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.
You can choose 1 of 4 routeways within this apprenticeship:
Routeway 1: Food and beverage Supervisor
Food and Beverage supervisors 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.
Routeway 2: Events supervisor
Events supervisors 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.
Routeway 3: Hospitality outlet supervisor
Hospitality outlet supervisors 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.
Routeway 4: Bar supervisor
Bar supervisors 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.
Progression from this apprenticeship could be into a hospitality management position.
Understand the basic principles of menu design, layout and presentation; know the specifications of menu items, how to match food and beverages and how to keep up to date with trends in food and beverages.
Know how to keep up to date, source information and brief the team on service requirements, special requests that will impact on service, promotions and details on specials, dish content and beverage product features.
Ensure menus and promotional materials are up to date and presented accurately to the customer by the team in line with business / brand standards and customer needs. Brief team on menu items and ensure customers are provided with helpful information and recommendations on food and beverages.
Prepare food and beverage service areas in good time ensuring all resources are available and ready for use; ensure team provide efficient, accurate and effective service in line with service style meeting customer needs and business / brand standards.
Demonstrate passion for high quality food and drink products and service.
Identify the information required and know how to source, evaluate and use it to plan events which meet customer and business requirements.
Understand how to develop and implement an event agreement to meet customer needs during the event.
Understand the budget requirements for the event and know how to ensure these are adhered to and accurate records kept.
Support event planning and coordinate events in line with customer requirements, communicating appropriately with a variety of organisations such as suppliers and exhibitors.
Act as the main point of contact for customers during the event to ensure their requirements are met according to the event agreement.
Maintain a record of expenses and adhere to the budget set by the customer.
Is highly organised and proactive, anticipating and solving problems quickly to ensure stakeholder satisfaction.
Identify the correct levels of stock and consumable items to ensure sufficient for customer demand.
Understand the importance of opening, monitoring and closing procedures to the efficient running of the outlet.
Understand how to maintain effective displays and recognise their importance on sales and brand / business reputation.
Coordinate operations to ensure equipment and display areas are stocked and presentable.
Open, monitor and close the outlet following business procedures.
Maintain the brand and business standard at all times, identifying possible areas for improvement.
Demonstrate commercial awareness.
Hospitality supervisors work across a wide variety of businesses to 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 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 the Module Pack for 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.
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.
The apprentice will be assessed to the apprenticeship standard using four 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 end assessor as follows.
On demand test: 2 hour
Including 30 minutes reading time on demand multiple choice test, covers the core and relevant specialist function, scenario based questions, externally set and marked automatically by the assessment organisation, undertaken either on the employer’s premises or off-site.
Practical observation: 4 hour
Observation of the apprentice in the working environment, time may be split to cover preparation and service, shows apprentice covering a range of tasks in their specialist function.
Project to look at an opportunity / challenge / idea to make an improvement to the business E.g. customer experience, reducing wastage, research and write up within two months and then presented to employer and independent end assessor in formal 30 minute presentation with question and answer session
Professional discussion: 1.5 hour
Structured meeting, led by the independent end assessor, involving the apprentice and employer (e.g. line manager)