This apprenticeship is in development and is subject to change
An apprenticeship is only available for delivery when both the standard and assessment plan is approved and a funding band (core government contribution) has been assigned to the standard.
If you'd like to get involved and contribute to the development of this apprenticeship, please read about developing standards and assessment plans. You can email the trailblazer contact using the details on this page.
Options 1-4 of ST0233 Hospitality Team Member are being replaced with this new apprenticeship. This apprenticeship will be available for starts on 1 April 2025 with a funding band of £6000.
Options 1-4 of ST0233 will remain live for new starts until 31 March 2025 when they will be retired.
Proposal approved
Occupational standard approved
End-point assessment plan approved
Funding approved
This occupation is found in a large range of sectors across the hospitality industry, one of the most diverse industries globally. Employers range from small to large. Food and Beverage team members work in a range of establishments including restaurants, cafes, counter service, licensed premises, casinos, and coffee shops.
The broad purpose of the occupation is to assemble and serve a range of food and beverages to customers, ensuring a seamless and quality customer experience. General duties include making beverages such as cocktails, coffees and other drinks, serving food and beverages, managing bookings, greeting and serving customers, promoting items, managing groups of customers, taking payments and resolving any issues or complaints. In a restaurant, for example, food and beverage team members would be expected to perform a variety of daily activities, such as monitoring and managing customers to ensure customer needs are met, waiting tables, serving beverages and assisting customers, communicating efficiently and effectively and creating a positive and comfortable environment. Food and beverage team members would clean and sanitise work areas, utensils and equipment and make sure seating areas were cleared and ready for new customers. Team members are responsible for presenting promotions to customers, and upselling items. Team members are expected to monitor and replenish stock front of house.
In their daily work, an employee in this occupation interacts with... a variety of people including other members of their team and managers. They collaborate closely with back of house colleagues and across the wider organisation. Their main point of contact is with external customers such as restaurant or cafe guests where they are largely responsible for the customer experience.
An employee in this occupation will be responsible for... carrying out a range of food and beverage service activities, in restaurants, bars, pubs, counter service, and coffee outlets and meeting quality, deadline, productivity, hygiene, financial and environmental requirements. They are largely responsible for timing of service, atmosphere, and guest management front of house. Employees are responsible for applying legislation related to food safety as well as general Health and Safety. They are responsible for ensuring customer needs are met and acting to increase the popularity of the establishment and profitability of products, including promoting items and upselling to customers. They will contribute to stock management, proactive planning, and risk management, meeting daily, weekly, and monthly to provide innovative suggestions and ideas. They will ensure safe production of food, beverages and other products, and a safe, calm and professional working environment for themselves and colleagues. Typically, they will report to a designated supervisor or manager.
| Duty | KSBs |
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Duty 1 Serve food and beverages maintaining individual company standards. |
K1 K6 K7 K8 K10 K12 K13 K15 K17 K20 K23 K24 K26 |
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Duty 2 Deliver relevant food and beverage services, taking opportunities to maximise sales and improve customer experience and satisfaction. |
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Duty 3 Use communication effectively when delivering service, adapting communication to individual needs. |
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Duty 4 Maintain a safe, hygienic, and efficient working environment in line with individual business processes. |
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Duty 5 When providing service, ensure compliance with legislations; health and safety, food safety, including allergens, and licensing laws relevant to own role. |
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Duty 6 Engage with and use technology and equipment relevant to role appropriately and safely. |
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Duty 7 Handle transactions and payments securely. |
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Duty 8 Work as part of a team to ensure the delivery of allocated tasks, proactively dealing with any issues to ensure service is maintained. |
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Duty 9 Monitor and maintain stock levels in line with demand. |
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Duty 10 Know when and how to escalate issues and to whom. |
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Duty 11 Take personal responsibility for own development. |
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Duty 12 Comply with employer's expectations of professional standards in the workplace. |
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Duty 13 Engage with sustainability practices and initiatives within own business area and encourage others to seek opportunities to reduce impact on the environment. |
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Duty 14 Contribute ideas and suggestions to continually improve the efficiency and effectiveness of standard operating processes and ways of working. |
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Duty 15 Comply with principles and policies of equity, diversity, and inclusion in the workplace. |
K1: Business standards for the service of food and beverages.
