Hospitality Team Member - Level 2 Intermediate Apprenticeship

Duration: 15 months
Location: Workplace/College
Sector: Hospitality and Culinary Arts

About the Course

The Hospitality Team Member Level 2 apprenticeship is for learners working in a wide range of hospitality settings across the service and commercial sectors. 

A team member can operate in a range of functions across a business, this may be Food & beverage Service, Barista, Food Production, Concierge, Front of house Reception, Housekeeping, Reservation or Events and is likely to appeal to an apprentice who has a clear career path in mind after working in one or more of the occupation. The primary objective of a team member occupation apprentice is to gather the skills, knowledge and behaviours to prepare them for a career within the industry and first line supervision, however it is necessary to understand and have experience in the basics the role provides in order to progress to any future role. 

Hospitality team members must select from one of the following specialist functions:

  • Food and Beverage Service
  • Alcholic beverage service (apprentices that specialise in alcoholic beverages select one of the three options)
  • Barista
  • Food production
  • Concierge and guest services
  • House-Keeping
  • Reception
  • Wine service
  • Beer/cask ale

What You'll Study

  • Understanding the importance of meeting, and where possible, exceeding customer expectations in line with the business / brand standards
  • Knowing the business vision and values, its main competitors, how it fits into the wider hospitality industry and how own area of work contributes to achieving business targets
  • Understanding how personal discipline in approach to work, for example time-keeping, attendance, personal appearance, personal presentation and conduct can all have an impact on the business/brand reputation
  • Recognising and understand legislative responsibilities relating to the business and the products and/or services it offers
  • Know how to support and influence the team positively, recognising how team members are dependent on each other to meet business objectives
  • Using clear and engaging communication to establish a good rapport with customers and ask relevant questions to determine their needs
  • Performing activities to positively promote business/brand standards and identify opportunities to increase sales and achieve customer loyalty
  • Preparing and organising your own work, for example promptly arriving for shifts, communicating information at team meetings/briefings, following business/brand guidelines and procedures, meeting agreed deadlines
  • Complying with legal requirements to avoid risks, minimise disruption to the business and to maintain the safety and security of people at all times
  • Supporting team members to ensure that the products and services delivered are of a high quality, on time and meet customer expectations in line with business needs.

Qualification Level

Employers will set their own entry requirements, related to the job role.


The End Point Assessment (EPA) will include:

  • An on demand test
  • Business project
  • Practical observation
  • Professional discussion

What the Course leads to

Progression from this apprenticeship is expected to be onto a hospitality supervisory or team leading role.

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London, NW1 3HB
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