Hospitality Manager

Key Information

Level 4
Typical Duration Minimum of 18 Months
Delivery Model One to one tutorials and workshops
Delivery Location Frontier House, Salford Quays, M50 3SR
Start Date September 2020

Programme Summary

Hospitality Managers work across a variety of organisations, including bars, restaurants, cafés, conference centres, banqueting venues, hotels and contract caterers. These managers generally specialise in a particular function, 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 organisation’s vision and objectives, which requires excellent business, people and customer relationship 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. The specialist functions include:

  • Food and Beverage Manager
  • Hospitality Outlet Manager
  • Conference & Events Manager
  • Multi-functional Manager
  • Kitchen Manager

What will you learn?

Apprentices will learn business skills, including:

  • How to use relevant operating models to help achieve the business vision and objectives
  • How to manage finance and minimise costs
  • Understanding  business strategy
  • Competitors and the wider hospitality industry
  • How to use management information to drive business change
  • Developing and using standard operating procedures
  • Planning for peaks and troughs within the business and developing contingency plans
  • How technology can be used to support and improve service delivery
  • Environmental and legal responsibilities in hospitality management

Apprentices will learn people skills, including:

  • Empowerment
  • Communication skills
  • Recruitment and retention
  • Learning and development
  • Succession planning
  • Employment responsibilities

Apprentices will learn customer service management, including:

  • Exceeding expectations
  • Overcoming service failures
  • Utilising customer feedback as a competitive tool
  • Sales and marketing techniques

Apprentices will learn leadership skills, including:

  • Management and leadership styles
  • Implementing change
  • Working with stakeholders
  • Promoting diversity and inclusion

In addition to the core learning, apprentices will then specialise in one of the following pathways:

Food and Beverage Manager

This pathway will teach apprentices how to manage the delivery of business standards in a range of settings including bars, restaurants, cafés, conference centres, banqueting venues, hotels and contract caterers.

Multi-functional Manager

This pathway will teach apprentices how to apply hospitality management skills, knowledge and behaviours in different contexts, and not necessarily addressing one function in full. In addition, this pathway teaches apprentices how to take responsibility for meeting clear management objectives with their team, and balance priorities across each of the functions they are given responsibility for.

Kitchen Manager (Head Chef)

This pathway will teach apprentices how to deliver consistent levels of food preparation, cooking and service, typically in high volume and often fast paced or complex production catering kitchens. In addition, this pathway teaches apprentices financial accountability, adherence to strict procurement, stock management and food safety.

Hospitality Outlet Manager

This pathway will teach apprentices how to manage the operations of a hospitality retail outlet, such as quick service restaurants, branded coffee or sandwich shops. How to meet customers’ expectations of efficiency and consistency for both the products and service they provide.

Conference and Events Manager

This pathway will teach apprentices how to manage the co-ordination of events and liaison with multiple departments across the business to meet a variety of different customer needs and expectations.

How is it delivered and assessed?

This course is delivered through one-to-one tutorials and workshops both in the workplace and at Frontier House, Salford Quays, M50 3SR. 

Apprentices will produce a portfolio of evidence to cover all areas of the standard requirements and the specialist function. The college uses the  British Institute of Innkeeping Awarding Body Quality Assured Delivery and Assessment Preparation (BIIAB QADAP)  to demonstrate the on-programme learning and development, which includes professional discussions, holistic observations in the workplace, and written projects and assignments. This is delivered within the workplace on a one-to-one basis.

Mandatory Qualifications

  • BIIAB QADAP Hospitality Manager
  • Functional Skills Level 2 in English (unless previously achieved)
  • Functional Skills Level 2 in mathematics (unless previously achieved)

End Point Assessment

The end point assessment will consist of:

  • A multiple choice knowledge exam (90 minutes, 35 questions)
  • A business project (agreed with the end point assessment organisation), a project to look at an opportunity/challenge/idea to make an improvement to the business
  • A presentation and discussion on your business project with the end point assessor
  • A professional discussion on core and specialist function knowledge, skills and behaviours

Entry Requirements

English and maths – level 2 are required for this programme. 

A relevant level 3 qualification or hospitality supervision experience is also required. 

Apprentices will need to have the opportunity to meet the Hospitality Manager standard within their current or future job role (e.g. working as a trainee or assistant manager).

 

Interested in this apprenticeship? Apply now.