Hospitality, retail and guest services

Supports the branch manager with planning, stock and team direction and takes daily charge of the shop in their absence.

Handles service and setup at large events, weddings and business gatherings, working to a tight schedule and run of show.

Prepares coffee and espresso drinks to fixed recipes, maintains the espresso machine and advises guests on flavour profiles and coffee types.

Prepares and serves drinks and cocktails at the bar, manages back-bar stock and monitors responsible alcohol consumption.

Manages the shop team of one branch, monitors revenue, stock and presentation and is responsible for the store's daily results.

Processes customer purchases at the till, handles cash and digital payments accurately, closes the till and flags irregularities or suspected theft.

Prepares dishes according to recipe and menu, monitors food safety and presentation and works within a team on an assigned kitchen station.

Cleans crockery, kitchen utensils and cookware during and after service and keeps the wash-up area and equipment hygienic and organised.

Develops the menu, manages the entire kitchen brigade and carries final responsibility for quality, cost and food safety in the kitchen.

Carries out varied tasks in service, kitchen and dishwashing within a hospitality venue and steps in wherever staffing requires it.

Carries final responsibility for running one or more hospitality venues, sets commercial policy and manages the floor supervisors.

Welcomes guests on arrival, assigns tables, manages reservations and ensures a smooth flow between waiting list, table and service.

Handles guest check-in and check-out, manages reservations and payments and is the central point of contact for questions during the stay.

Cleans hotel rooms and common areas to the hotel's standards and flags maintenance issues or damage to management.

Independently runs a full menu or kitchen line, prepares the mise en place and resolves problems during service without the head chef's intervention.

Supports the cooks in preparing ingredients, keeps the kitchen clean and organised and works according to hygiene rules.

Manages the service team, monitors guest experience and revenue and is responsible for staff scheduling, costs and the day to day running of the floor.

Advises customers in the shop, processes sales at the till and keeps shelves and presentation in order to the store's standards.

Advises customers on more complex purchases, coaches new colleagues on the shop floor and takes daily charge when the manager is absent.

Restocks shelves with new inventory, checks best-before dates and ensures products are laid out clearly and according to the planogram.

Supports the head chef in the daily running of the kitchen, takes charge in their absence and monitors quality during service.

Carries full results responsibility for a large or independently operating store, sets local policy and manages branch or department managers.

Designs and builds the shop presentation and window displays to the brand style, directs customer flow and product placement and refreshes them on a commercial calendar.

Takes orders, serves food and drink and handles the bill, with attention to pace and the guest experience.