# Hospodality — Hospitality jobs Source: https://www.hospodality.com · hello@hospodality.com ## Hospitality jobs (160) ### Front of house #### Host / greeter The first and last face a guest sees. Hosts run the door, the reservations book and the floor plan, deciding who sits where so no section drowns. A good host quietly sets the pace of the whole night. A typical shift: Arrive before service to check the book, note allergies, birthdays and regulars, and agree sections with the manager. Then hours of greeting, seating, quoting wait times and juggling walk-ins against no-shows, finishing with goodbyes and tomorrow's confirmations. Skills: Calm under a queue, Table management and pacing, Reservation systems such as OpenTable, SevenRooms or ResDiary, Remembering names and faces, Diplomacy with difficult guests, Reading the room. Qualifications: No formal requirement, Level 2 Award in Customer Service (UK), Level 2 Hospitality Team Member apprenticeship, Allergen awareness training (FSA online course). Pay (UK): £12.71–£14/hr plus a share of tronc (2026). Common next steps: Server, Reservations manager, Restaurant supervisor, Guest relations manager. Stories we'd ask about: - The art of the walk-in: how hosts invent tables that do not exist - No-shows, deposits and the guest who swears they booked - Why the host stand is the most underrated power seat in the building #### Server / waiter Servers look after a section of tables from greeting to bill. They sell the menu, take orders accurately, handle allergies, time courses with the kitchen and turn a meal into an experience. It is sales, theatre and logistics at once. A typical shift: Pre-shift briefing on specials, eighty-sixed dishes and allergens, then set-up and polishing. Service is a loop of greeting, ordering, checking back, clearing and billing across several tables, with side work and resets at the end. Skills: Menu knowledge and upselling, Allergen handling, Multitasking across tables, Carrying plates safely, EPOS systems, Warmth and stamina. Qualifications: No formal requirement, Level 2 Hospitality Team Member apprenticeship, Level 2 Food Safety and Hygiene for Catering, WSET Level 1 in Wines (useful), Personal licence holders not needed, but age-verification training is common. Pay (UK): £12.71–£14/hr base plus tips and tronc; total varies widely by venue (2026). Common next steps: Head waiter, Chef de rang, Restaurant supervisor, Sommelier. Stories we'd ask about: - The Employment (Allocation of Tips) Act 2023 and where your service charge actually goes - Worst table ever, told by the people who served it - Why servers are the best salespeople nobody trains #### Food runner Runners carry food from the pass to the right seat, fast and hot, and tell guests what is on the plate. They are the link between kitchen and floor and often the person who spots trouble first. A typical shift: Learn table numbers and seat positions, check the menu descriptions, then spend service shuttling between pass and floor. Between plates they clear, reset and help servers catch up. Skills: Table and seat numbering, Speed with care, Carrying three plates, Clear dish descriptions, Allergy awareness. Qualifications: No formal requirement, Level 2 Food Safety and Hygiene (often provided), Allergen awareness training. Pay (UK): £12.71–£13/hr plus tronc share (2026). Common next steps: Server, Commis waiter, Expediter, Kitchen commis if the pass bug bites. Stories we'd ask about: - Ten thousand steps a shift: the fitness tracker episode - The runner who sees everything - Hot plates, cold hands: the sprint between pass and table #### Commis waiter The junior in a classic brigade-style dining room, supporting a chef de rang. Commis clear, lay, fetch, run food and learn the craft from the ground up. It is an apprenticeship in everything. A typical shift: Mise en place for the room: polishing glass and cutlery, laying tables, filling stations. During service they clear and reset, pour water and bread, and watch how seniors handle guests. Skills: Silver service basics, Laying and resetting, Polishing and presentation, Taking direction, Anticipation. Qualifications: Level 2 Hospitality Team Member apprenticeship, Level 2 Food Safety and Hygiene, Hotel school diplomas internationally, e.g. Swiss or French hospitality schools. Pay (UK): £12.71–£13.50/hr plus tronc (2026). Common next steps: Chef de rang, Server, Head waiter. Stories we'd ask about: - Fine dining's invisible apprentices - What polishing four hundred glasses teaches you - Is the classic brigade dining room dying? #### Chef de rang In a brigade dining room the chef de rang owns a station of tables and leads its service, supported by a commis. They take orders, guide guests through the menu and carry out tableside work. A typical shift: Brief, check the station and allocate tasks to the commis. Service brings ordering, wine coordination with the sommelier, tableside carving or finishing, and keeping a calm rhythm on every table. Skills: Station leadership, Guéridon and tableside service, Menu and wine pairing knowledge, Guest reading, Coaching a commis. Qualifications: Level 2 or 3 Hospitality apprenticeship, WSET Level 2 Award in Wines, Level 2 Food Safety and Hygiene. Pay (UK): £13–£16/hr or £26k–£32k plus tronc (2025). Common next steps: Head waiter, Assistant restaurant manager, Sommelier, Maître d'. Stories we'd ask about: - Tableside theatre is back: flambé, carving and crêpes Suzette - The station as a small business - Old-school French service in a small-plates world #### Head waiter The senior server on the floor, running the room during service and backing up the manager. Head waiters handle the most demanding tables, solve problems and keep the team moving. A typical shift: Lead the pre-shift, assign sections and check standards. During service they float, troubleshoot, take VIP tables and talk to the pass, then oversee close-down. Skills: Floor leadership, Problem solving, Complaint handling, Training staff, Communication with the kitchen. Qualifications: Level 3 Hospitality Supervisor apprenticeship, WSET Level 2, Level 2 Food Safety and Hygiene. Pay (UK): £28k–£35k plus tronc (2025). Common next steps: Maître d', Assistant restaurant manager, Restaurant manager. Stories we'd ask about: - The head waiter as the room's conductor - Turning a complaint into a regular - How the best floors talk without talking #### 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. In fine dining the maître d' is often the face of the restaurant. A typical shift: Review the book and guest notes, brief the team on VIPs and special requests, and choreograph the seating plan. During service they greet, place and charm, intervening wherever the night wobbles. Skills: Hospitality leadership, Guest memory and relationships, Yield management of covers, Grace under pressure, Discretion, Team standards. Qualifications: Level 3 or 4 Hospitality apprenticeship, WSET Level 2 or 3, Hospitality degree or diploma (optional). Pay (UK): £35k–£55k, higher in top London rooms; varies widely (2025). Common next steps: Restaurant general manager, Director of operations, Opening your own place. Stories we'd ask about: - The keepers of the little black book - How a maître d' saves a night that is going wrong - Who gets the best table, and why #### Restaurant supervisor The first rung of management, supervisors run shifts, open and close the building and handle cash, staff breaks and minor problems. They still serve tables when it gets busy. A typical shift: Open up, check rota and stock, brief the team. Then a mix of serving, floor management and firefighting, before cashing up, locking down and reporting to the manager. Skills: Shift running, Cashing up and float management, Opening and closing procedures, Delegation, Conflict handling. Qualifications: Level 3 Hospitality Supervisor apprenticeship, Level 2 Award for Personal Licence Holders (APLH), Level 2 or 3 Food Safety, First aid at work. Pay (UK): £13–£15/hr or £25k–£30k (2025). Common next steps: Assistant restaurant manager, Head waiter, Bar manager. Stories we'd ask about: - Promoted on Friday, in charge on Saturday: the supervisor jump - Keys, cash and closing alone - Managing your old mates #### Assistant restaurant manager Second in command of the restaurant, sharing responsibility for people, profit and standards. Assistant managers cover the general manager, lead shifts and own areas such as rotas, training or stock. A typical shift: Admin in the morning (rotas, orders, emails), then running lunch or dinner service from the floor. Close-down includes cashing up, checking the labour figures and handing over. Skills: Rota and labour planning, Training and onboarding, Stock control, Health and safety, P&L basics, Guest recovery. Qualifications: Level 3 Hospitality Supervisor apprenticeship, Level 4 Hospitality Manager apprenticeship, Personal licence (APLH), Level 3 Food Safety. Pay (UK): £28k–£38k plus bonus or tronc (2025). Common next steps: Restaurant general manager, Operations or area manager, Events manager. Stories we'd ask about: - Fifty hours on a forty-hour contract: management overtime - What they never teach you about rotas - The first time you sack someone #### Restaurant general manager The person ultimately responsible for a restaurant as a business: team, guests, sales, costs, compliance and reputation. In groups they report to an area or operations manager; in independents they may answer straight to the owner. A typical shift: Morning numbers and admin, supplier and maintenance calls, interviews and one-to-ones, then visible leadership through peak service. Weekly they own forecasts, labour and gross profit targets. Skills: Profit and loss management, Recruitment and retention, Licensing and compliance, Leadership and culture, Commercial thinking, Guest experience design. Qualifications: Level 4 Hospitality Manager apprenticeship, Personal licence (APLH) and often Designated Premises Supervisor, Level 3 Food Safety, Hospitality management degree (optional). Pay (UK): £38k–£60k plus bonus; top London sites higher (2025). Common next steps: Area or operations manager, Opening general manager, Business partner or owner. Stories we'd ask about: - Running a restaurant like a small company - The GM's honest numbers: where the money goes - Burnout, boundaries and the manager who finally took a holiday #### Reservations manager Owns how and when guests book, balancing covers, table turns, deposits and the guest database. In busy restaurants reservations is a revenue role as much as an admin one. A typical shift: Clear the inbox and phone messages, confirm tomorrow's bookings, manage the waitlist and big parties, and tune the booking system's availability rules with the GM. Skills: Booking platforms, Yield and turn-time thinking, Written communication, CRM and guest notes, Data protection basics (UK GDPR). Qualifications: No formal requirement, Level 3 Business Administrator apprenticeship, Customer service qualifications. Pay (UK): £25k–£35k (2025). Common next steps: Guest relations manager, Events manager, Revenue manager. Stories we'd ask about: - How hot restaurants hand out tables - Deposits and cancellation fees: fair or hostile? - The people behind the 6pm or 9.45pm only message #### Private dining and events manager Sells and delivers private rooms, buyouts, weddings and corporate dinners. It blends sales, planning and on-the-night operations, and can be a large share of a restaurant's revenue. A typical shift: Answer enquiries, send proposals, show clients the room and build event sheets with the kitchen. On event nights they run the room, the timings and the final bill. Skills: Sales and negotiation, Event planning, Menu building with chefs, Contracts and deposits, Detail control. Qualifications: Level 3 Events Assistant apprenticeship, Hospitality or events management degree, WSET Level 2 useful. Pay (UK): £28k–£42k plus commission (2025). Common next steps: Events director, Sales manager in hotels, Venue general manager. Stories we'd ask about: - The Christmas party season from the inside - The wedding that nearly did not happen - Why private dining keeps restaurants alive in January #### Guest relations manager Looks after the guest relationship beyond a single visit: regulars, VIPs, reviews and recovery. Common in luxury hotels and high-end restaurant groups. A typical shift: Prepare VIP notes and amenities, greet key guests, respond to reviews and complaints, and feed guest insight back to the team. Skills: Relationship building, Written tone, Discretion, Complaint resolution, CRM use. Qualifications: Hospitality diploma or degree, Level 3 Customer Service Specialist apprenticeship, Languages are a strong asset. Pay (UK): £28k–£40k (2025). Common next steps: Front office manager, Guest experience director, Maître d'. Stories we'd ask about: - Remembering how a guest takes their coffee across ten years - Online reviews: answering the unanswerable - The ethics of VIP lists #### Area / operations manager Oversees several sites in a group, coaching general managers and driving standards, sales and margins. They are the bridge between head office and the sites. A typical shift: Drive between sites, sit with GMs over the numbers, walk the floor and kitchen, sort recruitment gaps and escalate problems. Evenings often include visiting busy services. Skills: Multi-site management, Coaching managers, Financial analysis, Brand standards, Change management. Qualifications: Level 4 Hospitality Manager apprenticeship, Level 6 Chartered Manager degree apprenticeship, Hospitality management degree. Pay (UK): £45k–£70k plus car allowance and bonus (2025). Common next steps: Operations director, Managing director, Founding your own group. Stories we'd ask about: - Life on the M25: multi-site management - How a group keeps twenty sites feeling like one - What head office gets wrong #### Cashier / till operator Handles payments in counter-service restaurants, canteens and venues. Accuracy and speed matter, and they are often the person enforcing age checks and handling refunds. A typical shift: Count the float, open the till, then process orders and payments through peaks. Close with a till count and reconciliation. Skills: Cash handling, EPOS and card terminals, Accuracy, Customer service, Age verification. Qualifications: No formal requirement, Level 2 Customer Service, Challenge 25 training. Pay (UK): £12.71–£13/hr (2026). Common next steps: Supervisor, Server, Shift manager. Stories we'd ask about: - Cashless venues and who they leave behind - Till discrepancies and who carries the blame - Challenge 25 confrontations #### Expediter / pass runner Stands at the pass between kitchen and floor, checking every plate before it leaves and calling tickets so courses arrive together. In some restaurants a senior chef does this; in others it is a front of house role. A typical shift: Set up the pass with tickets, cloths and garnishes, then spend service reading orders, checking plates against allergies and specs, and sending runners to the right tables. Skills: Ticket management, Quality control, Calm communication, Allergen checks, Timing courses. Qualifications: Level 2 Food Safety, Allergen awareness training, Experience as a server or runner. Pay (UK): £12.71–£14.50/hr plus tronc (2026). Common next steps: Head waiter, Supervisor, Kitchen commis. Stories we'd ask about: - The pass: where the kitchen and the floor meet - Who carries the blame for a wrong plate - Calling the board without shouting #### Front of house manager Leads 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. A typical shift: Plan rotas and training, check bookings and events, brief the team, then lead service from the floor and review the night's issues and takings. Skills: Team leadership, Service design, Rota and labour control, Guest recovery, Training. Qualifications: Level 3 Hospitality Supervisor apprenticeship, Level 4 Hospitality Manager apprenticeship, Personal licence (APLH). Pay (UK): £30k–£42k plus tronc or bonus (2025). Common next steps: Restaurant general manager, Operations manager, Venue manager. Stories we'd ask about: - Building a service culture - Why front of house is a career, not a stopgap - Training the team you can afford ### Bar and beverage #### Barback The bartender's support crew: stocking, icing, glass washing, changing kegs and keeping the bar from collapsing on a busy night. Most great bartenders started here. A typical shift: Set up with ice, garnishes, fridges and spirit backups. During service they run glassware and stock, empty bins and keep stations clean, then break down and restock at close. Skills: Speed and anticipation, Stock knowledge, Lifting and stamina, Cleanliness, Learning by watching. Qualifications: No formal requirement, Level 2 Food Safety, Challenge 25 training. Pay (UK): £12.71–£13/hr plus tronc (2026). Common next steps: Bartender, Cellar person, Bar supervisor. Stories we'd ask about: - The barback's eye view of a Saturday - Ice: the most important ingredient nobody talks about - Graduating from glass washer to bartender #### Bartender Makes and serves drinks, looks after guests at the bar and keeps a watchful eye on the room. In UK licensed premises bartenders are also the front line of