Hospitality, Supervision, and Leadership SCQF Level 7

8 units in total

There are no formal qualification requirements for this apprenticeship, however it would be advisable to have been working with your employer for a minimum of 3 months

What will you learn?

This qualification covers areas such as team leadership; control of resources; team working; workplace health and safety; and supervision of a wide range hospitality areas.

This qualification is for managers and team leaders

Your journey to becoming qualified starts here

You will learn on the job and the training will take roughly 12-18 months to complete.

You will earn a salary and work within a team. Your training assessor will schedule visits to assess you in the workplace.

There are mandatory modules and optional modules to select to complete the qualification.

The qualification is made up of the following areas depending on your role

  • ​Provide Leadership for Your Team

  • Develop Productive Working Relationships with Colleagues

  • Contribute to the Control of Resources

  • Maintain the Health, Hygiene, Safety and Security of the Working Environment

  • Lead a Team to Improve Customer Service

  • Contribute to Promoting Hospitality Services and Products

  • Supervise Food Production Operations

  • Supervise Functions

  • Contribute to the Development of Recipes and Menus

  • Supervise Food Services

  • Supervise Drink Services

  • Supervise Off-Site Food Delivery Services

  • Supervise Cellar and Drink Storage Operations

  • Manage the Receipt, Storage or Dispatch of Goods

  • Supervise the Wine Store / Cellar and Dispense Counter

  • Supervise Vending Services

  • Supervise Housekeeping Services

  • Supervise Linen Services

  • Monitor and Solve Customer Service Problems

  • Supervise Portering and Concierge Services

  • Supervise Reception Services

  • Supervise Reservations and Booking Services

  • Improve the Customer Relationship

  • Provide Learning Opportunities for Colleagues

  • Support the use of Technological Equipment in Hospitality Services

  • Supervise Practices for Handling Payments

  • Contribute to the Development of a Wine List

  • Manage the Environmental Impact of Your Work

  • Contribute to the Selection of Staff for Activities

  • Ensure Food Safety Practices are Followed in the Preparation and Serving of Food and Drink

  • Lead Meetings