Course Overview

Hospitality managers work across a huge variety of organisations including bars, restaurants, cafés, conference centres, banqueting venues, hotels and contract caterers. They have a passion for exceeding customers’ expectations, 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.

This Apprenticeship will support the development of a range of management skills, knowledge and behaviours for those working in job roles including:
• Food and/or Beverage Manager
• Housekeeping Manager
• Front Office Manager
• Hospitality General Manager
• Kitchen Manager/Executive Head Chef
• Accommodation Manager

The Content

This programme will develop core skills, knowledge and behaviours in the following four areas: business; people; customers; leadership.

Learners will also select one of the following operational areas in which to specialise:

Food and Beverage Manager - Delivering in a range of settings including bars, restaurants, cafés, conference centres, banqueting venues, hotels and contract caterers.

Housekeeping Manager - Ensuring the presentation of establishments such as hotels and other overnight accommodation making sure that they are clean, fresh and tidy.

Front Office Manager - Delivery of the business standards for the reception function and, where relevant the nights’ team and porters, reservations for example in hotels and conference venues.

Revenue Manager - Devise 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 - Delivery of functions 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 - Manage the operations of a hospitality retail outlet, such as quick service restaurants, branded coffee or sandwich shops. The role focuses on meeting customers’ expectations of efficiency and consistency for both the products and service they receive.

Kitchen Manager (Head Chef) - Responsible for the delivery of consistent levels of food preparation, cooking and service, typically in high volume and often 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 - Hospitality managers cover a range of different operational functions, applying their skills, knowledge and behaviours in different contexts. 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.

Functional Skills in English and Maths
Learners who have not already achieved Level 2 English and Maths, must do so as part of the programme.

The Assessment

Learners will need to undertake an End Point Assessment which consists of 3 elements. The first 2 elements may be completed in any order but must be completed prior to the professional discussion.

• Multiple choice test
• Business project

• Professional discussion

Course Duration

18 Months


This role may be a gateway to further career opportunities in this sector, such as management or senior support roles, or to further study.

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If you are interested in upskilling a member of your team or taking on an apprentice then simply get in touch and one of our expert advisors will contact you with more information.

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