LEARNER S GUIDE TO APPRENTICESHIPS

Transcription

1 LEARNER S GUIDE TO APPRENTICESHIPS 1

2 INTRODUCTION TO THE CONTENTS 2 Introduction to the Apprenticeship Academy P.3 Why do an Apprenticeship? P.5 Apprenticeship Academy Career Pathway P.6 Your Network of Support P.8 How is it delivered? P.10 Commitment from you P.12 Online Resources & Extra Support P.13 Apprenticeship eligibility & how to apply P.14 Apprenticeship Programme Fact Sheets P.16 APPRENTICESHIP ACADEMY Welcome to the Apprenticeship Academy, our industry recognised work-based training programmes. Our Apprenticeship Academy provides training and development opportunities for our bar, kitchen and hotel teams from associate, right though to management. They have been designed specifically to support you to gain essential skills and knowledge to succeed in your role and grow your career with Wetherspoon. Whether you re new into your role or looking to progress to the next level, we have apprenticeship opportunities for you. This guide contains everything you need to know about the Academy, including the apprenticeships on offer and how to register your interest. 3

3 WHY DO AN APPRENTICESHIP Learn while you earn! Gain skills leading to career development Wetherspoon Mentor Support Build confidence Expert Trainers Take on a challenge WHAT IS AN APPRENTICESHIP Training delivered in your workplace Nationally recognised Develops role relevant skills, knowledge and behaviours Added Extras! Depending on the programme, takes an average of months to complete* You must complete off-the-job training & learning You ll be eligible to apply for an Apprentice Extra card and receive discounts in-store and online from your favourite brands. Includes Functional Skills - maths and English You will work towards an End Point Assessment, undertaken at the end of the course by an independent organisation *programme length will vary based on number of hours worked On top of all that, you could save 30% on adult-rate travel cards, bus and tram season tickets with an Apprentice Oyster Card! 4 5

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5 As an Apprentice, you ll receive regular support and guidance from a dedicated team who are on hand to help you every step of the way: Wetherspoon Apprentice Mentor Every Apprentice will be assigned a Mentor. This will typically be your Pub Manager or Shift Manager/Shift Leader, depending on the level of your apprenticeship. Apprentice Mentors will act as a role model supervising, motivating and coaching you through your training. Your Apprentice Mentor will: Support you to achieve on-the-job skills required for your apprenticeship YOUR NETWORK OF SUPPORT Attend regular review sessions with you and your apprenticeship trainer from Lifetime Ensure you are given time at work to complete your off-the-job training and self-study activities Lifetime Trainer You will have the support of a dedicated apprenticeship trainer from Lifetime. They will plan your skills development and train, coach and assess you throughout your apprenticeship. Your Trainer will: Meet with you and your Pub Manager/ Mentor face-to-face every other month to deliver and check off training and review progress Set you teaching and learning actions to complete between visits Maintain regular contact with you via online / phone calls each month Additional Lifetime Support: a separate specialist tutor will support you with your maths and English Functional Skills (should you not already be certificated to the required level for your apprenticeship). Learning Support Tutors are also available to those who need it. These tutors will provide face-to-face and distance learning support as required. 8 9

6 HOW IS IT DELIVERED Your apprenticeship will be awarded on completion of a final End-point Assessment (EPA), where you will need to demonstrate the knowledge, skills and behaviours that you have learnt throughout your programme. End-point Assessment will consist of: An observation in your workplace A professional discussion A Business Project To prepare you for this, your Lifetime Trainer and Apprentice Mentor will provide all your teaching and learning. They ll also support you with mock assessments. This usually takes place from month 11 of your programme. Prior to booking your End-point Assessment, you will have a gateway discussion with your Lifetime Trainer and Apprentice Mentor to agree whether you re ready to take your final assessment. Think of your apprenticeship like a driving test. Lifetime Training and your Apprentice Mentor are the instructors, supporting you with assessment practice along the way Result given! If you don t pass first time, you will receive further training and the opportunity to re-take your EPA Attend enrolment session with your Lifetime Trainer and Apprentice Mentor Apprentice Mentor ensures you have time to complete on-thejob and off-the-job training. Also supports development of your skills and knowledge ILLUSTRATIVE An independent assessor will conduct your final End-point Assessment and deliver your result - which could be a pass or even a distinction! EPA readiness/ gateway discussion with your Lifetime Trainer and Mentor LEARNER JOURNEY Lifetime Trainer provides mock EPA Assessments Lifetime Trainer supports delivery of your knowledge training. They ll also carry out regular assessment practice and professional discussions Attend formal progress review meetings with your Lifetime Trainer and Mentor every other month 10 An independent End Point Assessor conducts your final assessment. Your Mentor will be present. Receive remote/ distance learning & support sessions with Lifetime Trainer between visits 11

