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Hospitality Supervisor - Level 3 Standard

Hospitality supervisors work across a wide variety of businesses including bars, restaurants, cafes, 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.

The course includes (but is not limited to) the following Knowledge (Know it); Skills (Show it) and Behaviours (Live it);

Business:
Understand how own business area interacts with others and the organisation as a whole; Monitor the team to ensure they follow processes and procedures in line with business / brand standards at all times; Operate with a quality focus to achieve the best for the business.

People:
Know how to select the best methods of communication to motivate and support team members in a hospitality environment; Plan, resource and organise the team to meet expected levels of customer demand within business constraints; Strive to continuously improve the effectiveness of personal communications.

Customers:
Understand the requirements of the product and brand standards of the business; Coordinate the team to deliver to customers according to their needs in line with business / brand standards, enhancing their experience where appropriate; Proactively encourage a customer centric culture.

Leadership:
Identify the different leadership styles and supervisory management skills which are effective in hospitality businesses; Ensure team members are aware of and follow policy relating to diversity; Lead by example to maximise performance

End Point Assessment (EPA)

The independent end assessment is synoptic, which means it takes an overview of the apprentices’ competence. It should only commence once the employer is confident that the apprentice has developed all the knowledge, skills and behaviours defined in the apprenticeship standard which, as a best practice recommendation, could be clearly evidenced by the on-programme progression review meetings and records.

The EPA ensures that all apprentices consistently achieve the industry set professional standard for a hospitality supervisor. Prior to independent end assessment the English and maths components of the apprenticeship must be successfully completed.

There are four assessment activities for the hospitality supervisor independent end assessment:

1. The on-demand test (2 hours)
2. Observation (4 hours)
3. Business project (includes a formal 30-minute presentation)
4. Professional discussion must be the last activity completed (1.5 hours). 
(the first three can be taken in any order)

All assessment activities must be completed within two months

As part of the apprenticeship framework, reviews are completed every 12 weeks by the assessor where progress is discussed by the apprentice, assessor and employer.

 

Next: What will I learn?

What will I learn?

The course includes (but is not limited to) the following Knowledge (Know it); Skills (Show it) and Behaviours (Live it);

Business:
Understand how own business area interacts with others and the organisation as a whole; Monitor the team to ensure they follow processes and procedures in line with business / brand standards at all times; Operate with a quality focus to achieve the best for the business.

People:
Know how to select the best methods of communication to motivate and support team members in a hospitality environment; Plan, resource and organise the team to meet expected levels of customer demand within business constraints; Strive to continuously improve the effectiveness of personal communications.

Customers:
Understand the requirements of the product and brand standards of the business; Coordinate the team to deliver to customers according to their needs in line with business / brand standards, enhancing their experience where appropriate; Proactively encourage a customer centric culture.

Leadership:
Identify the different leadership styles and supervisory management skills which are effective in hospitality businesses; Ensure team members are aware of and follow policy relating to diversity; Lead by example to maximise performance

Next: Assessment

How will I be assessed?

End Point Assessment (EPA)

The independent end assessment is synoptic, which means it takes an overview of the apprentices’ competence. It should only commence once the employer is confident that the apprentice has developed all the knowledge, skills and behaviours defined in the apprenticeship standard which, as a best practice recommendation, could be clearly evidenced by the on-programme progression review meetings and records.

The EPA ensures that all apprentices consistently achieve the industry set professional standard for a hospitality supervisor. Prior to independent end assessment the English and maths components of the apprenticeship must be successfully completed.

There are four assessment activities for the hospitality supervisor independent end assessment:

1. The on-demand test (2 hours)
2. Observation (4 hours)
3. Business project (includes a formal 30-minute presentation)
4. Professional discussion must be the last activity completed (1.5 hours). 
(the first three can be taken in any order)

All assessment activities must be completed within two months

As part of the apprenticeship framework, reviews are completed every 12 weeks by the assessor where progress is discussed by the apprentice, assessor and employer.

Next: Career Opportunities?

Career Opportunities

Recognised qualification for your CV.

Enhance skills and knowledge which could lead to a Senior Supervisory Position either in the Kitchen or Front of House. 

This could then lead onto the progression of your career within the Hospitality Industry.

Next: Entry requirements

Entry requirements

Employers will set their own entry requirements, but it is expected that you would have worked with an operational role within the industry to start on this apprenticeship standard.

Ideally, you will be employed for a minimum of 30 hours a week in the professional area that your Apprenticeship is in.

Looking for Employment? See below for what to do next…

- Apply for this apprenticeship.  We can then support you to find employment and prepare your job application.

- Register your details and search online for vacancies at www.gov.uk/apply-apprenticeship

- Check the College’s website page regularly: www.kendal.ac.uk/apprenticeships/apprentice/

- Make sure your CV is up to date and is relevant to the job industry you are applying to.

Adult fees

£

Next: Apply

Apply for Hospitality Supervisor - Level 3 Standard

Click here to apply