It's no secret that country-wide the hospitality industry is suffering staff shortages and it is no different here in West Dorset.

Many businesses have had to take the decision to close on certain days or restriction the number of customers they can serve.

It is by no means an easy industry to work in but we want to support Bridport's local businesses and highlight what roles they have to offer.

The Anchor Inn at Seatown is looking to fill vacancies across the business, but most pressing is front of house staff and kitchen porters. They would also be interested in hearing from chefs looking for jobs.

Matt Mullett, tenant at the pub, said: "We've made some really difficult decisions. We're currently not open on Mondays and Tuesdays, we're just running food and drink from our Boat House, which is a small kiosk by the beach.

"With the restrictions as they have been and the requirement to offer table service meant that there was just no way we could provide the required level of service to get the garden open, and regrettably, even with the easing of restrictions we still don't have the bodies to get it open.

"We know full well that the garden and the view from the garden is definitely one of the reasons people like to come to The Anchor, so to deny them that is not a decision we have taken lightly.

"My priority now is the safety and wellbeing of the staff and making sure that when we are open, we're able to offer a service we're proud of."

Those interest in a job at The Anchor Inn are encouraged to get in touch via social media.

The Parlour in Burton Bradstock has been looking for a chef for around eight months and is also in need of front of house staff and kitchen porters.

Simon, of The Parlour, said: "At the moment we're in that lucky position where we have some students and people transitioning between university and full-time employment. In terms of casual workers, we're not doing too badly. The big thing for me is professional hospitality staff. It seems to really be a dying industry, especially down here.

"During these situations, one often finds themselves theorising about why something is happening, a lot of people have said it's to do with furlough and also the fact that during the lockdown people have decided to go and work in a supermarket or find another job whereby they say 'actually I'm being paid the same, I'm working better hours and get to hang out with my friends' - they offer a better work life balance.

"We're a very fair workforce, we're willing to have people on salaries or hourly rates and all of our team gets a good cut of the service charge."

Anyone interested in a chef of front of house job at The Parlour can call Simon on 07810 753708.

The Hive Beach café is also experiencing a staff shortage, which manager Andrew says could unfortunately last "for years to come".

He said: "The team we have has been absolutely brilliant, often working with four or five staff short, always with a smile on their faces - it's a pleasure to be working alongside them.

"Working on the beach every day with a wonderful team, great morale, swimming in the sea after work - we can't wait to see what the rest of the summer is going to bring.

"As a responsible family business, we obviously take the pandemic very seriously, the safety of our team and customers is paramount."

Hive Beach Café, Watch House Café and The Club House have vacancies, find out more here.

Baboo, which has four ice cream kiosks - in West Bay, Lyme Regis, Morcombelake and Weymouth - has struggled to get staff and is also feeling the effects of supply.

"We've been completely snowed under with this weather and the shortages of so many things mean I seem to spend most of my time ringing suppliers trying to get stuff.

"We're ok for the time being on staff, but it was a nightmare earlier in the season and I expect will get tricky again when the university students disappear again in September.

The Station Kitchen has managed to retain all its staff

Claire Moore, owner of The Station Kitchen, said: "I think so many people had so much time out and just realised that they wanted a job which perhaps gave them more satisfaction and quality time with their families - we all know how unsociable it can be - in addition it can be a very soul-destroying industry, for example reading bad and harmful reviews on your days off - it all has such an impact on mental health. I could go on for days at what I have witnessed within the industry over the years.

"On the other hand, we pride ourselves to be an employer who will not tolerate abuse, will not allow our team to be mentally drained by it and do all we can to protect them from this, in addition of course to them only working a four day week and ensuring they have three days' rest.

"We have not lost any staff, however we are always on the look-out for kitchen talent. We would and could create a job for the right person - someone who is extremely passionate about food and working with fresh ingredients, someone who loves pastry and desserts perhaps. In return we offer a four day on, three day off week, excellent pay and tips, 28 days holiday and pension scheme - salary would be dependent upon experience. We would also very much welcome an apprentice."

If you're out and about enjoying a meal or drink at one of our wonderful eateries, please be patient and kind to staff - they are doing a stressful job with a few hands short!

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