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Apprenticeship training course

Hospitality supervisor (level 3)

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Information about Hospitality supervisor (level 3)

Supervising staff and activities within hospitality businesses including bars, cafes, conference centres, restaurants and hotels.

Knowledge, skills and behaviours
View knowledge, skills and behaviours

Knowledge

  • Understand own role in motivating the team to work according to the business vision and values and to achieve business targets, always focussing on the importance of providing the best service for customers
  • Understand the financial operations of hospitality businesses and know how to source and use financial information relating to own area of work
  • Understand how own business area interacts with others and the organisation as a whole
  • Know the standard business operating procedures
  • Understand how to identify, plan for and minimise risks to the business and service
  • Understand how a variety of technologies support the delivery of hospitality products and services
  • Understand how to effectively organise and coordinate a team to provide required levels of service to meet customer demand
  • Understand how to work with hospitality team members to achieve targets and support business objectives
  • Know how to select the best methods of communication to motivate and support team members in a hospitality environment
  • Identify the knowledge and skills required of hospitality teams; know how own team fits within the wider business and how to maximise team members’ potential to drive the best results for the business
  • Understand the importance of customer profiles, how to build them and understand how this enables the business to meet their needs profitably and in line with business / brand standards
  • Know the marketing and sales activities of the business and how to support them to achieve the desired outcome
  • Understand the requirements of the product and brand standards of the business
  • Identify the different leadership styles and supervisory management skills which are effective in hospitality businesses
  • Understand how to work fairly with individuals that have diverse needs
  • Understand the basic principles of menu design, layout and presentation; know the specifications of menu items, how to match food and beverages and how to keep up to date with trends in food and beverages
  • Know how to keep up to date, source information and brief the team on service requirements, special requests that will impact on service, promotions and details on specials, dish content and beverage product features
  • Understand how to keep bar operations running smoothly and deal with any customer concerns, identifying where potential conflict could occur, in accordance with the law
  • Recognise the importance of monitoring cellar and beverage storage procedures to optimise beverage quality in line with business requirements; know how to monitor stock rotation and levels of demand to ensure sufficient stocks are available for service
  • Know how to allocate tasks and timescales on a daily basis to ensure areas are cleaned in line with business requirements ; know how to ensure team follows procedures for responsible use of cleaning materials and equipment in line with business requirements
  • Understand how to monitor standards and identify, prioritise and deal with maintenance, repairs and refurbishment issues
  • Know how to collect and keep up to date information on local services and know how to communicate these to customers in a way they are understood e.g. places of interest, travel options, places to eat and drink
  • Identify how to maintain secure storage systems for customers and recognise their importance to upholding customer confidence and business reputation
  • Identify the porter and parking / valet and transport services offered by the business and know how to communicate relevant available options clearly to customers
  • Understand how to implement, and the importance of, check-in, check-out and reservation procedures to ensure they are efficient and reliable for customers
  • Identify the standards of personal presentation, recognise their importance to positive customer first impression and know how to ensure team uphold them
  • Know how to source information, keep up to date with and brief team on customer requirements; understand how to implement and the importance of procedures to maintain customer confidentiality in line with legislation and business requirements
  • Identify the information required and know how to source, evaluate and use it to plan events which meet customer and business requirements
  • Understand how to develop and implement an event agreement to meet customer needs during the event
  • Understand the budget requirements for the event and know how to ensure these are adhered to and accurate records kept
  • Identify the correct levels of stock and consumable items to ensure sufficient for customer demand
  • Understand the importance of opening, monitoring and closing procedures to the efficient running of the outlet
  • Understand how to maintain effective displays and recognise their importance on sales and brand / business reputation
  • Understand own role in motivating the team to work according to the business vision and values and to achieve business targets, always focussing on the importance of providing the best service for customers
  • Understand the financial operations of hospitality businesses and know how to source and use financial information relating to own area of work
  • Understand how own business area interacts with others and the organisation as a whole
  • Know the standard business operating procedures
  • Understand how to identify, plan for and minimise risks to the business and service
  • Understand how a variety of technologies support the delivery of hospitality products and services
  • Understand how to effectively organise and coordinate a team to provide required levels of service to meet customer demand
  • Understand how to work with hospitality team members to achieve targets and support business objectives
  • Know how to select the best methods of communication to motivate and support team members in a hospitality environment
  • Identify the knowledge and skills required of hospitality teams; know how own team fits within the wider business and how to maximise team members’ potential to drive the best results for the business
  • Understand the importance of customer profiles, how to build them and understand how this enables the business to meet their needs profitably and in line with business / brand standards
  • Know the marketing and sales activities of the business and how to support them to achieve the desired outcome
  • Understand the requirements of the product and brand standards of the business
  • Identify the different leadership styles and supervisory management skills which are effective in hospitality businesses
  • Understand how to work fairly with individuals that have diverse needs
  • Understand the basic principles of menu design, layout and presentation; know the specifications of menu items, how to match food and beverages and how to keep up to date with trends in food and beverages
  • Know how to keep up to date, source information and brief the team on service requirements, special requests that will impact on service, promotions and details on specials, dish content and beverage product features
  • Understand how to keep bar operations running smoothly and deal with any customer concerns, identifying where potential conflict could occur, in accordance with the law
  • Recognise the importance of monitoring cellar and beverage storage procedures to optimise beverage quality in line with business requirements; know how to monitor stock rotation and levels of demand to ensure sufficient stocks are available for service
  • Know how to allocate tasks and timescales on a daily basis to ensure areas are cleaned in line with business requirements ; know how to ensure team follows procedures for responsible use of cleaning materials and equipment in line with business requirements
  • Understand how to monitor standards and identify, prioritise and deal with maintenance, repairs and refurbishment issues
  • Know how to collect and keep up to date information on local services and know how to communicate these to customers in a way they are understood e.g. places of interest, travel options, places to eat and drink
  • Identify how to maintain secure storage systems for customers and recognise their importance to upholding customer confidence and business reputation
  • Identify the porter and parking / valet and transport services offered by the business and know how to communicate relevant available options clearly to customers
  • Understand how to implement, and the importance of, check-in, check-out and reservation procedures to ensure they are efficient and reliable for customers
  • Identify the standards of personal presentation, recognise their importance to positive customer first impression and know how to ensure team uphold them
  • Know how to source information, keep up to date with and brief team on customer requirements; understand how to implement and the importance of procedures to maintain customer confidentiality in line with legislation and business requirements
  • Identify the information required and know how to source, evaluate and use it to plan events which meet customer and business requirements
  • Understand how to develop and implement an event agreement to meet customer needs during the event
  • Understand the budget requirements for the event and know how to ensure these are adhered to and accurate records kept
  • Identify the correct levels of stock and consumable items to ensure sufficient for customer demand
  • Understand the importance of opening, monitoring and closing procedures to the efficient running of the outlet
  • Understand how to maintain effective displays and recognise their importance on sales and brand / business reputation
