Published occupation directory
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Showing 1–6 of 6 published occupations · page 1 of 1
Hospitality, travel and tourism
Hotel managers run the day-to-day operation of a property: staffing, guest experience, budgets, and the condition of the building. They sit between owners or a brand and the teams doing front desk, housekeeping, food and beverage, and maintenance work. The job mixes desk work on rosters and reporting with time on the floor solving problems as they happen.
Hospitality, travel and tourism
Restaurant managers run a venue's service, staffing, stock, and money. They hire and roster the floor and kitchen teams, handle escalated guest problems, and answer for food safety and licensing standards. Much of the job is worked during service, with paperwork and ordering fitted around opening hours.
Hospitality, travel and tourism
Chefs design menus, set the standard for how dishes are cooked and plated, and run the kitchen team that produces them. Alongside cooking, they cost dishes, order stock, and answer for food safety in the kitchen. It is hot, physical, deadline-driven work concentrated in evenings, weekends, and holidays.
Hospitality, travel and tourism
A sous chef runs the kitchen alongside the head chef and takes charge of service when the head chef is off. The role is hands-on: cooking on a section, checking prep, and holding the team to the recipe and hygiene standard. It is the usual bridge between cooking on the line and running a kitchen.
Hospitality, travel and tourism
Catering managers plan and deliver food and drink for functions, conferences, and contract sites. They quote and cost menus, order stock, and roster the kitchen and service teams for each event. The job runs on logistics: getting the right food, equipment, and people to the right place at the right time.
Hospitality, travel and tourism
Food service supervisors run a shift: assigning stations, keeping service moving, and stepping in wherever the queue backs up. They train new staff, handle guest complaints on the floor, and complete the food safety and cash checks for their shift. It is the usual first step from front-line work into management.
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