Start your search to find your closest local or specialist agency
Our specialist hospitality recruiters will help you find the perfect addition to your company, whether you are looking for cleaners, head chefs or front-of-house managers. Each of our recruiters specialise in a specific sector discipline, so you will be working with a knowledgeable consultant who understands local and national sector trends.
First Floor, One Derby Square, Liverpool, Merseyside, L2 9QR
+ 62 other offices
CF Global is a recruiter for the Catering, Hospitality and Events sectors across the UK. Based in Southport, Merseyside, they focus on Back of House Event Support and Porterage. They also offer commercial and domestic cleaning services.
639 Lord Street, Southport, Merseyside, PR9 0BY
Stedy Chefs is a specialist recruitment agency for clients in the Catering and Hospital industry. The agency can supply workers all over the UK and place them in temporary and permanent roles such as Waiter, Chef and Barista.
330 Rice Ln, Liverpool, Merseyside, L9 2BL
Verve People is a recruitment firm with dedicated divisions for Hospitality, Facilities, Aviation, Health and Culinary. With offices in Liverpool and four other sites, their network spans nationwide, offering permanent and temporary jobs. Since their establishment in 2008, they have served a number of clients including the University of Chester, Liverpool City Council and Manchester Airport. They also have ISO 9001, 14001 and 18001 certifications.
135-137 Dale Street, Liverpool, Merseyside, L2 2JH
+ 3 other offices
Arc Recruitment finds talent for clients in the Events industry. The agency started with only two people in 2008 and has now grown to seven offices scattered across the UK. Arc Recruitment hires staff for roles such as Kitchen Porter, Barista and Manager.
61A Bold Street, Liverpool, Merseyside, L1 4EZ
+ 6 other offices
Pertemps is a recruitment consultancy that supplies permanent, contract and temporary staffing solutions to a wide variety of sectors. The firm is a part of the Pertemps Network Group, which has over 250 branches and offices serving the whole of the UK. The agency has an e-service called PAWS that allows clients to order staff using an electronic catalogue. Pertemps offers a 24/7 service.
Unit 3, Connect Business Village, 24 Derby Road, Liverpool, Merseyside, L5 9PR
+ 61 other offices
Blue Arrow connects job seekers with employers seeking permanent, temporary and contract personnel in driving, manufacturing, office and more. Theyve worked with employers such as Royal Mail, Hovis Bakery, Sodexo and Lloyds Banking Group. With the help of their London team, previous successes include 1,500 remote workers in 15 days. They are members of the Association of Labour Providers and are a Crown Commercial Service Supplier.
Office 4.06, Merchants Court, 2-12 Lord Street, Liverpool, Merseyside, L2 1TS
+ 41 other offices
Arc Hospitality Recruitment hires Event staff throughout the UK. Founded in 2008, their applicant database consists of 10,000 contacts and the majority of their clients are now working with them long-term. They have served Liverpool FC, Knowsley Safari Park and Sodexo. Their headquarters is in Liverpool and they have 6 other offices nationwide, including one in Edinburgh.
61A Bold Street, Liverpool, Merseyside, L1 4EZ
+ 5 other offices
Pay rates in Merseyside reflect a mix of city centre demand and event heavy peaks across the year, kitchen assistants often see £11 to £14 per hour, chefs de partie sit around £14 to £18 per hour, sous chefs reach £16 to £20 per hour, and head chefs land between £35,000 and £55,000 depending on venue size and hours, temp agencies quote hourly rates that cover holiday pay and employer costs, with a clear margin on top, permanent recruitment fees for catering recruiters and employment firms tend to fall between 12 percent and 20 percent of basic salary, day and evening event staff are commonly booked at £13 to £18 per hour for waiting and bar shifts, and £18 to £25 for mixology or supervisor cover, always ask recruitment consultants to confirm agency costs in writing and to itemise any extras for last minute bookings or unsocial hours.
