Hospitality supervisors work across a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. They 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. The majority of supervisors’ skills and knowledge are the same but supervisors may specialise in specific functions or work across a variety of functions, which reflect the multi-functional nature of the industry.
On this course you will learn to:
- understand own role in motivating the team to work according to the business vision and values and to achieve business targets, always focussing on the importance of providing the best service for customers
- understand the financial operations of hospitality businesses and know how to source and use financial information relating to own area of work
- understand how to identify, plan for and minimise risks to the business and service
- understand how to effectively organise and coordinate a team to provide required levels of service to meet customer demand
- understand how to work with hospitality team members to achieve targets and support business objectives
- understand the importance of customer profiles, how to build them and understand how this enables the business to meet their needs profitably and in line with business / brand standards
- know the marketing and sales activities of the business and how to support them to achieve the desired outcome
- identify the different leadership styles and supervisory management skills which are effective in hospitality businesses
- understand how to work fairly with individuals that have diverse needs.
Acceptance on this Apprenticeship will be determined through completion of Functional Skills entry assessments with our Work-based Learning team and a vocational assessment carried out by the hospitality and catering team at the College. Usually, progression onto the advanced Apprenticeship is on completition of an intermediate qualification.
There will be a combination of direct observation of performance in the workplace and College realistic working environment areas, together with a portfolio of evidence for the unit end tests. Functional skills will be externally examined.
Progression from this apprenticeship could be into a hospitality management position.
Fees quoted apply to courses starting in the academic year 2018/19 (August 2018 – July 2019). There may be a slight increase in fees for courses starting 2019/20.