Jobs at WSH Group Limited

Replenish and maintain coffee machines, tea points, refreshments, and dining areas. Monitor equipment, stock levels, hygiene, food safety, and health and safety compliance. Support lunch service through food replenishment, table clearing, cleaning, customer assistance, waste disposal, and inventory control. Report faults and shortages while maintaining organized, welcoming service areas.

Oversee the venue’s daily front-of-house operations and overall performance. Lead and develop a high-performing hospitality team, maintain luxury service standards, deliver personalized guest experiences, manage budgets and commercial strategy, and collaborate with the General Manager to ensure a cohesive offering for high-net-worth clientele.

Manage hospitality operations for a corporate dining service, overseeing service standards, budgets, targets, forecasting, revenue growth, food production, cost controls, and customer experience. Lead and develop the team, implement menus and company concepts, drive innovation, and maintain high standards of service and care. The role also involves strategic business management, participation in company forums, and ensuring compliance with food and health and safety standards.

Serve food and beverages, provide attentive guest service, respond to questions, collaborate with kitchen and service teams, maintain cleanliness and hygiene standards, follow food safety regulations, and manage multiple tasks during busy periods. The role requires clear communication, reliability, adaptability, professionalism, and flexibility for shifts including weekends and holidays. Previous hospitality or customer-facing experience is preferred but not required.

Provides food and snack preparation support, maintains clean kitchen and restaurant areas, delivers friendly and efficient customer service, stocks service counters, follows food safety and cleaning procedures, and supports the catering team at a school setting. The role requires teamwork, flexibility, attention to detail, and a customer-focused attitude.

Supervise daily floor operations at a luxury Knightsbridge venue, leading and inspiring the team while delivering personalized member experiences and high hospitality standards. The Supervisor will oversee seamless venue operations, establish service culture, and collaborate closely with the Assistant General Manager to ensure a cohesive offering. This is a full-time role with opening hours from 10:00 to 20:00, seven days a week.

Assists with preparing and serving meals, maintaining front-of-house cleanliness, following food safety procedures, monitoring supplies, and providing friendly service to students and staff. The role also supports dietary needs, attends food service training, and assists other departments to ensure smooth daily operations in an education catering setting.

Supervise front-of-house service in a school catering environment, leading the team, maintaining food presentation and dining-area cleanliness, coordinating hospitality events, responding to customer feedback, supporting ordering and stock control, and ensuring compliance with food safety, allergen, and health and safety procedures.

Welcomes tenants and visitors at a busy corporate building, manages security access, switchboard and email communications, and supports onsite events. Resolves visitor and tenant queries, assists the Front of House Manager with projects and administration, and prepares statistics, reports, and promotional materials. The role requires excellent customer service, communication, teamwork, independent working, and Microsoft Office skills.

Part-time waiting staff will work in the British Museum restaurant, taking orders, serving food and drinks, making coffees, running food, and managing assigned sections. The role requires maintaining high customer service standards, following food safety procedures, demonstrating food and beverage knowledge, and working flexibly Monday through Sunday. Candidates should have at least one year of similar hospitality experience, strong communication and presentation skills, initiative, time management, professionalism, and a team-oriented approach.

Supervise front-of-house service at a school catering site, leading and motivating the team, maintaining food presentation and dining-area cleanliness, coordinating hospitality events, responding to customer feedback, supporting ordering and stock control, and ensuring compliance with food safety, allergen, and health and safety procedures.

Supervise a reception team of at least 10 employees, managing attendance, holidays, rotas, motivation, engagement, and exceptional front-of-house service. The role requires maintaining high service standards for a corporate investment-bank client, coordinating daily reception operations, and providing flexible coverage across shifts, including occasional late evenings.

Manages back-of-house catering operations, inventory, stock control, goods-in processes, supplier invoices, stores, and event equipment preparation. Ensures kitchens and storage areas meet food safety, health and safety, cleanliness, and company standards. Oversees stock ordering, delivery, rotation, storage, stocktakes, pricing records, risk assessments, accident reporting, and process improvements while maintaining cost control and reducing waste.

Manage front-of-house operations for a multi-tenant building, leading the reception team and maintaining high service standards. Serve as the key contact for clients, tenants, service providers, and visitors. Coordinate lobby events and pop-ups, manage schedules and absences, support reporting and payroll administration, update social media channels, and build strong stakeholder relationships.

Generate new business through outbound calling, follow up on enquiries, qualify leads, arrange appointments, build relationships with prospective clients, maintain CRM records, support contract wins, and meet sales targets and KPIs.

Supervise the evening shift at a specialty coffee shop and bar, managing a small team and maintaining customer service standards. Responsibilities include store opening and closing, knowledge of coffee, wine, cocktails, craft beer, brunch, and evening menus, and food preparation when needed. The role primarily involves evening work, with some weekend morning shifts, and offers training and development opportunities.

Provides welcoming, attentive hospitality and customer service in client spaces. Responsibilities include engaging with guests, maintaining service standards, communicating effectively, supporting collaborative teams, upholding company values, and following food safety and sanitation practices. The role requires a positive attitude, strong interpersonal skills, attention to detail, adaptability, and a commitment to delivering exceptional food-service experiences.

Generate and convert event sales leads, manage corporate and private client relationships, prepare bespoke catering quotes, negotiate contracts, conduct venue presentations, and coordinate with gallery, operations, and catering teams to deliver high-profile events. The role also involves meeting revenue targets, monitoring market trends, and representing the venue at networking events and trade shows.

Leads the reception team and manages daily front-of-house operations, service standards, staff performance, client and occupier relationships, events, and building activations. The role delivers an exceptional customer experience, coaches and develops team members, improves customer journeys, and maintains a safe, welcoming, professional environment. Candidates need reception leadership experience, strong communication and organization skills, confidence under pressure, and proficiency with Microsoft Office and office systems.

Prepare and serve meals, snacks, and beverages, including barista duties, at an education setting. Maintain front-of-house cleanliness, follow food safety procedures, monitor supplies, support students and staff, address dietary needs, and participate in training. Overtime may be available during on-site events.