7 COMMITMENT FROM YOU We want all our Apprentices to succeed and we ll do everything we can to support you on programme but it is important you make your own personal commitment to your apprenticeship. Apprentice commitment includes: S ign your Learner Agreement to outline your commitment to the apprenticeship (parental consent needed for year olds) Complete the required on-the-job and off-the-job training and learning within agreed timescales. Self-study is an important part of the apprenticeship and activities can range from online coaching tutorials to written projects. You ll be given time off-job to complete your studies, during your paid working hours. Upload your work and learning journals on Lifetime s Learner Portal. Attend progress review sessions every other month, bringing relevant evidence of completed work. Give at least 48 hours notice to postpone or cancel an appointment. ONLINE RESOURCES AND EXTRA SUPPORT Receive the very best learning experience. Lifetime have developed first class technology and elearning to help you manage every stage of your apprenticeship journey. You will benefit from an enhanced learner experience with Lifetime s innovative online social and elearning platform, Fuse; Access different types of resources (video, audio, interactive activities) to suit learning styles and build knowledge Content is grouped into bite sized topics and tailored to a learning plan Connect with other Apprentices via web chats with peer groups to collaborate and share knowledge You can access Fuse from a laptop/ desktop, smartphones or tablet device You, along with your Apprentice Mentor, will also have access to Lifetime s Learner Portal; Provides detailed information of your course with a full breakdown of topics that are covered and the progress made against them View notifications from Lifetime Trainer regarding completed and upcoming activities Contact your Lifetime Trainer and view next visit date Upload learning evidence and update your journals Your Lifetime Trainer will provide guidance on these systems upon enrolment onto programme

8 APPRENTICESHIP ELIGIBILITY HOW TO APPLY Aged 16+ Step 1: Not in any other full-time education or training Step 2: UK/EU resident for 3+ years Work full-time (minimum 16 hours a week) No existing hospitality qualification at the same level or above Satisfy maths and English criteria at an initial assessment, prior to enrolment Speak to your Pub Manager and apprenticeships@jdwetherspoon.co.uk to register your interest. Once approved, Lifetime will contact you to cross-check your eligibility and ensure you re matched to the right apprenticeship. Providing these are verified, an enrolment visit will be arranged with a Lifetime Trainer to take place in your pub. Step 3: Your enrolment takes place with your Lifetime Trainer and Pub Manager/ Mentor. This will include an initial assessment to review your working level in maths and English. A formal offer of an apprenticeship is then made, or other options discussed if the apprenticeship is not the best route for you. HERE TO HELP YOU The Apprenticeship Academy has a dedicated team of people. If you have any further queries, please apprenticeships@jdwetherspoon.co.uk Approved by your Pub Manager 14 15