responsible alcohol sales. A typical shift: Set up the station, prep juices and garnishes, check stock. Service means pouring pints, mixing drinks, taking payment, chatting with regulars and refusing service when needed, then cleaning down. Skills: Drink knowledge and technique, Speed and efficiency, Responsible service and refusals, Cash handling, Conversation, Cleanliness. Qualifications: Level 2 Award for Personal Licence Holders (if running the bar), WSET Level 1 or 2 in Spirits or Wines, Cask Marque or brewery cellar training, International: TIPS (US), RSA (Australia). Pay (UK): £12.71–£14/hr plus tips and tronc (2026). Common next steps: Head bartender, Bar supervisor, Cocktail bartender, Brand ambassador. Stories we'd ask about: - The bartender as therapist - Refusing service to someone twice your size - Late licences and the night bus home #### Cocktail bartender / mixologist A specialist in mixed drinks, often in dedicated cocktail bars where menu development and technique matter as much as speed. Mixologists balance flavour, presentation and hospitality. A typical shift: Prep is serious: cordials, infusions, clarified juices, batched serves and garnishes. Service is high-touch, talking guests through the menu and building drinks with precision. Skills: Classic and modern cocktail repertoire, Flavour balance, Prep techniques (infusions, clarification, fermentation), Menu storytelling, Guest engagement, Cost control per serve. Qualifications: WSET Level 2 or 3 Award in Spirits, Bartending courses from bar schools and brand academies, Level 2 Food Safety. Pay (UK): £13–£16/hr plus significant tips in top bars; varies widely (2025). Common next steps: Head bartender, Bar manager, Brand ambassador, Drinks consultant. Stories we'd ask about: - Inside a cocktail bar's prep kitchen - Awards lists and what they do to bar culture - Low and no: the alcohol-free cocktail boom #### Head bartender Leads the bar team during service and usually owns the drinks menu. Head bartenders set standards, train staff and are often the creative voice of the bar. A typical shift: Check prep and stock, brief the team, taste-test batches. During service they work the busiest station while watching the whole bar, then plan menus and orders. Skills: Menu development, Team leadership, Training, Stock and ordering, Costing, Quality control. Qualifications: WSET Level 3 Award in Spirits, Personal licence (APLH), Level 3 Hospitality Supervisor apprenticeship. Pay (UK): £28k–£38k plus tronc (2025). Common next steps: Bar manager, Bar consultant, Brand ambassador. Stories we'd ask about: - Building a cocktail menu from scratch - What happens when the head bartender leaves - The cost of a single garnish #### Bar manager Runs the bar as a business unit: staff, stock, margins, licensing and the guest experience. In pubs and hotels the bar manager may also be the Designated Premises Supervisor. A typical shift: Stocktakes, supplier orders, rotas and admin, then leading the bar on busy nights. They handle licensing compliance, incidents and the relationship with brand reps. Skills: Gross profit and stock management, Licensing law, Team management, Supplier negotiation, Menu strategy. Qualifications: Personal licence (APLH), WSET Level 2 or 3, Level 4 Hospitality Manager apprenticeship, BIIAB or industry training. Pay (UK): £30k–£45k plus bonus (2025). Common next steps: General manager, Beverage director, Bar consultant, Opening your own bar. Stories we'd ask about: - Stocktake horror stories: the missing bottles - How a bar actually makes money - Brand deals and free stock: the grey area #### Cellar person / cellar manager Keeps beer in perfect condition in pubs and venues: storing kegs and casks, conditioning cask ale, cleaning lines and managing deliveries. Good cellar work is why one pint tastes better than another. A typical shift: Take deliveries, rotate stock, tap and vent casks, check temperatures and clean beer lines on a regular cycle. Change kegs during service and keep records for quality checks. Skills: Cask conditioning, Line cleaning, Temperature and gas management, Safe lifting, Stock rotation. Qualifications: Cask Marque or brewery cellar management courses, BIIAB Award in Beer and Cellar Quality, Manual handling training. Pay (UK): £12.71–£15/hr or £25k–£32k for cellar managers (2026). Common next steps: Pub manager, Brewery quality technician, Beer sommelier. Stories we'd ask about: - Why your pint is flat: the cellar episode - Cask ale's fragile magic - Down in the cellar at 9am #### Pub manager / licensee Runs a pub, either as a salaried manager or as a tenant or leaseholder running it as their own business. They are usually the Designated Premises Supervisor and the heart of the community the pub serves. A typical shift: Open up, take deliveries, deal with suppliers, staff and maintenance, then work the bar through busy sessions. The evening might hold a quiz, a match or a band, and closing up long after last orders. Skills: Licensing and compliance, Business management, Community building, Cellar management, Events and promotions, Conflict handling. Qualifications: Personal licence (APLH), BIIAB or industry pub management qualifications, Level 2 or 3 Food Safety if serving food. Pay (UK): Managers £28k–£45k; tenants' income varies widely with trade and rent (2025). Common next steps: Multi-site operator, Area manager for a pub company, Free-of-tie freehold owner. Stories we'd ask about: - Tied leases explained: the Pubs Code and the beer tie - The pub as a community hub - Living above the shop #### Commis sommelier The entry role in a restaurant wine team. Commis sommeliers look after the cellar, glassware and decanting, and pour under supervision while studying hard. A typical shift: Receive wine deliveries, check the list against stock, polish glassware and prepare decanters. In service they fetch bottles, pour, top up and shadow senior sommeliers on recommendations. Skills: Wine service and decanting, Cellar organisation, Tasting practice, Glassware care, Study discipline. Qualifications: WSET Level 2 Award in Wines, Court of Master Sommeliers Introductory Certificate, Level 2 Food Safety. Pay (UK): £25k–£30k plus tronc (2025). Common next steps: Sommelier, Wine retail, Importer sales. Stories we'd ask about: - The first blind tasting - Carrying the cellar on your back - Studying for exams while working six shifts a week #### Sommelier Guides guests through wine and often other drinks, building pairings and selling with tact. Sommeliers also help buy, store and manage the list. A typical shift: Taste new wines with suppliers, update the list and check the cellar. During service they talk guests through choices, open and decant bottles, and keep pours flowing. Skills: Wine knowledge across regions, Blind tasting, Food and wine pairing, Selling without pressure, Cellar management, Storytelling. Qualifications: WSET Level 3 Award in Wines, Court of Master Sommeliers Certified Sommelier, International: ASI, Association de la Sommellerie Internationale exams. Pay (UK): £30k–£40k plus tronc (2025). Common next steps: Head sommelier, Wine buyer, Brand or importer ambassador. Stories we'd ask about: - Selling a £40 bottle and a £400 bottle with the same respect - Natural wine wars - Sommeliers beyond wine: sake, tea and alcohol-free pairings #### Head sommelier Leads the wine team and owns the list: buying, pricing, cellar strategy and training. At the top end they may be on the long road to the Master Sommelier diploma or the Master of Wine. A typical shift: Supplier tastings, cellar audits and list updates, staff training, then leading the floor during service with the most demanding tables. Skills: Buying and negotiation, Pricing and margin, Team training, Advanced tasting, Cellar investment strategy. Qualifications: WSET Level 4 Diploma in Wines, Court of Master Sommeliers Advanced Certificate, then the Master Sommelier Diploma, Institute of Masters of Wine programme. Pay (UK): £40k–£60k, higher in top London restaurants (2025). Common next steps: Wine or beverage director, Wine importer, Consultant. Stories we'd ask about: - The Master Sommelier exam: the hardest test in hospitality? - Building a cellar that outlives you - Wine lists as storytelling #### Beverage / wine director Owns the drinks strategy across a restaurant group or hotel: wine, spirits, beer, coffee and soft drinks. They manage budgets, supplier relationships and the drinks teams. A typical shift: Commercial meetings, buying trips, tastings and list development across sites, plus training and quality visits. Skills: Strategic buying, Commercial leadership, Supplier relationships, Training programmes, Drinks trend awareness. Qualifications: WSET Diploma, Master Sommelier or Master of Wine (desirable), Business or management qualifications. Pay (UK): £55k–£90k; varies widely (2025). Common next steps: Group operations director, Founder of a wine business, Consultancy. Stories we'd ask about: - How a group decides which wine goes on fifty lists - Pricing markups explained honestly - Climate change and the wine list #### Beer sommelier / cicerone A specialist in beer styles, freshness, pairing and service. Found in specialist beer bars, breweries and restaurants that take beer seriously. A typical shift: Curate the tap and bottle list, taste new releases, train staff on styles and serve, and pair beer with dishes. Skills: Beer style knowledge, Off-flavour detection, Cellar and draught quality, Food pairing, Training. Qualifications: Beer Sommelier accreditation via the Beer Academy (UK), Cicerone Certification Program (US-origin, international), Cask Marque training. Pay (UK): £25k–£38k (2025). Common next steps: Brewery sales, Beer bar manager, Brewing. Stories we'd ask about: - Beer deserves a sommelier too - Craft beer's boom and hangover - Pairing beer with a tasting menu #### Barista Makes espresso drinks and filter coffee with skill and consistency. Speciality baristas dial in espresso, understand extraction and talk customers through origins and roasts. A typical shift: Clean and calibrate the machine and grinders, dial in espresso, then handle the morning rush. Afternoons mean cleaning, restocking and steady trade. Skills: Espresso extraction and dialling in, Milk texturing and latte art, Speed in a rush, Machine cleaning, Customer chat. Qualifications: Specialty Coffee Association (SCA) Barista Skills Foundation, Intermediate and Professional, Level 2 Food Safety, Level 2 Hospitality apprenticeship. Pay (UK): £12.71–£13.50/hr plus tips (2026). Common next steps: Head barista, Café manager, Coffee roaster, Coffee trainer. Stories we'd ask about: - The 7.30am rush, minute by minute - Latte art versus taste - Why a flat white costs what it costs #### Head barista Leads coffee quality and the barista team in a café or roastery. Head baristas dial in daily, train staff and look after equipment and coffee supply. A typical shift: Dial in, taste and adjust, brief and train, then work the bar at peak. Afternoons cover ordering, maintenance and recipe tweaks. Skills: Quality control, Training, Equipment maintenance, Recipe development, Leadership. Qualifications: SCA Barista Skills Intermediate or Professional, SCA Brewing and Sensory modules, Level 3 Hospitality Supervisor apprenticeship. Pay (UK): £13.50–£15/hr or £26k–£30k (2025). Common next steps: Café manager, Coffee trainer, Roaster, Coffee wholesale. Stories we'd ask about: - The barista championships - Teaching consistency to a new team - Grind size and the art of the dial-in #### Coffee roaster Turns green coffee into roasted beans with the flavour profile the business wants. Roasters manage profiles, quality control and sometimes buying. A typical shift: Plan roasts against orders, warm up the roaster, run batches while logging curves and tasting through cupping. Then packing, dispatch and cleaning. Skills: Roast profiling, Cupping and sensory skills, Green coffee knowledge, Machine operation and safety, Batch records. Qualifications: SCA Roasting Foundation, Intermediate and Professional, SCA Sensory Skills, CQI Q Arabica Grader (advanced). Pay (UK): £24k–£35k (2025). Common next steps: Head roaster, Green coffee buyer, Starting a roastery. Stories we'd ask about: - Farm to cup: who gets paid - The science of a roast curve - Small roasteries versus big chains #### Brand ambassador Represents a drinks brand to the trade and the public, running trainings, events and cocktail programmes. Usually employed by a drinks company and often a former bartender. A typical shift: Visit bars, run staff training, host tastings and events, and report back to marketing. Lots of travel and late nights. Skills: Presentation and training, Networking, Product expertise, Event delivery, Social media. Qualifications: WSET Level 2 or 3 in Spirits, Bartending background, Marketing qualifications (optional). Pay (UK): £35k–£60k plus car and expenses; varies widely (2025). Common next steps: Brand manager, Trade advocacy lead, Founding a drinks brand. Stories we'd ask about: - The free bar tab: inside the ambassador life - From bartender to brand: selling out or levelling up? - Wellbeing in a job built on drinking #### Bar consultant Designs bar concepts, menus and training for venues and brands, usually freelance or in a small agency. Consultants bring experience from many bars to one project. A typical shift: Client meetings, menu R&D, costing spreadsheets, team training and opening support. Workload rises sharply around launches. Skills: Concept design, Menu development and costing, Training, Project management, Commercial negotiation. Qualifications: WSET Level 3 or Diploma, Years of senior bar experience, Business skills. Pay (UK): Day rates from about £250–£800; varies widely (2025). Common next steps: Bar group founder, Drinks brand founder, Beverage director. Stories we'd ask about: - Opening a bar in six weeks - Why consultants get blamed - What a menu costs to design #### Bar supervisor Runs bar shifts, leading bartenders and barbacks, handling cash, refusals and incidents while still serving. Often the first management step for bartenders. A typical shift: Check stock and float, brief the team, work the bar and manage breaks, then close, cash up and log incidents. Skills: Shift leadership, Licensing awareness, Cash handling, Conflict de-escalation, Stock checks. Qualifications: Personal licence (APLH), Level 3 Hospitality Supervisor apprenticeship, WSET Level 1 or 2. Pay (UK): £13–£15/hr plus tronc (2025). Common next steps: Head bartender, Bar manager, Assistant manager. Stories we'd ask about: - Managing the late shift - Dealing with drunk customers safely - Ask for Angela and welfare at the bar #### Tea sommelier / tea specialist A specialist in tea varieties, brewing and pairing, found in luxury hotels, afternoon tea rooms and tea retailers. A niche but growing alternative to wine pairing. A typical shift: Curate the tea list, train staff in brewing times and temperatures, serve and advise guests, and work with suppliers. Skills: Tea knowledge, Brewing technique, Food pairing, Storytelling, Training. Qualifications: UK Tea Academy courses, Tea sommelier certifications from specialist schools, Level 2 Food Safety. Pay (UK): £24k–£35k; varies widely (2025). Common next steps: Tea buyer, Tea brand founder, Beverage manager. Stories we'd ask about: - Afternoon tea is more than scones - Tea pairing for alcohol-free diners - Where your tea comes from ### Kitchen #### Kitchen porter (KP) Keeps the kitchen running: washing pots and dishes, cleaning, receiving deliveries and often basic prep. No kitchen survives a service without a KP, and many chefs started here. A typical shift: Clear the overnight wash, put away deliveries, then keep plates, pans and utensils flowing through service. Close with deep cleaning, bins and the floor. Skills: Speed and stamina, Cleaning chemicals safety (COSHH), Organisation, Teamwork, Basic prep. Qualifications: No formal requirement, Level 2 Food Safety and Hygiene, COSHH and manual handling training. Pay (UK): £12.71–£13/hr; tronc share varies (2026). Common next steps: Head KP, Prep chef, Commis chef. Stories we'd ask about: - The most important person in the kitchen - KPs and tronc: are they getting their share? - From the sink to the stove #### Head kitchen porter Leads the KP team in a larger kitchen or hotel, responsible for hygiene systems, rotas for porters, chemicals and equipment care. A typical shift: Plan the porters' rota, check stock of chemicals and cleaning kit, oversee deep-clean schedules and keep the wash area flowing. Skills: Team supervision, Hygiene systems, Chemical ordering, Equipment care, Training. Qualifications: Level 2 Food Safety, COSHH training, Level 2 Health and Safety in the Workplace. Pay (UK): £12.71–£14.50/hr (2026). Common next steps: Kitchen hygiene supervisor, Prep chef, Stewarding manager in hotels. Stories we'd ask about: - Running a dish pit in a 500-cover hotel - The stewarding department explained - Respect for the porters #### Prep chef Prepares ingredients before service so the line can cook fast: chopping, portioning, making stocks, sauces and bases. Common in high-volume and group kitchens. A typical shift: Work through a prep list, label and date everything, rotate