Hospitality Supervision
& Leadership
Level 3
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Job Roles this Apprenticeship is suitable for:

  • Head of reception
  • Front of house manager 
  • Duty/Hotel supervisor 
  • Unit manager/head chef
  • Area/cluster manager
  • Regional supervisor in a restaurant or pub chain with multiple outlets
  • Regional manager in a restaurant or pub chain with multiple outlets

Mandatory Units: These are to be completed by all candidates 

  • Set objectives and provide support for team members
  • Develop working relationships with colleagues
  • Control of resources
  • Maintain health, hygiene, safety and security 
  • Load a team to improve customer service

Optional Units: Choose relevant units to job role and credit requirements 

Supervise food production operation / Supervise food and drink services / Supervise reception services / Supervise housekeeping operations / Supervise cellar and drinks storage / Monitor and solve customer service problems / Lead and manage team meetings / Employment rights and responsibilities / Supervise functions / Supervise off-site food and delivery services / Monitor and solver customer service problems / Improve relationships with customers / Provide learning opportunities for colleagues / Supervise vending services / Supervise practices for handling payments / Contribute to the development of a wine list / Manage the environmental impact of your work / Contribute to the selection of staff for activities / Supervise the wine store/cellar and dispense counter / Ensure food safety practices are followed in the preparation and serving of food or drink / Lead meetings / Manage the receipt, storage or dispatch of goods / Supervise cellar and drink storage operations / Supervise portering and concierge services / Supervise reservation and booking services / Contribute to promoting hospitality services and products / Contribute to the development of recipes and menus / Supervise linen services