Hospitality supervisors provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure delivering fantastic customer service and motivating a team is essential to their role.
After completion of the Apprentice training standards apprentices will demonstrate how they are capable of independently supervising and motivating a team working under pressure delivering excellent customer service in a hospitality environment. The apprenticeship standards; knowledge, skills and behaviours delivering with employers and tutors from Able Trust Care through interactive learning sessions, take apprentices from entry through to the gateway and prepare for End-Point Assessment.
Hospitality supervisors work across a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers.
Contents:
Business: Apprentices understand the financial operations of hospitality businesses and know how to source and use financial information relating to own area of work.
• People: Apprentices identify the knowledge and skills required of hospitality teams; know how own team fits within the wider business and how to maximise team members’ potential to drive the best results for the business.
• Communication: Apprentices know how to select the best methods of communication to motivate and support team members in a hospitality environment.
• Customer: Apprentices know the marketing and sales activities of the business and how to support them to achieve the desired outcome
• Leadership: Apprentices identify the different leadership styles and supervisory management skills which are effective in hospitality businesses.
• Food And Beverage Supervisor: Apprentices maintain standards in a range of settings from pubs, clubs and bars, restaurants, cafés, conference centres, banqueting venues, hotels restaurants and contract caterers. Their work can involve coordinating a range of dining experiences and styles and adapting to the ever increasing diversity in both food and beverage menus.
• Bar Supervisor: Apprentices typically work in pubs, nightclubs, hotels, restaurants and resorts to oversee the effective running of the bar, ensuring customer satisfaction by maintaining an exceptional standard of delivery and professionalism whilst achieving profitability in line with budget. This role often comes with irregular hours and bar supervisors need to be able to be on their feet for extended periods of time.
• Housekeeping Supervisor: Apprentices maintain the presentation of establishments such as hotel and other overnight accommodation including hostel, serviced apartments and conference venues. Supervisors in this role for example, coordinate the work of cleaners, laundry services and room attendants to ensure customers’ experience is in line with the business standards.
• Concierge Supervisor: Apprentices maintain the porter service in hotels and serviced facilities, making sure that customer requirements including leisure activities, local knowledge, travel, parking and luggage storage are met. They also play a key role in protecting the security and safety of customers.
• Front Office Supervisor: Apprentices coordinate the reception function and, where relevant, reservations for example in hotels, holiday resorts and conference venues. Central to many operations, the front office supervisor is responsible for ensuring that customers’ arrival, time at the establishment and departure is delivered according to an establishments standards and meets the customer expectations.
• Events Supervisor: Apprentices coordinate a variety of functions that take place at a venue, for example a business conference, convention, banquet or wedding. The role requires meticulous coordination to ensure, often multiple, event plans are fulfilled and the customer has a positive experience.
• Hospitality Outlet Supervisor: Apprentices support the manager in the day to day business operations of a retail outlet, such as quick service restaurants, branded coffee or sandwich shops. The role is often in a fast paced environment with the focus on meeting customers’ expectations of efficiency and consistency for both the products and service they receive.
ASSESSMENT PRACTICE
Regular evaluation sessions with managers and learners will include performance observations, questions and answer sessions and professional discussions.
END POINT ASSESSMENT
End Point Assessment will include the following types of assessment:
• Functional skills at the required level
• Multiple Choice Questions
• Professional discussion
• Practical observation
• Business project
Entry -But it is expected that the individual would have worked with an operational role within the industry to start on this apprenticeship standard.
Duration – 12months
Level – This apprenticeship standard is set at level 3.