9 HOSPITALITY TEAM MEMBER LEVEL 2: FOOD AND BEVERAGE This apprenticeship is for Bar Associates that work front of house serving a variety of food and drink. As part of the apprenticeship they will learn about recognising customer s needs, knowing how to match them to products or services within the business, delivering satisfaction and customer loyalty. On completion of this 12 month standard, apprentices will demonstrate excellent customer service and a range of food and beverage service styles and standards. The Apprenticeship standards knowledge, skills and behaviours are developed over the course of the programme via scheduled learning interventions with Pub Manager/ Apprentice Mentor and a Lifetime Trainer. Learning activities and coaching sessions are aligned to support Apprentices to learn, practice and prepare for End Point Assessment. WHAT IS COVERED THE FACTSHEETS CUSTOMER: Recognise customer profiles in hospitality and how customers have different needs while delivering excellent customer service in line with business and brand standards. SERVICE STYLES: Know the correct standard of service and service style within key hospitality organisations including; formal dining, casual dining, quick service dining and carvery/buffet dining. BUSINESS: Know the business vision and values, its main competitors and how it fits in the wider hospitality industry while trying to increase market share, using promotions and unique selling points. MENUS: Know the key features and ingredients of menu items including allergen information. PEOPLE: Understand how to work with people from a wide range of backgrounds and cultures, and the importance of using appropriate methods of communication that are suitable for different situations and individuals needs. FIRST LINE SUPERVISION: Understand how to support the supervision of new and junior team members to assist the line manager. CUSTOMER DINING AREAS: Know how to prepare service areas and equipment for food and beverage service. FOOD AND DRINK: Know how to serve a variety of hot and cold beverages, wine and alcoholic and non-alcoholic drinks to customers. LEGISLATION: Understand the current legislation regarding weights and measures, trades description, sale of goods and service of food and beverages. Regular evaluation sessions with the Apprentice Mentor and Lifetime Trainer will allow Apprentices to practice end assessment activities such as practical observations, Q&A sessions, reviewing the Apprentice s portfolio of evidence and a series of professional discussions. To prepare for a final end point assessment, Apprentices will be asked to complete a number of activities in-between visits to build confidence and competence in the knowledge, skills and behavioural areas. Apprentices access End Point Assessment following a gateway discussion with their Pub Manager/ Apprentice Mentor and Lifetime Trainer where entry requirements are discussed, checked and recorded including functional skills at the required level. The Hospitality Team Member Apprenticeship Level 2 End Point Assessment will include the following types of assessment: Practical observation 16 17

