Career Profiles

Who works in tourism and hospitality?

One of the most diverse industries

  • Over 90,000 people currently employed in Western Australia
  • 45% are under the age of 24 years old
  • 29% are international workers

Am I suited to this kind of work?

Working in tourism and hospitality, you’ll meet people from all walks of life and from all across the world.

It’s a high-energy and fast paced industry, where you’ll often be on your feet most of the day and sometimes the hours can be long.

You’ll need to be OK with working under pressure, and to high standards.

It’s also important to consider that working in tourism and hospitality will sometimes require you to work evenings and weekends.

If you have a genuine desire to help people and believe this kind of work would suit you, we encourage you to pursue your interests by talking to someone who works in the tourism and hospitality industry to ask about their adventures.

Front of House vs Back of House

Love food, cooking and getting creative with new flavours? Like planning, organising and working in a team? Enjoy thinking and working on your feet? Are you a positive people-person with plenty of energy and a keen eye for detail? Can you keep a cool head when the heat’s turned up? And does the flexibility of working shifts, late nights or early mornings appeal to you? Yes? A career in the Hospitality and Tourism Industry might be the right fit for you!

But where do you start?

You’ll often hear the terms ‘front of house’ or ‘FOH’ and ‘back of house’ and ‘BOH’ used commonly within the Hospitality and Tourism Industry. But what do these mean?

Front of house refers to roles traditionally more customer facing, such as:

  • waiters;
  • bartenders;
  • baristas;
  • front desk personnel; and
  • concierges and porters.

When you enter Front of House you can put yourself front and centre as the face of the hotel or resort reception, the bar or restaurant, café or bistro. You can master that fine art of making the best start to everyone’s day as a barista. Help arriving guests feel at home, find their way, discover the best local experiences and flavours, or the perfect food and wine pairings. Or you can bring creativity and a little theatre to the bar, pouring, mixing and serving the perfect end to the day.

Back of house usually refers to roles such as:

  • cooks or chefs;
  • glassies or busies; and
  • stores and logistics personnel.





Meet the co-founder and operator of the multiple gold-award-winning walking tour company, Two Feet & a Heartbeat, who’s now powering Perth’s newest adrenalin adventure. Ryan is heading up the team that’s leading the climb up Matagarup Bridge climb and zipping Perth’s longest zipline – the 75km/hr flying fox ride over the Swan River.

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Roaming chef Paul can probably claim to have cooked in more places than any other chef in WA. From the highly acclaimed kitchens of Amuse, Vue De Monde, D.O.M, COI, Pujol and Noma in his early career.

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Heading up Front of House at Perth’s best sports entertainment venue and burger joint, Jake loves nothing more than making everyone’s Varsity experience one-of-a-kind-five-star-incredible. He lives and breathes the brand values that gave him and his mates one of the best nights of their lives. “We tried the devil wings, which are like the hottest thing on Earth! It was one of the most intense, funny and euphoric experiences.”

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On her last day in one of her early roles as a travel agent in Sydney, Anneke picked up the latest copy of the Qantas luxury travel brochure featuring Amankila’s iconic three-tiered infinity pool on the cover and said, laughing to her colleagues, “One day, I’m going to work there!” Just two years later she was right there working as reservation manager, and later Global director of training, for Amanresorts.

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Perth’s original architect of revelry, Andy Freeman is the creative marketing mind behind some of Perth’s most exciting and original venues. Back in the days when TGI Fridays, Planet Hollywood and Hard Rock Café were big everywhere but here in Perth, Andy was touring Australia and the UK as a multi-award-winning flair bartender, planning to shake up Perth.

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Brendan Pratt’s creative experimentations with regional flavours, textures and cuisines and sheer drive have catapulted him from kitchen hand at a Fremantle golf course to raising the award-winning winery restaurant benchmark in Australia.

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