Hospitality Supervisor Apprentice

BULLS HEAD LINTHWAITE LTD

HUDDERSFIELD (HD7 5TR)

Closes in 8 days (Wednesday 3 June 2026 at 11:59pm)

Posted on 20 May 2026

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Summary

We are looking for a motivated and enthusiastic Hospitality Supervisor Apprentice to join our busy pub/restaurant team. This is an exciting opportunity to gain hands-on experience in hospitality while working towards a recognised Level 3 Hospitality Supervisor apprenticeship qualification.

Wage

£15,392 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Minimum wage rates (opens in new tab)

Wage to be discussed at interview

Training course
Hospitality supervisor (level 3)
Hours
Shift patterns with Tuesday at Barnsley College.

37 hours a week

Start date

Wednesday 17 June 2026

Duration

1 year

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

  • Deliver outstanding customer service to guests
  • Support the management team with daily operations
  • Supervise front-of-house service during busy periods
  • Assist with opening and closing procedures
  • Help train and support junior team members
  • Ensure high standards of cleanliness, hygiene, and presentation
  • Handle customer enquiries and resolve issues professionally
  • Assist with stock control and ordering
  • Follow health & safety and food hygiene regulations
  • Work collaboratively with kitchen and bar teams

Where you'll work

BLACKMOORFOOT
LINTHWAITE
HUDDERSFIELD
HD7 5TR

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

BARNSLEY COLLEGE

Training course

Hospitality supervisor (level 3)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents
  • Contribute to and monitor operational procedures, working practices and team performance and make recommendations for business improvements
  • Operate within budget, exercising strict resource control and minimising wastage, using appropriate techniques to manage and control costs
  • Supervise the delivery of a quality service that supports the department in achieving overall business objectives
  • Monitor the team to ensure they follow processes and procedures in line with business / brand standards at all times
  • Identify and isolate matters of concern, establish the cause and intervene accordingly to minimise disruption to the service and risk to people
  • Use available technology effectively in all work activities and performance
  • Plan, resource and organise the team to meet expected levels of customer demand within business constraints
  • Set realistic but challenging objectives with the team and work continuously to accomplish the best results
  • Demonstrate effective methods of communication that achieve the desired results, taking action to correct poor communication within the team
  • Actively support team members to maximise potential in their role and identify opportunities for development
  • Coordinate the team to deliver to customers according to their needs in line with business / brand standards, enhancing their experience where appropriate
  • Implement sales and marketing strategies in own area, ensuring team are fully supported to deliver them. Make suggestions for future sales and marketing activities within area of responsibility
  • Use leadership styles and supervisory management skills appropriate to the business and situation
  • Ensure team members are aware of and follow policy relating to diversity
  • Ensure menus and promotional materials are up to date and presented accurately to the customer by the team in line with business / brand standards and customer needs. Brief team on menu items and ensure customers are provided with helpful information and recommendations on food and beverages
  • Prepare food and beverage service areas in good time ensuring all resources are available and ready for use; ensure team provide efficient, accurate and effective service in line with service style meeting customer needs and business / brand standards.
  • Coordinate an effective bar service, ensuring licensing laws are adhered to at all times, customer issues are dealt with and potential conflict minimised
  • Maintain and monitor the cellar and beverage storage and cellar/wine dispense
  • Coordinate team and allocate tasks on a daily basis to ensure positive presentation and image of the business within allocated timescales ensuring business / brand standards are maintained
  • Monitor standards of cleanliness and identify maintenance, repairs and refurbishment requirements, communicating them to the relevant person
  • Maintain information on expected customer requirements including local services and travel options.
  • Efficiently source information not readily available when needed, regularly review sources and develop effective networks
  • Maintain a secure system for the storage of customers’ luggage and other personal items
  • Coordinate the porter service and parking / valet and transport services offered by the business
  • Coordinate efficient check-in, check-out and the reservation procedures if applicable in own role
  • Motivate the team to present a professional image at all times as the first point of call for most customers
  • Coordinate customer requirements , providing accurate information and maintaining customer confidentiality at all times
  • Support event planning and coordinate events in line with customer requirements, communicating appropriately with a variety of organisations such as suppliers and exhibitors
  • Act as the main point of contact for customers during the event to ensure their requirements are met according to the event agreement
  • Maintain a record of expenses and adhere to the budget set by the customer
  • Coordinate operations to ensure equipment and display areas are stocked and presentable
  • Open, monitor and close the outlet following business procedures
  • Maintain the brand and business standard at all times, identifying possible areas for improvement

Training schedule

Training will be on-site at the workplace with training to be carried out at Barnsley College to complete the Level 3 Hospitality Supervisor apprenticeship. 

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4 or above)
  • Maths (grade 4 or above)

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
  • Customer care skills
  • Problem solving skills
  • Team working
  • Creative
  • Initiative
  • Patience

About this employer

The Bulls Head is a stunning country pub and restaurant set against the breathtaking backdrop of the Colne Valley. Enjoy exceptional, thoughtfully crafted menus, cosy real open fires and delicious homemade food—all in a setting that offers truly unrivalled countryside views.

After this apprenticeship

Potential for full-time role.

Ask a question

The contact for this apprenticeship is:

BARNSLEY COLLEGE

Eleasha Smith

apprenticeships@barnsley.ac.uk

+441226216166

The reference code for this apprenticeship is VAC2000032749.

Apply now

Closes in 8 days (Wednesday 3 June 2026 at 11:59pm)