JOB DESCRIPTION

Hospitality & Leadership Apprentice

1.JOB DETAILS

Name:

Position:

Unit Manager:

Unit:

2.JOB DESCRIPTION PURPOSE

This job description is intended to give the post holder a clear understanding of the expectations as to the range of duties to be undertaken in the role of Front of House Fresh Olive Apprentice

It does not attempt to detail every activity. Specific tasks and objectives will be agreed with the post holder at regular intervals.

3.KEY RESULT AREAS

  • Take responsibility to drive and deliver a high standard in relation to all Front of House duties.
  • Engage with and acknowledge customers in a positive and enthusiastic manner, representing the company in a polite and friendly manner at all times.
  • Use of initiative to take opportunities to deliver outstanding service to ‘go the extra mile’ and achieve positive feedback from clients and customers.
  • Demonstrate a willing “can do” and flexible attitude to undertake any task as directed by management.
  • Recognise areas where improvements can be achieved and make recommendations to management in relation to this. Support and implement changes in order to provide a great customer experience.
  • Actively seek opportunities to improve knowledge in hospitality, catering and customer service to take responsibility for self-development in all areas related to the Entier business, where available.
  • Show commitment to achieving a SVQ3 in Hospitality Supervision & Leadership (provided by the company) by coooperating with your Line Manager and your assigned SVQ Assessor in relation to undertaking work in order to complete the modules within the timeframe set and attending regular review meetings with SVQ Assessor.
  1. HEALTH AND SAFETY
  • Actively participate at regular team and safety meetings.
  • Comply with legal and company requirements in relation to fire, safety, health and hygiene,

including ensuring good knowledge and understating of Entier management System.

  • Actively increase safety awareness by identifying risks in relation to safety or hygiene and report them to your manager.
  • Report all accidents and near misses as soon as possible to your manager. Ensure correct uniform / personal protective equipment (as provided) is worn all times and that it is cleaned and maintained. Uniform not to be worn out of work.
  • Comply and adhere to the Environmental Handbook

5. QUALIFICATIONS AND/OR EXPERIENCE SPECIFIED FOR THE POST BY THE COMPANY:

  • Keen desire to work within the Catering and Hospitality environment.
  • Clear and effective listening and oral skills are essential
  • Proven administration skills and accuracy
  • Ability to accurately record all calls, faxes and visitors is essential
  • Support and study towards achieving SVQ3 in Hospitality Supervision & Leadershipwill be

provided by the company.

Signed by employee:______

Date: ______

Signed by Line Manager:______

Date: ______