10 HOSPITALITY TEAM MEMBER HOSPITALITY TEAM MEMBER LEVEL 2: HOUSEKEEPING LEVEL 2: LICENSED RETAIL PATHWAYS INCLUDE: BEER/CASK ALE OR WINE This Apprenticeship is for Bar Associates that work front of house, serving a range of alcoholic and non-alcoholic drinks. As part of the apprenticeship they will learn about recognising customer s needs, knowing how to match them to products or services within the business, delivering satisfaction and customer loyalty. This Apprenticeship is for housekeeping staff who service bedrooms and who clean, service and prepare public rooms. As part of the apprenticeship they will learn about recognising customer s needs, knowing how to match them to products or services within the business, delivering satisfaction and loyalty for an organisation. On completion of this 12 month standard, apprentices will demonstrate how a licensed premises is regulated and their responsibilities when dealing with a variety of alcoholic and non-alcoholic beverages. The Apprenticeship standards knowledge, skills and behaviours are developed over the course of the programme via scheduled learning interventions with the Pub Manager/ Apprentice Mentor and a Lifetime Trainer. Learning activities and coaching sessions are aligned to support the Apprentice to learn, practice and prepare for End Point Assessment. On completion of this 12 month standard, Apprentices will demonstrate how to clean and maintain a variety of areas including customer bedrooms and public areas to meet business and brand standards. The Apprenticeship standards knowledge, skills and behaviours are developed over the course of the programme via scheduled learning interventions with the Apprentice Mentor and Lifetime Trainer. Learning activities and coaching sessions are aligned to support the Apprentice to learn, practice and prepare for End Point Assessment. WHAT IS COVERED CUSTOMER: Recognise customer profiles in hospitality and how customers have different needs while delivering excellent customer service in line with business and brand standards. BUSINESS: Know the business vision and values, its main competitors and how it fits in the wider hospitality industry while trying to increase its market share, using promotions and unique selling points. PEOPLE: Understand how to work with people from a wide range of backgrounds and cultures, and the importance of using appropriate methods of communication that are suitable for different situations and individuals needs. FIRST LINE SUPERVISION: Understand how to support the supervision of new and junior team members to assist the line manager. LICENSING OBJECTIVES: Know the four licensing objectives and how these are embedded in the operating schedule of the licensed premises. SALE OF ALCOHOL: Understand the implications of an illegal sale for both the individual making the sale and the organisation. DRINKS SERVICE: Serve beverages correctly following organisation procedures including a range of bottled beer, spirits, minerals and hot and cold drinks. DRUGS AWARENESS: Understand what symptoms indicate that a customer is under the influence of drugs and what your legal responsibilities are in relation to this. LEGISLATION: Understand the current legislation regarding weights and measures, trades description, sale of goods and service of food and beverages. PLUS ONE SPECIALIST PATHWAY OPTION ONE BEER/CASK ALE Know a variety of beers, including bottled, keg and cask ales and their characteristics. Associates will learn basic food pairing in line with the menu. Know the equipment required to store and serve them and conditions required for optimum quality. OPTION TWO WINES Know a variety of wine styles and popular grape varieties, their basic characteristics. Associates will learn basic wine and food pairing in line with the menu. Regular evaluation sessions with the Apprentice Mentor and Lifetime Trainer will allow Apprentices to practice end assessment activities such as practical observations, Q&A sessions, reviewing the Apprentice s portfolio of evidence and a series of professional discussions. To prepare for a final end point assessment, Apprentices will be asked to complete a number of activities in-between visits to build confidence and competence in the knowledge, skills and behavioural areas. Apprentices access End Point Assessment following a gateway discussion with their employer and Regional Trainer where entry requirements are discussed, checked and recorded including functional skills at the required level. The Hospitality Team Member Apprenticeship Level 2 End Point Assessment will include the following types of assessment: BUSINESS: Know the business vision and values, its main competitors and how it fits in the wider hospitality industry while trying to increase its market share, using promotions and unique selling points. PEOPLE: Understand how to work with people from a wide range of backgrounds and cultures, and the importance of using appropriate methods of communication that are suitable for different situations and individuals needs. FIRST LINE SUPERVISION: Understand how to support the supervision of new and junior team members to assist the line manager. HEALTH AND SAFETY: Know the current legislation regarding safe lifting, handling and COSHH. SERVICING ROOMS: Know the organisation s standards for linen and bed coverings, making and re-sheeting beds. ENVIRONMENT: Know the environmental implications connected to the use of bed and bathroom linen. MAINTAINING CUSTOMER AREAS: Know how to clean and maintain a variety of areas, using cleaning equipment, techniques, chemicals and agents. Regular evaluation sessions with the Apprentice Mentor and Lifetime Trainer will allow Apprentices to practice end assessment activities such as practical observations, Q&A sessions, reviewing the Apprentice s portfolio of evidence and a series of professional discussions. To prepare for a final end point assessment Apprentices will be asked to complete a number of activities in-between visits to build confidence and competence in the knowledge, skills and behavioural areas. Apprentices access End Point Assessment following a gateway discussion with their Apprentice Mentor and Lifetime Trainer where entry requirements are discussed, checked and recorded including functional skills at the required level. The Hospitality Team Member Apprenticeship Level 2 End Point Assessment will include the following types of assessment: Practical observation Practical observation 18 WHAT IS COVERED? CUSTOMER: Recognise customer profiles in hospitality and how customers have different needs while delivering excellent customer service in line with business and brand standards. 19

