The success of any pub, club or restaurant is largely due to the publicans/licensees who run pubs and other premises licensed to sell alcohol for consumption on the premises. They are concerned with running the business profitably, which involves buying in drink, food and other goods and pricing them to sell for a profit, as well as stock control and keeping accounts.

Publicans/Licensees are responsible for the health and safety of staff and customers and for maintaining hygienic conditions for food and drinks service. They must deal with security, due to the large amounts of cash that go through the tills. Good figurework skills are needed for cash handling costing and the keeping of accounts.

Many publicans/licensees employ, recruit, train and supervise staff. They may also employ cellar and catering staff. Publicans/Licensees often work alongside bar staff making sure the pub is well stocked and prepared for opening, serving customers, restocking, collecting and washing glasses and keeping the bar areas clean. If pubs serve food, publicans/licensees supervise the catering operations; any entertainment is their responsibility too.

Publicans/Licensees must be able to get on well with all people. They should be polite and outgoing with good conversational and listening skills, who find it easy to talk to customers, whether regulars or occasional visitors.

Bar staff are employed at numerous licensed premises. There are many different kinds of public house including city centre, town centre, country, and themed and concept pubs. There are wine bars, hotels, restaurants, private clubs, holiday centres and bars at airports and even in the armed forces. The opportunities are vast whether you wish run your own establishment or work behind the bar.

No formal academic qualifications are required to become a publican/licensee, but personal qualities are considered. Relevant qualifications include NVQs in Catering and Hospitality (serving food and drink) at level 1 and 2, On-Licensed Premises Supervisory Management at Level 3 and On-Licensed Premises Management at level 4. Many further education colleges offer NVQs 1,2 and 3 in Food and Drink Service which are part time programmes and run during the day or evening. Also offered are the NVQ1 in Bar Service and the NVQ2 in Bar and Cellar Management which are part time evening courses. Most colleges have realistic work experience supporting these programmes.

For further information on courses, please contact your local college or careers service.

This article appears with thanks to Calderdale College and first appeared in the Halifax Evening Courier.