Level 4 Hospitality Manager


Entry Requirements

Employers will set their own entry requirements for this apprenticeship. However it is expected that the individual would have worked within an operational role in the industry and also to have had supervisory responsibility in order to start on this apprenticeship.

What's Involved

The learning programme is based on gaining the knowledge and demonstrating the skills needed to work across all aspects of a managerial role in a hospitality setting. This will include an understanding of what hospitality means; the culture of the industry and why delivering a customer experience to meet and exceed customer expectations is so important to hospitality businesses. You will also learn about the importance of hospitality behaviours such as personal conduct, being adaptable, using initiative and communicating with a diverse range of people.

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, however their core knowledge, skills and behaviours are aligned. Common to all managers in this role is their passion for exceeding customers’ expectations. Hospitality Managers have a high level of responsibility and are accountable for fulfilling the business vision and objectives, which requires excellent business, people and customer relation skills. Individuals in this role are highly motivated team leaders that combine a talent for management and specific industry skills and thrive on the customer facing nature of the role.

The different types of hospitality managers roles include:

Food and Beverage Manager:

> Manages the delivery of business standards in a range of settings including bars, restaurants, cafés, conference centres, banqueting venues, hotels and contract caterers.

House Keeping Manager:

> Manages the delivery of business standards for the presentation of establishments such as hotels and other overnight accommodation including hostels, serviced apartments and conference venues, making sure that they are clean, fresh and tidy in public areas and the guest accommodation.

Front Office Manager:

> Manages the delivery of the business standards for the reception function and, where relevant the nights’ team, porters, and reservations in hotels and conference venues.

Revenue Manager:

> Devises and implement strategies that aim to optimise revenue across the business, for example rooms, conference and events, and food and beverage.

Conference and Events Manager:

> Manages the delivery of functions, often simultaneously, such as business conferences, conventions, banquets or weddings. The role requires managing meticulous coordination liaising with multiple departments across the business to meet a variety of different customer needs and expectations.

Hospitality Outlet Manager:

manages the operations of a hospitality retail outlet, such as quick service restaurants, branded coffee or sandwich shops. The role is often in a fast paced environment with the focus on meeting customers’ expectations of efficiency and consistency for both the products and service they receive.

Kitchen Manager(Head Chef):

> Takes responsibility for the delivery of consistent levels of food preparation, cooking and service, typically in high volume and often in fast paced or complex production catering kitchens. High levels of financial accountability, adherence to strict procurement, stock management and food safety requirements provide a challenging environment which needs to be managed with a considerable amount of expertise.

Multi-Functional Manager:

> In some organisations a hospitality manager covers a range of different operational functions, applying their skills, knowledge and behaviours in different contexts, and not necessarily addressing one function in full. Multi-Functional Managers have substantial accountability and responsibility for meeting clear management objectives with their team and must balance priorities across each of the functions they are given responsibility for. For example, a manager may be required to oversee the restaurant service and be responsible for bar, banqueting and conferences on the same day.

Course Assessment Method

A variety of end point assessment methods will be employed to include: multiple choice tests, practical observations, a business project and professional discussions.

What's Next

You can progress from this apprenticeship into a hospitality management position.

What if I Need Support

Here at the college we have outstanding support. Our support staff are dedicated to providing you with all the help and guidance you may need throughout your college journey.

You might need help and advice on a wide range of issues such as childcare, counselling and additional learning support. For more information on any aspect of student support contact the Course and Information Team, who will direct your call to the appropriate member of the college support team, call: 01325 503030.

Course Information
Qualification Type: Generic code to identify ILR programme aims
Level: Level 4
Academic Year: 20/21
Start Date: August 2020

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