  • Understand own role in motivating the team to work according to the business vision and values and to achieve business targets, always focussing on the importance of providing the best service for customers
  • Understand the financial operations of hospitality businesses and know how to source and use financial information relating to own area of work
  • Understand how own business area interacts with others and the organisation as a whole
  • Know the standard business operating procedures
  • Understand how to identify, plan for and minimise risks to the business and service
  • Understand how a variety of technologies support the delivery of hospitality products and services
  • Understand how to effectively organise and coordinate a team to provide required levels of service to meet customer demand
  • Understand how to work with hospitality team members to achieve targets and support business objectives
  • Know how to select the best methods of communication to motivate and support team members in a hospitality environment
  • Identify the knowledge and skills required of hospitality teams; know how own team fits within the wider business and how to maximise team members’ potential to drive the best results for the business
  • Understand the importance of customer profiles, how to build them and understand how this enables the business to meet their needs profitably and in line with business / brand standards
  • Know the marketing and sales activities of the business and how to support them to achieve the desired outcome
  • Understand the requirements of the product and brand standards of the business
  • Identify the different leadership styles and supervisory management skills which are effective in hospitality businesses
  • Understand how to work fairly with individuals that have diverse needs
  • Understand the basic principles of menu design, layout and presentation; know the specifications of menu items, how to match food and beverages and how to keep up to date with trends in food and beverages
  • Know how to keep up to date, source information and brief the team on service requirements, special requests that will impact on service, promotions and details on specials, dish content and beverage product features
  • Understand how to keep bar operations running smoothly and deal with any customer concerns, identifying where potential conflict could occur, in accordance with the law
  • Recognise the importance of monitoring cellar and beverage storage procedures to optimise beverage quality in line with business requirements; know how to monitor stock rotation and levels of demand to ensure sufficient stocks are available for service
  • Know how to allocate tasks and timescales on a daily basis to ensure areas are cleaned in line with business requirements ; know how to ensure team follows procedures for responsible use of cleaning materials and equipment in line with business requirements
  • Understand how to monitor standards and identify, prioritise and deal with maintenance, repairs and refurbishment issues
  • Know how to collect and keep up to date information on local services and know how to communicate these to customers in a way they are understood e.g. places of interest, travel options, places to eat and drink
  • Identify how to maintain secure storage systems for customers and recognise their importance to upholding customer confidence and business reputation
  • Identify the porter and parking / valet and transport services offered by the business and know how to communicate relevant available options clearly to customers
  • Understand how to implement, and the importance of, check-in, check-out and reservation procedures to ensure they are efficient and reliable for customers
  • Identify the standards of personal presentation, recognise their importance to positive customer first impression and know how to ensure team uphold them
  • Know how to source information, keep up to date with and brief team on customer requirements; understand how to implement and the importance of procedures to maintain customer confidentiality in line with legislation and business requirements
  • Identify the information required and know how to source, evaluate and use it to plan events which meet customer and business requirements
  • Understand how to develop and implement an event agreement to meet customer needs during the event
  • Understand the budget requirements for the event and know how to ensure these are adhered to and accurate records kept
  • Identify the correct levels of stock and consumable items to ensure sufficient for customer demand
  • Understand the importance of opening, monitoring and closing procedures to the efficient running of the outlet
  • Understand how to maintain effective displays and recognise their importance on sales and brand / business reputation
  • Understand own role in motivating the team to work according to the business vision and values and to achieve business targets, always focussing on the importance of providing the best service for customers
  • Understand the financial operations of hospitality businesses and know how to source and use financial information relating to own area of work
  • Understand how own business area interacts with others and the organisation as a whole
  • Know the standard business operating procedures
  • Understand how to identify, plan for and minimise risks to the business and service
  • Understand how a variety of technologies support the delivery of hospitality products and services
  • Understand how to effectively organise and coordinate a team to provide required levels of service to meet customer demand
  • Understand how to work with hospitality team members to achieve targets and support business objectives
  • Know how to select the best methods of communication to motivate and support team members in a hospitality environment
  • Identify the knowledge and skills required of hospitality teams; know how own team fits within the wider business and how to maximise team members’ potential to drive the best results for the business
  • Understand the importance of customer profiles, how to build them and understand how this enables the business to meet their needs profitably and in line with business / brand standards
  • Know the marketing and sales activities of the business and how to support them to achieve the desired outcome
  • Understand the requirements of the product and brand standards of the business
  • Identify the different leadership styles and supervisory management skills which are effective in hospitality businesses
  • Understand how to work fairly with individuals that have diverse needs
  • Understand the basic principles of menu design, layout and presentation; know the specifications of menu items, how to match food and beverages and how to keep up to date with trends in food and beverages
  • Know how to keep up to date, source information and brief the team on service requirements, special requests that will impact on service, promotions and details on specials, dish content and beverage product features
  • Understand how to keep bar operations running smoothly and deal with any customer concerns, identifying where potential conflict could occur, in accordance with the law
  • Recognise the importance of monitoring cellar and beverage storage procedures to optimise beverage quality in line with business requirements; know how to monitor stock rotation and levels of demand to ensure sufficient stocks are available for service
  • Know how to allocate tasks and timescales on a daily basis to ensure areas are cleaned in line with business requirements ; know how to ensure team follows procedures for responsible use of cleaning materials and equipment in line with business requirements
  • Understand how to monitor standards and identify, prioritise and deal with maintenance, repairs and refurbishment issues
  • Know how to collect and keep up to date information on local services and know how to communicate these to customers in a way they are understood e.g. places of interest, travel options, places to eat and drink
  • Identify how to maintain secure storage systems for customers and recognise their importance to upholding customer confidence and business reputation
  • Identify the porter and parking / valet and transport services offered by the business and know how to communicate relevant available options clearly to customers
  • Understand how to implement, and the importance of, check-in, check-out and reservation procedures to ensure they are efficient and reliable for customers
  • Identify the standards of personal presentation, recognise their importance to positive customer first impression and know how to ensure team uphold them
  • Know how to source information, keep up to date with and brief team on customer requirements; understand how to implement and the importance of procedures to maintain customer confidentiality in line with legislation and business requirements
  • Identify the information required and know how to source, evaluate and use it to plan events which meet customer and business requirements
  • Understand how to develop and implement an event agreement to meet customer needs during the event
  • Understand the budget requirements for the event and know how to ensure these are adhered to and accurate records kept
  • Identify the correct levels of stock and consumable items to ensure sufficient for customer demand
  • Understand the importance of opening, monitoring and closing procedures to the efficient running of the outlet
  • Understand how to maintain effective displays and recognise their importance on sales and brand / business reputation
  • Understand own role in motivating the team to work according to the business vision and values and to achieve business targets, always focussing on the importance of providing the best service for customers
  • Understand the financial operations of hospitality businesses and know how to source and use financial information relating to own area of work
  • Understand how own business area interacts with others and the organisation as a whole
  • Know the standard business operating procedures