stock and keep the walk-in organised. Finishes before or during the early part of service. Skills: Knife skills, Following recipes and specs, Labelling and stock rotation, Speed and consistency, Food safety. Qualifications: Level 2 Food Safety and Hygiene for Catering, Level 2 Commis Chef apprenticeship, Level 1 or 2 Diploma in Professional Cookery. Pay (UK): £12.71–£14/hr (2026). Common next steps: Commis chef, Chef de partie, Central production kitchen roles. Stories we'd ask about: - Prep is the real cooking - Inside a central production kitchen - Daytime hours in a night-time trade #### Commis chef The junior chef, learning under a chef de partie and supporting a section. Commis chefs prep, cook simple items and absorb technique, standards and discipline. A typical shift: Mise en place for their section, then help on the line during service, cooking garnishes and simpler components. Clean down and prep for the next day. Skills: Knife skills, Basic cooking techniques, Following direction, Speed and tidiness, Food safety and allergens. Qualifications: Level 2 Commis Chef apprenticeship, Level 2 Diploma in Professional Cookery (City & Guilds or equivalent), Level 2 Food Safety, International: CAP Cuisine (France). Pay (UK): £12.71–£14/hr or £24k–£27k (2026). Common next steps: Demi chef de partie, Chef de partie, Pastry commis. Stories we'd ask about: - Yes chef: the first year in a professional kitchen - Kitchen culture is changing, or is it? - Apprenticeships versus college #### Demi chef de partie Between commis and chef de partie, running a section under supervision or on quieter shifts. It is the step where cooks start to own their station. A typical shift: Prep the section, cover the chef de partie on days off, and cook through service with growing responsibility. Skills: Section management, Consistent cooking, Time management, Ordering for a section, Supervising a commis. Qualifications: Level 2 or 3 Professional Cookery, Level 3 Chef de Partie apprenticeship, Level 2 Food Safety. Pay (UK): £25k–£29k (2025). Common next steps: Chef de partie, Junior sous chef. Stories we'd ask about: - The half-step promotion - Owning a station for the first time - Learning to taste like the head chef #### Chef de partie Runs a section of the kitchen, such as sauce, fish, meat, larder or pastry. Chefs de partie are responsible for prep, quality and timing on their station. A typical shift: Arrive for prep, check the section's list and orders, brief any commis, then cook the section through service. Close down, write orders and set up for tomorrow. Skills: Section leadership, Advanced technique, Consistency under pressure, Stock control, Training juniors, Allergen management. Qualifications: Level 3 Chef de Partie apprenticeship, Level 3 Diploma in Advanced Professional Cookery, Level 3 Food Safety (useful). Pay (UK): £27k–£34k, higher in London fine dining (2025). Common next steps: Junior sous chef, Sous chef, Specialist partie roles. Stories we'd ask about: - Section pride - The brigade system explained for normal people - Split shifts and the hours debate #### Saucier (sauce chef) In the classic brigade the saucier makes sauces, stocks and often sautéed dishes, and is traditionally a senior partie. It is a position of trust because sauces carry a kitchen's identity. A typical shift: Stocks on early, reductions through the morning, sauce finishing and sautéing through service. Taste constantly and adjust seasoning. Skills: Stocks and mother sauces, Reductions and emulsions, Seasoning, Sautéing, Timing. Qualifications: Level 3 Advanced Professional Cookery, Level 3 Chef de Partie apprenticeship, International: BP Cuisine (France). Pay (UK): £28k–£36k (2025). Common next steps: Sous chef, Head chef. Stories we'd ask about: - Escoffier's brigade in a modern kitchen - The forty-hour veal stock - Why the sauce section is the hot seat #### Poissonnier (fish chef) Responsible for fish and shellfish: butchery, preparation and cooking. In many kitchens the role also covers sustainability decisions and supplier relationships for seafood. A typical shift: Receive and check the fish delivery, fillet and portion, prep shellfish, then cook fish through service with precise timing. Skills: Fish butchery, Shellfish handling and safety, Precise cooking, Freshness assessment, Sustainability awareness. Qualifications: Level 3 Professional Cookery, Seafood training from industry bodies such as Seafish, Level 2 or 3 Food Safety. Pay (UK): £27k–£35k (2025). Common next steps: Sous chef, Seafood restaurant head chef, Fishmonger. Stories we'd ask about: - Sustainable seafood on a real menu - Day boats and the dawn call - Shellfish safety and the oyster season #### Rotisseur / grillardin (roast and grill chef) Handles roasted and grilled meats, and in many kitchens the grill or open fire is now the star. Grillardin is the grill specialist; rotisseur covers roasting and braising. A typical shift: Light and manage the fire or grill, prep and temper meats, then cook to temperature through service while resting and carving correctly. Skills: Heat management, Cooking to temperature, Resting and carving, Meat knowledge, Fire safety. Qualifications: Level 3 Professional Cookery, Butchery short courses, Level 2 Food Safety. Pay (UK): £27k–£35k (2025). Common next steps: Sous chef, Grill restaurant head chef, Butcher. Stories we'd ask about: - Live-fire cooking and the British grill revival - Burns, scars and the grill section - Temperature, rest and the perfect steak #### Garde manger (larder chef) Runs the cold kitchen: salads, starters, terrines, cured items and cold sauces. In hotels the larder also supplies buffets and banqueting. A typical shift: Prep dressings, terrines and cured items, break down vegetables and herbs, then plate cold starters during service. Skills: Cold preparation, Charcuterie and curing, Presentation, Food safety for ready-to-eat foods, Organisation. Qualifications: Level 3 Professional Cookery, Level 3 Food Safety (useful for HACCP), Charcuterie short courses. Pay (UK): £26k–£33k (2025). Common next steps: Sous chef, Banquet chef, Charcuterie producer. Stories we'd ask about: - The cold section is not the easy section - Curing, fermenting and the larder renaissance - Buffets: art or waste? #### Entremetier (vegetable chef) Cooks vegetables, starches, soups and egg dishes. With plant-led menus rising, the vegetable section is often where kitchens are most creative. A typical shift: Prep vegetables, purées and garnishes, cook soups and starches, then finish vegetable components through service. Skills: Vegetable cookery, Purées and soups, Seasonality, Plant-based technique, Timing alongside proteins. Qualifications: Level 2 or 3 Professional Cookery, Plant-based cookery courses, Level 2 Food Safety. Pay (UK): £26k–£33k (2025). Common next steps: Sous chef, Plant-based head chef, Development chef. Stories we'd ask about: - Vegetables as the main event - Working with growers - The rise of the plant-based tasting menu #### Chef tournant (relief chef) A rotating chef who covers any section as needed, keeping the kitchen running through days off, sickness and holidays. Tournants need broad skills across the whole brigade. A typical shift: Depends on the gap: sauce one day, larder the next, pastry on Sunday. Learn each section's specs fast and slot in. Skills: Versatility across sections, Fast adaptation, Broad technique, Communication, Reliability. Qualifications: Level 3 Professional Cookery, Level 3 Chef de Partie apprenticeship, Level 2 Food Safety. Pay (UK): £28k–£35k; agency relief chefs often £15–£22/hr (2025). Common next steps: Sous chef, Agency chef, Head chef. Stories we'd ask about: - The chef who can do everything - Agency chefs and the staffing crisis - Learning a new kitchen in a single shift #### Pâtissier (pastry chef) Makes desserts, pastries, breads and petits fours. Pastry demands precision, patience and planning, and in top kitchens it is a world of its own. A typical shift: Early starts for doughs, laminated pastry and bases, then tempering chocolate, making creams and ices. Service means plating desserts with precision. Skills: Precision and weighing, Chocolate and sugar work, Laminated doughs, Ice creams and frozen desserts, Planning ahead, Plating. Qualifications: Level 2 and 3 Diploma in Professional Patisserie and Confectionery, Level 3 Chef de Partie apprenticeship (pastry), International: CAP Pâtissier (France). Pay (UK): £26k–£36k (2025). Common next steps: Head pastry chef, Pastry consultant, Bakery or patisserie owner. Stories we'd ask about: - Pastry is science you can eat - Why pastry sections are quieter - Dessert menus are shrinking: why? #### Head pastry chef Leads the pastry department in a restaurant, hotel or group, designing dessert menus, afternoon teas and baked goods while managing a team. A typical shift: Plan production, cost recipes, train the team and develop new dishes, while overseeing service and banqueting needs. Skills: Menu design, Team leadership, Costing, Advanced chocolate and sugar work, Production planning. Qualifications: Level 3 Professional Patisserie, Advanced pastry courses at specialist schools, Level 3 Food Safety. Pay (UK): £35k–£50k, higher in luxury hotels (2025). Common next steps: Executive pastry chef, Pastry consultant, Own patisserie. Stories we'd ask about: - The afternoon tea economy - Hotel pastry kitchens at Christmas - Competing at pastry championships #### Boulanger (baker in a restaurant or hotel) Makes the bread for a restaurant or hotel kitchen, often working overnight or very early. Many kitchens now make their own sourdough and laminated doughs in-house. A typical shift: Start in the small hours, shape and bake dough mixed the day before, feed starters, and prepare the next day's mix. Skills: Fermentation, Dough handling and shaping, Oven management, Planning across days, Consistency. Qualifications: Level 2 or 3 Craft Baker apprenticeship, Level 2 Diploma in Professional Bakery, International: CAP Boulanger (France). Pay (UK): £25k–£32k (2025). Common next steps: Head baker, Bakery owner, Pastry chef. Stories we'd ask about: - The bread course comeback - Night shifts and the baker's body clock - Should restaurants charge for bread? #### Kitchen butcher Breaks down whole carcasses or primals for a restaurant or group, using every cut. Nose-to-tail kitchens rely on in-house butchery to control quality and cost. A typical shift: Receive and check meat, break down carcasses, portion steaks and joints, make sausages or cured items, and manage the meat fridge. Skills: Carcass breakdown, Knife and saw safety, Yield and costing, Curing and sausage making, Hygiene. Qualifications: Level 2 Butcher apprenticeship, Level 3 Advanced Butcher apprenticeship, Level 2 Food Safety. Pay (UK): £25k–£35k (2025). Common next steps: Head butcher, Grill chef, Butcher shop owner. Stories we'd ask about: - Whole-animal cooking and the economics of yield - The disappearing high-street butcher - Dry-ageing explained #### Junior sous chef The first management step in the kitchen, supporting the sous and head chef while still running sections. Junior sous chefs cover the pass and the kitchen when seniors are off. A typical shift: Check prep across sections, step onto any section that falls behind, run the pass on some services, and help with ordering and rotas. Skills: Kitchen supervision, Running the pass, Ordering, Training, Hygiene systems. Qualifications: Level 3 Chef de Partie apprenticeship, Level 3 Food Safety, Level 3 Advanced Professional Cookery. Pay (UK): £30k–£36k (2025). Common next steps: Sous chef, Head chef in a smaller kitchen. Stories we'd ask about: - From cooking to leading - The first night on the pass - Learning to manage people older than you #### Sous chef The head chef's second in command, running the kitchen day to day. Sous chefs handle rotas, ordering, standards and training, and run the pass when the head chef is away. A typical shift: Check deliveries and prep, troubleshoot sections, then run the pass or lead the line through service. Paperwork, temperature logs and ordering fill the gaps. Skills: Kitchen management, Food cost control, Rota planning, Training and discipline, HACCP and allergen systems, Menu development. Qualifications: Level 4 Senior Culinary Chef apprenticeship, Level 3 Food Safety, Level 3 Advanced Professional Cookery. Pay (UK): £34k–£45k (2025). Common next steps: Head chef, Development chef, Executive sous chef. Stories we'd ask about: - The sous chef does the real work - Food cost: what a plate actually costs - Kitchen mental health: speaking up #### Head chef Leads the kitchen: menu, team, standards, costs and compliance. Head chefs set the food identity of a restaurant and carry responsibility for every plate. A typical shift: Menu planning, costing and supplier calls, recruitment and coaching, then running the pass through service. Finance and food safety paperwork are constant. Skills: Menu creation, Leadership and culture, Gross profit management, Supplier relationships, Food safety management, Creativity under constraint. Qualifications: Level 4 Senior Culinary Chef apprenticeship, Level 3 or 4 Food Safety, Culinary degree (optional). Pay (UK): £40k–£60k, higher in top London kitchens; varies widely (2025). Common next steps: Executive chef, Chef-owner, Development chef. Stories we'd ask about: - What makes a good head chef now - The menu meeting - Chef-owners and the cost of the dream #### Executive chef Oversees culinary operations across several kitchens, outlets or sites. Executive chefs set food strategy, budgets and standards, and spend more time leading people than cooking. A typical shift: Meetings with operations and finance, menu reviews, site visits, tastings and recruitment. They still cook for launches, VIP events and menu development. Skills: Multi-site culinary leadership, Budgeting, Menu strategy, Supplier contracts, Mentoring head chefs. Qualifications: Level 4 Senior Culinary Chef apprenticeship, Level 4 Food Safety, Hospitality management qualifications. Pay (UK): £55k–£90k+; varies widely (2025). Common next steps: Culinary director, Group operations director, Chef-founder. Stories we'd ask about: - The chef who no longer cooks - Scaling a menu across twenty sites - Hotel exec chefs and the five-outlet juggle #### Banquet chef Cooks for large events: weddings, conferences and functions in hotels and venues. Banqueting is about volume, timing and holding quality across hundreds of plates. A typical shift: Plan production from event sheets, prep in bulk, then plate up hundreds of covers in tight windows with a big team. Skills: Volume production, Time planning, Holding and regeneration, Team coordination, Dietary requirements at scale. Qualifications: Level 3 Professional Cookery, Level 3 Food Safety, Event catering experience. Pay (UK): £30k–£42k (2025). Common next steps: Executive sous chef, Events catering head chef, Contract catering manager. Stories we'd ask about: - Plating 500 dinners in 20 minutes - Wedding season in a hotel kitchen - The chicken versus the fish: event menu politics #### Development chef Creates and tests new dishes and products for restaurant groups, retailers or manufacturers. It is creative work bound by cost, scale and consistency. A typical shift: Research trends, develop recipes, run test kitchens, write specs and train sites or production teams on launches. Skills: Recipe development, Costing and specification, Scaling recipes, Trend awareness, Presentation to stakeholders. Qualifications: Level 3 Professional Cookery, Food science or product development degree (useful), Level 3 Food Safety and HACCP. Pay (UK): £40k–£60k (2025). Common next steps: Head of food, Product development manager, Culinary director. Stories we'd ask about: - Who invents the supermarket ready meal? - The test kitchen - Turning a chef's dish into something 50 sites can make #### Private chef Cooks for a household or client, either full-time or freelance for dinners and events. The job combines cooking, discretion, shopping and service. A typical shift: Plan menus around preferences and dietary needs, shop, cook and serve, then clean down. Days can be very long during events or travel. Skills: Versatile cooking, Discretion, Menu planning, Dietary and allergy management, Client relationships, Self-management. Qualifications: Level 3 Professional Cookery, Level 2 Food Safety, Business and self-employment basics. Pay (UK): Day rates around £200–£500; full-time roles £40k–£80k+; varies widely (2025). Common next steps: Celebrity or household chef, Events catering business, Yacht chef. Stories we'd ask about: - Cooking in someone else's kitchen - NDAs and the private chef life - Freelancing in food #### Yacht chef Cooks for owners, guests and crew aboard private yachts, often in small galleys. Superyacht chefs need restaurant-level skills plus provisioning in remote places. A typical shift: Provision ingredients at each port, cook breakfast to dinner for guests and crew, adapt to sea conditions and keep the galley spotless. Skills: Versatile high-end cooking, Provisioning and planning, Working in confined spaces, Dietary flexibility, Resilience. Qualifications: STCW Basic Safety Training, ENG1 seafarer medical, Ship's Cook