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.

SCC Group is a trading name of Salford City College