Front and back of house staff should hold Level 2 Food Safety and Allergens certificates, HACCP awareness helps for prep and production roles, supervisors benefit from Level 3 Food Safety, bar posts can require a personal licence for alcohol service on certain sites, schools and care settings ask for DBS checks, right to work checks and references are standard, many staffing agencies run short refreshers on COSHH, manual handling, and basic knife safety, candidates who register with an agency should bring proof of ID, proof of address, bank details, and certificates so bookings can be made without delay.
Liverpool City Centre hosts conference seasons, cruise calls, and football fixtures at Anfield and Goodison Park, this pulls in temps at short notice and can stretch the local workforce, weekend weddings in Wirral and St Helens add to the spike, Sefton’s coastal hotels find that sunny weekends drive sudden booking volumes, commuter links on Merseyrail help with early starts and late finishes, but some sites outside the ring roads still need drivers with their own transport, recruiters advise lining up relief chefs in advance to protect rotas and retention.
Most demand clusters around the waterfront, the Baltic Triangle, the Knowledge Quarter, and Liverpool One, hotels near the Albert Dock and the cruise terminal hire across kitchen, banqueting, and breakfast service, race days at Aintree and meetings at the M and S Bank Arena add large scale shifts, Knowsley Business Park and industrial estates around the M57 and M62 bring steady canteen work, Birkenhead, Southport, and St Helens provide commuter talent, agencies with coverage on both sides of the Mersey can fill rotas faster during busy spells.
Catering recruitment agencies place kitchen porters, kitchen assistants, line cooks, chefs de partie, sous chefs, head chefs, pastry chefs, canteen cooks, unit managers, bar staff, bartenders, waiters and waitresses, supervisors, event managers, and casual banquet teams, employment firms with executive search arms handle group chef, food and beverage manager, and multi site operations posts for larger businesses, candidates with multi venue experience book up quickly during peak months, so local employers often pre book for key dates.
August brings festival and wedding peaks, September through November sees conference business pick up, December is driven by office parties and arena shows, spring centres on the Grand National and early cruise traffic, summer hires combine hotel occupancy with events in the docks area, many businesses blend a core permanent team with a flexible temp pool to cover swings in covers and late events, strong rotas help with retention and reduce cancellations on the day.
Jobseekers often start as kitchen porters or waiting staff, build hours, then move into commis and chef de partie slots, apprenticeships run through local colleges and larger employers, pastry and bakery routes are popular with candidates who enjoy production work, supervisors step into duty manager or assistant food and beverage manager roles, head chefs move into group chef posts or central production leadership, agencies give access to temporary, permanent, and contract work, with trial to perm a common path for smaller kitchens.
Plan chef cover before school holidays, confirm pay bands that match the local labour market, offer split shift premiums where needed, and share menus so agencies can match skills to sections, kitchens near late night venues should agree finish time transport or taxi policies up front, businesses with early starts on industrial parks gain better attendance by stating parking and public transport details in booking notes, recruiters can set expectations on knives, shoes, and uniform, which reduces no shows and helps retention.
Can agencies supply staff for both sides of the Mersey on the same day?
Yes, many recruiters keep candidate pools in Liverpool and Wirral to cover split sites.
What terms are common for temp bookings in catering?
Minimum four hour shifts, overtime after set hours, and short notice cancellation fees are widely used.
How do recruitment fees work for permanent hires?
A percentage of salary is charged on start date, with a rebate period that slides over several weeks.
What should candidates bring when they register with an agency?
Photo ID, right to work documents, bank details, NI number, references, and any food hygiene certificates.
Do schools and care homes ask for extra checks?
Yes, expect DBS clearance and reference gaps to be covered before a start date can be confirmed.
Recruiters shorten time to hire for local employers, screen for food hygiene and service standards, and build standby rotas for busy weekends, jobseekers gain steady hours and a pathway from casual shifts into stable posts, staffing agencies with strong executive search and recruitment consultants can fill senior roles discreetly, businesses that share accurate shift notes, menu styles, and kit lists help agencies find employees who stick, candidates who keep certificates current and update availability get first call for premium shifts, catering recruitment agencies in Merseyside work best when bookings and feedback run both ways, and that helps kitchens keep service smooth and guests happy.