Certificate (MLC 2006 requirement), Level 3 Professional Cookery. Pay (UK): Roughly £3k–£8k+ per month on superyachts, often with tax advantages depending on residency; varies widely. Common next steps: Head chef on larger yachts, Private chef, Charter consultancy. Stories we'd ask about: - A kitchen at sea - Provisioning on a remote island - Crew life versus guest life #### Chalet chef / chalet host Cooks breakfasts, cakes and evening meals for guests in ski chalets over the winter season, often also cleaning and hosting. A classic first job abroad for many young cooks. A typical shift: Early breakfast, afternoon cake, evening three-course dinner, with cleaning between. Afternoons often free to ski. Skills: Menu planning on a budget, Batch cooking, Hosting, Self-reliance, Adaptability at altitude. Qualifications: Level 2 Food Safety, Chalet cookery courses, Post-Brexit: check work permits for EU resorts. Pay (UK): Roughly £100–£250/week plus board and ski pass; varies widely. Common next steps: Private chef, Yacht chef, Head chef in a resort. Stories we'd ask about: - Brexit and the end of the British chalet season? - Cooking at altitude - Season work as a career launchpad #### Food truck owner Runs a mobile food business, from van or trailer to festival stall. Owners cook, sell, market and handle all the admin of a small business on wheels. A typical shift: Prep at a commissary kitchen, drive to pitch, set up, serve through the rush, break down and clean. Admin happens at night. Skills: Small menu, high speed, Business and finance, Marketing and social media, Generators and gas safety, Permits and pitches. Qualifications: Level 2 Food Safety, Council food business registration, Gas safety certificates and street trading licences. Pay (UK): Varies widely; many earn modestly, festival season can be lucrative. Common next steps: Bricks-and-mortar restaurant, Multiple vans, Event catering. Stories we'd ask about: - Is street food the new restaurant apprenticeship? - Festival economics - Rain, generators and the market pitch #### QSR crew member Works in quick-service restaurants, from the grill to the till to the drive-thru. Fast, systemised and huge employers of young people. A typical shift: Clock in, take a station, work through rushes to timed standards, clean as you go, and swap stations as needed. Skills: Speed and accuracy, Following systems, Teamwork, Customer service, Food safety. Qualifications: No formal requirement, In-house training, Level 2 Hospitality Team Member apprenticeship. Pay (UK): £12.71–£13/hr; lower rates for under-21s (2026). Common next steps: Crew trainer, Shift manager, Restaurant manager. Stories we'd ask about: - First job at a burger chain - The system as a teacher - Zero-hours contracts and flexible work #### QSR shift manager Runs a shift in a quick-service restaurant, leading the crew, cash and standards. A real management role, often reached in a year or two. A typical shift: Position the crew, monitor speed of service, handle complaints, check temperatures and cash, then hand over. Skills: Deployment and pacing, People management, Cash and safety controls, Problem solving, Coaching. Qualifications: Level 3 Hospitality Supervisor apprenticeship, Level 2 or 3 Food Safety, Brand management programmes. Pay (UK): £13–£15/hr (2025). Common next steps: Assistant manager, Restaurant manager, Area manager. Stories we'd ask about: - Management at 19 - The drive-thru timer - Fast food careers that went far #### Contract catering chef Cooks in workplaces, schools, hospitals, universities or stadiums for contract caterers. Often more sociable hours than restaurants. A typical shift: Morning prep for breakfast and lunch, high-volume service, then cleaning and ordering. Evenings and weekends usually free. Skills: Volume cooking, Nutrition standards, Allergen management at scale, Budget control, Teamwork. Qualifications: Level 2 or 3 Professional Cookery, Level 2 or 3 Food Safety, School food standards training. Pay (UK): £24k–£32k (2025). Common next steps: Head chef in contract catering, Catering manager, Development chef. Stories we'd ask about: - Leaving restaurants for Monday-to-Friday - School food and the nutritional standards - Stadium catering on a match day #### Breakfast chef Runs breakfast in hotels, cafés and all-day restaurants. Early mornings, eggs, buffets and a steady stream of covers. A typical shift: Start before dawn, set up the buffet and line, cook eggs and full breakfasts to order, then clean and prep for tomorrow. Skills: Egg cookery, Speed, Buffet management, Early starts, Consistency. Qualifications: Level 2 Professional Cookery, Level 2 Food Safety. Pay (UK): £12.71–£14/hr (2026). Common next steps: Chef de partie, Café head chef, Brunch restaurant chef. Stories we'd ask about: - The full English - Why breakfast chefs are underrated - Brunch culture #### Kitchen manager Manages a kitchen's operations, often in pubs, chains and casual dining. Less creative control than a head chef in some groups, more focus on systems and compliance. A typical shift: Ordering, rotas, food safety checks and stock, cooking on the line during peaks. Skills: Systems and specs, Stock and waste control, Compliance, Team leadership, Cooking. Qualifications: Level 3 Food Safety, Level 3 Chef de Partie or Level 4 Senior Culinary Chef apprenticeship. Pay (UK): £30k–£40k (2025). Common next steps: Head chef, Area kitchen manager, Operations. Stories we'd ask about: - Chains versus independents for chefs - Spec sheets and creativity - Food hygiene ratings explained #### Executive sous chef Deputy to the executive chef in large kitchens or hotels, overseeing multiple sous chefs and outlets day to day. A typical shift: Coordinate outlets, banqueting and room service, check standards and costs, and step into service where needed. Skills: Multi-outlet management, Cost control, Coordination, Training, Food safety systems. Qualifications: Level 4 Senior Culinary Chef apprenticeship, Level 4 Food Safety, Level 3 Advanced Professional Cookery. Pay (UK): £45k–£60k (2025). Common next steps: Executive chef, Culinary director. Stories we'd ask about: - Hotel kitchens at scale - The deputy role nobody sees - Room service at 3am #### Pizza chef / pizzaiolo Makes pizza dough and bakes pizzas, often in wood-fired or high-temperature ovens. The style, from Neapolitan to New York, shapes the craft. A typical shift: Mix and ball dough the day before, prep toppings, fire the oven, then stretch, top and bake through a fast service. Skills: Dough fermentation, Stretching and shaping, Oven management, Speed, Consistency. Qualifications: Level 2 Food Safety, Pizza schools and courses, Associazione Verace Pizza Napoletana training (international). Pay (UK): £12.71–£15/hr or £25k–£32k (2026). Common next steps: Head pizza chef, Pizzeria owner, Food truck. Stories we'd ask about: - The Neapolitan pizza rules - Wood-fired ovens and the heat - Why pizza is a perfect small business ### Café and bakery #### Café assistant Serves customers in a café: taking orders, making drinks, plating food, cleaning and restocking. A common first job and a great all-round training. A typical shift: Open up, prepare the counter and food displays, serve through the morning and lunch rushes, then clean and close. Skills: Customer service, Basic barista skills, Till handling, Cleaning, Food safety. Qualifications: No formal requirement, Level 2 Food Safety, SCA Barista Foundation (useful). Pay (UK): £12.71–£13/hr; lower rates for under-21s (2026). Common next steps: Barista, Café supervisor, Café manager. Stories we'd ask about: - Your local café's first jobbers - Regulars and community - Saturday jobs that shaped careers #### Café manager Runs a café: team, stock, costs, coffee quality and customers. In small cafés the manager does everything from rotas to repairs. A typical shift: Open, check the team and supplies, work the counter at peaks, place orders, manage cash and plan the week. Skills: Small business management, Stock and waste, Rota planning, Coffee quality, Customer experience. Qualifications: Level 3 Hospitality Supervisor apprenticeship, Level 3 Food Safety, SCA Barista Intermediate. Pay (UK): £25k–£32k (2025). Common next steps: Area manager, Café owner, Roastery operations. Stories we'd ask about: - The economics of a flat white - Laptops in cafés - Running a café in a high-street slump #### Café owner Owns and runs an independent café. Margins are thin, hours are long and the work spans everything from menus to VAT returns. A typical shift: Early start, open, serve, manage staff, handle suppliers, and then do accounts and social media in the evening. Skills: Business finance, Marketing, Staffing, Supplier relationships, Product quality. Qualifications: Level 2 or 3 Food Safety, Council food business registration, Small business training. Pay (UK): Varies widely; many owners draw a modest income in the first years. Common next steps: Second site, Roastery, Bakery café. Stories we'd ask about: - Opening a café: the honest numbers - Rent, rates and the high street - Community spaces and cafés #### Bakery assistant Serves customers in a bakery and helps with simple production such as finishing, packing and loading ovens. Often an early-morning job. A typical shift: Set up displays with fresh bakes, serve, slice and bag, help in production, clean and close. Skills: Customer service, Food handling, Speed, Product knowledge, Cleaning. Qualifications: Level 2 Food Safety, Level 2 Baker apprenticeship (route into production). Pay (UK): £12.71–£13/hr (2026). Common next steps: Baker, Bakery supervisor, Pastry roles. Stories we'd ask about: - Bakeries and the early bird - What happens to unsold bread - The high-street bakery chain versus the artisan #### Artisan baker Makes bread and baked goods by hand, often with long fermentation and sourdough. Artisan bakers balance craft with very early starts and high volume. A typical shift: Night or early-morning shift: mix, shape, prove and bake, then clean, prepare starters and plan the next day. Skills: Sourdough and fermentation, Shaping, Oven management, Planning, Physical stamina. Qualifications: Level 2 Craft Baker apprenticeship, Level 3 Advanced Baker, Short courses at artisan bakery schools. Pay (UK): £24k–£32k (2025). Common next steps: Head baker, Bakery owner, Teaching. Stories we'd ask about: - Sourdough boom and bust - Real bread and the price of a loaf - Night shift bakers #### Production / plant baker Works in industrial bakeries making bread and cakes at scale. Machinery, food safety systems and shift work replace hand shaping. A typical shift: Run mixers, dividers and ovens on a production line, monitor quality and follow strict hygiene. Skills: Machine operation, Quality checks, Food safety systems, Shift work, Teamwork. Qualifications: Level 2 Food and Drink Process Operator apprenticeship, Level 2 or 3 Food Safety and HACCP. Pay (UK): £24k–£30k plus shift allowances (2025). Common next steps: Line leader, Production manager, Quality technician. Stories we'd ask about: - How a supermarket loaf is made - Factory bakers and pride in the job - Ultra-processed bread debates #### Cake decorator Designs and decorates cakes for celebrations, retail or bakeries, using sugarpaste, buttercream and sugar flowers. Many are self-employed. A typical shift: Bake or receive sponges, fill and cover, decorate to brief, and consult with clients. Skills: Sugarcraft, Design, Precision, Client management, Time planning. Qualifications: Level 2 or 3 Sugarcraft and Cake Decorating qualifications, Level 2 Food Safety, Council registration for home businesses. Pay (UK): £12.71–£15/hr employed; self-employed income varies widely (2026). Common next steps: Wedding cake business, Teaching, Pastry chef. Stories we'd ask about: - The wedding cake that collapsed - Home bakery businesses - Pricing creative work #### Chocolatier Makes chocolates and confections, tempering chocolate, making ganaches and moulding bonbons. Some work bean to bar. A typical shift: Temper and mould, make ganache, cap and pack, with careful temperature and humidity control. Skills: Tempering, Ganache and fillings, Moulding, Precision, Packaging. Qualifications: Specialist chocolate courses, Level 3 Patisserie and Confectionery, Level 2 Food Safety. Pay (UK): £24k–£32k; varies widely (2025). Common next steps: Chocolate business owner, Pastry chef, Bean-to-bar maker. Stories we'd ask about: - Easter at a chocolate shop - Cocoa prices and ethics - Bean to bar #### Viennoiserie / pastry baker Specialises in laminated pastries such as croissants and pain au chocolat. Lamination is temperature-sensitive and time-consuming. A typical shift: Laminate dough, shape, prove and bake through the early morning, then plan the next batch. Skills: Lamination, Temperature control, Shaping, Baking timing, Consistency. Qualifications: Level 2 or 3 Professional Patisserie, Level 2 Craft Baker apprenticeship. Pay (UK): £24k–£32k (2025). Common next steps: Head pastry baker, Bakery owner, Pastry chef. Stories we'd ask about: - The croissant queue - Butter prices and pastry - Lamination in hot kitchens #### Deli and sandwich maker Prepares sandwiches, salads and deli items for cafés, delis and grab-and-go businesses. Speed, consistency and labelling are key. A typical shift: Early-morning prep, build sandwiches to spec, label with allergens, serve the lunch rush and clean down. Skills: Speed, Allergen labelling, Food safety, Presentation, Consistency. Qualifications: Level 2 Food Safety, Allergen awareness training. Pay (UK): £12.71–£13/hr (2026). Common next steps: Supervisor, Prep chef, Deli owner. Stories we'd ask about: - Natasha's Law and prepacked food labelling - The lunch rush - Sandwich economics #### Bakery manager Manages a bakery's production, shop and staff, balancing early-morning production schedules with retail sales and waste control. A typical shift: Check production and stock, plan the next day's bake, manage shop staff, handle suppliers and track waste. Skills: Production planning, Waste control, Team management, Retail sales, Food safety. Qualifications: Level 3 Advanced Baker apprenticeship, Level 3 Food Safety, Level 3 Hospitality Supervisor apprenticeship. Pay (UK): £28k–£38k (2025). Common next steps: Area manager, Bakery owner, Production manager. Stories we'd ask about: - Waste and the bakery - The 4am rota - Running a bakery on thin margins ### Hotel #### Front office receptionist The 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. In most hotels reception is the nerve centre that every other department leans on. A typical shift: An early shift runs roughly 7am to 3pm and is all check-outs, bill queries and luggage; the late shift picks up arrivals, room moves and the guest whose booking never came through. Handover notes are sacred. Skills: Calm under a queue, Property management systems such as Opera or Mews, Payment handling and cash reconciliation, Upselling rooms without being pushy, Complaint recovery, Languages are a real bonus. Qualifications: No formal requirement in the UK; Level 2 Hospitality Team Member apprenticeship is common, Institute of Hospitality (IoH) membership for career progression, Internationally: AHLEI front desk certifications (US), hotel school diplomas in Switzerland. Pay (UK): £22k–£27k (2025), more in London and luxury; varies widely. Common next steps: Front office supervisor, Reservations agent, Guest relations, Night manager. Stories we'd ask about: - The strangest thing a guest has asked for at 2am - Overbooking and the art of 'walking' a guest to another hotel - Why reception is the best training ground in hospitality #### Front office manager Runs reception, concierge, bell desk and often reservations, owning arrival experience, staffing rotas and room inventory on the day. They sit between revenue targets and guest happiness and usually referee both. A typical shift: Morning meeting with heads of department, a check on arrivals, VIPs and overbookings, then rota, training and complaint escalation. Evenings often mean staying on when a big group lands late. Skills: Rota and labour cost control, Coaching a young team, Inventory and overbooking judgement, Guest recovery and compensation decisions, Systems knowledge across PMS and channel manager, Reporting to the GM. Qualifications: Level 3 Hospitality Supervisor or Level 4 Hospitality Manager apprenticeship, IoH membership; degree in hospitality management helps but is not essential, Internationally: AHLEI Certified Rooms Division Executive, Swiss hotel school diplomas. Pay (UK): £30k–£42k (2025), higher in London five-stars. Common next steps: Rooms division manager, Hotel manager, Guest experience manager. Stories we'd ask about: - Who gets the upgrade, and why - The overbooking maths nobody tells guests about - Managing a front desk of twenty-year-olds through a heatwave #### Reservations agent Handles 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. A typical shift: Office hours, often 9am to 5pm or split shifts, with a headset, a rate grid and a queue of emails. Peaks hit when a sale goes live or a big event fills the city. Skills: Sales conversion, Rate and package knowledge, Accuracy with dates and names, Channel manager and PMS, Written English for email