11 HOSPITALITY TEAM MEMBER HOSPITALITY TEAM MEMBER LEVEL 2: RECEPTION LEVEL 2: FOOD PRODUCTION This apprenticeship is for our Kitchen Associates preparing and cooking a range of dishes. As part of the apprenticeship they will also learn about recognising customer s needs, knowing how to match them to products or services within the business, delivering satisfaction and customer loyalty. On completion of this 12 month standard, Apprentices will demonstrate how to perform basic food processing tasks such as preparation, cooking and regeneration of food in line with business and brand specifications. The apprenticeship standards knowledge, skills and behaviours are developed over the course of the programme via scheduled learning interventions with Pub Manager/ Apprentice Mentors and Lifetime Trainers. Learning activities and coaching sessions are aligned to support the Apprentice to learn, practice and prepare for End Point Assessment. WHAT IS COVERED CUSTOMER: Recognise customer profiles in hospitality and how customers have different needs while delivering excellent customer service in line with business and brand standards. FOOD PROCESSING: Know how to perform basic food processing tasks such as preparation, cooking and regeneration of food in line with business/ brand specifications. BUSINESS: Know the business vision and values, its main competitors and how it fits in the wider hospitality industry while trying to increase market share, using promotions and unique selling points. BRAND STANDARDS: Know the brand standard for production and ingredients of menu items and why it is important to ensure the correct quality and quantity prior to producing dishes. PEOPLE: Understand how to work with people from a wide range of backgrounds and cultures, and the importance of using appropriate methods of communication that are suitable for different situations and individuals needs. FIRST LINE SUPERVISION: Understand how to support the supervision of new and junior team members to assist the line manager. FOOD SAFETY: Know the standard for the safe processing of food items in line with business and food safety standards. EQUIPMENT: Know how to set up, use and clean kitchen equipment, the correct storage conditions for food, equipment and cleaning products. On completion of this 12 month standard, Apprentices will demonstrate a range of relevant information relating to the business, checking in/ check out of guests and being the link between visitors, staff and guests. The Apprenticeship standards knowledge, skills and behaviours are developed over the course of the programme via scheduled learning interventions with the Apprentice Mentor and Lifetime Trainer. Learning activities and coaching sessions are aligned to support the Apprentice to learn, practice and prepare for End Point Assessment. WHAT IS COVERED CUSTOMER: Recognise customer profiles in hospitality and how customers have different needs while delivering excellent customer service in line with business and brand standards. BUSINESS: Know the business vision and values, its main competitors and how it fits in the wider hospitality industry while trying to increase its market share, using promotions and unique selling points. PEOPLE: Understand how to work with people from a wide range of backgrounds and cultures, and the importance of using appropriate methods of communication that are suitable for different situations and individuals needs. FIRST LINE SUPERVISION: Understand how to support the supervision of new and junior team members to assist the line manager. RECEPTION PROCEDURE: Know business procedures for delivering reception operations and understand the requirements for processing personal and sensitive data. PRODUCTS: Know the products, facilities and services of the whole business and how to communicate these to customers, staff and visitors. COMMUNICATION: Communicate effectively with customers at all times when greeting, listening, checking in, checking out. LEGISLATION: Know and understand the current legislation regarding all reception functions including data protection, Hotel Proprietors Act & Health & Safety. Regular evaluation sessions with the Apprentice Mentor and Lifetime Trainer will allow Apprentices to practice end assessment activities such as practical observations, Q&A sessions, reviewing the Apprentice s portfolio of evidence and a series of professional discussions. To prepare for a final end point assessment Apprentices will be asked to complete a number of activities in-between visits to build confidence and competence in the knowledge, skills and behavioural areas. Regular evaluation sessions with the Apprentice Mentor and Lifetime Trainer will allow Apprentices to practice end assessment activities such as practical observations, Q&A sessions, reviewing the Apprentice s portfolio of evidence and a series of professional discussions. To prepare for a final end point assessment Apprentices will be asked to complete a number of activities in-between visits to build confidence and competence in the knowledge, skills and behavioural areas. Apprentices access End Point Assessment following a gateway discussion with their Pub Manager/ Apprentice Mentor and Lifetime Trainer where entry requirements are discussed, checked and recorded, including functional skills at the required level. The Hospitality Team Member Apprenticeship Level 2 End Point Assessment will include the following types of assessment: Apprentices access End Point Assessment following a gateway discussion with their Pub Manager/ Apprentice Mentor and Lifetime Trainer where entry requirements are discussed, checked and recorded including functional skills at the required level. The Hospitality Team Member Apprenticeship Level 2 End Point Assessment will include the following types of assessment: Practical observation Practical observation 20 This apprenticeship is for reception staff who deal with arrivals and departures, guest enquiries and problems. As part of the apprenticeship they will learn about recognising customer s needs, knowing how to match them to products or services within the business, delivering satisfaction and customer loyalty. 21

