Apprenticeship training course

Food and beverage team member (level 2)

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Information about Food and beverage team member (level 2)

Carrying out a range of general and specialist roles within hospitality businesses, including bars, cafes, conference centres, restaurants and hotels.

• Knowledge, skills and behaviours:
  View knowledge, skills and behaviours

  Knowledge

  • Business standards for the service of food and beverages.
  • Range of food and beverages, their price, and any pairings, deals or offers.
  • Techniques to maximise sales and improve customer experience; cross selling, upselling.
  • Methods of communication with customers and how to tailor communication to different situations and customer needs.
  • Methods for maintaining a hygienic, safe, and secure working environment.
  • Health and safety legislation, regulations, guidelines and procedures relevant to own role.
  • Food safety and allergen legislation and procedures applicable to own role.
  • Functions and procedures for safe and correct use of equipment and technology relevant to own role.
  • Processes for handling transactions and payments securely.
  • The importance of teamwork and the impact on service delivery.
  • Company procedures for fixing or escalating equipment or technology faults and maintenance issues. Limits of own role.
  • Professional methods of communication, verbal, non-verbal, and written, between team members in a hospitality environment.
  • Methods of planning own workload and prioritising tasks.
  • Impact of full stock availability on the customer and the financial performance of the business.
  • Principles of stock management and rotation; first in, first out.
  • Methods of dealing with or escalating feedback, complaints or issues that impact service and customer experience, to business standards.
  • Where to go to access information about new products and processes within the business.
  • Principles of using feedback to maximise own performance.
  • Professional standards including behaviour, appearance, timekeeping and efficient delivery of expected tasks.
  • Methods to sustainably reduce the waste of resources, in line with business standards.
  • Legislation and principles relating to equity, diversity and inclusion in the workplace.
  • Customer types and how their specific needs and customer journeys differ.
  • Responsibilities of a server under the licensing act.
  • Legislation related to weights and measures when serving alcohol.
  • Food safety inspections, relevance to own role, and penalties for non-compliance with legislation.
  • Different types of organisation that make up the wider hospitality industry.

  Skills

  • Serve food and beverages to individual business standards.
  • Identify opportunities and apply techniques to increase sales and improve customer experience.
  • Tailors communication techniques to meet customer needs and build rapport.
  • Maintain a safe, hygienic, and secure working environment.
  • Comply with health and safety legislation, regulations, guidelines and procedures.
  • Follow food safety and allergen legislation and procedures applicable to own role.
  • Use technology and equipment in line with business policy to meet customer needs.
  • Handle transactions and payments securely.
  • Work as part of a team to ensure that the products and services are delivered on time and in line with business needs
  • Deal with or escalate issues that impact service and customer experience, and implement any instructions given by supervisor.
  • Use professional methods of communication that are tailored to different situations, and individual and team needs.
  • Manages own time and workload, prioritising tasks.
  • Maintain and rotate stock according to life cycle and business processes.
  • Ensure equipment and technology faults and maintenance issues are reported promptly.
  • Check customers are satisfied with products and services through questioning and act on feedback in line with business procedures.
  • Keep up to date with changes to products and processes.
  • Uses feedback to improve own performance.
  • Reduces the waste of resources, taking sustainability into account, in line with business expectations.
  • Follows and supports equity, diversity and inclusion legislation and principles.
  • Participate in team briefings, implementing instructions, and offering input or feedback where relevant.

  Behaviours

  • Takes responsibility for own health, wellbeing and professional development, seeking support when appropriate.
  • Commercially aware.
  • Customer focused.
  • Be diligent in safe and hygienic working practices.
  • Be team focused, working collaboratively with colleagues and other professionals
  • Observe professional standards in own role eg time keeping and appearance.
• Apprenticeship category (sector): Catering and hospitality
• Qualification level: 2; Equal to GCSE
• Course duration: 12 months
• Maximum funding: £6,000 ; Maximum government funding for ; apprenticeship training and assessment costs.
• Job titles include:
  • Bar person
  • Bartender
  • Food and beverage assistant
  • Food and beverage team member
  • Waiter or waitress

View more information about Food and beverage team member (level 2) from the Institute for Apprenticeships and Technical Education.