quotes. Qualifications: No formal requirement; customer service or hospitality apprenticeships help, IoH membership later on, Internationally: AHLEI reservations courses. Pay (UK): £22k–£27k (2025). Common next steps: Reservations manager, Revenue analyst, Sales coordinator. Stories we'd ask about: - The commission war between hotels and booking sites - Phone sales skills in a world that books on apps - Why the same room has six prices #### Night auditor Works 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. Part accountant, part receptionist, part security. A typical shift: Starts around 11pm, handles late arrivals and noise complaints, runs reports and reconciles payments in the small hours, then preps the morning before handing over at 7am. Long stretches of quiet punctuated by chaos. Skills: Numeracy and reconciliation, Working alone with confidence, Fire and emergency procedures, Conflict handling, PMS end-of-day processes. Qualifications: No formal requirement; first aid and fire marshal training expected, Level 2 or 3 hospitality apprenticeship, Internationally: AHLEI night auditor courses. Pay (UK): £23k–£28k (2025), often with a night premium. Common next steps: Night manager, Front office manager, Hotel finance assistant. Stories we'd ask about: - What actually happens in a hotel at 3am - Health and isolation on permanent nights - The night auditor as unofficial head of security #### Concierge Gets guests what they want: restaurant tables, theatre tickets, cars, florists, the impossible. In luxury hotels the concierge's little black book of contacts is the job. A typical shift: A shift at the desk fielding requests face to face, by phone and message, chasing confirmations and building relationships with restaurants and suppliers. Some of the best work happens on the phone calling in favours. Skills: Local knowledge in depth, Relationship building with suppliers, Discretion, Problem solving under time pressure, Languages, Memory for guest preferences. Qualifications: No formal requirement; experience is everything, Membership of Les Clefs d'Or, the international concierge society, is the professional mark (the golden keys), IoH membership. Pay (UK): £25k–£40k (2025) plus tips and commissions in luxury; varies widely. Common next steps: Head concierge, Guest relations manager, Lifestyle or private concierge. Stories we'd ask about: - The golden keys and what earning them takes - Commissions, kickbacks and where the line sits - Requests that should never have been fulfilled #### Butler Provides personal service to suites and high-value guests: unpacking, pressing, arranging dinners, anticipating needs. Hotel butlers are rarer than they used to be but still central to top-tier luxury. A typical shift: Shifts follow the guest; a day might be steaming suits at 7am, setting up an in-suite dinner at 8pm and quietly sorting a forgotten passport in between. Skills: Anticipation, Garment care and packing, Formal service and wine knowledge, Absolute discretion, Composure with demanding guests. Qualifications: Butler school courses (several operate in the UK and Netherlands), Food safety and wine qualifications such as WSET Level 2, IoH membership. Pay (UK): £28k–£45k (2025) in hotels; private household roles can pay far more; varies widely. Common next steps: Head butler, Guest relations manager, Private household or estate manager. Stories we'd ask about: - Butlering in the age of WhatsApp - What a guest's suitcase tells you - Private service versus hotel service #### Porter / bell attendant Carries bags, parks or calls cars, shows guests to rooms and is often the most-seen staff member in the lobby. Doormen in luxury hotels are a brand asset in their own right. A typical shift: A shift on your feet at the door and in the lifts, moving luggage, holding cars, giving directions and running errands for reception. Tips can make or break the week. Skills: Physical stamina, Friendly first impressions, Local knowledge, Safe manual handling, Spotting trouble at the door. Qualifications: No formal requirement; manual handling training, Driving licence for valet roles, Level 2 hospitality apprenticeship. Pay (UK): £21k–£25k (2025) plus tips. Common next steps: Head porter / bell captain, Concierge, Front office. Stories we'd ask about: - The doorman who knows everyone - Tipping culture in British hotels - What a porter sees that management never does #### Guest relations manager (hotel) Looks after VIPs, regulars and unhappy guests, turning complaints into loyalty and making sure returning guests feel remembered. Also often monitors online reviews and replies to them. A typical shift: Checks arrivals for VIPs and repeat guests, arranges amenities, greets in the lobby, handles escalated complaints and writes review responses. A lot of walking, smiling and quiet negotiation. Skills: Emotional intelligence, Guest history and CRM tools, Review management, Service recovery, Cross-department influence. Qualifications: No formal requirement; front office experience usually expected, IoH membership, Internationally: AHLEI guest service certifications. Pay (UK): £28k–£38k (2025). Common next steps: Front office manager, Guest experience director, Hotel manager. Stories we'd ask about: - Remembering a guest's pillow preference for a decade - Responding to one-star reviews without losing your temper - Comp culture and when free stuff backfires #### Room attendant Cleans and resets guest rooms to standard, usually against a target of rooms per shift. The work is physical, invisible when done well and the backbone of any hotel's reviews. A typical shift: Collects a room list in the morning, works through check-outs and stay-overs with a trolley, reports maintenance faults and lost property, and finishes once the board is clear. Targets of around 12 to 16 rooms are common but vary. Skills: Speed and thoroughness, Physical stamina, Chemical safety (COSHH), Attention to detail, Honesty with guest property. Qualifications: No formal requirement; COSHH and manual handling training, Level 2 Housekeeping apprenticeship routes exist, Internationally: AHLEI guest room attendant certification. Pay (UK): National Living Wage to around £24k (2025); outsourced agency roles are often paid per room or at the minimum. Common next steps: Housekeeping supervisor, Public areas supervisor, Laundry. Stories we'd ask about: - Room quotas and the outsourcing of housekeeping - The injuries nobody talks about - What guests leave behind #### Housekeeping supervisor Inspects rooms released by attendants, allocates sections, trains new starters and keeps the board moving so reception can check guests in on time. A typical shift: Allocates rooms at the morning briefing, inspects throughout the day, chases rushes for early arrivals and releases rooms to reception. Ends with the stock check and handover. Skills: Inspection standards, Team leadership, Prioritisation under pressure, Housekeeping software, Stock control. Qualifications: Level 3 Hospitality Supervisor apprenticeship, COSHH and first aid, Internationally: AHLEI housekeeping supervisor courses. Pay (UK): £24k–£29k (2025). Common next steps: Assistant executive housekeeper, Executive housekeeper. Stories we'd ask about: - The war between reception and housekeeping at 2pm - Training teams across language barriers - Hidden standards guests never notice #### Executive housekeeper Heads the largest department in most hotels: rooms, public areas, laundry and often contractors. Owns cleanliness scores, labour budgets and a big chunk of guest satisfaction. A typical shift: Mornings are forecasting, staffing and briefings; afternoons are inspections, supplier meetings, refurbishment snagging and budget work. They are also the person called when something truly horrible happens in a room. Skills: Budget and labour control, Large team management, Contractor and laundry management, Standards and audits, Refurbishment planning. Qualifications: Level 4 Hospitality Manager apprenticeship or equivalent experience, IoH membership; UK Housekeepers Association networks, Internationally: AHLEI Certified Executive Housekeeper. Pay (UK): £35k–£55k (2025), higher in large luxury hotels. Common next steps: Rooms division manager, Hotel manager, Cluster housekeeping lead. Stories we'd ask about: - The most underrated head of department in the building - Outsourcing versus in-house housekeeping - Sustainability: linen reuse and chemical-free cleaning #### Laundry attendant Washes, dries, presses and folds linen, towels, uniforms and guest laundry, either in an on-site laundry or a central plant serving several hotels. A typical shift: Hot, loud and repetitive: loading machines, feeding the ironer, folding, and getting guest dry cleaning back by the promised time. Skills: Machine operation, Stain treatment, Garment care labels, Safe handling of chemicals, Pace. Qualifications: No formal requirement; COSHH training, Textile care courses for supervisors. Pay (UK): National Living Wage to around £24k (2025). Common next steps: Laundry supervisor, Laundry manager, Housekeeping supervisor. Stories we'd ask about: - Inside a hotel laundry at full tilt - The real cost of a fresh towel every day - Who looks after the uniforms #### Public areas attendant Keeps lobbies, toilets, corridors, gyms and back-of-house spaces clean through the day and night, often working while guests watch. A typical shift: A rota of zones checked hourly, spillages answered by radio, and a heavier deep-clean overnight when the lobby is quiet. Skills: Discreet working around guests, Floor care machinery, COSHH, Reliability. Qualifications: No formal requirement; COSHH training, British Institute of Cleaning Science (BICSc) courses. Pay (UK): National Living Wage to around £24k (2025). Common next steps: Public areas supervisor, Housekeeping supervisor. Stories we'd ask about: - The night shift that makes the lobby gleam - Invisible work and respect - Contract cleaning in hotels #### Maintenance technician Keeps the building working: plumbing, electrics, heating, air conditioning, furniture and the endless stream of 'my TV won't work' calls. A typical shift: A planned preventative maintenance list in the morning, reactive jobs from the radio all day, and room blocks out of order when something bigger needs doing. On-call nights are common. Skills: Multi-trade skills, Fault finding, Legionella and water safety awareness, Fire system basics, Working in occupied rooms. Qualifications: City & Guilds or NVQ in electrical, plumbing or building services; 18th Edition wiring regs for electricians, F-Gas certification for refrigeration and air conditioning, Gas Safe registration for gas work. Pay (UK): £26k–£35k (2025). Common next steps: Maintenance supervisor, Chief engineer. Stories we'd ask about: - What breaks in hotels and why - The shower that floods three floors - Engineering as the hotel's hidden heroes #### Chief engineer / director of engineering Responsible for the building, its plant, compliance and capital projects. They keep the hotel legal, safe and running, and fight for budget to replace kit before it fails. A typical shift: Compliance checks, contractor management, energy monitoring, capex planning and walking the plant rooms. When the boiler dies on a Saturday, it is their weekend too. Skills: Building services engineering, Health and safety compliance, Energy management, Contractor management, Capex budgeting. Qualifications: HNC/HND or degree in building services or engineering, IOSH or NEBOSH health and safety certificates, Internationally: Certified Engineering Operations Executive (AHLEI). Pay (UK): £45k–£75k (2025), higher in large luxury or multi-site roles. Common next steps: Cluster director of engineering, Facilities director, Asset management. Stories we'd ask about: - Hotels and net zero: the plant room reality - Fire safety after Grenfell and what changed - The cost of deferred maintenance #### Spa therapist Delivers massages, facials, body treatments and beauty services in hotel or resort spas, to a booked schedule. A typical shift: Back-to-back treatments with short turnaround gaps, consultation forms, room resets and retail product recommendations. Physically demanding and emotionally attentive. Skills: Massage and treatment technique, Client consultation and contraindications, Retail selling, Hygiene, Stamina and posture. Qualifications: VTCT, ITEC or CIBTAC Level 3 in beauty or massage therapy, Product house training from the spa's brand partners, Internationally: CIDESCO diploma. Pay (UK): £22k–£27k (2025) plus commission on treatments and retail. Common next steps: Senior therapist, Spa supervisor, Spa manager. Stories we'd ask about: - Commission targets in wellness - The physical toll of six massages a day - Spas as hotel profit centres #### Spa manager Runs the spa as a business: treatment menus, therapist rotas, utilisation, retail, memberships and hygiene standards, plus the pool and gym in many hotels. A typical shift: Reviews bookings and utilisation, covers reception gaps, handles complaints, trains therapists and meets brand partners. Weekends are peak. Skills: Utilisation and yield, Team leadership, Retail and membership sales, Pool and health safety, Treatment knowledge. Qualifications: Level 3 beauty or massage qualification plus management experience, Pool plant operator certificate where relevant, Internationally: CIDESCO, ISPA education. Pay (UK): £30k–£45k (2025). Common next steps: Spa director, Wellness director, Cluster spa manager. Stories we'd ask about: - Wellness tourism and the rise of the spa break - Running the most beautiful room in the hotel - Memberships versus hotel guests #### Revenue manager Sets room rates and restrictions to maximise revenue, forecasting demand and deciding what to sell, through which channel, at what price. A typical shift: Morning pick-up reports, competitor rate checks, forecast updates, a revenue meeting with sales and the GM, and fine-tuning prices in the revenue management system. Skills: Analytical thinking, Forecasting, RMS and channel tools, Excel, Commercial negotiation, Explaining numbers to non-numbers people. Qualifications: Degree helpful but not required, Cornell revenue management certificates are well regarded internationally, IoH membership; HSMAI revenue certifications. Pay (UK): £38k–£60k (2025), cluster and area roles higher. Common next steps: Area or cluster revenue manager, Director of revenue, Commercial director. Stories we'd ask about: - Why the room was £120 yesterday and £380 tonight - Dynamic pricing and fairness - Revenue managers versus sales teams #### Sales manager (hotel) Wins corporate, group and leisure business, negotiating contracted rates with companies, agencies and tour operators. A typical shift: Prospecting calls, site visits, contract negotiation, entertaining clients and weekly sales meetings with revenue and events. Skills: Prospecting and pipeline management, Negotiation, CRM, Relationship building, Presentation skills. Qualifications: No formal requirement; sales experience valued, HSMAI and IoH courses, Internationally: Certified Hospitality Sales Professional (AHLEI). Pay (UK): £32k–£48k (2025) plus bonus. Common next steps: Director of sales, Commercial director, Cluster sales. Stories we'd ask about: - Selling rooms in the age of Zoom meetings - Site visits and the free lunch question - Corporate travel after the pandemic #### Events and banqueting manager Delivers conferences, weddings, gala dinners and meetings in the hotel's function spaces, managing floor teams and coordinating with kitchen and AV. A typical shift: Morning setup checks, client walk-throughs, managing a team of permanent and casual banqueting staff through service, then breakdown and next-day setup. Long days in peak season. Skills: Event operations, Large casual team management, Timing and running orders, Client liaison, Food allergen management. Qualifications: Level 3 or 4 hospitality apprenticeship, Level 2 or 3 food safety; personal licence often expected, Internationally: Certified Meeting Professional (CMP). Pay (UK): £30k–£45k (2025). Common next steps: Director of events, Conference and events director, F&B director. Stories we'd ask about: - Plating 600 dinners at once - Banqueting casuals and the gig economy - Weddings versus conferences #### Rooms division manager Oversees front office, housekeeping, reservations and often spa and security, owning the rooms profit and loss and guest satisfaction. A typical shift: Department head meetings, P&L reviews, guest feedback, walk-rounds, and acting as duty manager or deputy GM on rotation. Skills: P&L management, Cross-department leadership, Labour planning, Guest satisfaction metrics, Standards audits. Qualifications: Level 4 or 5 hospitality management apprenticeship or degree, IoH membership, Internationally: AHLEI Certified Rooms Division Executive. Pay (UK): £45k–£65k (2025). Common next steps: Hotel manager, General manager. Stories we'd ask about: - The rooms side as the money side - Making housekeeping and reception love each other - Deputising for the GM #### Food and beverage director Leads all food and drink operations in a hotel: restaurants, bars, room service, banqueting and sometimes the kitchen brigade's commercial side. A