Apprentice Hospitality Team Member
Summer Lodge Hotel
Dorchester (DT2 0JR)
Closes in 13 days (Wednesday 17 September 2025 at 11:59pm)
Posted on 4 September 2025
Contents
Summary
Learn from our experienced team and develop your service skills to the level of commis waiter/barman in our award-winning restaurant and hotel. Learn to prepare a variety of drinks, including tea, coffee and cocktails. Interact with guests and colleagues, develop your organisation, tidiness and food safety skills and express your natural charm.
- Wage
-
£15,704 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
Check minimum wage rates (opens in new tab)
Pay to be reviewed every 3 months based on performance.
- Training course
- Food and beverage team member (level 2)
- Hours
-
A variety of shift patterns spread across Monday–Sunday, including straight and split shifts. 2 consecutive days off per week.
40 hours a week
- Start date
-
Monday 22 September 2025
- Duration
-
1 year 3 months
- Positions available
-
1
Work
Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.
What you'll do at work
- Preparation of the restaurant and bar areas
- Preparing the necessary items back of house
- Ensuring the entire restaurant, crockery and cutlery are spotless
- Organising your work station
- Watching and learning from the other team members
- Cleaning down your section and area
- Maintaining health and safety standards with date coding, covering food and stock rotation
- Delivering food from the kitchen to guests in the restaurant
Where you'll work
9 Fore Street
Evershot
Dorchester
DT2 0JR
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
YEOVIL COLLEGE
Training course
Food and beverage team member (level 2)
Understanding apprenticeship levels (opens in new tab)
What you'll learn
Course contents
- Serve food and beverages to individual business standards.
- Identify opportunities and apply techniques to increase sales and improve customer experience.
- Tailors communication techniques to meet customer needs and build rapport.
- Maintain a safe, hygienic, and secure working environment.
- Comply with health and safety legislation, regulations, guidelines and procedures.
- Follow food safety and allergen legislation and procedures applicable to own role.
- Use technology and equipment in line with business policy to meet customer needs.
- Handle transactions and payments securely.
- Work as part of a team to ensure that the products and services are delivered on time and in line with business needs
- Deal with or escalate issues that impact service and customer experience, and implement any instructions given by supervisor.
- Use professional methods of communication that are tailored to different situations, and individual and team needs.
- Manages own time and workload, prioritising tasks.
- Maintain and rotate stock according to life cycle and business processes.
- Ensure equipment and technology faults and maintenance issues are reported promptly.
- Check customers are satisfied with products and services through questioning and act on feedback in line with business procedures.
- Keep up to date with changes to products and processes.
- Uses feedback to improve own performance.
- Reduces the waste of resources, taking sustainability into account, in line with business expectations.
- Follows and supports equity, diversity and inclusion legislation and principles.
- Participate in team briefings, implementing instructions, and offering input or feedback where relevant.
- Serve food and beverages to individual business standards.
- Identify opportunities and apply techniques to increase sales and improve customer experience.
- Tailors communication techniques to meet customer needs and build rapport.
- Maintain a safe, hygienic, and secure working environment.
- Comply with health and safety legislation, regulations, guidelines and procedures.
- Follow food safety and allergen legislation and procedures applicable to own role.
- Use technology and equipment in line with business policy to meet customer needs.
- Handle transactions and payments securely.
- Work as part of a team to ensure that the products and services are delivered on time and in line with business needs
- Deal with or escalate issues that impact service and customer experience, and implement any instructions given by supervisor.
- Use professional methods of communication that are tailored to different situations, and individual and team needs.
- Manages own time and workload, prioritising tasks.
- Maintain and rotate stock according to life cycle and business processes.
- Ensure equipment and technology faults and maintenance issues are reported promptly.
- Check customers are satisfied with products and services through questioning and act on feedback in line with business procedures.
- Keep up to date with changes to products and processes.
- Uses feedback to improve own performance.
- Reduces the waste of resources, taking sustainability into account, in line with business expectations.
- Follows and supports equity, diversity and inclusion legislation and principles.
- Participate in team briefings, implementing instructions, and offering input or feedback where relevant.
Training schedule
- Food and Beverage Team Member Level 2 Apprenticeship Standard
- An apprenticeship includes regular training with a college or other training organisation
- At least 20% of your working hours will be spent training or studying
More training information
- Waiter/bar training to achieve a Hospitality Team Member Level 2 qualification
- 5 days per week, is based at the hotel with 12 workshops arranged by Yeovil College
Requirements
Essential qualifications
GCSE in:
- English (grade Grade A*-C or 9-4)
- Maths (grade Grade A*-C or 9-4)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Attention to detail
- Organisation skills
- Customer care skills
- Problem solving skills
- Presentation skills
- Logical
- Team working
- Creative
- Initiative
- Non judgemental
- Patience
- Physical fitness
Other requirements
You MUST be prepared to commit to your work and training for the duration of the apprenticeship. In some cases, you may be required to have a telephone conversation with Yeovil College prior to your application being passed on. If a suitable candidate is found prior to the advertised closing date, it may close earlier so please apply earlier to avoid disappointment.
About this employer
Summer Lodge is a five star, boutique country house hotel rated by TripAdvisor as being in the top 10% of all hotels globally. The restaurant is also ranked in the top 15% in the UK, making it an ideal place to start your Hospitality learning journey.
https://summerlodgehotel.co.uk/ (opens in new tab)
Disability Confident
A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.
You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.
After this apprenticeship
- Once qualified as a Hospitality Team Member, the next step is to start working towards the position of Chef De Rang and then on up the ladder to ultimately end up as a Restaurant or Food & Beverage Manager
- The Chef De Rang position should be attainable within another 2 years. Beyond that, there are no limits to potential progression
Ask a question
The contact for this apprenticeship is:
YEOVIL COLLEGE
Gabrielle Cobner
StudentRecruitment@yeovil.ac.uk
01935845380
The reference code for this apprenticeship is VAC1000340470.
Apply now
Closes in 13 days (Wednesday 17 September 2025 at 11:59pm)
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