Published occupation directory
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Showing 1–13 of 13 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
Pastry chefs make desserts, breads, and baked items for a restaurant, hotel, or bakery kitchen. The work is measured and recipe-bound, since pastry punishes guesswork on weights, temperatures, and timing. Shifts often start very early so finished items are ready before service.
Hospitality, travel and tourism
Bakers mix, shape, proof, and bake breads and other baked goods in retail bakeries, supermarkets, or production kitchens. Output has to be consistent day after day, so recipes, weights, and timings are followed closely. Shifts commonly start overnight or very early so product is ready when doors open.
Hospitality, travel and tourism
Hosts manage the door and the seating plan: taking bookings, greeting guests, and deciding which table goes where and when. The role keeps service flowing by balancing walk-ins, reservations, and how loaded each server's section is. It is the first and last impression most guests get of a venue.
Hospitality, travel and tourism
Event coordinators plan and run conferences, meetings, and functions from brief through to pack-down. They book venues and suppliers, keep a running schedule, and are on site making sure the plan survives contact with the day. Work is deadline-shaped, with quiet planning stretches and very long event days.
Hospitality, travel and tourism
Wedding planners help couples design a wedding, then book and coordinate the suppliers who deliver it. Much of the job is managing budgets, timelines, and family expectations long before the day itself. On the day the planner runs the schedule and absorbs the problems so the couple does not have to.
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
Tour operations coordinators keep departures running behind the scenes: booking accommodation, transport, guides, and activities, and fixing things when a supplier falls through. They hold the schedule for multiple trips at once and are the contact point for guides in the field. Most of the work is desk-based with occasional site and familiarisation travel.
Hospitality, travel and tourism
Spa attendants keep a spa's facilities clean, stocked, and safe and look after guests moving between treatments and thermal areas. They set up treatment rooms for therapists, manage linen and lockers, and enforce facility rules. It is physical, on-your-feet work in warm, wet environments.
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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