01773 829 121

admin@greysealacademy.co.uk

Grey Seal Apprenticeships Training Recruitment Unit 3,

The Heritage Business Centre Derby Road, Belper. DE56 1SW

As a Hospitality Supervisor you typically work under pressure delivering fantastic customer service and motivating your team 

A hospitality supervisor can work in a range of establishments, for example bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers.

The role is very varied and although hospitality team members tend to specialise in an area, they have to be adaptable and ready to support team members across the business, for example during busy periods. 

Specialist areas in hospitality include food and beverage service, serving alcoholic beverages, barista, food preparation, housekeeping, concierge and guest services, reception, reservations and conference and banqueting.

Whether they are eating in a restaurant, drinking cocktails in a bar, ordering room service in a hotel or attending a business conference a customer feels welcomed and looked after.

Grey Seal support Hospitality Supervisors to have the knowledge, skills and behaviours to deliver on their responsibilities and personally develop within their role.


They will learn new ideas, theories and methods as well as consolidating existing knowledge and experience. Having this knowledge and with the support of their Trainer, they will have the confidence to put new knowledge into practice.

 

HOSPITALITY SUPERVISOR

Level 3 Standard 

HOSPITALITY SUPERVISOR

OVERVIEW OF LEVEL 3 UNITS

UNIT - Customers

Knowledge

  • Understand the importance of customer profiles, how to build them and understand how this enables the business to meet their needs profitably and in line with business / brand standards

  • Understand how to work with hospitality team members to achieve targets and support business objectives

  • Understand the requirements of the product and brand standards of the business

Skills

  • Coordinate the team to deliver to customers according to their needs in line with business / brand standards, enhancing their experience where appropriate

  • Set realistic but challenging objectives with the team and work continuously to accomplish the best results

  • Actively promote the brand and product; and consistently maintain the highest standards

Behaviours

  • Proactively encourage a customer centric culture

  • Encourage team to demonstrate personal pride in their role through a consistently positive and professional approach

  • Demonstrate a belief in the brand and product the business offers

UNIT - Leadership

Knowledge

Skills

Behaviours

  • Identify the different leadership styles and supervisory management skills which are effective in hospitality businesses

  • Understand how to work fairly with individuals that have diverse needs

Knowledge

  • Understand how to effectively organise and coordinate a team to provide required levels of service to meet customer demand

  • Understand how to work with hospitality team members to achieve targets and support business objectives

  • Know how to select the best methods of communication to motivate and support team members in a hospitality environment

  • Identify the knowledge and skills required of hospitality teams; know how own team fits within the wider business and how to maximise team members’ potential to drive the best results for the business

Knowledge

  • Understand the basic principles of menu design, layout and presentation; know the specifications of menu items, how to match food and beverages and how to keep up to date with trends in food and beverages

  • Know how to keep up to date, source information and brief O the team on service requirements, special requests that will impact on service, promotions and details on specials, dish content and beverage product features

Specialism

Food and Beverage Supervisor

Specialism

Bar supervisor

Skills

  • Use leadership styles and supervisory management skills appropriate to the business and situation

  • Ensure team members are aware of and follow policy relating to diversity

Skills

  • Plan, resource and organise the team to meet expected levels of customer demand within business constraint

  • Set realistic but challenging objectives with the team and work continuously to accomplish the best results

  • Demonstrate effective methods of communication that achieve the 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

Skills

  • Ensure menus and promotional materials are up to date and presented accurately to the customer by the team in line with business / brand standards and customer needs. Brief team on menu items and ensure customers are provided with helpful information and recommendations on food and beverages

  • Prepare food and beverage service areas in good time ensuring all resources are available and ready for use; ensure team provide efficient, accurate and effective service in line with service style meeting customer needs and business / brand standards.

Knowledge

Understand the basic principles of menu design, layout and presentation; know the specifications of menu items, how to match food and beverages and how to keep up to date with trends in food and beverages

Know how to keep up to date, source information and brief the team on service requirements, special requests that will impact on service, promotions and details on specials, dish content and beverage product feature

Knowledge

Understand how to keep bar operations running smoothly and deal with any customer concerns, identifying where potential conflict could occur, in accordance with the law

Recognise the importance of monitoring cellar and beverage storage procedures to optimise beverage quality in line with business requirements; know how to monitor stock rotation and levels of demand to ensure sufficient stocks are available for service

Behaviours

  • Lead by example to maximise performance

  • Act as a role model operating in an empathic, fair and consistent professional manner

Behaviours

  • Contribute to the review process, being aware of the individual needs of the team

  • Encourage team to demonstrate personal pride in their role through a consistently positive and professional approach

  • Strive to continuously improve the effectiveness of personal communications

  • Encourage team members to see the importance of their role within the wider business and opportunities for development

Behaviours

  • Demonstrate passion for high quality food and drink products and service

Skills

Ensure menus and promotional materials are up to date and presented accurately to the customer by the team in line with business / brand standards and customer needs. Brief team on menu items and ensure customers are provided with helpful information and recommendations on food and beverages

Prepare food and beverage service areas in good time ensuring all resources are available and ready for use; ensure team provide efficient, accurate and effective service in line with service style meeting customer needs and business / brand standards.

Skills

Coordinate an effective bar service, ensuring licensing laws are adhered to at all times, customer issues are dealt with and potential conflict minimised

Maintain and monitor the cellar and beverage storage and cellar/wine dispense

UNIT - People

UNIT - Food and Beverage Supervisor

Hospitality Supervisors must select from one of the following specialist functions

You can also choose to specialise in the following:

  • House Keeping Superivisor 

  • Concierge Supervisor

  • Front Office Supervisor

  • Events Supervisor

  • Hospitality Outlet Supervisor

To find out more call us on

01773 829 121 or why not send us a message utilising chat function on

the right