  • Understand how to identify, plan for and minimise risks to the business and service
  • Understand how a variety of technologies support the delivery of hospitality products and services
  • Understand how to effectively organise and coordinate a team to provide required levels of service to meet customer demand
  • Understand how to work with hospitality team members to achieve targets and support business objectives
  • Know how to select the best methods of communication to motivate and support team members in a hospitality environment
  • Identify the knowledge and skills required of hospitality teams; know how own team fits within the wider business and how to maximise team members’ potential to drive the best results for the business
  • Understand the importance of customer profiles, how to build them and understand how this enables the business to meet their needs profitably and in line with business / brand standards
  • Know the marketing and sales activities of the business and how to support them to achieve the desired outcome
  • Understand the requirements of the product and brand standards of the business
  • Identify the different leadership styles and supervisory management skills which are effective in hospitality businesses
  • Understand how to work fairly with individuals that have diverse needs
  • Understand the basic principles of menu design, layout and presentation; know the specifications of menu items, how to match food and beverages and how to keep up to date with trends in food and beverages
  • Know how to keep up to date, source information and brief the team on service requirements, special requests that will impact on service, promotions and details on specials, dish content and beverage product features
  • Understand how to keep bar operations running smoothly and deal with any customer concerns, identifying where potential conflict could occur, in accordance with the law
  • Recognise the importance of monitoring cellar and beverage storage procedures to optimise beverage quality in line with business requirements; know how to monitor stock rotation and levels of demand to ensure sufficient stocks are available for service
  • Know how to allocate tasks and timescales on a daily basis to ensure areas are cleaned in line with business requirements ; know how to ensure team follows procedures for responsible use of cleaning materials and equipment in line with business requirements
  • Understand how to monitor standards and identify, prioritise and deal with maintenance, repairs and refurbishment issues
  • Know how to collect and keep up to date information on local services and know how to communicate these to customers in a way they are understood e.g. places of interest, travel options, places to eat and drink
  • Identify how to maintain secure storage systems for customers and recognise their importance to upholding customer confidence and business reputation
  • Identify the porter and parking / valet and transport services offered by the business and know how to communicate relevant available options clearly to customers
  • Understand how to implement, and the importance of, check-in, check-out and reservation procedures to ensure they are efficient and reliable for customers
  • Identify the standards of personal presentation, recognise their importance to positive customer first impression and know how to ensure team uphold them
  • Know how to source information, keep up to date with and brief team on customer requirements; understand how to implement and the importance of procedures to maintain customer confidentiality in line with legislation and business requirements
  • Identify the information required and know how to source, evaluate and use it to plan events which meet customer and business requirements
  • Understand how to develop and implement an event agreement to meet customer needs during the event
  • Understand the budget requirements for the event and know how to ensure these are adhered to and accurate records kept
  • Identify the correct levels of stock and consumable items to ensure sufficient for customer demand
  • Understand the importance of opening, monitoring and closing procedures to the efficient running of the outlet
  • Understand how to maintain effective displays and recognise their importance on sales and brand / business reputation
  • Understand own role in motivating the team to work according to the business vision and values and to achieve business targets, always focussing on the importance of providing the best service for customers
  • Understand the financial operations of hospitality businesses and know how to source and use financial information relating to own area of work
  • Understand how own business area interacts with others and the organisation as a whole
  • Know the standard business operating procedures
  • Understand how to identify, plan for and minimise risks to the business and service
  • Understand how a variety of technologies support the delivery of hospitality products and services
  • Understand how to effectively organise and coordinate a team to provide required levels of service to meet customer demand
  • Understand how to work with hospitality team members to achieve targets and support business objectives
  • Know how to select the best methods of communication to motivate and support team members in a hospitality environment
  • Identify the knowledge and skills required of hospitality teams; know how own team fits within the wider business and how to maximise team members’ potential to drive the best results for the business
  • Understand the importance of customer profiles, how to build them and understand how this enables the business to meet their needs profitably and in line with business / brand standards
  • Know the marketing and sales activities of the business and how to support them to achieve the desired outcome
  • Understand the requirements of the product and brand standards of the business
  • Identify the different leadership styles and supervisory management skills which are effective in hospitality businesses
  • Understand how to work fairly with individuals that have diverse needs
  • Understand the basic principles of menu design, layout and presentation; know the specifications of menu items, how to match food and beverages and how to keep up to date with trends in food and beverages
  • Know how to keep up to date, source information and brief the team on service requirements, special requests that will impact on service, promotions and details on specials, dish content and beverage product features
  • Understand how to keep bar operations running smoothly and deal with any customer concerns, identifying where potential conflict could occur, in accordance with the law
  • Recognise the importance of monitoring cellar and beverage storage procedures to optimise beverage quality in line with business requirements; know how to monitor stock rotation and levels of demand to ensure sufficient stocks are available for service
  • Know how to allocate tasks and timescales on a daily basis to ensure areas are cleaned in line with business requirements ; know how to ensure team follows procedures for responsible use of cleaning materials and equipment in line with business requirements
  • Understand how to monitor standards and identify, prioritise and deal with maintenance, repairs and refurbishment issues
  • Know how to collect and keep up to date information on local services and know how to communicate these to customers in a way they are understood e.g. places of interest, travel options, places to eat and drink
  • Identify how to maintain secure storage systems for customers and recognise their importance to upholding customer confidence and business reputation
  • Identify the porter and parking / valet and transport services offered by the business and know how to communicate relevant available options clearly to customers
  • Understand how to implement, and the importance of, check-in, check-out and reservation procedures to ensure they are efficient and reliable for customers
  • Identify the standards of personal presentation, recognise their importance to positive customer first impression and know how to ensure team uphold them
  • Know how to source information, keep up to date with and brief team on customer requirements; understand how to implement and the importance of procedures to maintain customer confidentiality in line with legislation and business requirements
  • Identify the information required and know how to source, evaluate and use it to plan events which meet customer and business requirements
  • Understand how to develop and implement an event agreement to meet customer needs during the event
  • Understand the budget requirements for the event and know how to ensure these are adhered to and accurate records kept
  • Identify the correct levels of stock and consumable items to ensure sufficient for customer demand
  • Understand the importance of opening, monitoring and closing procedures to the efficient running of the outlet
  • Understand how to maintain effective displays and recognise their importance on sales and brand / business reputation
  • Understand own role in motivating the team to work according to the business vision and values and to achieve business targets, always focussing on the importance of providing the best service for customers
  • Understand the financial operations of hospitality businesses and know how to source and use financial information relating to own area of work
  • Understand how own business area interacts with others and the organisation as a whole
  • Know the standard business operating procedures
  • Understand how to identify, plan for and minimise risks to the business and service
  • Understand how a variety of technologies support the delivery of hospitality products and services
  • Understand how to effectively organise and coordinate a team to provide required levels of service to meet customer demand
  • Understand how to work with hospitality team members to achieve targets and support business objectives
