Hospitality Manager (2 routeways)

Level: 4
Qualification: Hospitality Manager
Course Length: 18 Months

Hospitality managers work across a huge variety of organisations including bars, restaurants, cafés, conference centres, banqueting venues, hotels and contract caterers. These managers generally specialise in a particular area, however their core knowledge, skills and behaviours are aligned. Common to all managers in this role is their passion for exceeding customers’ expectations. Hospitality managers have a high level of responsibility and are accountable for fulfilling the business vision and objectives which requires excellent business, people and customer relation skills. Individuals in this role are highly motivated team leaders that combine a talent for management and specific industry skills and thrive on the customer facing nature of the role.


Routeway 1: Food and Beverage manager

Food and Beverage managers manage the delivery of business standards in a range of settings including bars, restaurants, cafés, conference centres, banqueting venues, hotels and contract caterers.

Routeway 2: Kitchen manager (head chef)

Kitchen Managers / Head chefs take responsibility for the delivery of consistent levels of food preparation, cooking and service, typically in high volume and often fast paced or complex production catering kitchens. High levels of financial accountability, adherence to strict procurement, stock management and food safety requirements provide a challenging environment which needs to be managed with a considerable amount of expertise.

Routeway 1: Food & Beverage Service Management

Know key ingredients, preparation, cooking and service methods of menu items and communicate relevant information to team members. Understand the benefits of food and beverage matching and how to maximise sales through effective menu design, seasonal promotions and themes. Understand different food service styles and when each is applied most effectively

Ensure food and beverage service operation meets business / brand standard at all times through its staff, facilities, menus and equipment. Ensure the beverage offer complements menus and maximises sales, delivering a service that will enhance business opportunities, e.g. seasonal special offers, promoting a themed drinks menu to complement dishes

Demonstrate passion for high quality food and drink products and service

Understand how effective management and maintenance of food service equipment, accompaniments and drinks products impact on the business

Manage the storage and maintenance of food service equipment, accompaniments and beverage products to deliver the best result to customers and maximum profit to the business.


Routeway 2: Kitchen Management/Head Chef

Understand the process for procurement of food ingredients and commodities, including purchasing specifications. Know how to prepare menus, recipes and standardised systems and procedures to ensure consistency and quality of food

Train and manage kitchen team members to deliver a consistent and timely food production operation to meet the needs and expectations of the customer and business, including adherence to brand standards where appropriate

Lead the department with passion, instilling a sense of pride in team ensuring a consistently high quality and efficient food production operation

Understand the requirement for and on-going maintenance for kitchen equipment. Know how, why and when staff should be trained and monitored on its use.

Effectively manage kitchen equipment and resources in line with legislative and operational requirements. Ensure regular servicing and maintenance has minimal impact on operations

Understand how to manage food safety systems in line with current legislative requirements and identify, prioritise, schedule and implement monitoring, training, maintenance or repair work in ways which minimise disruption to customers;

Manage food safety systems to adhere to legislation. Ensure that all required procedures, training and monitoring documentation are completed within timescales and issues addressed as appropriate.

The apprenticeship programme consists of on-the-job and 20% off-the-job training delivered through training workshops, on-the-job training from your employer, independent study and work-based visits from your assessor. At skills edge the knowledge delivery, skills and behaviour observations are through BIIAB Qadap pack. Whilst your e-portfolio is our own Skill Star platform, where you will cover your course as well as My World Matters (including British Values, Prevent, Equality & Diversity, Safeguarding to name a few).

Our 3 monthly Qadap Modules will help you to know and understand how to work with your team and how to implement business procedures whilst meeting the business brand.  You will interact with, and serve, customers as well as other departments and external companies. You will monitor operational procedures and operate within an agreed budget to minimise waste.  You will organise the team to provide required levels of service to meet customer demand and use technology to enhance the delivery of products and services.

The aim of this Assessment of Learning Guidance is to give assessors direction on the types of specific answers, knowledge, skills and behaviours that apprentices should show in each question against each standard for this apprenticeship.


What you need to complete

To meet the assessment requirements for the standard you will need to complete our quarterly Milestone Achievement Modules, giving full and detailed answers to each question.

Your assessor will assess the Milestone Achievement Module and give you feedback on what you have achieved and what you need to do in order to develop further.

Functional skills English writing, reading and speaking, listening and communication can also be embedded in the answers to questions throughout these modules.

After you have completed the Milestone Achievement Module and your assessor has confirmed that you have met the requirements, you will receive a BIIAB Quadap Certificate.


End Point Assessment

The apprentice will be assessed to the apprenticeship standard using three complementary assessment methods. The assessment is synoptic, i.e. takes a view of the overall performance of the apprentice in their job. The assessment activities will be completed by the independent endpoint assessor as follows.

On demand test: 90 minutes

On demand multiple choice test, 35 questions (each with 4 response options) Scenario based questions, externally set and marked by the end-point assessment organisation, Undertaken either on the employer’s premises or offsite.

Business project:

Research and write within the 2-month assessment window, Submit at least 7 working days prior to the professional discussion, Project to look at a proposal for an opportunity/challenge/idea to make an improvement to the business, Project plan to be agreed and externally marked by the Endpoint Assessment Organisation

Professional discussion: 90 minute

structured meeting, Includes apprentice reflection on feedback, Structured discussion between the apprentice and the end-point assessor, Led by the independent end-point assessor.

Thank you for your enquiry, we will endevour to get back to you as soon as we can.
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