Level 3 Hospitality Supervision & Leadership NVQ

This course consists of the following:

Units include:

• Set objectives & provide support for team members
• Develop working relationships with colleagues
• Contribute to the control of resources
• Maintain the health, hygiene, safety & security of the working environment
• Lead a team to improve customer service
• Contribute to promoting hospitality products & services
• Supervise food production operations
• Supervise functions
• Contribute to the development of recipes & menus
• Supervise food service
• Supervise drink services
• Supervise offsite food delivery service
• Supervise cellar & drink storage
• Manage the receipt. storage or dispatch of goods
• Supervise the wine store/cellar & dispense counter
• Supervise vending service
• Supervise housekeeping operations
• Supervise linen services
• Monitor & solve customer service problems
• Supervise portering & concierge operations
• Supervise reception services
• Supervise reservations & booking services
• Improve the customer relationship
• Support learning & development within own area of responsibility
• Supervise the use of technological equipment in hospitality services
• Supervise practices for handling payments
• Contribute to the development of a wine list
• Manage the environment impact of work activities
• Contribute to the selection of staff for activities
• Ensure food safety practices are followed in the preparation and serving of food & drink
• Lead & manage meetings
• Employment rights & responsibilities in the hospitality, leisure, travel & tourism sector

Units to be discussed with assessor and selected for the appropriate job role and training purpose.

Students must be employed within the Catering & Hospitality industry
Don't meet the entry requirement for the course?