In an industry that never stops moving, Front of House temps are the unsung heroes: keeping standards high, service seamless, and teams supported when it matters most. We sat down with Louisa, Head of Front of House Temporary Operations, to talk all things temp staffing: what clients are asking for, what candidates are gaining, and why this side of hospitality is more important than ever!
Q: Louisa, you’ve been leading Front of House Temporary Operations for a while now—what makes temp staffing such a crucial part of the hospitality industry? Louisa: Temp staffing is the heartbeat of hospitality—especially in a city like London where the pace is relentless and no two days are the same. Hotels, caterers, and venues often need to flex their teams depending on bookings, events, and seasonal shifts. Temporary Front of House staff give businesses that agility without compromising on service standards.
Q: What kind of roles are you typically placing right now? Louisa: Everything from waiters, baristas, and bartenders to senior hosts, floor supervisors, and receptionists. There’s been a noticeable increase in demand for FOH temps with a bit of polish—people who can hit the ground running and represent the brand with confidence.
Q: Is there a particular sector driving demand? Louisa: Events are definitely booming—corporate, weddings, private dinners, you name it. But we’re also seeing a consistent need in 5-star hotels and private members’ clubs. These venues rely on flawless service, and they turn to us for FOH staff who get that balance of professionalism and personality just right.
Q: What do clients look for in a great FOH temp? Louisa: First impressions count. It’s all about attitude, presentation, and communication. Clients want staff who are proactive, well-groomed, and genuinely warm. Experience helps, of course—but it’s the energy and adaptability that set the best temps apart.
Q: And from the candidate’s perspective, why choose temp work over a full-time role? Louisa: Flexibility is a huge pull—especially for students, actors, or creatives who need work that fits around other commitments. But temping also builds experience fast. You might work in a high-end hotel one day and a pop-up event the next. It’s a great way to learn, network, and find your niche.
Q: What’s something people might not realise about Front of House temps? Louisa: They’re often the unsung heroes! Temps step into unfamiliar environments with very little briefing and still deliver top-tier service. It takes real professionalism to do that. A lot of our temps have gone on to secure permanent roles thanks to the impression they’ve made on site.
Q: What’s your favourite part of the job? Louisa: Honestly? Watching someone start out nervous on their first shift and grow into a total star. It’s incredibly rewarding to support people in their journey—whether they’re building a long-term hospitality career or just looking to earn while they chase other dreams.
Q: And finally—any trends you’re keeping an eye on? Louisa: Absolutely. Clients are becoming more values-driven. They want diverse teams, sustainable practices, and candidates who care. We’re also seeing more requests for personality-led staff—people who connect with guests, not just serve them. It’s an exciting shift.
Whether it’s covering a last-minute shift or delivering five-star service at a flagship event, Front of House temps continue to prove their value across the hospitality industry. As Louisa highlights, it’s not just about filling gaps, it’s about finding people who bring energy, professionalism, and personality to every shift. With demand rising and expectations evolving, one thing’s clear: the future of Front of House is flexible, fast-paced, and full of opportunity!