A Hospitality Manager (Level 4) works across a diverse range of hospitality organisations, ensuring the consistent delivery of exceptional customer experiences. They operate in environments such as restaurants, bars, cafés, hotels, conference centres, banqueting venues, and contract catering sites. While many managers specialise in a specific discipline—such as food and beverage, housekeeping, front office, kitchen management, events, or revenue optimisation—they share a common foundation of leadership excellence, business acumen, and customer-focused behaviours.

In their daily work, an employee in this occupation interacts with:

• Hospitality teams and supervisors, providing leadership, direction, coaching, and performance management

• Senior management and business owners, reporting on operational performance, financial outcomes, and strategic objectives

• Customers and guests, ensuring service quality, resolving issues, and exceeding expectations

• Suppliers, contractors, and external partners, coordinating deliveries, agreements, and service standards

• Other internal departments, such as events, front office, marketing, sales, finance, and facilities, depending on the organisation

During their apprenticeship, the individual will gain the skills, knowledge, and behaviours required for their chosen role and industry. Below are examples of subject areas that will support them throughout their programme:

Leadership, people management, and coaching techniques
Effective communication and customer relationship management
Delivering exceptional customer experiences
Operational planning and business strategy alignment
Financial management, budgeting, and cost control
Legislation, compliance, and risk management within hospitality
Quality assurance systems and maintaining brand standards
Commercial awareness and revenue optimisation principles
Managing suppliers, procurement processes, and stock control
HR fundamentals: recruitment, onboarding, performance reviews
Conflict management and effective problem solving
Promoting equality, diversity, inclusion, and wellbeing
Sustainability and environmental responsibility in hospitality

This Apprenticeship has 3 assessment methods.

• Assessment Method 1: On-demand test
• Assessment Method 2: Business project
• Assessment Method 3: Professional discussion

Food and Beverage Manager, Housekeeping Manager, Front Office Manager, Revenue Manager, Conference & Events Manager, Kitchen Manager, Hospitality Outlet Manager, or Multi-Functional Manager