  • Know how to select the best methods of communication to motivate and support team members in a hospitality environment
  • Identify the knowledge and skills required of hospitality teams; know how own team fits within the wider business and how to maximise team members’ potential to drive the best results for the business
  • Understand the importance of customer profiles, how to build them and understand how this enables the business to meet their needs profitably and in line with business / brand standards
  • Know the marketing and sales activities of the business and how to support them to achieve the desired outcome
  • Understand the requirements of the product and brand standards of the business
  • Identify the different leadership styles and supervisory management skills which are effective in hospitality businesses
  • Understand how to work fairly with individuals that have diverse needs
  • Understand the basic principles of menu design, layout and presentation; know the specifications of menu items, how to match food and beverages and how to keep up to date with trends in food and beverages
  • Know how to keep up to date, source information and brief the team on service requirements, special requests that will impact on service, promotions and details on specials, dish content and beverage product features
  • Understand how to keep bar operations running smoothly and deal with any customer concerns, identifying where potential conflict could occur, in accordance with the law
  • Recognise the importance of monitoring cellar and beverage storage procedures to optimise beverage quality in line with business requirements; know how to monitor stock rotation and levels of demand to ensure sufficient stocks are available for service
  • Know how to allocate tasks and timescales on a daily basis to ensure areas are cleaned in line with business requirements ; know how to ensure team follows procedures for responsible use of cleaning materials and equipment in line with business requirements
  • Understand how to monitor standards and identify, prioritise and deal with maintenance, repairs and refurbishment issues
  • Know how to collect and keep up to date information on local services and know how to communicate these to customers in a way they are understood e.g. places of interest, travel options, places to eat and drink
  • Identify how to maintain secure storage systems for customers and recognise their importance to upholding customer confidence and business reputation
  • Identify the porter and parking / valet and transport services offered by the business and know how to communicate relevant available options clearly to customers
  • Understand how to implement, and the importance of, check-in, check-out and reservation procedures to ensure they are efficient and reliable for customers
  • Identify the standards of personal presentation, recognise their importance to positive customer first impression and know how to ensure team uphold them
  • Know how to source information, keep up to date with and brief team on customer requirements; understand how to implement and the importance of procedures to maintain customer confidentiality in line with legislation and business requirements
  • Identify the information required and know how to source, evaluate and use it to plan events which meet customer and business requirements
  • Understand how to develop and implement an event agreement to meet customer needs during the event
  • Understand the budget requirements for the event and know how to ensure these are adhered to and accurate records kept
  • Identify the correct levels of stock and consumable items to ensure sufficient for customer demand
  • Understand the importance of opening, monitoring and closing procedures to the efficient running of the outlet
  • Understand how to maintain effective displays and recognise their importance on sales and brand / business reputation

Skills

  • Contribute to and monitor operational procedures, working practices and team performance and make recommendations for business improvements
  • Operate within budget, exercising strict resource control and minimising wastage, using appropriate techniques to manage and control costs
  • Supervise the delivery of a quality service that supports the department in achieving overall business objectives
  • Monitor the team to ensure they follow processes and procedures in line with business / brand standards at all times
  • Identify and isolate matters of concern, establish the cause and intervene accordingly to minimise disruption to the service and risk to people
  • Use available technology effectively in all work activities and performance
  • Plan, resource and organise the team to meet expected levels of customer demand within business constraints
  • Set realistic but challenging objectives with the team and work continuously to accomplish the best results
  • Demonstrate effective methods of communication that achieve the desired results, taking action to correct poor communication within the team
  • Actively support team members to maximise potential in their role and identify opportunities for development
  • Coordinate the team to deliver to customers according to their needs in line with business / brand standards, enhancing their experience where appropriate
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Use leadership styles and supervisory management skills appropriate to the business and situation
  • Ensure team members are aware of and follow policy relating to diversity
  • Ensure menus and promotional materials are up to date and presented accurately to the customer by the team in line with business / brand standards and customer needs. Brief team on menu items and ensure customers are provided with helpful information and recommendations on food and beverages
  • Prepare food and beverage service areas in good time ensuring all resources are available and ready for use; ensure team provide efficient, accurate and effective service in line with service style meeting customer needs and business / brand standards.
  • Coordinate an effective bar service, ensuring licensing laws are adhered to at all times, customer issues are dealt with and potential conflict minimised
  • Maintain and monitor the cellar and beverage storage and cellar/wine dispense
  • Coordinate team and allocate tasks on a daily basis to ensure positive presentation and image of the business within allocated timescales ensuring business / brand standards are maintained
  • Monitor standards of cleanliness and identify maintenance, repairs and refurbishment requirements, communicating them to the relevant person
  • Maintain information on expected customer requirements including local services and travel options.
  • Efficiently source information not readily available when needed, regularly review sources and develop effective networks
  • Maintain a secure system for the storage of customers’ luggage and other personal items
  • Coordinate the porter service and parking / valet and transport services offered by the business
  • Coordinate efficient check-in, check-out and the reservation procedures if applicable in own role
  • Motivate the team to present a professional image at all times as the first point of call for most customers
  • Coordinate customer requirements , providing accurate information and maintaining customer confidentiality at all times
  • Support event planning and coordinate events in line with customer requirements, communicating appropriately with a variety of organisations such as suppliers and exhibitors
  • Act as the main point of contact for customers during the event to ensure their requirements are met according to the event agreement
  • Maintain a record of expenses and adhere to the budget set by the customer
  • Coordinate operations to ensure equipment and display areas are stocked and presentable
  • Open, monitor and close the outlet following business procedures
  • Maintain the brand and business standard at all times, identifying possible areas for improvement
  • Contribute to and monitor operational procedures, working practices and team performance and make recommendations for business improvements
  • Operate within budget, exercising strict resource control and minimising wastage, using appropriate techniques to manage and control costs
  • Supervise the delivery of a quality service that supports the department in achieving overall business objectives
  • Monitor the team to ensure they follow processes and procedures in line with business / brand standards at all times
  • Identify and isolate matters of concern, establish the cause and intervene accordingly to minimise disruption to the service and risk to people
  • Use available technology effectively in all work activities and performance
  • Plan, resource and organise the team to meet expected levels of customer demand within business constraints
  • Set realistic but challenging objectives with the team and work continuously to accomplish the best results
  • Demonstrate effective methods of communication that achieve the desired results, taking action to correct poor communication within the team
  • Actively support team members to maximise potential in their role and identify opportunities for development
  • Coordinate the team to deliver to customers according to their needs in line with business / brand standards, enhancing their experience where appropriate
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Use leadership styles and supervisory management skills appropriate to the business and situation
  • Ensure team members are aware of and follow policy relating to diversity
  • Ensure menus and promotional materials are up to date and presented accurately to the customer by the team in line with business / brand standards and customer needs. Brief team on menu items and ensure customers are provided with helpful information and recommendations on food and beverages
  • Prepare food and beverage service areas in good time ensuring all resources are available and ready for use; ensure team provide efficient, accurate and effective service in line with service style meeting customer needs and business / brand standards.
