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Why the Restaurant sector?

In restaurants and bars, we are all about creating experiences for our guests. We know that people come to us to celebrate, to commemorate, to make memories and even to fall in love! It’s a huge responsibility knowing that during the time that guests are with us we have an opportunity to wow them with the perfect environment and some fabulous food and drink. If it sounds easy, it’s not but it is absolutely fun.


Roles that we have plenty of are waiters, bartenders, chefs, and managers. To support the success of each of our venues we also have support functions such as Marketing, Sales, HR, IT, Finance. And within all the roles and departments already mentioned, there are a plethora of even more specific roles that are reflective of an individual’s strengths.


Running a business in the hospitality industry is a fascinating combination of customer service, product provision, psychology and ambition. We are a fast-paced industry, always on the look-out for people who are bright, have good energy and who thrive on teamwork and collaboration. The scope for learning and development is broad, because even though hospitality has faced challenges, we are a pillar of communities and therefore are an industry that will always endure and must be invested in. A job in hospitality is the pathway to a fulfilling career!

Job opportunities in Restaurants include:


Restaurant manager: The restaurant manager is responsible for overseeing the day-to-day operations of the restaurant. They may be responsible for hiring and training staff, creating and implementing budgets, and ensuring that the restaurant is operating efficiently and profitably.

Waiter/waitress: Waiters and waitresses are responsible for taking food and drink orders from customers, delivering meals, and handling payments. They are also responsible for providing excellent customer service and ensuring that guests have a pleasant dining experience.

Barista: Baristas prepare and serve coffee and other beverages. They may also be responsible for taking food orders and handling payments.

Bartender: Bartenders mix and serve alcoholic and non-alcoholic beverages. They may also recommend drinks to customers and handle cash transactions.

Host/hostess: The host/hostess is responsible for greeting customers, checking reservations, seating guests, and handling wait times. They may also answer the phone, take to-go orders, and collect payments.

Back of house


Executive chef: The executive chef is the head chef of a restaurant. They are responsible for overseeing all aspects of the kitchen, including menu development, food preparation, and staff management.

Sous chef: The sous chef is the second-in-command in the kitchen. They are responsible for assisting the head chef in managing the kitchen, training staff, and ensuring that food is prepared to high standards.

Chef de partie: Chef de partie are responsible for overseeing a specific station in the kitchen. They may be responsible for preparing appetizers, entrees, or desserts.

Commis chef: Commis chefs are assistant chefs who work under the supervision of a head chef or sous chef. They are responsible for preparing basic dishes, chopping vegetables, and cleaning the kitchen.

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