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The sector in a snapshot
The Catering and Hospitality sector is a diverse sector with a broad reach across the UK. In 2018, 6.6% of jobs in the South Yorkshire region were accounted to the industry. Traditionally, roles in this industry will be found in restaurants and hotels, but further roles can be found supporting hospitals, stadiums, care homes, schools and businesses.
In the Sheffield City Region there are forecast to be 42,300 vacancies up until 2022 with further sector growth forecast for the rest of the UK.
Did you know...? In 2017, £86 billion was spent on dining out in restaurants and cafes across the UK.
What could the sector offer you..?
Jobs in this industry are likely to give you the opportunity to:
Meet new people- most people will eat at a restaurant in their time. You could be helping them make new memories with loved ones.
Have varied work patterns, often shift work- meaning lots of flexibility.
To travel to new places- you may be asked to work in different places or choose to work abroad.
To work for big businesses, or even be self-employed- you have lots of choices for types of work.
Have new experiences- No two days are the same!
Reality Check
There is more to working in catering and hospitality than just being a people person! You will need to be able to work in high-pressure environments, sometimes against very challenging customers. You will also need good health and safety awareness as the public will be at risk if there are any mistakes. Shifts are usually unsociable and you may need to put in a lot of extra shifts to see the benefits.
You will likely need skills in...
Communication, time management, creativity, teamwork, negotiation, customer service
Some roles in the sector
HEAD CHEF/CHEF DE CUISINE (Approx £23,000 per annum)
Most chefs train on the job while they complete their studies for vocational qualifications. In this environment, staff are likely to work their way up through the ranks by increasing their qualifications and experience. A Head Chef is the top position in any kitchen, and they are in charge of creating the kitchen's menu and ensuring quality. They take a lead on organising how the kitchen is run; considering everything from staffing to budgets to sourcing supplies. They make key decisions for the business and manage all of the staff under them.
HOTEL/GENERAL MANAGER (Could earn an average £28,000 per annum)
A hotel manager will be responsible for the overall image of the hotel; including the safety and comfort of the visitors as well as the recruiting and managing of staff. A hotel is made up of lots of different parts such as the house keeping, reception, bar, restaurant and entertainment/events. It is important that these parts work together effectively to produce a successful business. Routes into this role can include graduate programmes as well as internal progression through work in hotels.
FOOD AND BEVERAGE MANAGER (£27,040 approx per annum)
As a food and beverage manager you will be planning, directing and coordinating the catering services of restaurants, hotels and large-scale catering services within other organisations. This will include managing staff, making orders for stock and being on hand to deal with inquiries throughout the day. In some cases you may decide on what is served or what deals will be available. You will be responsible for ensuring the products and services are kept clean and up to code as well as making sure budgets balance.
Did you know? The usual structure in a kitchen environment can look like this:
Kitchen Porter > Commis chef/Junior chef > Chef de partie (responsible for a section of a kitchen)> Sous chef (second in command, may potentially organise staff for the Head Chef) >Head chef/Cook/Chef de cuisine
Don't forget the front of house staff too!
For more information about roles in this sector...
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