New to hospitality? Or been in the industry for a while and looking for a change in direction?
The hospitality industry offers a diverse range of career options...
Bar attendant
Bar attendants prepare and serve drinks to customers in bars, hotels, and licensed dining establishments.
Bar manager
Bar managers organise and control a bar’s operations. A bar manager sources and orders beverage stock, trains and supervises bar staff, and maintains stock levels and financial records.
Barista
Baristas are professional coffee makers, trained in using an espresso machine to make flat whites, cappuccinos, lattes, short blacks, long blacks, affogatos, macchiatos, lattes, babycinnos, etc.
Caterer
Caterers provide food, supplies (glassware, cutlery, etc), and sometimes service at corporate functions, private gatherings, and other events. A caterer’s sole business may be catering or some restaurants have a catering arm and may employ a Catering manager to oversee that part of the business. A caterer must operate from a commercial kitchen.
Concierge
Concierges work in hotels and are responsible for organising and booking tours, transport, and entertainment for guests. Essentially, a concierge takes care of hotel guests’ needs and wants that are external to the hotel (while hotel receptionists look after internal services). However, the same person may carry out the duties of concierge and hotel receptionist in smaller hotels.
Cook
Cooks prepare and cook food in restaurants and other dining establishments, and other commercial settings (boarding schools, convention centres, etc). Unlike chefs, cooks do not necessarily require formal qualifications. Depending on the dining establishment, duties may or may not extend to supervising others, designing menus, and sourcing and ordering food.
Events Co-ordinator
Events coordinators plan and organise special events, such as parties, wedding receptions, conventions, and conferences. An events coordinator may work independently or as part of a team, depending on the size of the business.
Flight Attendant
Flight attendants look after the safety and comfort of aircraft passengers and cabin crew. Duties include serving meals and beverages, and distributing reading material, headsets, blankets, etc.
Floor Manager (aka Food service manager aka Restaurant manager)
Floor managers plan, organise, and control the operation of restaurants and other dining establishments.
Gaming attendant (aka Gaming dealer)
Gaming attendants provide gamblers with gaming services in casinos, clubs, and pubs. Specialisations include: croupier, gaming inspector, gaming machine worker, gaming table supervisor, and gaming pit boss.
Head chef aka First chef
Head chefs plan and organise the preparation and cooking of food at restaurants and other dining establishments. The head chef is in charge of kitchen staff (directing, supervising, rostering, etc) and is also responsible for designing the menu and sourcing and ordering the food.
Hotel manager
Hotel managers plan, supervise, and control the operations of a hotel. A hotel manager has a high level of contact with the public, and may have to deal with difficult guests and be on call if major problems arise.
Hotel receptionist (aka Hotel front office attendant)
Hotel receptionists look after the needs of guests on arrival and during their stay in the hotel. Duties include taking reservations; informing guests about the hotel’s facilities, policies, and procedures; preparing guests’ bills; and performing cashier duties. In larger hotels, each attendant is allocated to a different set of duties.
Hotel service supervisor
Hotel service supervisors coordinate and supervise the activities of hotel staff.
Housekeeping attendant (aka Room attendant)
Housekeeping attendants organise the daily care, cleaning, and maintenance of rooms in hotels and other places of accommodation.
Kitchenhand
Kitchenhands assist chefs and cooks in preparing and storing food, washing dishes, and cleaning work areas in restaurants and other dining establishments.
Porters
Porters carry luggage for guests in hotels and other places of accommodation on arrival and departure.
Restaurateur
Restaurateurs own their own restaurant. Although floor managers and head chefs are usually hired to run the restaurant, many restaurateurs are still very hands-on in their business.
Sommelier
Sommeliers are specialists in wine service, with a considerable depth of knowledge about wine including Australian, French, and other international styles. A sommelier constructs and manages a dining establishment’s wine list and serves wine to customers. A sommelier must be able to inform patrons about wines and which wines match particular dishes on the menu.
Waiter aka Waitperson aka Food and beverage attendant
Waiters serve food and drinks to guests in restaurants and other dining establishments.
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Can’t speak French?
Relax, here’s what those French chef titles mean:
Chef de Cuisine
Another name for the head or first chef.
Chef de Partie
A chef who specialises in a particular type of cooking, for example a pastry cook, larder cook, sauce cook, side-dish cook, roast cook, fish cook, canteen cook, or relief cook.
Commis Chef
A chef who has just completed an apprenticeship or an equivalent qualification.
Demi Chef
A chef who specialises in a particular type of cooking as part of the kitchen team.
Sous Chef (aka Second chef)
A chef who is second-in-charge of the kitchen. |
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Waiting your way up
Commis waiter
A less experienced waiter that assists an experienced waiter in clearing and setting tables, and serving food from the kitchen or serving station to customers at tables (in larger, more formal dining establishments).
Drinks waiter (aka Wine steward)
A waiter who specialises in serving wine and other beverages.
Maitre d’
An experienced waiter that supervises the work of other waiters and assists in the administration of the restaurant
Silver service waiter
Generally a more experienced waiter that specialises in serving food, using a fork and spoon, from platters directly to the guests' plates at the table. |
