skills at colleges and universities, from practical cookery and service to management degrees.Sustainability managerLeads environmental strategy for hospitality groups: energy, waste, sourcing and reporting.Health and safety managerKeeps hospitality businesses compliant and safe: fire, food safety, risk assessments and incident investigation.
Pay is an honest UK ballpark and varies by city, venue and tips. Lost on the lingo? Try the glossary.
Hospodality