typical shift: Reviews covers, spend and costs, meets chefs and outlet managers, walks service, plans menus and promotions, and fights to make F&B profitable in a building designed around rooms. Skills: F&B P&L, Concept development, Drinks and wine knowledge, Leadership across outlets, Supplier negotiation. Qualifications: Level 4 or 5 hospitality management apprenticeship or degree, Personal licence; WSET Level 2 or 3, Internationally: AHLEI Certified Food and Beverage Executive. Pay (UK): £55k–£90k (2025), higher in large luxury hotels. Common next steps: Hotel manager, General manager, Group F&B director. Stories we'd ask about: - Why hotel restaurants used to be empty and how that changed - Room service: dying or reinventing - Leasing the restaurant to a celebrity chef #### Hotel general manager Runs the whole hotel: owners' returns, guest satisfaction, team culture, brand standards and the building itself. Ultimately accountable for everything. A typical shift: Morning meeting, walk-round, owner and brand calls, P&L reviews, guest greeting and team conversations. Evenings out at events or in the bar seeing the hotel at work. Skills: Commercial leadership, Owner and brand relationships, People leadership, Crisis management, Every department's basics. Qualifications: Degree or Level 5 / 7 apprenticeship common but not essential, IoH membership, often Fellow, Internationally: AHLEI Certified Hotel Administrator. Pay (UK): £60k–£120k+ (2025); varies widely by size and brand, plus bonus. Common next steps: Cluster GM, Area director, Operations director, Owner or asset manager. Stories we'd ask about: - From porter to GM: the classic climb - Serving three masters: owner, brand and guest - Living in the hotel you run #### Cluster general manager Runs several hotels in one city or region, sharing teams and functions such as sales, revenue and engineering across the cluster. A typical shift: Days split across properties, with hotel managers running each site day to day while the cluster GM handles strategy, owners and shared resources. Skills: Multi-site management, Delegation, Shared services design, Owner reporting, Travel and energy. Qualifications: Usually a proven single-hotel GM, IoH membership, Internationally: AHLEI Certified Hotel Administrator. Pay (UK): £80k–£140k (2025) plus bonus; varies widely. Common next steps: Area or regional director, Operations director, VP operations. Stories we'd ask about: - One GM, five hotels: efficiency or erosion? - Clustering and what guests lose - Managing managers #### Night manager Runs the hotel overnight with full authority, covering security, emergencies, late arrivals and the audit. In larger hotels they lead a small night team rather than working alone. A typical shift: Takes the handover around 10pm, walks the building, handles incidents and noisy rooms, signs off the audit and briefs the morning duty manager. The hours are lonely but the decisions are real. Skills: Decision making alone, Fire and evacuation leadership, Conflict handling, Night audit and reporting, Calm with intoxicated guests. Qualifications: Fire marshal and first aid at work training, Level 3 Hospitality Supervisor apprenticeship, Internationally: AHLEI supervisory certifications. Pay (UK): £28k–£36k (2025). Common next steps: Duty manager, Front office manager, Rooms division manager. Stories we'd ask about: - The manager who never sees daylight - Calling an evacuation at 4am - Night work and health #### Duty manager (hotel) The senior manager on shift, covering whatever the day throws up across departments. Often a rotation for heads of department and a training ground for future GMs. A typical shift: Walks the building, checks arrivals and VIPs, handles escalated complaints, covers gaps, and logs incidents for the GM. Skills: Cross-department knowledge, Complaint resolution, Health and safety, Quick judgement. Qualifications: Level 3 or 4 hospitality apprenticeship, Personal licence where the bar is involved, IoH membership. Pay (UK): £28k–£38k (2025). Common next steps: Front office manager, Rooms division manager, Hotel manager. Stories we'd ask about: - A day as the person everyone radios - Learning every department in a year - The judgement calls that make managers #### Reservations manager (hotel) Leads the reservations team, owns conversion, direct booking strategy and the accuracy of everything in the system, working tightly with revenue. A typical shift: Monitors call and email conversion, coaches agents, checks group blocks and allocations, and joins the daily revenue meeting. Skills: Sales coaching, Conversion analysis, Systems administration, Group and allotment management. Qualifications: No formal requirement; reservations experience, HSMAI or revenue courses, IoH membership. Pay (UK): £30k–£40k (2025). Common next steps: Revenue manager, Director of sales, Front office manager. Stories we'd ask about: - Winning the guest back from the booking sites - Phone conversion as a dying art - Central reservations versus on-property ### Nightlife and events #### Door supervisor Licensed security at pubs, bars, clubs and events, controlling entry, checking ID, managing queues and keeping people safe inside and out. Good door staff talk far more than they fight. A typical shift: Arrives before doors for briefing and search setup, works the door or the floor through the night, handles incidents and ejections, completes the incident log and helps clear the venue at close. Skills: De-escalation, ID checking and Challenge 25, Search procedures, First aid, Incident reporting, Vulnerability awareness. Qualifications: SIA Door Supervisor licence (mandatory in the UK); licence-linked training includes emergency first aid, Counter-terrorism and Martyn's Law awareness training, Internationally: state security licences in Australia, guard cards in the US. Pay (UK): £12.71–£17 per hour (2026), higher in London and at events. Common next steps: Head door supervisor, Security manager, Close protection. Stories we'd ask about: - The door is the venue's first impression - Spotting vulnerability and spiking - The licence, the training, and the pay gap #### Head door / security manager Leads the security team at a venue or event, sets the door policy with management and owns the incident log, radio procedures and police relationship. A typical shift: Briefs the team, positions staff, handles the hardest conversations at the door, liaises with police and licensing, and writes up the night. Skills: Team leadership, Licensing conditions knowledge, Conflict management, Police and council liaison, Report writing. Qualifications: SIA Door Supervisor licence, Level 3 security management or supervisory courses, Personal licence knowledge helpful. Pay (UK): £16–£25 per hour (2025) or salaried security management roles £30k–£45k. Common next steps: Security manager, Venue manager, Security company founder. Stories we'd ask about: - Who decides who gets in - Door policies and discrimination - Working with the police on a Saturday #### Club promoter Fills 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. A typical shift: Days on socials, guest lists and DJ bookings; nights at the venue meeting people, managing the list and keeping the vibe right. Skills: Audience building, Social media, Deal negotiation with venues, Talent booking, Budgeting a night. Qualifications: No formal qualifications; music business courses exist, Understanding of licensing and capacity rules. Pay (UK): Varies widely: from nothing to a good living; often a split of door or bar. Common next steps: Events company founder, Venue programmer, Talent agent. Stories we'd ask about: - Who makes money from a club night - The death and rebirth of the UK club scene - Guest lists and inequality #### DJ (venue and events) Plays music to an audience in bars, clubs, weddings and corporate events, reading the room and keeping the energy right. A typical shift: Prep crates or playlists by day, arrive for soundcheck, play the set, and often handle their own promotion and admin. Skills: Reading a crowd, Mixing and equipment, Music knowledge, Self-promotion, Reliability. Qualifications: No formal requirement; music technology courses help, PRS and PPL licensing is the venue's job but worth understanding, Public liability insurance for mobile DJs. Pay (UK): Varies widely: from around £100 to £500+ a night for most working DJs (2025). Common next steps: Resident DJ, Promoter, Music programmer for venues. Stories we'd ask about: - Playing for the room versus playing for yourself - Wedding DJ economics - Background music as brand strategy #### VIP host Manages high-spending guests and tables in clubs and bars, from booking to the bill, ensuring big spenders return and spend more. A typical shift: Daytime messaging regulars, building table bookings; night time greeting, seating, upselling and smoothing problems. Skills: Relationship management, Sales, Discretion, Networking, Reading people. Qualifications: No formal requirement, Licensing awareness and personal licence helpful. Pay (UK): Base pay plus commission; varies widely. Common next steps: VIP manager, Venue manager, Promoter. Stories we'd ask about: - The economics of the table - Who gets the best table - Whales, regulars and respect #### Bottle service host Delivers bottle service at VIP tables: presenting, pouring, managing mixers and sparklers, and keeping the table spending. A typical shift: Hours of table service with high energy, close attention and late finishes. Skills: Upselling, Drinks knowledge, Spatial awareness, Personal safety, Stamina. Qualifications: No formal requirement, Level 2 Award for Personal Licence Holders helpful, Welfare and Ask for Angela training. Pay (UK): Base plus tips or commission; varies widely. Common next steps: VIP host, Bar supervisor. Stories we'd ask about: - The theatre of the bottle - Safety for staff in VIP areas - Tips and transparency #### Cloakroom attendant Takes and returns coats and bags in clubs, venues and events, often the first and last interaction of the night. A typical shift: Busy at the start and end, quiet in between, with the dreaded mass rush at closing time. Skills: Organisation, Speed under pressure, Honesty, Customer service. Qualifications: No formal requirement. Pay (UK): National Living Wage plus tips (2025). Common next steps: Bar staff, Front of house, Event staff supervisor. Stories we'd ask about: - The closing time coat chaos - Lost property stories - Cloakroom fees and tips #### Glass collector Clears glasses, keeps the floor safe and supports the bar team, often an entry route into the industry. A typical shift: Constant circuits of the floor, spills spotted, washers running, and an eye out for trouble. Skills: Situational awareness, Speed, Spotting hazards, Teamwork. Qualifications: No formal requirement; welfare and vulnerability training increasingly expected. Pay (UK): National Living Wage (2025). Common next steps: Bartender, Bar supervisor. Stories we'd ask about: - The entry-level job that sees everything - Starting at the bottom in nightlife - Glass-free venues and plastic debates #### Welfare officer Looks after vulnerable customers: those who are intoxicated, unwell, distressed or at risk, making sure they get home or get help safely. A typical shift: Patrols the venue, staffs a welfare area, works with door staff, medics and police, and records incidents. Skills: Safeguarding, First aid, Calm communication, Recognising spiking and drugs, Record keeping. Qualifications: SIA licence often required if part of the security team, First aid at work; safeguarding training, Ask for Angela and Women's Night Safety Charter style schemes. Pay (UK): £12.71–£18 per hour (2026); varies widely. Common next steps: Safety manager, Event welfare lead, Licensing consultant. Stories we'd ask about: - Spiking: what venues are getting wrong and right - Women's safety at night - Welfare at festivals #### Club / venue manager Runs a nightclub or late-night venue: licensing, staff, security, bookings, money and safety. Often the person standing between the venue and losing its licence. A typical shift: Afternoons on rotas, bookings, stock and admin; nights on the floor managing door, bar and incidents, then cash-up and close in the early hours. Skills: Licensing law, Security management, Financial control, Programming and promotion, Crisis management. Qualifications: Personal licence (APLH) and often Designated Premises Supervisor, BIIAB or Level 3 licensing and drug awareness, Internationally: RSA certificates in Australia. Pay (UK): £35k–£55k (2025). Common next steps: Area manager, Operations manager, Venue owner. Stories we'd ask about: - Keeping the lights on in nightlife - Licensing reviews and the neighbours - The night-time economy after the pandemic #### Event manager Plans and delivers live events from concept to clean-up: budgets, suppliers, licensing, staffing, health and safety. A typical shift: Weeks of planning calls and site visits, then event days that start before dawn and end long after the last guest leaves. Skills: Project management, Budgeting, Supplier management, Health and safety planning, Problem solving on the fly. Qualifications: Event management degrees or diplomas, Health and safety qualifications such as IOSH, Internationally: Certified Meeting Professional (CMP), CSEP. Pay (UK): £30k–£50k (2025). Common next steps: Senior event manager, Head of events, Event company founder. Stories we'd ask about: - What happens behind a festival stage - Weather, risk and the show going on - Event freelancers and late payment #### Wedding coordinator Plans and runs weddings at a venue or as an independent planner, managing couples, suppliers and the timeline of the day. A typical shift: Months of planning and tastings, then a wedding day managing timings, suppliers and family dynamics. Skills: Organisation, Diplomacy, Supplier networks, Calm in a crisis, Contracts. Qualifications: No formal requirement; wedding planning courses exist, Food safety and personal licence helpful at venues. Pay (UK): £25k–£38k (2025) in venues; independent planners vary widely. Common next steps: Head of weddings, Events manager, Independent planner. Stories we'd ask about: - The dream day and the real day - Wedding budget creep - Family politics on the big day #### Festival bar manager Runs bars at festivals and outdoor events: stock, temporary staff, licensing, cash and contactless, all in a field. A typical shift: Pre-event build and stock, then very long trading days with a casual workforce, followed by stock counts and teardown. Skills: Temporary bar operations, Stock control, Managing casual staff, Licensing compliance, Problem solving in the mud. Qualifications: Personal licence, Event licensing awareness, First aid. Pay (UK): Day rates often £150–£300 (2025); varies widely. Common next steps: Event bar operations manager, Festival operations director. Stories we'd ask about: - Pulling pints in a field - Festival staff conditions - Plastic, reusable cups and waste #### Catering manager Runs catering for events, institutions or contract sites, balancing menus, budgets and staffing. A typical shift: Menu planning, ordering, managing the team through service, and reporting to the client or company. Skills: Budget management, Menu planning, Food safety, Staff management, Client relationships. Qualifications: Level 3 food safety, Level 3 or 4 hospitality apprenticeship, Internationally: ServSafe manager certification. Pay (UK): £28k–£40k (2025). Common next steps: Area catering manager, Contract manager, Operations director. Stories we'd ask about: - Feeding thousands on a budget - Institutional food and quality - Events catering logistics #### Contract catering chef / site team member Cooks and serves in workplaces, schools, hospitals, universities and other contract sites run by caterers. A typical shift: Usually daytime hours, preparing for set service windows, with regular routine and fewer late nights than restaurants. Skills: Volume cooking, Allergen management, Teamwork, Time management. Qualifications: Level 2 food safety, Commis chef or production chef apprenticeships. Pay (UK): £22k–£30k (2025). Common next steps: Site chef manager, Catering manager. Stories we'd ask about: - The chef who wants their evenings back - School food and nutrition - Contract catering's hidden scale #### Contract catering site manager Runs a contract catering site for a client, delivering food service to an agreed standard and budget. A typical shift: Daily service supervision, client meetings, budget reviews, and team management. Skills: Client management, Financial control, Team leadership, Food safety compliance. Qualifications: Level 3 food safety, Level 4 management qualifications. Pay (UK): £30k–£45k (2025). Common next steps: Area manager, Operations director. Stories we'd ask about: - Keeping the client happy - Margins in contract catering - The corporate canteen renaissance #### Stadium hospitality manager Runs matchday and event hospitality at stadiums and arenas, from boxes to lounges. A typical shift: Event days are intense: briefings, guest arrivals, service, and departures; non-event days are planning and sales. Skills: Large-scale event delivery, Staff management, Client