This course is ideal for you if you wish to become a Hospitality Manager and are currently working in an associated role (e.g. Hospitality Supervisor), that provides assistance to management professionals.
Hospitality Managers work across a huge variety of organisations including bars, restaurants, cafés, conference centres, banqueting venues, hotels and contract caterers. These managers generally specialise in a particular area, including: food and beverage, housekeeping, front office, conference and events, hospitality outlet(s), kitchen (head chef), or they can be multi-functional.
Hospitality Managers have a high level of responsibility and are accountable for fulfilling the business vision and objectives; therefore, this requires excellent business, people and customer relations skills. Individuals in a hospitality management role are highly motivated team leaders, that combine a talent for management with specific industry skills and they thrive on the customer-facing nature of the role.
You will study the knowledge, skills and behaviours as set out within the apprenticeship standard, which will include the following examples…
· Operating models that help achieve the business vision and objectives
· Finance management, minimising costs and identifying income streams
· Business strategy, its key competitors and how they fit within the wider hospitality industry
· How to analyse management information and drive business change
· Developing contingency plans that allow consistent levels of service
· Use of technology to support the delivery of products and services
· Environmental, legislative and social responsibilities
· How to create a people strategy and effectively manage recruitment, induction, team development and succession planning
· Employer responsibilities and business parameters
· Understanding service failure and acting upon customer feedback
· Marketing and sales strategies
· Management and leadership styles required for a hospitality business environment
· The ethos of diverse and inclusive culture, which demonstrates social inclusion
The apprenticeship programme consists of on-the-job and off-the-job training. You will receive on-the-job training from your employer and will also be allowed 20% off-the job training, which will involve independent study.
Your independent study will be recorded in a learning journal, to capture evidence of your experiences, reflections and achievements.
An assessor coach will be allocated to you and will visit your workplace on a regular basis, but you will also receive master-class workshops from college tutors.
· Level 4 Hospitality Manager Apprenticeship Standard
· Level 2 Functional Skills Maths and English (if required)
Your progress and development will be assessed at regular stages throughout the apprenticeship; this is likely to involve a combination of observations, professional discussions, assignments, and reflective accounts, product presentations and witness testimonies.
Your employer and training provider will formally sign-off your readiness for the End Point Assessment (EPA), once you have met and can confidently apply the minimum skills, knowledge and behaviour requirements, as detailed in the apprenticeship standard.
The End Point Assessment (EPA) consists of 3 components that can be taken after a minimum of 12 months; although, it is expected that this will occur after 18 months of being on-programme. Here are the 3 components…
o Multi choice question exam (90 minutes)
o 35 scenario-based questions with 4 response options per question
o 25 questions will relate to the core within the standard and 10 to the relevant specialism
o The apprentice must pass both sections to achieve a pass overall
(70% = Pass; 85% = Distinction)
· Business Project
o Apprentices will undertake a comprehensive project during their 2 month End Point Assessment (EPA) period, focusing upon an opportunity, challenge, or idea that will improve the business. A 2 page synopsis of the project must be submitted to the independent assessor at the initial planning meeting. The project must demonstrate a wider understanding of the business and how improvements can be implemented. Recommendations will be made to management based on initial research.
(Written project report of 9000 words (+/- 10%) must be submitted a minimum of 7 working days before the professional discussion)
· Professional discussion (90 minutes)
o The discussion will be led by the independent assessor, where the agenda will be communicated in advance and the apprentice's line manager may be, but is not required to be present. During the meeting, the apprentice will have the opportunity to articulate examples of their competence, in relation to the core and specialist standards. The apprentice will then collate feedback on their performance from their superior, a peer and a direct report. The apprentice will also be judged on their ability to utilise and reflect upon this feedback.
In order to gain a place on this course, applicants must meet the entry criteria and attend a formal interview. All applications are to be submitted via the college website:
If you have a learning difficulty or disability, please let us know when you apply. If you need help with completing your application and at interview, we can provide support:
To secure a place of study on the Level 4 Hospitality Manager programme, the minimum entry requirements are as follows:
· English GCSE Grade 4/C, Level 2 Functional Skills, or equivalent
· Mathematics GCSE Grade 4/C, Level 2 Functional Skills, or equivalent
· Demonstrate a passion for the hospitality & catering industry
· Be at least 16 years of age
You must also be employed in a relevant field (as indicated above) for a minimum of 30 hours per week.
There are no direct additional costs for this course, but you may want to purchase some text books for further reading. A suggested reading list will be supplied at the beginning of your course; however, we also have a wide selection of library books and electronic books for you to use too. You will be expected to supply your own stationery, such as folders, pens and paper. Connection to the internet is expected, but facilities are available at college to do this if necessary.
Please contact the Employer Services Team for more information regarding funding and costs: email@example.com
Upon completion of the apprenticeship, you can:
· Continue your employment in the industry
· Progress onto a higher level qualification through the Chartered Management Institute (CMI) to become an Operations, or Departmental Manager.