  • Coordinate an effective bar service, ensuring licensing laws are adhered to at all times, customer issues are dealt with and potential conflict minimised
  • Maintain and monitor the cellar and beverage storage and cellar/wine dispense
  • Coordinate team and allocate tasks on a daily basis to ensure positive presentation and image of the business within allocated timescales ensuring business / brand standards are maintained
  • Monitor standards of cleanliness and identify maintenance, repairs and refurbishment requirements, communicating them to the relevant person
  • Maintain information on expected customer requirements including local services and travel options.
  • Efficiently source information not readily available when needed, regularly review sources and develop effective networks
  • Maintain a secure system for the storage of customers’ luggage and other personal items
  • Coordinate the porter service and parking / valet and transport services offered by the business
  • Coordinate efficient check-in, check-out and the reservation procedures if applicable in own role
  • Motivate the team to present a professional image at all times as the first point of call for most customers
  • Coordinate customer requirements , providing accurate information and maintaining customer confidentiality at all times
  • Support event planning and coordinate events in line with customer requirements, communicating appropriately with a variety of organisations such as suppliers and exhibitors
  • Act as the main point of contact for customers during the event to ensure their requirements are met according to the event agreement
  • Maintain a record of expenses and adhere to the budget set by the customer
  • Coordinate operations to ensure equipment and display areas are stocked and presentable
  • Open, monitor and close the outlet following business procedures
  • Maintain the brand and business standard at all times, identifying possible areas for improvement
  • Contribute to and monitor operational procedures, working practices and team performance and make recommendations for business improvements
  • Operate within budget, exercising strict resource control and minimising wastage, using appropriate techniques to manage and control costs
  • Supervise the delivery of a quality service that supports the department in achieving overall business objectives
  • Monitor the team to ensure they follow processes and procedures in line with business / brand standards at all times
  • Identify and isolate matters of concern, establish the cause and intervene accordingly to minimise disruption to the service and risk to people
  • Use available technology effectively in all work activities and performance
  • Plan, resource and organise the team to meet expected levels of customer demand within business constraints
  • Set realistic but challenging objectives with the team and work continuously to accomplish the best results
  • Demonstrate effective methods of communication that achieve the desired results, taking action to correct poor communication within the team
  • Actively support team members to maximise potential in their role and identify opportunities for development
  • Coordinate the team to deliver to customers according to their needs in line with business / brand standards, enhancing their experience where appropriate
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Use leadership styles and supervisory management skills appropriate to the business and situation
  • Ensure team members are aware of and follow policy relating to diversity
  • Ensure menus and promotional materials are up to date and presented accurately to the customer by the team in line with business / brand standards and customer needs. Brief team on menu items and ensure customers are provided with helpful information and recommendations on food and beverages
  • Prepare food and beverage service areas in good time ensuring all resources are available and ready for use; ensure team provide efficient, accurate and effective service in line with service style meeting customer needs and business / brand standards.
  • Coordinate an effective bar service, ensuring licensing laws are adhered to at all times, customer issues are dealt with and potential conflict minimised
  • Maintain and monitor the cellar and beverage storage and cellar/wine dispense
  • Coordinate team and allocate tasks on a daily basis to ensure positive presentation and image of the business within allocated timescales ensuring business / brand standards are maintained
  • Monitor standards of cleanliness and identify maintenance, repairs and refurbishment requirements, communicating them to the relevant person
  • Maintain information on expected customer requirements including local services and travel options.
  • Efficiently source information not readily available when needed, regularly review sources and develop effective networks
  • Maintain a secure system for the storage of customers’ luggage and other personal items
  • Coordinate the porter service and parking / valet and transport services offered by the business
  • Coordinate efficient check-in, check-out and the reservation procedures if applicable in own role
  • Motivate the team to present a professional image at all times as the first point of call for most customers
  • Coordinate customer requirements , providing accurate information and maintaining customer confidentiality at all times
  • Support event planning and coordinate events in line with customer requirements, communicating appropriately with a variety of organisations such as suppliers and exhibitors
  • Act as the main point of contact for customers during the event to ensure their requirements are met according to the event agreement
  • Maintain a record of expenses and adhere to the budget set by the customer
  • Coordinate operations to ensure equipment and display areas are stocked and presentable
  • Open, monitor and close the outlet following business procedures
  • Maintain the brand and business standard at all times, identifying possible areas for improvement
  • Contribute to and monitor operational procedures, working practices and team performance and make recommendations for business improvements
  • Operate within budget, exercising strict resource control and minimising wastage, using appropriate techniques to manage and control costs
  • Supervise the delivery of a quality service that supports the department in achieving overall business objectives
  • Monitor the team to ensure they follow processes and procedures in line with business / brand standards at all times
  • Identify and isolate matters of concern, establish the cause and intervene accordingly to minimise disruption to the service and risk to people
  • Use available technology effectively in all work activities and performance
  • Plan, resource and organise the team to meet expected levels of customer demand within business constraints
  • Set realistic but challenging objectives with the team and work continuously to accomplish the best results
  • Demonstrate effective methods of communication that achieve the desired results, taking action to correct poor communication within the team
  • Actively support team members to maximise potential in their role and identify opportunities for development
  • Coordinate the team to deliver to customers according to their needs in line with business / brand standards, enhancing their experience where appropriate
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Use leadership styles and supervisory management skills appropriate to the business and situation
  • Ensure team members are aware of and follow policy relating to diversity
  • Ensure menus and promotional materials are up to date and presented accurately to the customer by the team in line with business / brand standards and customer needs. Brief team on menu items and ensure customers are provided with helpful information and recommendations on food and beverages
  • Prepare food and beverage service areas in good time ensuring all resources are available and ready for use; ensure team provide efficient, accurate and effective service in line with service style meeting customer needs and business / brand standards.
