Kitchen Supervisor Apprentice

Ready to elevate your hospitality career?

The Eagle & Ball, part of Birmingham City University’s Students’ Union, is searching for a dedicated, enthusiastic individual with prior hospitality experience who’s ready to step into a kitchen supervisory role.

Wage
£15,997.80 a year

Training course
Hospitality supervisor (level 3)

Hours
Contracted hours are 35 per week with attractive working patterns within the hospitality sector. Offering shifts Monday-Friday with occasional weekends.
35 hours a week

Start date
Thursday 30 July 2026

Duration
1 year 3 months

Positions available
1

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

Your duties will include:

• Supervise daily kitchen operations to ensure consistent delivery of safe, high-quality food in line with agreed standards, menu specifications and BCUSU values
• Supervise and when required, take sole responsibility for kitchen operations in the absence of a manager
• Ensure all food is prepared, cooked, and presented to specification, maintaining consistent equality and portion control
• Monitor workflow, preparation, and service to ensure timely delivery during busy periods
• Carry out daily opening, closing and operational checks in accordance with HACCP and food safety requirements
• Uphold allergen management procedures, ensuring clear labelling and safe storage
• Maintain high standards of cleanliness, ensuring schedules are followed and audits are passed
• Act promptly to resolve issues, escalating to a manager where necessary

What your apprenticeship includes:

• A mixture of face to face and skype/phone catch ups every 4 - 6 weeks to discuss feedback and progress
• A mixture of on and off the job training, including workshops and webinars
• Reviews every 12 weeks with your Line Manager and apprenticeship Trainer
• The chance to get Functional Skills in English and maths (if you don’t already have GCSE)

Where you'll work

Eagle Ball
Gopsal Street
Birmingham
B4 7RJ

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

Training provider
LIFETIME TRAINING GROUP LIMITED

Training course
Hospitality supervisor (level 3)

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