Hospitality Manager - Level 4 Higher Apprenticeship

Similar to the hospitality supervisor’s apprenticeship, the hospitality manager apprenticeship is for those working within a variety of hospitality establishments but generally with a focus on a specific area of responsibility and are integral to the running of the organisation.

The hospitality manager’s focus can include people management, budget control, customer experience using high-level skills and knowledge to meet business needs.

Our teachers are currently planning for the safest ways to deliver this course from September. We have been delivering all of our courses online since the outbreak of Coronavirus in March 2020, and we are fully equipped to continue this for as long as is necessary. We hope to be able to deliver the course in a mixed format - blending online lessons with face-to-face teaching – as and when we feel that, on the basis of Government advice and our own risk assessments, it is safe to do so. The ratio of face-to-face teaching in our college buildings to online teaching will vary from course to course, so more specific information will be provided to you at enrolment.

You will learn:

• Understand how to use relevant operating models to help achieve the business vision and objectives of hospitality businesses and how these are used in own area of business
• Understand how to manage finance and minimise costs within hospitality businesses; identify the income streams and cost centres and areas for potential waste or loss within own area of business
• Identify the management information available in own area and understand how to use, analyse and act on it to drive business change
• Understand the standard business operating procedures, the services and products and how they are managed and their potential consequences
• Identify peaks and troughs in business levels and understand the factors which influence them e.g. season, weather, cultural and special occasions such as Valentine’s Day, New Years
• Understand environmental, legislative and social responsibilities and their impact within hospitality businesses
• Know how to identify potential risks to people and the business and how to plan for and minimise the impact
• Understand how to create a people strategy and how to effectively manage recruitment, induction, team development and succession planning in a hospitality business to deliver it
• Understand the responsibilities of an employer and the parameters the business works within
• Determine the customer service journey and understand ho
• w to meet expectations, taking into account business requirements
• Understand the impact of service failure on hospitality businesses and identify how to develop and implement successful service recovery strategies

For more information visit the Insitute of Apprenticeships: Hospitality manager / Institute for Apprenticeships and Technical Education

You will need:

• To be aged 16 or older
• To be employed for a minimum of 30 hours per week with 20% of your normal working hours set aside for you to complete your training and study
• A relevant Level 2 qualification

All applicants must have an interview and assessment in English and Maths to confirm that the apprenticeship is suitable for them.

Employers may also set additional entry requirements, as a prerequisite to working with them.

The End Point Assessment (EPA) will include:

• An on demand test
• Culinary challenge
• Workplace observation
• Professional discussion

On completion of this course, you can progress onto further study in this field or into a career in the hospitality industry.