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. 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.
Entry requirements are to be decided by the employer at the start of the apprenticeship but it is expected that the individual will have worked operationally in the industry before embarking on this apprenticeship standard.
You need to demonstrate knowledge and skills in four main areas:
Hospitality Supervisors then select one of the following options as their specialist function:
You will be supported and assessed to prepare for an end point assessment at the end of your course. This will consist of the following:
The first three activities can be completed in any order.
All assessment activities must be completed within two months.
Your employer will need to provide you with any Personal Protective Equipment required legally and to help you to undertake your role safely.
On completion of this apprenticeship, you could move on to a higher-level apprenticeship within hospitality.
Progression from this apprenticeship could be into a hospitality management position.
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."