FOOD & HOSPITALITY
Chefs are responsible for training and managing kitchen personnel, supervising and coordinating all culinary activities, and making the administrative decisions for a restaurant.
Event managers are responsible for the production of promotional, business or social events from conception through to completion.
A field guide walks or drives safari lodge guests in the game reserve and interprets all elements of nature and wildlife surrounding them. They educate the guests about the large and microscopic elements of the ecosystems, all the while, instilling in them a deeper appreciation of nature and conservation ethics.
Flight attendants provide routine services and respond to emergencies to ensure the safety and comfort of airline passengers. They also ensure that the flight deck, where the pilot and co-pilot are, remains secure.
Food technologists research and develop new food and beverage products. Food technologists study the physical, microbiological, and chemical composition of food.
Front of house staff welcome guests as they arrive. They are usually the first members of staff that a new guest meets and they must give a good impression, acting as ambassadors for a company or organisation.
Concierges are the central point of contact in that they serve the needs of patrons, providing information and personal services to ensure that patrons have a pleasant experience.
Quality coordinators are found in a wide range of industries. Their goal is to guarantee that proper procedures are followed and that products and services are free from errors.
Reservations managers are front-line professionals who facilitate the promotion, sales and bookings of a company’s products and services.
A store manager may also be referred to as a branch manager or retail store manager, and is responsible for overseeing the day-to-day running of a retail store.
Tour operators organise and accompany groups of holidaymakers on tours to a wide variety of locations.