  • Coordinate an effective bar service, ensuring licensing laws are adhered to at all times, customer issues are dealt with and potential conflict minimised
  • Maintain and monitor the cellar and beverage storage and cellar/wine dispense
  • Coordinate team and allocate tasks on a daily basis to ensure positive presentation and image of the business within allocated timescales ensuring business / brand standards are maintained
  • Monitor standards of cleanliness and identify maintenance, repairs and refurbishment requirements, communicating them to the relevant person
  • Maintain information on expected customer requirements including local services and travel options.
  • Efficiently source information not readily available when needed, regularly review sources and develop effective networks
  • Maintain a secure system for the storage of customers’ luggage and other personal items
  • Coordinate the porter service and parking / valet and transport services offered by the business
  • Coordinate efficient check-in, check-out and the reservation procedures if applicable in own role
  • Motivate the team to present a professional image at all times as the first point of call for most customers
  • Coordinate customer requirements , providing accurate information and maintaining customer confidentiality at all times
  • Support event planning and coordinate events in line with customer requirements, communicating appropriately with a variety of organisations such as suppliers and exhibitors
  • Act as the main point of contact for customers during the event to ensure their requirements are met according to the event agreement
  • Maintain a record of expenses and adhere to the budget set by the customer
  • Coordinate operations to ensure equipment and display areas are stocked and presentable
  • Open, monitor and close the outlet following business procedures
  • Maintain the brand and business standard at all times, identifying possible areas for improvement
  • Contribute to and monitor operational procedures, working practices and team performance and make recommendations for business improvements
  • Operate within budget, exercising strict resource control and minimising wastage, using appropriate techniques to manage and control costs
  • Supervise the delivery of a quality service that supports the department in achieving overall business objectives
  • Monitor the team to ensure they follow processes and procedures in line with business / brand standards at all times
  • Identify and isolate matters of concern, establish the cause and intervene accordingly to minimise disruption to the service and risk to people
  • Use available technology effectively in all work activities and performance
  • Plan, resource and organise the team to meet expected levels of customer demand within business constraints
  • Set realistic but challenging objectives with the team and work continuously to accomplish the best results
  • Demonstrate effective methods of communication that achieve the desired results, taking action to correct poor communication within the team
  • Actively support team members to maximise potential in their role and identify opportunities for development
  • Coordinate the team to deliver to customers according to their needs in line with business / brand standards, enhancing their experience where appropriate
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Use leadership styles and supervisory management skills appropriate to the business and situation
  • Ensure team members are aware of and follow policy relating to diversity
  • Ensure menus and promotional materials are up to date and presented accurately to the customer by the team in line with business / brand standards and customer needs. Brief team on menu items and ensure customers are provided with helpful information and recommendations on food and beverages
  • Prepare food and beverage service areas in good time ensuring all resources are available and ready for use; ensure team provide efficient, accurate and effective service in line with service style meeting customer needs and business / brand standards.
  • Coordinate an effective bar service, ensuring licensing laws are adhered to at all times, customer issues are dealt with and potential conflict minimised
  • Maintain and monitor the cellar and beverage storage and cellar/wine dispense
  • Coordinate team and allocate tasks on a daily basis to ensure positive presentation and image of the business within allocated timescales ensuring business / brand standards are maintained
  • Monitor standards of cleanliness and identify maintenance, repairs and refurbishment requirements, communicating them to the relevant person
  • Maintain information on expected customer requirements including local services and travel options.
  • Efficiently source information not readily available when needed, regularly review sources and develop effective networks
  • Maintain a secure system for the storage of customers’ luggage and other personal items
  • Coordinate the porter service and parking / valet and transport services offered by the business
  • Coordinate efficient check-in, check-out and the reservation procedures if applicable in own role
  • Motivate the team to present a professional image at all times as the first point of call for most customers
  • Coordinate customer requirements , providing accurate information and maintaining customer confidentiality at all times
  • Support event planning and coordinate events in line with customer requirements, communicating appropriately with a variety of organisations such as suppliers and exhibitors
  • Act as the main point of contact for customers during the event to ensure their requirements are met according to the event agreement
  • Maintain a record of expenses and adhere to the budget set by the customer
  • Coordinate operations to ensure equipment and display areas are stocked and presentable
  • Open, monitor and close the outlet following business procedures
  • Maintain the brand and business standard at all times, identifying possible areas for improvement
  • Contribute to and monitor operational procedures, working practices and team performance and make recommendations for business improvements
  • Operate within budget, exercising strict resource control and minimising wastage, using appropriate techniques to manage and control costs
  • Supervise the delivery of a quality service that supports the department in achieving overall business objectives
  • Monitor the team to ensure they follow processes and procedures in line with business / brand standards at all times
  • Identify and isolate matters of concern, establish the cause and intervene accordingly to minimise disruption to the service and risk to people
  • Use available technology effectively in all work activities and performance
  • Plan, resource and organise the team to meet expected levels of customer demand within business constraints
  • Set realistic but challenging objectives with the team and work continuously to accomplish the best results
  • Demonstrate effective methods of communication that achieve the desired results, taking action to correct poor communication within the team
  • Actively support team members to maximise potential in their role and identify opportunities for development
  • Coordinate the team to deliver to customers according to their needs in line with business / brand standards, enhancing their experience where appropriate
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Use leadership styles and supervisory management skills appropriate to the business and situation
  • Ensure team members are aware of and follow policy relating to diversity
  • Ensure menus and promotional materials are up to date and presented accurately to the customer by the team in line with business / brand standards and customer needs. Brief team on menu items and ensure customers are provided with helpful information and recommendations on food and beverages
  • Prepare food and beverage service areas in good time ensuring all resources are available and ready for use; ensure team provide efficient, accurate and effective service in line with service style meeting customer needs and business / brand standards.
  • Coordinate an effective bar service, ensuring licensing laws are adhered to at all times, customer issues are dealt with and potential conflict minimised
  • Maintain and monitor the cellar and beverage storage and cellar/wine dispense
  • Coordinate team and allocate tasks on a daily basis to ensure positive presentation and image of the business within allocated timescales ensuring business / brand standards are maintained
  • Monitor standards of cleanliness and identify maintenance, repairs and refurbishment requirements, communicating them to the relevant person
  • Maintain information on expected customer requirements including local services and travel options.
