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Tina Campbell was brought up in the pub trade and now works for Innkeeper Wales as a pub manager. She has the unique responsibility of managing the smallest pub in Wales, with a bar area no larger than the average lounge.

What is your main role?

I do more than just pull pints behind the bar. It is my job to run the public house. I do stock taking, cash up the till, organise my team of nine staff and generally make sure everything runs smoothly.

How do you organise your day?

I start at 7 a.m – cleaning, checking the tills and stocking the shelves. The pub opens at 10.30 a.m. and closes at 11 p.m., so I am busy all day.

What kind of customers do you attract?

A mixture of local people and tourists from all around the world who come to see what the smallest pub in Wales looks like! They often like to take photos and sign the visitors' book.We have always had a rugby theme, with a lot of rugby pictures and shirts in display units, so we also attract rugby supporters.

What are your busiest times?

We are always at our busiest when there is a rugby international being played. Our customers are either very, very happy or miserable, depending on who wins!

Why did you choose this type of work?

My parents ran a pub near here and I enjoyed working behind the bar. I have always liked working with people – that is the best part of the job. I knew what to expect, so the prospect of long hours and the lack of a social life did not put me off. One day I would like to have my own pub.

Tina's route to becoming a Publican

  • GCSEs.
  • RSA Stage 1 Typing/Word processing.
  • City & Guild levels 1 and 2 Retail Management.
  • Bar work.

Tina's Publican tips

  • Be prepared to work long hours.
  • Have a lot of patience.

Publican related jobs

Publican salary information

  • A pub manager is supported by a larger operating company and gets paid a salary.
  • A tenant or licencee operates on a self-employed basis, buying in their own stock and paying wages to their staff.
  • A starting salary for a publican is in the region of £18,000, but salaries over £50,000 are not uncommon.
  • Free accommodation is often provided.

Becoming a Publican

  • In England and Wales, 16-17 year olds are only allowed to work behind a bar as part of an approved Modern Apprenticeship programme.
  • An increasing number of pubs and bars are now owned and run by national and international groups, who run formal training schemes and may prefer applicants with qualifications. Many people work their way up, but it would be difficult to get a licence without having a National Certificate for Licensees qualification – contact the British Institute of Innkeeping for details (BII).
  • The BIIAB (the awarding body for the BII) award qualifications up to Foundation Degree level, including the Scottish Licensee's Certificate. Courses include modules in technical knowledge and licensing law.
  • NVQs/SVQs are available in Catering and Hospitality (Food and Drink Service) at Levels 1 and 2, Licensed Premises Supervision Management at Level 3 and Licensed Premises Management at Level 4.
  • HNDs/HNCs in a variety of hospitality and management subjects are also available.

Modified: 16 June 2013

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