This apprenticeship is suitable for people working across a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. Supervisors provide vital support to management teams and are capable of independently supervising services and running shifts. They should be able to work well under pressure, deliver fantastic customer service and motivate a team. Supervisors may specialise in specific functions, such as food and beverage, housekeeping, concierge or events, or work across a variety of functions.
- Each apprentice will be allocated a training adviser who will visit them in the workplace on a monthly basis to provide training and support and monitor their progress and the training they are receiving from the employer.
- The employer will be invited to regular progress reviews.
- End point assessment should only commence once the apprentice has developed the knowledge, skills and behaviours defined in the apprenticeship standard.
- To help determine whether the apprentice is ready for end point assessment a meeting will take place involving the apprentice’s line manager, their training adviser and any other appropriate managers from the employer.
- Apprentices must have achieved a level 2 qualification in English and maths before being entered for their assessment.
End Point Assessment
- Two hour multiple choice test.
- Business project looking at an opportunity/challenge or idea to improve the business.
- 30 minute presentation on project with Q & A session.
- Four hour practical observation.
- 90 minute professional discussion.
- The apprentice can be awarded a pass or distinction.
Individual employers will set the selection criteria for their apprenticeships.
- More senior job roles.
- Hospitality Manager higher apprenticeship or generic Management higher apprenticeships.