  • Efficiently source information not readily available when needed, regularly review sources and develop effective networks
  • Maintain a secure system for the storage of customers’ luggage and other personal items
  • Coordinate the porter service and parking / valet and transport services offered by the business
  • Coordinate efficient check-in, check-out and the reservation procedures if applicable in own role
  • Motivate the team to present a professional image at all times as the first point of call for most customers
  • Coordinate customer requirements , providing accurate information and maintaining customer confidentiality at all times
  • Support event planning and coordinate events in line with customer requirements, communicating appropriately with a variety of organisations such as suppliers and exhibitors
  • Act as the main point of contact for customers during the event to ensure their requirements are met according to the event agreement
  • Maintain a record of expenses and adhere to the budget set by the customer
  • Coordinate operations to ensure equipment and display areas are stocked and presentable
  • Open, monitor and close the outlet following business procedures
  • Maintain the brand and business standard at all times, identifying possible areas for improvement
  • Contribute to and monitor operational procedures, working practices and team performance and make recommendations for business improvements
  • Operate within budget, exercising strict resource control and minimising wastage, using appropriate techniques to manage and control costs
  • Supervise the delivery of a quality service that supports the department in achieving overall business objectives
  • Monitor the team to ensure they follow processes and procedures in line with business / brand standards at all times
  • Identify and isolate matters of concern, establish the cause and intervene accordingly to minimise disruption to the service and risk to people
  • Use available technology effectively in all work activities and performance
  • Plan, resource and organise the team to meet expected levels of customer demand within business constraints
  • Set realistic but challenging objectives with the team and work continuously to accomplish the best results
  • Demonstrate effective methods of communication that achieve the desired results, taking action to correct poor communication within the team
  • Actively support team members to maximise potential in their role and identify opportunities for development
  • Coordinate the team to deliver to customers according to their needs in line with business / brand standards, enhancing their experience where appropriate
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Use leadership styles and supervisory management skills appropriate to the business and situation
  • Ensure team members are aware of and follow policy relating to diversity
  • Ensure menus and promotional materials are up to date and presented accurately to the customer by the team in line with business / brand standards and customer needs. Brief team on menu items and ensure customers are provided with helpful information and recommendations on food and beverages
  • Prepare food and beverage service areas in good time ensuring all resources are available and ready for use; ensure team provide efficient, accurate and effective service in line with service style meeting customer needs and business / brand standards.
  • Coordinate an effective bar service, ensuring licensing laws are adhered to at all times, customer issues are dealt with and potential conflict minimised
  • Maintain and monitor the cellar and beverage storage and cellar/wine dispense
  • Coordinate team and allocate tasks on a daily basis to ensure positive presentation and image of the business within allocated timescales ensuring business / brand standards are maintained
  • Monitor standards of cleanliness and identify maintenance, repairs and refurbishment requirements, communicating them to the relevant person
  • Maintain information on expected customer requirements including local services and travel options.
  • Efficiently source information not readily available when needed, regularly review sources and develop effective networks
  • Maintain a secure system for the storage of customers’ luggage and other personal items
  • Coordinate the porter service and parking / valet and transport services offered by the business
  • Coordinate efficient check-in, check-out and the reservation procedures if applicable in own role
  • Motivate the team to present a professional image at all times as the first point of call for most customers
  • Coordinate customer requirements , providing accurate information and maintaining customer confidentiality at all times
  • Support event planning and coordinate events in line with customer requirements, communicating appropriately with a variety of organisations such as suppliers and exhibitors
  • Act as the main point of contact for customers during the event to ensure their requirements are met according to the event agreement
  • Maintain a record of expenses and adhere to the budget set by the customer
  • Coordinate operations to ensure equipment and display areas are stocked and presentable
  • Open, monitor and close the outlet following business procedures
  • Maintain the brand and business standard at all times, identifying possible areas for improvement

Behaviours

  • Demonstrate a personal drive to achieve the business values, vision and objectives
  • Operate astutely and credibly on all matters that affect business finance
  • Operate with a quality focus to achieve the best for the business
  • Positively support the benefits of working within standard business operating procedures
  • Be solution focussed and remain calm under pressure, adopting a constructive attitude to dealing with problems and driving a positive outcome
  • Champion the responsible use of technology
  • Contribute to the review process, being aware of the individual needs of the team
  • Encourage team to demonstrate personal pride in their role through a consistently positive and professional approach
  • Strive to continuously improve the effectiveness of personal communications
  • Encourage team members to see the importance of their role within the wider business and opportunities for development
  • Proactively encourage a customer centric culture
  • Be proactive in supporting sales and marketing activities
  • Demonstrate a belief in the brand and product the business offers
  • Lead by example to maximise performance
  • Act as a role model operating in an empathic, fair and consistent professional manner
  • Demonstrate passion for high quality food and drink products and service
  • Take a responsible approach to selling licensed products, and deal with conflict calmly and safely
  • Set examples of cleanliness and presentation, and have the confidence to deal with issues effectively and promptly
  • Actively keep knowledge up to date to be able to give customers useful and up to date information which enhances their stay
  • Demonstrate consistently high standards of personal presentation
  • Is highly organised and proactive, anticipating and solving problems quickly to ensure stakeholder satisfaction
  • Demonstrate commercial awareness
  • Demonstrate a personal drive to achieve the business values, vision and objectives
  • Operate astutely and credibly on all matters that affect business finance
  • Operate with a quality focus to achieve the best for the business
  • Positively support the benefits of working within standard business operating procedures
  • Be solution focussed and remain calm under pressure, adopting a constructive attitude to dealing with problems and driving a positive outcome
  • Champion the responsible use of technology
  • Contribute to the review process, being aware of the individual needs of the team
  • Encourage team to demonstrate personal pride in their role through a consistently positive and professional approach
  • Strive to continuously improve the effectiveness of personal communications
  • Encourage team members to see the importance of their role within the wider business and opportunities for development
  • Proactively encourage a customer centric culture
  • Be proactive in supporting sales and marketing activities
  • Demonstrate a belief in the brand and product the business offers
  • Lead by example to maximise performance
  • Act as a role model operating in an empathic, fair and consistent professional manner
  • Demonstrate passion for high quality food and drink products and service
  • Take a responsible approach to selling licensed products, and deal with conflict calmly and safely
  • Set examples of cleanliness and presentation, and have the confidence to deal with issues effectively and promptly
  • Actively keep knowledge up to date to be able to give customers useful and up to date information which enhances their stay
  • Demonstrate consistently high standards of personal presentation
  • Is highly organised and proactive, anticipating and solving problems quickly to ensure stakeholder satisfaction
  • Demonstrate commercial awareness
  • Demonstrate a personal drive to achieve the business values, vision and objectives
  • Operate astutely and credibly on all matters that affect business finance
  • Operate with a quality focus to achieve the best for the business
