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Front desk agents check guests in and out, assign rooms, take payment, and answer questions at a property's reception. They are usually the first person a guest speaks to about a booking problem, a room issue, or the surrounding area. Most of the work happens at a counter, moving between a property management system, a phone, and the person standing in front of you.
Short course or on-the-job trainingHospitality, travel and tourism
Servers take orders, bring food and drinks, and look after guests for the length of a meal. They hold several tables in their head at once and keep the kitchen, bar, and floor in step. The work is physical, worked on evenings and weekends, and judged mostly on how guests feel when they leave.
Short course or on-the-job trainingHospitality, 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.
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.
Line cooks prepare and cook dishes on an assigned station during service. The work is repetitive under normal conditions and intense during a rush, with orders arriving faster than they can be plated. Most learning happens in the kitchen, working the same dishes until timing and consistency become automatic.
Short course or on-the-job trainingHospitality, travel and tourism
Bartenders mix and serve drinks, run the bar's stock and till, and manage the room in front of them. Alongside making drinks they judge when a guest has had enough and enforce age and service rules. Most shifts are evenings, late nights, and weekends, on their feet the whole time.
Short course or on-the-job trainingHospitality, travel and tourism
Baristas make espresso-based and brewed coffee drinks, serve food, and run the till in cafes and coffee bars. Consistency matters: grind, dose, and milk texture have to hold up across a long queue. Shifts often start early and the pace swings sharply between rush and quiet periods.
Short course or on-the-job trainingHospitality, travel and tourism
Flight attendants are safety crew first and service crew second. They run pre-flight checks, brief passengers, manage the cabin in normal and emergency conditions, and serve food and drink in between. The schedule is irregular, includes nights and holidays, and involves nights away from home.
Short course or on-the-job trainingHospitality, travel and tourism
Airline customer service agents check passengers in, tag baggage, board flights, and rebook people when things go wrong. They apply airline and regulator rules on documents, dangerous goods, baggage, and denied boarding while a queue builds behind the counter. Shifts follow the flight schedule, including very early starts and holidays.
Short course or on-the-job trainingHospitality, travel and tourism
Cruise ship crew work hospitality roles at sea in cabins, restaurants, bars, guest services, or entertainment. Everyone on board also carries an emergency duty and must hold seafarer safety training. Contracts run for a set period on board, living in shared crew quarters and working most days of the contract.
Varies by employer or jurisdictionHospitality, 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.
Short course or on-the-job trainingHospitality, travel and tourism