relationships, Licensing and safety awareness. Qualifications: Personal licence, Event management qualifications, Safety training. Pay (UK): £32k–£50k (2025). Common next steps: Head of hospitality, Events director. Stories we'd ask about: - Prawn sandwiches and premium seats - Matchday staffing - Sport, money and hospitality #### Banqueting server Sets up and serves at conferences, weddings and gala dinners, often on casual or agency contracts. Huge numbers of hospitality careers start here. A typical shift: Arrive for setup, lay tables to plan, brief, serve courses in synchronised waves, clear and break down the room, sometimes long past midnight. Skills: Plate carrying and silver service, Teamwork in synchronised service, Allergen awareness, Stamina. Qualifications: No formal requirement; food hygiene Level 2 helps, Level 2 Hospitality Team Member apprenticeship. Pay (UK): National Living Wage to around £14 per hour (2025), agency rates vary. Common next steps: Banqueting supervisor, Events manager, Restaurant server. Stories we'd ask about: - Casual work, zero-hours and the events industry - Serving 500 in perfect time - The best and worst wedding you worked #### Event steward Guides crowds, checks tickets and keeps people safe at concerts, festivals and sports events. Stewards differ from licensed security, although many roles now need an SIA licence too. A typical shift: Briefing before gates, a fixed post or patrol through the event, assisting with welfare and evacuations, then egress and debrief. Skills: Crowd awareness, Customer service, Radio procedure, Emergency response. Qualifications: Level 2 Certificate in Spectator Safety or event steward training, SIA licence for security-designated roles, Counter-terrorism awareness. Pay (UK): National Living Wage to around £14 per hour (2025). Common next steps: Supervisor, Head steward, Safety officer. Stories we'd ask about: - Crowd safety after Hillsborough and beyond - The steward's view of a festival - Martyn's Law and venues #### Conference producer / event planner Designs conferences and corporate events: agendas, speakers, venues and delegate experience, often for agencies or associations. A typical shift: Planning calls, venue sourcing, budget tracking and speaker liaison, then on-site delivery of the programme. Skills: Programme design, Stakeholder management, Budgeting, Venue sourcing, Digital event platforms. Qualifications: Event management degree or diploma, Internationally: Certified Meeting Professional (CMP). Pay (UK): £30k–£48k (2025). Common next steps: Head of events, Agency account director. Stories we'd ask about: - The business of business events - Hybrid events after the pandemic - Venue finders and commission ### Travel and leisure #### Cabin crew Looks after passenger safety and service on flights: safety demonstrations, emergency response, food and drink service and duty-free sales. Safety is the actual job and the trolley is the visible part; crew are trained to evacuate an aircraft, fight a cabin fire and deliver first aid at altitude. Big UK carriers recruit in waves, and the interview day leans heavily on teamwork and calm communication. A typical shift: Rosters vary from short-haul days of four or more sectors to long-haul trips with layovers abroad. A typical duty starts with a pre-flight briefing and equipment checks, then boarding, service, landing and a fast turnaround tidy. Early report times, standby days and roster changes are normal, so sleep and routine take real discipline. Skills: Safety procedures, Customer service, Conflict management, Stamina, Teamwork. Qualifications: Cabin crew attestation (required under UK CAA rules), obtained through airline training, First aid training as part of the course, Internationally: EASA cabin crew attestation. Pay (UK): £24k–£35k (2025) including flying allowances; varies widely. Common next steps: Senior cabin crew, Cabin crew trainer, Airline management. Stories we'd ask about: - Life at 35,000 feet - Unruly passengers and safety - The glamour myth #### Cruise ship crew (hotel department) Works in hotel operations on cruise ships: restaurants, bars, cabins, guest services and entertainment. A large ship is effectively a floating resort hotel with a strict hierarchy and crews drawn from dozens of countries. Every crew member also has a muster station and safety duties alongside the service role. A typical shift: Contracts typically run for several months living on board, working seven days a week with split shifts around meal services and port calls. Time ashore is short and precious, and crew life below decks has its own bars, mess and social rules. Then comes an extended unpaid leave at home before the next contract. Skills: Resilience, Cultural awareness, Service skills, Teamwork in close quarters. Qualifications: STCW basic safety training (required), ENG1 seafarer medical certificate, Role-specific qualifications as per job. Pay (UK): Varies widely by role and line; often includes accommodation and meals. Common next steps: Supervisor, Department manager, Hotel director at sea. Stories we'd ask about: - Living where you work - The crew deck nobody sees - Contracts, pay and conditions at sea #### Yacht steward / stewardess Provides interior service on private and charter superyachts: housekeeping, laundry, food and drink service, and guest care. Standards are set by owners who expect luxury-hotel polish in a much smaller space, with flowers, table styling and pressed linen all part of the brief. Many UK crew start by doing their safety courses and dockwalking in Antibes or Palma at the start of the Mediterranean season. A typical shift: On charter the days are long and unpredictable, from early breakfasts to late-night drinks on deck, with guests' wishes taking priority over rotas. Between charters the interior team deep-cleans, restocks, details every surface and catches up on sleep. Living in shared crew cabins means discretion and good humour matter as much as skill. Skills: Silver service, Housekeeping to high standards, Discretion, Mixology, Adaptability. Qualifications: STCW basic safety training, ENG1 medical, Food hygiene and interior training courses. Pay (UK): Varies widely; tips on charter can be significant. Common next steps: Chief stewardess, Purser, Yacht interior management. Stories we'd ask about: - The superyacht season - Discretion and power - Tips that can outstrip salaries #### Chalet host Cooks, cleans and looks after guests in ski chalets during winter seasons, often combined with lots of time on the slopes. Hosts usually cater for a set number of guests on a fixed weekly budget, producing breakfast, cake and a three-course dinner most nights. Since Brexit, UK operators have had to rethink how they staff seasons in the EU, so check visa and posting rules for the resort country before committing. A typical shift: An early start for breakfast, then cleaning rooms and bathrooms before getting out on the slopes for the middle of the day. Back in time to bake for afternoon tea and prep dinner, serve and wash up, then sometimes a late night in the resort bars. Changeover day, usually at the weekend, is the hardest shift of the week. Skills: Cooking for groups, Cleaning, Hosting, Budgeting, Independence. Qualifications: Chalet cookery courses, Food hygiene certificate. Pay (UK): Low wage plus accommodation, food and ski pass; varies widely. Common next steps: Chalet manager, Resort manager, Hospitality roles at home. Stories we'd ask about: - Ski seasons and burnout - Post-Brexit seasonal work in Europe - Young workers and seasonal life #### Airport lounge host Welcomes guests in airport lounges, serving food and drink and helping with travel needs. Guests range from frequent business flyers to families on a once-a-year treat, and the host has to read each one quickly. Because the lounge is airside, everyone works under airport security rules, including background checks for an ID pass. A typical shift: Shifts are shaped around flight banks, so very early starts for the first departures or late finishes after the last wave are normal. Peaks are intense, with tables to reset and buffets to replenish, followed by quieter spells for restocking and cleaning. Delays and cancellations bring stressed guests, so calm information-giving is part of the job. Skills: Customer service, Food and drink service, Flight information knowledge, Calm under pressure. Qualifications: Airside security clearance, Food hygiene, Personal licence for bar roles. Pay (UK): £22k–£27k (2025). Common next steps: Lounge supervisor, Lounge manager. Stories we'd ask about: - Inside the premium lounge - Airport working life - Travel stress and service #### Rail catering host Serves food and drink on trains, from trolleys and café bars to at-seat first-class service. The role combines hospitality with rail safety, as onboard teams support the guard in emergencies and with passengers needing assistance. Offers vary a lot between train operators, and some routes have trimmed their catering in recent years. A typical shift: Shifts follow a diagram of routes, often starting at a depot to load stock before departure. Service happens in motion along narrow aisles, with stock counts, card machines that lose signal in cuttings and tight connections between journeys. Overnight stays away from home base are part of some long-distance rosters. Skills: Customer service, Balance and safety, Stock control, Cash handling. Qualifications: Rail safety training, Food hygiene. Pay (UK): £22k–£28k (2025). Common next steps: Team leader, Onboard services manager. Stories we'd ask about: - Serving at 125 miles per hour - Rail catering cuts - The tea trolley tradition #### Theme park F&B team member Serves food and drink in theme parks and attractions, from kiosks and ice cream carts to quick-service restaurants. Volumes on a sunny bank holiday can be huge, so speed, allergen accuracy and keeping queues moving are the key skills. Many parks recruit large seasonal teams each spring, which makes it a common first job. A typical shift: Shifts follow the park's opening hours, with big peaks in school holidays, weekends and special events like Halloween or fireworks nights. Days involve opening outlets, prepping and serving, temperature logs and cleaning down at close. Weather drives everything, so rotas can change at short notice. Skills: Speed, Customer service, Food hygiene, Teamwork. Qualifications: Food hygiene Level 2. Pay (UK): National Living Wage to around £24k (2025). Common next steps: F&B supervisor, F&B manager. Stories we'd ask about: - Feeding queues of families - Seasonal work patterns - Theme park food pricing #### Golf club steward Runs the clubhouse bar and catering at a golf club, sometimes living on site and serving members and visiting societies. Many clubs are member-owned, so the steward answers to a committee and must balance tradition with the need to make money. Some clubs contract the catering out, so the role may be employed or run as a concession. A typical shift: Early starts for breakfasts before tee times, then bar and food service as rounds finish. Evenings and weekends bring competition presentations, society days, weddings and members' functions. Behind the scenes there are stock takes, licensing paperwork, staff rotas and regular reports to the house committee. Skills: Member relations, Bar management, Catering management, Event planning. Qualifications: Personal licence, Food hygiene, Club management qualifications. Pay (UK): £25k–£35k (2025), sometimes with accommodation. Common next steps: Club manager, Hospitality manager. Stories we'd ask about: - Members, rules and tradition - Clubhouse culture - The 19th hole #### Holiday rep Looks after tour operator guests in resorts: transfers, welcome meetings, excursions and emergencies. Post-Brexit rules have shrunk UK nationals' access to these jobs in the EU. A typical shift: Airport transfers, hotel desk hours, excursion sales and an on-call phone for lost passports and hospital visits. Skills: Problem solving abroad, Sales, Languages, Resilience, Group management. Qualifications: Training provided by tour operators, First aid, Right to work in the destination. Pay (UK): Low base pay plus commission and accommodation; varies widely. Common next steps: Resort manager, Tour operator head office. Stories we'd ask about: - The rep seasons of the 2000s and now - Commission on excursions - Post-Brexit seasonal work #### Holiday park / leisure resort manager Runs a holiday park or leisure resort, including accommodation, food and drink, entertainment and owners' relations. Many UK parks combine rented holiday lets with privately owned static caravans and lodges, so selling and supporting owners is a big part of the role. Site licensing under caravan site legislation, fire safety and water safety are core responsibilities. A typical shift: Long seasons, with peak summer weeks that run seven days. Days mix operations meetings, walking the park, dealing with guests and owners, and supporting holiday home sales. Winter brings maintenance, refurbishments and recruitment for the next season. Skills: Multi-department leadership, Sales, Health and safety, Customer service. Qualifications: Personal licence, IOSH, Management qualifications. Pay (UK): £35k–£55k (2025). Common next steps: Regional manager, Operations director. Stories we'd ask about: - The great British staycation - Caravan culture - Seasonal staff on the coast #### Cruise ship bartender Serves drinks in bars and lounges aboard cruise ships, often with drinks packages and sales targets. Bars range from pool decks to cocktail lounges and late-night venues, serving guests from all over the world. Cruise lines often prefer candidates with solid high-volume bar experience. A typical shift: Long shifts seven days a week through months-long contracts, living in crew cabins between services. Shifts are split around the ship's day and night schedule, and sea days are the busiest. Crew also take part in regular safety drills. Skills: Speed and accuracy, Cocktail skills, Sales, Cultural awareness. Qualifications: STCW basic safety training, ENG1 medical, Bar experience; WSET or cocktail courses help. Pay (UK): Varies widely; base plus service charge share. Common next steps: Bar supervisor, Bar manager at sea. Stories we'd ask about: - Bartending on the ocean - Drinks packages and staff pressure - Crew bars and friendships #### Cruise hotel director Leads all hotel operations on a cruise ship: food, drink, housekeeping, guest services and entertainment for thousands. It is one of the most senior roles on board, working alongside the captain's team. The role demands long experience, often rising through hotel departments at sea. A typical shift: Daily briefings with department heads, reviews of guest feedback and inspections of public areas and galleys. Port days bring their own planning for embarkation and turnaround. Public health inspections and crew welfare are constant priorities. Skills: Large-scale leadership, Financial management, Guest experience, Crisis response at sea. Qualifications: STCW, Degree or long hotel career. Pay (UK): Varies widely; senior packages with contract benefits. Common next steps: Hotel operations at head office, Hotel GM ashore. Stories we'd ask about: - Running a floating city - Norovirus and outbreak management - Leadership at sea ### Business and ownership #### Area manager Oversees a group of pubs, bars or restaurants, typically somewhere between eight and fifteen sites, supporting general managers and driving performance. The job is part coach, part auditor and part firefighter, translating head office plans into what actually happens on the floor. A good area manager is the reason strong GMs stay with a company. A typical shift: Plenty of driving between sites, often with a laptop open in the car park between visits. Days mix scheduled reviews of trading, standards and compliance with unplanned calls about staffing gaps, broken equipment or a poor inspection. Weekly reporting to head office and regular GM one-to-ones keep the patch on track. Skills: Multi-site management, Coaching, Financial analysis, Operational standards. Qualifications: Level 5 Operations or Departmental Manager apprenticeship, Personal licence. Pay (UK): £45k–£65k (2025) plus car or allowance and bonus. Common next steps: Operations director, Regional director. Stories we'd ask about: - Life on the road - Supporting GMs - Head office versus the sites #### Operations director Leads operations for a hospitality group, setting standards, systems and strategy across the estate. They own the operating model, from labour budgets and service steps to openings and refurbishments. The role sits on or close to the board and is where trading performance and company culture meet. A typical shift: A week might include trading reviews, board or investor meetings and planning new openings. Time in the sites matters, so good ops directors still work the floor regularly and talk to teams directly. Much of the job is solving cross-estate problems such as wage costs, supplier issues and recruitment. Skills: Strategic leadership, Financial acumen, People management, Systems thinking. Qualifications: Degree or equivalent experience, IoH Fellowship. Pay (UK): £80k–£130k (2025) plus bonus; varies widely. Common next steps: Managing director, Chief operating officer. Stories we'd ask about: - Scaling a hospitality brand - Culture across many sites - Ops and the board #### Hospitality recruiter Places candidates into hospitality jobs for agencies or in-house teams, from chefs and GMs to head office roles. Agency recruiters earn fees from clients when placements start, so the work is sales-driven and target-heavy. In-house talent teams focus more on employer brand, volume hiring and reducing agency spend. A typical shift: Mornings are often spent on the phone to candidates and clients, writing adverts and screening applications. Afternoons bring interviews, venue visits and negotiating offers and start dates. Busy periods ahead of Christmas and summer can mean filling large numbers of roles quickly. Skills: Networking, Sales, Assessment, Industry knowledge. Qualifications: CIPD or REC qualifications helpful. Pay (UK): £25k–£40k (2025) plus commission. Common next steps: Senior recruiter, Talent acquisition lead, Agency owner. Stories we'd ask about: - Hiring in a staffing crisis - Why chefs leave - Agency fees and staff value #### Learning and development manager Designs and delivers training for hospitality teams, from onboarding and compliance to leadership programmes. In many groups the role also manages apprenticeships funded through the apprenticeship levy, working with training providers. The aim is to raise standards and keep people longer by showing them a career path. A typical shift: Running sessions in venues and training rooms, building e-learning modules and checking that mandatory courses such as food safety and licensing are complete. Time also goes on coaching managers to train their own teams. Impact is measured through retention, internal promotions and guest scores. Skills: Training design, Facilitation, Coaching, Digital learning. Qualifications: CIPD Level 5, Training qualifications. Pay (UK): £35k–£55k (2025). Common next steps: Head of L&D, People director. Stories we'd ask about: - Training that sticks - Apprenticeships in hospitality - Retention through development #### HR business partner Advises hospitality operators on people issues: recruitment, retention, employee relations and policy. Hospitality HR has distinct pressures, including high turnover, right to work checks, holiday pay for irregular hours and fair distribution of tips. The best HRBPs know the operation well enough to give practical advice on a busy Saturday. A typical shift: Advising managers on disciplinaries, grievances and absence, and joining hearings where needed. Keeping policies in line with changes such as the Employment (Allocation of Tips) Act 2023 and ACAS guidance. Regular meetings with ops leaders review turnover, engagement and workforce planning. Skills: Employment law, Employee relations, Coaching, Data analysis. Qualifications: CIPD Level 5 or 7. Pay (UK): £40k–£60k (2025). Common next steps: Head of HR, People director. Stories we'd ask about: - Tips law and HR - Wellbeing at work - Staff turnover #### Hospitality marketer Promotes venues and brands through campaigns, partnerships, CRM and digital channels. The goal is bums on seats, especially on quieter days, so marketing is closely tied to bookings data. Teams juggle brand-building with tactical offers, and must follow the CAP Code and data protection rules on email marketing. A typical shift: Planning seasonal campaigns around Christmas, Valentine's, sporting events and menu launches. Briefing photographers and agencies, writing copy and building email and booking platform promotions. Tracking covers, revenue and booking sources to see what actually worked. Skills: Brand strategy, Digital marketing, Copywriting, Data analysis. Qualifications: CIM qualifications, Digital marketing courses. Pay (UK): £30k–£55k (2025). Common next steps: Marketing manager, Head of marketing. Stories we'd ask about: - Filling Tuesday nights - Brand building in hospitality - Marketing on tight budgets #### Social media manager (hospitality) Runs social channels for hospitality venues or groups, creating content and building community. Short-form video now drives much of the discovery for restaurants and bars, so this role can directly move bookings. It also means handling complaints in public and working with influencers under ASA disclosure rules. A typical shift: Shooting content in venues around service times, often with chefs and bartenders on camera. Scheduling posts, replying to comments and messages, and flagging reviews to managers. Weekly reports on reach, engagement and bookings help decide what to do next. Skills: Content creation, Community management, Trends awareness, Analytics. Qualifications: Digital marketing courses. Pay (UK): £25k–£40k (2025). Common next steps: Head of social, Marketing manager. Stories we'd ask about: - Going viral with a dish - Instagram versus reality - Reviews and responses #### Venue content creator Creates video and photo content for hospitality venues, either in-house or freelance. The craft is making food, drink and atmosphere look true to life while fitting phone-first formats. Many build a portfolio by working with independents before landing group contracts. A typical shift: Shoots are usually squeezed in before service or during quiet afternoons, working fast around the kitchen. Editing, colour grading and captioning take as long as the shoot itself. Good creators build trust with chefs and staff so they relax on camera. Skills: Photography, Video editing, Storytelling, Trend awareness. Qualifications: Creative courses or experience. Pay (UK): Varies widely; freelance day rates common. Common next steps: Creative director, Content studio owner. Stories we'd ask about: - Making food look good - Staff on camera - Content economics #### Hospitality PR Secures press coverage and manages reputation for venues, chefs and brands. Openings, menu launches and awards are the big moments, but steady relationships with food writers and critics matter most. PR teams also handle crises such as hygiene ratings, staff disputes or viral complaints. A typical shift: Pitching stories to journalists, writing press releases and arranging tastings for writers. Running launch nights and press dinners, then tracking coverage. When something goes wrong, drafting statements quickly and advising owners on what not to say. Skills: Media relations, Writing, Events, Crisis management. Qualifications: CIPR qualifications. Pay (UK): £28k–£50k (2025). Common next steps: PR director, Agency founder. Stories we'd ask about: - Opening night buzz - Critics and reviews - Managing a crisis #### Procurement manager Buys food, drink and supplies for hospitality groups, negotiating contracts and managing suppliers. Procurement protects margins when prices for things like energy, oil, dairy or meat spike. It also covers food safety, traceability and allergen information from suppliers, plus increasingly sustainability. A typical shift: Meeting suppliers, reviewing price increases and running tenders for key categories. Working with chefs on product specifications and with finance on cost tracking. Visiting farms or factories and checking certifications keeps the supply chain honest. Skills: Negotiation, Supply chain, Analytics, Sustainability. Qualifications: CIPS qualifications. Pay (UK): £40k–£65k (2025). Common next steps: Head of procurement, Commercial director. Stories we'd ask about: - Price spikes and menus - Sustainable sourcing - Supplier relationships #### Financial controller (hospitality) Manages accounts, reporting and controls for hospitality businesses. They turn tills, invoices and payroll into a reliable site-level P&L that operators can act on. VAT, tronc administration and cash handling controls are particular hospitality headaches. A typical shift: Month-end closes, accruals and reconciliations take priority each month. The rest of the time goes on budgets, cash flow forecasts and supporting the year-end audit. Controllers also partner with ops on labour costs and gross profit by site. Skills: Accounting, Reporting, Controls, Analysis. Qualifications: ACCA, CIMA or ACA. Pay (UK): £50k–£80k (2025). Common next steps: Finance director, CFO. Stories we'd ask about: - The P&L explained - Margins in hospitality - Cash flow crises #### Hospitality tech sales Sells technology solutions such as POS, booking systems, ordering and staff scheduling software to hospitality businesses. Many of the best sellers have worked in venues, because operators trust people who understand service. The pitch is about saving time and money, not features. A typical shift: Prospecting by phone, email and walk-ins, often timed around the quiet hours between services. Running demos, handling objections and negotiating contracts. After the sale, account management keeps customers using and paying for the product. Skills: Sales, Tech knowledge, Relationship building, Hospitality understanding. Qualifications: Sales training. Pay (UK): £35k–£60k (2025) plus commission. Common next steps: Sales manager, Account director. Stories we'd ask about: - Tech in hospitality - Selling to busy operators - The QR code menu #### Drinks rep / brand ambassador Represents drinks brands to venues, building listings, back-bar presence and staff knowledge. Ambassadors often come from bartending and spend their time training teams, running events and championing cocktails. Responsible drinking principles, including the Portman Group codes, shape how brands can promote. A typical shift: Visiting bars and restaurants, hosting staff training and tastings, and supporting promotions. Evenings and weekends are often spent at events, launches and trade shows. Relationships are everything, so reliability and follow-up matter. Skills: Drinks knowledge, Sales, Presentation, Networking. Qualifications: WSET qualifications, Spirits courses. Pay (UK): £30k–£50k (2025) plus car or bonus. Common next steps: Brand manager, Trade marketing. Stories we'd ask about: - The brand ambassador lifestyle - Listings and deals - Drinks trends #### Food supplier rep Sells food products to restaurants, hotels and caterers, from fresh produce and meat to frozen and ambient goods. Reps advise chefs on products and pricing and help solve supply issues. Understanding allergen rules and food safety documentation is part of the job. A typical shift: Visiting chefs and buyers, running tastings and showing new products. Negotiating prices and managing orders and deliveries. Dealing with shortages and price changes quickly keeps customers loyal. Skills: Sales, Food knowledge, Relationship building, Logistics. Qualifications: Food safety knowledge. Pay (UK): £28k–£45k (2025) plus commission. Common next steps: Sales manager, Account manager. Stories we'd ask about: - Supplier-chef relationships - Pricing and quality - Local versus global #### Hospitality consultant Advises hospitality businesses on concepts, operations and strategy, often after years in senior operational roles. Projects range from launching new venues to fixing struggling sites or preparing businesses for sale. Many work independently or for small specialist firms. A typical shift: Meeting owners, reviewing accounts and observing service to diagnose problems. Writing reports and recommendations, then often helping implement them on site. Work comes in waves, so building a pipeline of clients is essential. Skills: Industry expertise, Analysis, Communication, Project management. Qualifications: IoH membership, Business qualifications. Pay (UK): Varies widely; day rates from a few hundred pounds. Common next steps: Consultancy owner, Operations leader. Stories we'd ask about: - Saving failing venues - Consultancy value - Concept development #### Franchisee Owns and runs a franchised hospitality outlet under a brand's system. Franchisees pay upfront fees and ongoing royalties in exchange for the brand, training and supply chain. Franchising is not regulated by its own law in the UK, so the British Franchise Association's accreditation and independent legal advice are worth seeking before signing. A typical shift: Running daily operations, managing staff rotas and keeping on top of stock and cash. Regular audits from the franchisor check brand standards and compliance. Multi-site franchisees spend more time on finance and people management than on the floor. Skills: Business management, Team leadership, Financial control, Compliance. Qualifications: Business training, Personal licence if alcohol is sold. Pay (UK): Varies widely; depends on profitability. Common next steps: Multi-site franchisee, Area developer. Stories we'd ask about: - Buying into a brand - Franchise realities - Fees and freedom #### Owner-operator Owns and runs an independent hospitality business, wearing every hat from host and buyer to bookkeeper and handyman. Independents give the UK scene much of its character, but margins are thin and costs from rent, energy, wages and business rates bite hard. Owners carry the legal responsibility too, from licensing and food hygiene to employment law. A typical shift: Opening up, checking deliveries and prep, then covering service wherever the gap is. Afternoons go on admin, rotas, supplier calls and accounts. Closing, cashing up and planning tomorrow often push the day long past midnight. Skills: Resilience, Business acumen, Hospitality skills, Leadership. Qualifications: Personal licence, Food safety, Business training. Pay (UK): Varies widely; many pay themselves little in early years. Common next steps: Multi-site owner, Investor. Stories we'd ask about: - The dream of your own place - Independent survival - Work-life balance #### Hospitality investor Invests money in hospitality businesses or property, from angel investment in a single restaurant to private equity backing for groups. Investors look at site economics, management teams and growth potential. Some UK investors use schemes like SEIS and EIS for tax relief, which come with HMRC rules. A typical shift: Reviewing pitches and financial models, and visiting sites to test the concept in person. Due diligence covers leases, licences, accounts and management. After investing, board meetings and monthly reporting keep an eye on performance. Skills: Financial analysis, Deal evaluation, Networking, Risk management. Qualifications: Finance qualifications. Pay (UK): Varies widely. Common next steps: Fund manager, Portfolio owner. Stories we'd ask about: - Investing in restaurants - Private equity and pubs - Returns and risk #### Hospitality lecturer Teaches hospitality management and skills at colleges and universities, from practical cookery and service to management degrees. Many lecturers come from industry, bringing real-world stories and contacts. Further education colleges also deliver T Levels and apprenticeships. A typical shift: Lectures, practical kitchen or restaurant sessions, and seminars. Marking assessments and supporting students with placements. Building links with local employers keeps courses relevant. Skills: Teaching, Industry experience, Curriculum design, Mentoring. Qualifications: Teaching qualifications, Degree or master's. Pay (UK): £35k–£55k (2025). Common next steps: Senior lecturer, Head of department. Stories we'd ask about: - Teaching the next generation - Industry-education gap - Hospitality as a career #### Sustainability manager (hospitality) Leads environmental strategy for hospitality groups: energy, waste, sourcing and reporting. It covers food waste reduction, carbon emissions and supply chain impact. Rules such as Simpler Recycling in England and growing pressure for net zero targets make it a growing role. A typical shift: Gathering energy, waste and supplier data and turning it into reports. Visiting sites to check bins, kitchens and practices, and engaging suppliers on packaging and sourcing. Running campaigns to get staff on board. Skills: Carbon accounting, Waste reduction, Stakeholder engagement, Reporting. Qualifications: IEMA courses, Sustainability qualifications. Pay (UK): £35k–£55k (2025). Common next steps: Head of sustainability, ESG director. Stories we'd ask about: - Food waste in kitchens - Net zero hospitality - Greenwashing versus real change #### Health and safety manager (hospitality) Keeps hospitality businesses compliant and safe: fire, food safety, risk assessments and incident investigation. The legal framework includes the Health and Safety at Work etc. Act 1974, the Regulatory Reform (Fire Safety) Order 2005 and food hygiene law enforced by local authorities. The Health and Safety Executive and environmental health officers are key contacts. A typical shift: Site audits, training sessions and reviewing accidents and near misses. Reporting incidents under RIDDOR where required and supporting managers during inspections. Updating policies and risk assessments as the business changes. Skills: Risk assessment, Legal compliance, Training, Investigation. Qualifications: NEBOSH General Certificate, Level 4 food safety, CIEH qualifications. Pay (UK): £35k–£55k (2025). Common next steps: Head of compliance, Risk director. Stories we'd ask about: - Natasha's Law and allergens - Fire safety in old buildings - The audit nobody enjoys