Hospitality Supervisor Level 3

Hospitality Supervisors work across a wide variety of businesses, including bars, restaurants, cafés, conference centres, banqueting venues, hotels, and contract caterers. They provide vital support to management teams and are capable of independently supervising hospitality services and running shifts.

Specialist Supervisory Functions

• Food and Beverage Supervisor
  • Maintain standards across a range of settings, from pubs, clubs, bars, restaurants, cafés, conference centres, banqueting venues, hotels, and contract caterers. Their work can involve coordinating diverse dining experiences and adapting to the ever-evolving variety on both food and beverage menus.
• Front Office Supervisor
  • Coordinate the reception function and, where relevant, reservations — for example, in hotels, holiday resorts, and conference venues. Central to many operations, the front office supervisor ensures that customers’ arrival, stay, and departure are delivered according to established standards and meet customer expectations.

Learning will be built around the knowledge, skills, and behaviours (KSBs) set out in the apprenticeship standard. Examples include:

Knowledge

• Understand own role in motivating the team.
• Understand financial operations.
• Understand how to effectively organise and coordinate team members.
• Know the marketing and sales activities of the business and how to support them.
• Identify different leadership styles and supervisory management skills.

Skills

• Supervise the delivery of quality service that supports the department in achieving overall business objectives.
• Identify and resolve matters of concern, establish the cause, and intervene appropriately to minimise disruption and risk to people or operations.
• Use available technology effectively in all work activities.
• Set realistic but challenging objectives with the team and work continuously to achieve the best results.
• Demonstrate effective communication methods that achieve desired results, taking action to correct poor communication within the team.
• Actively support team members to maximise potential in their role and identify opportunities for development.
• Implement sales and marketing strategies in own area, ensuring the team is fully supported to deliver them.
• Ensure team members are aware of and follow policies relating to diversity.

Behaviours

• Demonstrate personal drive to achieve the business’s values, vision, and objectives.
• Be solution-focused and remain calm under pressure, adopting a constructive attitude to problem-solving and driving positive outcomes.
• Encourage the team to take pride in their role through a consistently positive and professional approach.
• Proactively encourage a customer-centric culture.

A blend of on-the-job and academic learning

Most learning is on-the-job, guided by your employer and Instructor-Mentor. You will attend Buxton Campus one day per week and receive regular workplace visits from your Instructor-Mentor for observations, professional discussions, and progress reviews.

How you are assessed

The Apprenticeship Assessment is the final stage of every apprenticeship. It checks overall competence, not just individual tasks, and gives apprentices the opportunity to demonstrate the Knowledge, Skills and Behaviours (KSBs) they have developed. For this apprenticeship, the apprentice will complete three assessment methods:

1. On-demand test: A two-hour multiple-choice test with scenario-based questions, covering both core and specialist knowledge. It’s externally set, marked automatically, and taken either on-site or off-site.

2. Practical observation: A four-hour observation in the workplace where the apprentice demonstrates a range of tasks in their specialist area, showing practical skills and behaviours.

3. Business project: A written and presented project based on an opportunity, challenge, or improvement idea (e.g. enhancing customer experience or reducing waste). It includes research, a formal write-up, and a 30-minute presentation with Q&A.

• Gain supervisory skills in a dynamic industry – You’ll develop the ability to manage shifts, lead teams, and support operations in bars, restaurants, hotels, or event venues.

• Broaden career options – This apprenticeship opens doors across various hospitality settings—from front of house and food & beverage to event coordination and lodging.

• Earn while you learn – You’ll work and get paid as you develop real-world expertise, gaining professional credibility without the debt of traditional education.

• Build strong business acumen – You’ll learn about budgeting, resource control, customer service excellence, brand standards, and how your role fits into the wider business.

We require learners to have a minimum of four Grade 4 or above GCSEs, including Maths and English. 

Applicants who have not achieved the required grades may be able to study Maths and English functional skills - please contact us to discuss further. 

Additionally;

• You must have the right to work in the UK and have lived in the UK for at least the past three years.
• As this is an apprenticeship, you will also require suitable employment to undertake the programme.

Apprenticeships are funded by either the employer or the government; apprentices do not pay for their training.

Contact us

FE & Skills Apprenticeship Team

• Email: feapprenticeships@derby.ac.uk
• Phone: 0800 074 0099