Serve customers by taking orders, serving food and preparing tables. Making customers feel welcome and comfortable is an important part of these roles.

Waiting staff greet customers as they arrive and show them to a table. They also provide menus, and take

food and drink orders. At the end of the meal they are responsible for collecting payment, and then ensuring tables are cleaned and tidied. Sometimes drinks orders are taken by specialist wine waiting staff.

 

Courses to support career development

• SVQ Level 2 in Food and Beverage Service

• Elementary Food Hygiene

• Wines and Spirits Education Courses

• Personal Licence Holders course

• Personal Licence Staff Training Course

• World Host

 

Bar staff, also known as bartenders, work in pubs, clubs, wine bars, café bars and hotels. Their main duties can include:

• serving customers with drinks

• Making Cocktails

• collecting payment

• serving snacks such as crisps and nuts

• serving hot and cold food at lunchtime and in the evening

Pubs and bars - especially when part of a large chain - may prefer bar staff that are prepared to work towards relevant SVQs, or Staff Licensing Training.

An outgoing, pleasant personality is regarded as more important than qualifications by most employers. Experience of customer service is useful.

 

Usually have to be aged 18 or over to work in a bar.

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• SVQ Level 2 Beverage Service

• Elementary Food Hygiene

• Wines and Spirits Education Courses

• Personal Licence Holders course

• Personal Licence Staff Training Course

• World Host

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Modern Apprenticeships may be available for those under the age of 24

Housekeeping staff are responsible for
making sure that all the rooms are kept clean, tidy
and welcoming. They may supervise staff in their department and be responsible for encouraging effective teamwork.
A potential part of the role is to draw up shift rotas and allocate daily cleaning duties for the room attendants. Housekeepers inspect the rooms and make sure that all
standards have been met. They record any faults or damages and make arrangements for repairs to be carried out.
Courses to support career progression

• SVQ Level 3 Hospitality Supervision and Leadership

• SVQ Level 4 in Hospitality Management Skills

• One to One Training Skills

• Health and Safety For Managers

• Fire Marshall

• Effective Supervision and Leadership

 
Hotel room attendants ensure that hotel rooms are clean, tidy and inviting for guests. This includes:

• changing bed linen and towels

• making beds

• vacuuming floors

• treating stains, for example carpet stains or damage to polished wood

• replenishing stocks of guest supplies such as shampoo and soap

• re-stocking drinks in the mini-bar

 

Courses to support career progression.

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• NVQ/SVQ Level 2 in Housekeeping

• Supervisory duties work towards NVQ/SVQ

• Level 3 in Hospitality Supervision

• Manual Handling

• COSHH Awareness

• Food Hygiene Awareness

 

Apprenticeships may be available for those under the age of 24.

Working in the Hospitality Industry will look after a variety of business types including hotels, restaurants, and bars. Managers will set budgets, and business targets, manage staff, market the business, and ensure compliance with all relevant regulations. Within larger hotels there are individual managers who specialise in the running of specific departments such as:

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• Housekeeping

• Reception

• Food & Beverage

• Banqueting

• Events

 

There are several ways to get into hotel management. You might not need academic qualifications, and you might be able to work your way up to management level from a more junior position.

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Courses that support career progression:

• SVQ Level 3 Hospitality Supervision and Leadership

• SVQ Level 4 in Hospitality Management Skills

• Scottish Licence Holder Qualification

• Health and Safety for Managers

• Group Training Skills

 

If you are aged between 16-24 you may be able to enter the hospitality industry through apprenticeship schemes.