Back to Duty
K2: Range of food and beverages, their price, and any pairings, deals or offers.
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K3: Techniques to maximise sales and improve customer experience; cross selling, upselling.
Back to Duty
K4: Methods of communication with customers and how to tailor communication to different situations and customer needs.
Back to Duty
K5: Methods for maintaining a hygienic, safe, and secure working environment.
Back to Duty
K6: Health and safety legislation, regulations, guidelines and procedures relevant to own role.
Back to Duty
K7: Food safety and allergen legislation and procedures applicable to own role.
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K8: Functions and procedures for safe and correct use of equipment and technology relevant to own role.
Back to Duty
K9: Processes for handling transactions and payments securely.
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K10: The importance of teamwork and the impact on service delivery.
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K11: Company procedures for fixing or escalating equipment or technology faults and maintenance issues. Limits of own role.
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K12: Professional methods of communication, verbal, non-verbal, and written, between team members in a hospitality environment.
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K13: Methods of planning own workload and prioritising tasks.
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K14: Impact of full stock availability on the customer and the financial performance of the business.
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K15: Principles of stock management and rotation; first in, first out.
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K16: Methods of dealing with or escalating feedback, complaints or issues that impact service and customer experience, to business standards.
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K17: Where to go to access information about new products and processes within the business.
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K18: Principles of using feedback to maximise own performance.
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K19: Professional standards including behaviour, appearance, timekeeping and efficient delivery of expected tasks.
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K20: Methods to sustainably reduce the waste of resources, in line with business standards.
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K21: Legislation and principles relating to equity, diversity and inclusion in the workplace.
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K22: Customer types and how their specific needs and customer journeys differ.
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K23: Responsibilities of a server under the licensing act.
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K24: Legislation related to weights and measures when serving alcohol.
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K25: Food safety inspections, relevance to own role, and penalties for non-compliance with legislation.
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K26: Different types of organisation that make up the wider hospitality industry.
Back to Duty
S1: Serve food and beverages to individual business standards.
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S2: Identify opportunities and apply techniques to increase sales and improve customer experience.
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S3: Tailors communication techniques to meet customer needs and build rapport.
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S4: Maintain a safe, hygienic, and secure working environment.
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S5: Comply with health and safety legislation, regulations, guidelines and procedures.
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S6: Follow food safety and allergen legislation and procedures applicable to own role.
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S7: Use technology and equipment in line with business policy to meet customer needs.
Back to Duty
S8: Handle transactions and payments securely.
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S9: Work as part of a team to ensure that the products and services are delivered on time and in line with business needs
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S10: Deal with or escalate issues that impact service and customer experience, and implement any instructions given by supervisor.
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S11: Use professional methods of communication that are tailored to different situations, and individual and team needs.
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S12: Manages own time and workload, prioritising tasks.
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S13: Maintain and rotate stock according to life cycle and business processes.
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S14: Ensure equipment and technology faults and maintenance issues are reported promptly.
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S15: Check customers are satisfied with products and services through questioning and act on feedback in line with business procedures.
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S16: Keep up to date with changes to products and processes.
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S17: Uses feedback to improve own performance.
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S18: Reduces the waste of resources, taking sustainability into account, in line with business expectations.
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S19: Follows and supports equity, diversity and inclusion legislation and principles.
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S20: Participate in team briefings, implementing instructions, and offering input or feedback where relevant.
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B1: Takes responsibility for own health, wellbeing and professional development, seeking support when appropriate.
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B2: Commercially aware.
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B3: Customer focused.
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B4: Be diligent in safe and hygienic working practices.
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B5: Be team focused, working collaboratively with colleagues and other professionals
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B6: Observe professional standards in own role eg time keeping and appearance.
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English and maths qualifications form a mandatory part of all apprenticeships and must be completed before an apprentice can pass through gateway. The requirements are detailed in the current version of the apprenticeship funding rules.
| Version | Change detail | Earliest start date | Latest start date |
|---|---|---|---|
| 1.0 | Approved for delivery | Not set | Not set |
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