  • Positively support the benefits of working within standard business operating procedures
  • Be solution focussed and remain calm under pressure, adopting a constructive attitude to dealing with problems and driving a positive outcome
  • Champion the responsible use of technology
  • Contribute to the review process, being aware of the individual needs of the team
  • Encourage team to demonstrate personal pride in their role through a consistently positive and professional approach
  • Strive to continuously improve the effectiveness of personal communications
  • Encourage team members to see the importance of their role within the wider business and opportunities for development
  • Proactively encourage a customer centric culture
  • Be proactive in supporting sales and marketing activities
  • Demonstrate a belief in the brand and product the business offers
  • Lead by example to maximise performance
  • Act as a role model operating in an empathic, fair and consistent professional manner
  • Demonstrate passion for high quality food and drink products and service
  • Take a responsible approach to selling licensed products, and deal with conflict calmly and safely
  • Set examples of cleanliness and presentation, and have the confidence to deal with issues effectively and promptly
  • Actively keep knowledge up to date to be able to give customers useful and up to date information which enhances their stay
  • Demonstrate consistently high standards of personal presentation
  • Is highly organised and proactive, anticipating and solving problems quickly to ensure stakeholder satisfaction
  • Demonstrate commercial awareness
  • Demonstrate a personal drive to achieve the business values, vision and objectives
  • Operate astutely and credibly on all matters that affect business finance
  • Operate with a quality focus to achieve the best for the business
  • Positively support the benefits of working within standard business operating procedures
  • Be solution focussed and remain calm under pressure, adopting a constructive attitude to dealing with problems and driving a positive outcome
  • Champion the responsible use of technology
  • Contribute to the review process, being aware of the individual needs of the team
  • Encourage team to demonstrate personal pride in their role through a consistently positive and professional approach
  • Strive to continuously improve the effectiveness of personal communications
  • Encourage team members to see the importance of their role within the wider business and opportunities for development
  • Proactively encourage a customer centric culture
  • Be proactive in supporting sales and marketing activities
  • Demonstrate a belief in the brand and product the business offers
  • Lead by example to maximise performance
  • Act as a role model operating in an empathic, fair and consistent professional manner
  • Demonstrate passion for high quality food and drink products and service
  • Take a responsible approach to selling licensed products, and deal with conflict calmly and safely
  • Set examples of cleanliness and presentation, and have the confidence to deal with issues effectively and promptly
  • Actively keep knowledge up to date to be able to give customers useful and up to date information which enhances their stay
  • Demonstrate consistently high standards of personal presentation
  • Is highly organised and proactive, anticipating and solving problems quickly to ensure stakeholder satisfaction
  • Demonstrate commercial awareness
  • Demonstrate a personal drive to achieve the business values, vision and objectives
  • Operate astutely and credibly on all matters that affect business finance
  • Operate with a quality focus to achieve the best for the business
  • Positively support the benefits of working within standard business operating procedures
  • Be solution focussed and remain calm under pressure, adopting a constructive attitude to dealing with problems and driving a positive outcome
  • Champion the responsible use of technology
  • Contribute to the review process, being aware of the individual needs of the team
  • Encourage team to demonstrate personal pride in their role through a consistently positive and professional approach
  • Strive to continuously improve the effectiveness of personal communications
  • Encourage team members to see the importance of their role within the wider business and opportunities for development
  • Proactively encourage a customer centric culture
  • Be proactive in supporting sales and marketing activities
  • Demonstrate a belief in the brand and product the business offers
  • Lead by example to maximise performance
  • Act as a role model operating in an empathic, fair and consistent professional manner
  • Demonstrate passion for high quality food and drink products and service
  • Take a responsible approach to selling licensed products, and deal with conflict calmly and safely
  • Set examples of cleanliness and presentation, and have the confidence to deal with issues effectively and promptly
  • Actively keep knowledge up to date to be able to give customers useful and up to date information which enhances their stay
  • Demonstrate consistently high standards of personal presentation
  • Is highly organised and proactive, anticipating and solving problems quickly to ensure stakeholder satisfaction
  • Demonstrate commercial awareness
  • Demonstrate a personal drive to achieve the business values, vision and objectives
  • Operate astutely and credibly on all matters that affect business finance
  • Operate with a quality focus to achieve the best for the business
  • Positively support the benefits of working within standard business operating procedures
  • Be solution focussed and remain calm under pressure, adopting a constructive attitude to dealing with problems and driving a positive outcome
  • Champion the responsible use of technology
  • Contribute to the review process, being aware of the individual needs of the team
  • Encourage team to demonstrate personal pride in their role through a consistently positive and professional approach
  • Strive to continuously improve the effectiveness of personal communications
  • Encourage team members to see the importance of their role within the wider business and opportunities for development
  • Proactively encourage a customer centric culture
  • Be proactive in supporting sales and marketing activities
  • Demonstrate a belief in the brand and product the business offers
  • Lead by example to maximise performance
  • Act as a role model operating in an empathic, fair and consistent professional manner
  • Demonstrate passion for high quality food and drink products and service
  • Take a responsible approach to selling licensed products, and deal with conflict calmly and safely
  • Set examples of cleanliness and presentation, and have the confidence to deal with issues effectively and promptly
  • Actively keep knowledge up to date to be able to give customers useful and up to date information which enhances their stay
  • Demonstrate consistently high standards of personal presentation
  • Is highly organised and proactive, anticipating and solving problems quickly to ensure stakeholder satisfaction
  • Demonstrate commercial awareness
  • Demonstrate a personal drive to achieve the business values, vision and objectives
  • Operate astutely and credibly on all matters that affect business finance
  • Operate with a quality focus to achieve the best for the business
  • Positively support the benefits of working within standard business operating procedures
  • Be solution focussed and remain calm under pressure, adopting a constructive attitude to dealing with problems and driving a positive outcome
  • Champion the responsible use of technology
  • Contribute to the review process, being aware of the individual needs of the team
  • Encourage team to demonstrate personal pride in their role through a consistently positive and professional approach
  • Strive to continuously improve the effectiveness of personal communications
  • Encourage team members to see the importance of their role within the wider business and opportunities for development
  • Proactively encourage a customer centric culture
  • Be proactive in supporting sales and marketing activities
  • Demonstrate a belief in the brand and product the business offers
  • Lead by example to maximise performance
  • Act as a role model operating in an empathic, fair and consistent professional manner
  • Demonstrate passion for high quality food and drink products and service
  • Take a responsible approach to selling licensed products, and deal with conflict calmly and safely
  • Set examples of cleanliness and presentation, and have the confidence to deal with issues effectively and promptly
  • Actively keep knowledge up to date to be able to give customers useful and up to date information which enhances their stay
  • Demonstrate consistently high standards of personal presentation
  • Is highly organised and proactive, anticipating and solving problems quickly to ensure stakeholder satisfaction
  • Demonstrate commercial awareness
Apprenticeship category (sector)
Catering and hospitality
Qualification level
3
Equal to A level
Course duration
12 months
Funding
£4,000
Maximum government funding for
apprenticeship training and assessment costs.
Job titles include

View more information about Hospitality supervisor (level 3) from the Institute for Apprenticeships and Technical Education.