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Hotel receptionists make guests feel welcome, deal with room bookings and cancellations, and handle requests

in an efficient and professional manner. Their duties usually include:

• dealing with reservations and cancellations by phone, e-mail, letter, fax or in person

• checking guests in, allocating rooms and handing out keys

• checking guests out, preparing bills and taking payment

• handling foreign exchange

• taking and passing on messages

• dealing with special requests from guests, such as ordering taxis, booking theatre trips, or storing valuables and luggage

• answering questions about facilities in the hotel and the surrounding area

• dealing with complaints or problems

 

Training Courses to support career development

• SVQ Level 2 Front Office Hospitality Services

• SVQ Level 3 Hospitality Supervision

• SVQ Level 4Hospitality Management Skills

• World Host

• Telephone Techniques

• Effective Supervision and Leadership

 

Modern Apprenticeships may be available for those under the age of 24

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Hotel porters are often the first people to greet guests at a hotel. Their work includes:

• helping guests by carrying luggage and showing them to their room

• advising on hotel facilities

• arranging taxis and parking cars

• looking after keys

• running errands, such as taking and picking up dry cleaning

• taking messages

• giving directions

• answering queries and making reservations

 

If the hotel has a conference suite, the porter may be responsible for moving and setting up equipment. In a large hotel, duties may be more specialised.

 

Training Courses to support career development

• SVQ Level 2 Front Office Hospitality Services

• SVQ Level 3 Hospitality Supervision

• World Host

• Telephone Techniques

• Manual Handling Awareness

• Food Hygiene Awareness

Modern Apprenticeships may be available for those under the age of 24

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Chefs are responsible for preparing and cooking food, using a variety of cooking techniques. In large kitchens they are part of a team responsible for one particular area such as bread and pastries, or vegetables.

A chef in training is usually known as a commis chef. They spend time in each department learning different techniques, and understanding how to look after kitchen equipment and utensils.

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Most chefs work 40 hours a week and often work overtime. It is usually a requirement to work evenings, weekends and public holidays. Chefs working for a contract caterer may work more regular hours. There are usually opportunities to work part-time, or to do casual or seasonal work.

Kitchens have to abide by health and safety and hygiene regulations. Chefs must constantly be aware of the relevant regulations. Protective clothing and a head covering are worn.

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To be a chef, you should:

• have a keen interest in food and cooking

• be able to work under pressure

• be able to manage multiple tasks

• be able to work as part of a team

• have creativity and imagination for food presentation

• have good organisational skills

• have good communication and leadership skills

• be good with figures, able to manage a budget

 

Usually there is no need for any formal academic qualifications in order to start work as an assistant or trainee chef. However, some employers may prefer you to have a good general standard of education.

There are courses you can do that will help prepare you for working as a chef. 

• SQA Highers and Advanced Higher in Professional Cookery

• Health and Food Technology; entry requirements may include five S grades (1-3).

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When you are employed as a trainee chef you can work towards qualifications such as:

• SVQ level 1, 2, or 3 in Food Processing and Cooking

• SVQ levels 2 and 3 in Professional Cookery; units include confectionery and Patisserie

Apprenticeships may be available for those under the age of 24. (See Modern Apprenticeships in the Funding section)

A list of courses Hospitality Training provide for Chefs can be found here.

With SVQs and on-the-job experience, promotion to head chef is possible. In smaller operations, where opportunities are few or non-existent, it may be necessary to move employer for promotion.

 

If you’re great at working with people, have fantastic organisation skills and love making sure events run smoothly, events management could be for you.

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Responsible for planning and organising conferences, seminars, exhibitions and parties, event managers need to ensure that the audience is engaged and the message of the event is clear.

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A degree in event management, marketing or leisure and tourism may be useful but employers are much more interested in your skills and industry experience. 

Negotiation skills are important to get the best prices when looking for suppliers and venues, as are sales and marketing skills to promote the event and get sponsors. The role is very hands on meaning project management skills, attention to detail and the ability to problem solve are a must.

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Training Courses to support career development

• SVQ Level 2 Front Office Hospitality Services

• SVQ Level 3 Hospitality Supervision

• SVQ Level 4Hospitality Management Skills

• World Host

• Telephone Techniques

• Effective Supervision and Leadership

 

Modern Apprenticeships may be available for those under the age of 24