12 HOSPITALITY SUPERVISOR SENIOR CHEF PRODUCTION COOKING LEVEL 3 LEVEL 3 PATHWAYS INCLUDE: FOOD AND BEVERAGE SUPERVISOR OR BAR SUPERVISOR OR HOUSEKEEPING SUPERVISOR OR FRONT OFFICE SUPERVISOR Shift Leaders provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure and motivating a team is essential to their role. Senior chefs have the ability to work independently and lead a team in hot and challenging kitchen environments, working in sites where recipes and menus have been created by a central development team. On completion of this 12 month standard, Apprentices will demonstrate how they are capable of independently supervising and motivating a team, working under pressure delivering excellent customer service in a hospitality environment. The Apprenticeship standards knowledge, skills and behaviours are developed over the course of the programme via scheduled learning interventions with the Pub Manager/ Apprentice Mentor and Lifetime Trainer. Learning activities and coaching sessions are aligned to support the learner to learn, practice and prepare for End Point Assessment. On completion of this 15 months standard, apprentices will demonstrate a range of cooking skills, working independently and leading a team. The Apprenticeship standards knowledge, skills and behaviours are developed over the course of the programme via scheduled learning interventions with the Apprentice Mentor and Lifetime Trainer. Learning activities and coaching sessions are aligned to support the learner to learn, practice and prepare for End Point Assessment. WHAT IS COVERED BUSINESS: Understand their own role in motivating the team to work according to the business vision and values to achieve business targets. They will need to understand the financial operations of the hospitality businesses and know how to source and use financial information relating to their own area of work and can operate within budget, exercising strict resource control and minimising wastage, using appropriate techniques to manage and control costs. Understanding the legislative requirements, their implication and applications in the businesses. PEOPLE: Understand how to effectively organise and coordinate a team to provide the required levels of service to meet customer demand. Set realistic but challenging objectives with the team and work continuously to accomplish the best results. Proactively encourage and monitor the development of team members. Identify procedures for disciplinary or grievance actions according to business policy. COMMUNICATION: Know how to select the best methods of communication to motivate and support team members in a hospitality environment. Understand ways in which teams work together, interact and provide support to each other to meet business objectives. Communicate a vision that inspires enthusiasm and commitment to the team. CUSTOMER: Understand the importance of customer profiles, how to build them and how this enables the business to meet their needs and profitably in line with business and brand standards. Implement sales and marketing strategies in their own area, ensuring the team are fully supported to deliver them. Use own initiative to make recommendations to improve customer experience. services. They will encourage the learning of technologies among the team and develop a culture of embracing the new technologies where available. LEADERSHIP & MANAGEMENT STYLES: Know the different theories, models and different leadership styles and how to select and successfully apply these to different people and situations. They will understand the effect that different leadership styles and supervisory management skills can have on the team, business area, and organisation. Understand diverse cultures, abilities and backgrounds and know what demographics of customers, staff and the local area mean in relation to business products and services. SPECIALIST PATHWAYS INCLUDE: TECHNOLOGY: Understand how to use available technology effectively in all work activities and performance, to support the delivery of hospitality products and Food and Beverage Supervisor Bar Supervisor Housekeeping Supervisor Front Office Supervisor Regular evaluation sessions with Apprentice Mentor and Lifetime Trainer will allow Apprentices to practice end assessment activities such as practical observations, Q&A sessions, reviewing the Apprentice s portfolio of evidence and a series of professional discussions. To prepare for a final end point assessment, Apprentices will be asked to complete a number of activities in-between visits to build confidence and competence in the knowledge, skills and behavioural areas. WHAT IS COVERED PEOPLE: Know how to identify and respond to individuals needs in different situations and communicate with customers and colleagues from a diverse range of backgrounds and cultures. FOOD PREPARATION: Demonstrate a wide range of craft preparation, knife and cooking skills and techniques to develop and produce quality dishes and menus in line with business requirements. BUSINESS: Understand how to develop creative, profitable and competitive menus and dishes in line with the business strategy; its customer profile; culture and constraints. TECHNOLOGY: Use technology and equipment effectively when producing dishes to achieve the best result. COMMUNICATION: Use effective methods of communication and operate in a fair and empathic manner that achieves the desired result and demonstrates a customer centric culture. TEAM PERFORMANCE: Support team members and ensure dishes provided are of high quality, delivered on time and as described on menus. Regular evaluation sessions with the Apprentice Mentor and Lifetime Trainer will allow Apprentices to practice end assessment activities such as practical observations, Q&A sessions, reviewing the Apprentice s portfolio of evidence and a series of professional discussions. To prepare for a final end point assessment apprentices will be asked to complete a number of activities in-between visits to build confidence and competence in the knowledge, skills and behavioural areas. Apprentices access End Point Assessment following a gateway discussion with their lpub Manager/ Apprenticeship Mentor and Lifetime Trainer where entry requirements are discussed, checked and recorded including functional skills at the required level. The Senior Chef in Production Cooking Apprenticeship Level 3 End Point Assessment will include the following types of assessment: Practical observation Practical observation 22 LEGISLATION: Identify risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation. FOOD SAFETY: Prepare, cook and present food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times. Apprentices access End Point Assessment following a gateway discussion with their Pub Manager/ Apprentice Mentor and Lifetime Trainer where entry requirements are discussed, checked and recorded including functional skills at the required level. The Hospitality Supervisor Apprenticeship Level 3 End Point Assessment will include the following types of assessment: SEASONALITY AND PROVENANCE: Demonstrate how seasonality, provenance and global environmental factors impact on food commodities and therefore on planning dishes and menus. 23

