Hospitality Supervisor Advanced Apprenticeship

Year 1

You will gain knowledge and understanding of your company procedures dealing with health and safety, risk assessments, food safety and food safety management, along with how to motivate the team, how to deal with complaints, setting the team objectives and targets, planning the work of the team and how to operate the business within a budget. Other units include: understand key performance indicators which support the profitability of the business; understand financial targets; techniques and opportunities for increasing sales in the business; understand data which informs the cost of resources e.g. staff, commodities, energy; understand where wastage can occur, and how to encourage a culture of minimising waste and energy saving within the business.

This course can be completed in 15 months. In this time you will complete assessments ensuring all assessment have taken place and work has been signed off and preparing for the end point assessment which will consist of four distinct components. Also, if you need to, you will be completing your functional skills level assessments 2 in Maths and English.