HORECA professions: hospitality and catering
12 January 2026 · 7 min reading time
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The hospitality and catering industry covers a wide variety of jobs, with positions available for different levels of experience. Kitchen roles, front-of-house service, reception, housekeeping and management: there are many opportunities, and career paths can progress quickly with experience.
At Staffmatch, we offer assignments in the hospitality and catering industry for candidates with a wide range of experience levels.
Would you like to discover the different jobs available in the sector or find the one that suits you best? Here is an overview of the main professions and the opportunities available to work in hospitality and catering.
Hospitality and catering: jobs for a wide range of profiles
The term “hospitality and catering” actually covers several different professional environments. Some jobs focus directly on welcoming guests and providing customer service, while others are carried out behind the scenes, in kitchens, hotel floors or dining areas.
Working environments are just as varied: hotels, traditional restaurants, luxury establishments, contract catering and organisations that rely on versatile teams.
This diversity opens up a wide range of career paths. A first experience can be an opportunity to discover the industry, while more experienced professionals can progress into technical or management positions.
Hospitality
The organisation within a hotel is generally quite straightforward. Below, you can find an organisational chart showing the typical hierarchy within a hotel. There are many career opportunities in the industry and, following a temporary assignment, it may be possible to secure a permanent position and gradually progress professionally. Hospitality jobs are highly rewarding and versatile, with a strong focus on customer service and guest experience.
On the hotel floors, room attendants are responsible for cleaning and preparing guest rooms according to a set schedule. As the room is one of the main showcases of a hotel, room attendants need to be thorough, discreet and efficient in order to complete their tasks to a high standard and contribute to the hotel’s image.
The housekeeper supervises the team of room attendants and ensures that rooms meet the establishment’s cleanliness and quality standards, paying close attention to every detail.
At reception, the porter is responsible for handling guests’ luggage when they arrive at the hotel and when they leave.
The receptionist, friendly and discreet, assists guests at the hotel’s front desk. They welcome guests on arrival, answer their questions and may also handle payments. Reception services can operate 24 hours a day, making the receptionist a key member of the hotel team.
The concierge is often found in larger or luxury hotels. Usually based in the hotel lobby, they respond to guests’ requests and help make their stay as enjoyable as possible.
Catering and restaurants
There is a wide variety of jobs in the catering and restaurant industry. The sector can broadly be divided into two main areas: front of house and kitchen.
Front of house, the restaurant manager oversees the entire team. The maître d’hôtel manages the head waiters and supervises the waiting staff. The head waiter is responsible for a specific section of the restaurant and supervises a team of waiters. Waiters and waitresses, who need to be friendly and have a good memory, move between tables to serve guests. The commis waiter helps prepare tables and clean the dining area, while also assisting with customer service.
The sommelier, a wine specialist, advises guests and helps them choose the most suitable wine to accompany their meal.
In the kitchen, the head chef is responsible for creating recipes, selecting ingredients and supervising the kitchen brigade responsible for preparing the dishes. The sous-chef is the head chef’s right-hand person. The chef de partie is responsible for a specific section of the kitchen, preparing dishes, plating them and sending them out to the dining room. The commis chef works under the supervision of the chef de partie and helps prepare dishes according to the chef’s instructions. The kitchen porter is responsible for cleaning the utensils and equipment used in the restaurant during service.
Every member of the team plays an important role in ensuring that the establishment runs smoothly. There are many opportunities for career progression within restaurants, and each of these roles provides valuable professional experience.
Hospitality and catering jobs hold no more secrets for you!
At Staffmatch, we work with a large number of trusted clients in the hospitality and catering industry. We offer rewarding assignments for both entry-level and experienced candidates.
All our hospitality and catering job profiles
Explore all our job profiles to find detailed information about the duties, skills and career prospects associated with each role.
See you soon,
The Staffmatch team 👋
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