13 THE HOSPITALTY MANAGER LEVEL 4 PATHWAYS INCLUDE: FOOD & BEVERAGE MANAGEMENT, KITCHEN MANAGEMENT NOTES Shift/ Kitchen 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 with specific industry skills. On completion of this 15 month standard, Apprentices will demonstrate they are effective leaders with a talent for people management. They ll display a level of responsibility and accountability for fulfilling the business vision and objectives, using management tools to improve competitiveness and meet financial targets. The apprenticeship standards knowledge, skills and behaviours are developed over the course of the programme via scheduled learning interventions with the Pub Manager/ Mentor and Lifetime Trainer. Learning activities and coaching sessions are aligned to support the Apprentice to learn, practice and prepare for End Point Assessment. WHAT IS COVERED BUSINESS: Manage finance and minimise costs within the business; identify the income streams, cost centres and areas for potential waste or loss within own area of business. LEADERSHIP: Understand the management and leadership styles and skills required in a hospitality business environment. PEOPLE: Understand how to create a people strategy and how to effectively manage recruitment, induction, team development and succession planning in a hospitality business to deliver it. PERFORMANCE MANAGEMENT: Manage team performance and are responsible for them from a legal point of view as well as following company codes of practice and industry guidelines relating to people management. CUSTOMERS: Manage the impact of service failure on the business and identify how to develop and implement successful service recovery strategies. MARKETING: Understand how to identify, support, implement and evaluate hospitality marketing, sales strategies and techniques. COMMUNICATION: Manage and understand how to consistently communicate and engage with people and teams. SPECIALIST PATHWAYS INCLUDE: Food and Beverage Management Kitchen Management Regular evaluation sessions with the Pub Manager/ Mentor and Lifetime Trainer will allow Apprentices to practice end assessment activities such as practical observations, Q&A sessions, reviewing the Apprentice s portfolio of evidence and a series of professional discussions. To prepare for a final end point assessment Apprentices will be asked to complete a number of activities in-between visits to build confidence and competence in the knowledge, skills and behavioural areas. Apprentices access End Point Assessment following a gateway discussion with their Pub Manager and Lifetime Trainer where entry requirements are discussed, checked and recorded including functional skills at the required level. The Hospitality Manager Level 4 End Point Assessment will include the following types of assessment: 360 degree appraisal 24 25

14 THE NOTES 26 27

15 LMF-549 WETHERSPOON LEARNER GUIDE Clifton Heights Triangle West Bristol BS8 1EJ lifetimetraining.co.uk Wetherspoon House Central Park Reeds Cres Watford WD24 4QL