Opportunities of working in the

hospitality industry
potential for rapid career progression
opportunity for overseas travel
transfer between outlets in the same company
transfer overseas with multinational companies
flexible working hours
transferable skills
earnings and rewards
staff accommodation/meals on duty
product and service discounts.
Employability skills
Positive attitude
Verbal and written
Punctuality
communication skills
Reliability
Working within and
Adapting to different
across teams situations
Customer focussed Complaint handling
Personal presentation Problem solving
and appearance
Attention to detail Working safely
Nonverbal Technical skills
communication skills
Waiter - Serves meals
Restaurant manager - Runs the restaurant
Head chef - Runs the kitchen
Sous chef - Is second chef
Chambermaid or room attendant - Cleans rooms
Housekeeper - Runs the room cleaning
Kitchen porter - Washes dishes and pans
Porter or concierge - Carries bags and books taxis, etc
Receptionist - Books people into their rooms
Hotel manager - Runs the hotel
Commis chef - Is a trainee chef
Pastry chef - Is the chef who makes bread,
cakes and desserts
 Those are very basic job descriptions.
Some of the jobs are simple, others have lots of different parts
to them.
Can you work out from these job adverts what job is being
advertised?

We have a great opportunity for an experienced xxx

with friendly and warm attitude, who can work hard
and respect people that hes working with.
Your duties will include: washing-up, cleaning cooking
and service equipment, cleaning and preparation of
vegetables for Chef, setting up and striking of tables
and equipment for functions, etc.
The job:
You will be responsible for
cleaning rooms to the
standard established and for
ensuring a high level of guest
care.
What we are looking for:
Basic school education.
Good understanding of
English.
Previous experience
advantageous but not
essential as training will be
given.
Awareness of general
cleaning of a room and
bathroom.
Good eye for detail.
The ideal candidate will have:
Front office experience - Innova,
Entirety or similar.
Previous customer service
experience.
Ability to work shifts on a 5 days
out of 7 basis.
Effective communication skills.
IT skills, including Word & Excel
proficiency.
Cash handling skills.
Approachable and enthusiastic
disposition.
There are different types of jobs in Catering for
different levels of skill.
Some establishments have structured staffing where
everyone has a specialized job to do. Some
establishments expect you to be flexible and do all
sorts of jobs.
For example:
Serve breakfast, clean rooms and serve lunch on a
morning shift.
Be in reception, serve dinner and work in the bar on
a later shift.
 There are many types of jobs in the hospitality.
http://www.uksp.co.uk/Career-
Choices/Industries-and-Roles
find your perfect job

How many people could be employed in:

Not a very busy pub
Busy McDonalds

5*Bellagio Hotel Las Vegas

Contract catering?
 Typical Hotel structure
Owner
Operation or
General Manager

Unit or Department
Manager

Supervisor

Craft workers

Front line
operative
Are the people who owns the business.

Hotelier
Owner

Restauranteur

Publican- owns or
runs a pub
Are the people in charge of running and managing
the business.
restaurant manager
front office manager
executive chef
catering manage
executive housekeeper
General events manager
conference and banqueting manager
Manager bar manager
Staff roles Managers
Operation or general
managers are in charge
and run the business.
They have overall
responsibility of the
business.
Unit or department
managers are below
them. They will direct the
staff.
Responsibilities at Managerial Level

Prepare staff rotas

Carry out staff training
Help set budgets and manage spending
Ensure wages are paid
Ensure that all procedures are followed
Make sure the business complies with all relevant
legislation
Ensure supervisors are doing their jobs
Ensure that all goods are ordered on time
Set and monitor standards
Staff roles Supervisors
The supervisor
Floor supervisor
reports to the unit Shift leader
manager. Chef de partie
Chef de rang,
They are given Bar supervisor,
Event coordinator,
instructions from the Host
unit manager.
Supervisors are found
in hotels, restaurants
and contract catering
businesses.
Responsibilities at Supervisor level

Ensure that staff are dressed appropriately

Ensure that customer needs are being met
Process customers bills
Receive orders and deliveries
Ensure that work procedures are being followed
Supervise craft and operative staff
Deal with customer complaints
Pass on orders from managers
 A traditional kitchen brigade:
Head chef
(Chef de
cuisine)
Sous chef
(Second chef)

Pastry chef Larder chef Section chefs (chef de partie):

(chef (chef garde-
Saucier - sauce, poissonnier - fish.
patissier) manger)
Grillardin - grill,Entremetier
vegetable, potage soup.

Commis chefs
(trainee or
assistant)

Kitchen porters
/ pot washers
 Staff roles Operative
Operative staff carry out the
day-to-day running of the
business.
They deal mainly with guests and
clients.

Bar staff-serving
Waiting staff-serving..
Housekeeping staff-

Reception staff-welcoming guest.

How could a hotel do without

the.?.
Activity- Front line operative
In groups, list all the responsibilities that the main operative
staff such as
Commis chef

Waiter

Room attendant

Receptionist

Bartender

Barista

Wine waiter

Concierge

Would have in a hotel

 Who supports each other the most?
Reception staff Chefs
Restaurant staff Room service
attendants
Conferencing and Head housekeeper
banqueting
manager
Front of house Head chef
manager
 Support Staff
Match up staff from each list that you think support each other
most closely in their day today work.

Reception staff Chefs

Restaurant staff Room service attendants

Conference and Head housekeeper

Banqueting manager

Front of house manager Head chef

Responsibilities
It is important that everyone in a hospitality business
knows their job roles and responsibilities at work.
May be daily and weekly responsibilities (e.g. in
restaurant, daily- know and promote specials,
weekly- fill condiment pots etc)
Always have responsibility to be punctual,
presentable and do job to best of your abilities.
 Hotel is open 24/7
9h shifts, full time staff would work 5 days a
week
What's a typical working hours for:
-restaurant chef
-contract catering chef
-hotel reception team shift
-room attendant
-waiting staff
Work patterns and routines
Typical Working Hours
These are some typical working hours in the industry:
Restaurant chef- 10am to 2pm (lunch); 5pm-10pm
(dinner)
Contract catering chef- 6.30 am to 3.30pm

Hotel reception team- 6am to 3pm or 1pm to

10pm
Room attendant- 7am to 4pm five days a week

Waiting staff- 6am to 10am (breakfast); 12pm-

2.30pm (lunch); 6pm- 11pm (dinner)