Food and beverage team member

Options 1-4 of ST0233 Hospitality Team Member are replaced with this new apprenticeship. 

Options 1-4 of ST0233 will be retired. 

Key information

  1. Status: Approved for delivery (available for starts)
  2. Reference: ST1488
  3. Version: 1.0
  4. Level: 2
  5. Minimum duration to gateway: 12 months
  6. Typical EPA period: 3 months
  7. Route: Catering and hospitality
  8. Integration: None
  9. Maximum funding: £6000
  10. Date updated: 17/04/2025
  11. Approved for delivery: 18 December 2024
  12. Lars code: 801
  13. EQA provider: Ofqual
  14. Example progression routes:
  15. Review: this apprenticeship will be reviewed in accordance with our change request policy.

Contents

Contents

Apprenticeship summary

Overview of the role

Carrying out a range of general and specialist roles within hospitality businesses, including bars, cafes, conference centres, restaurants and hotels.

Occupation summary

This occupation is found in a large range of sectors across the hospitality industry, one of the most diverse industries globally. Employers range from small to large. Food and Beverage team members work in a range of establishments including restaurants, cafes, counter service, licensed premises, casinos, and coffee shops.


The broad purpose of the occupation is to assemble and serve a range of food and beverages to customers, ensuring a seamless and quality customer experience. General duties include making beverages such as cocktails, coffees and other drinks, serving food and beverages, managing bookings, greeting and serving customers, promoting items, managing groups of customers, taking payments and resolving any issues or complaints. In a restaurant, for example, food and beverage team members would be expected to perform a variety of daily activities, such as monitoring and managing customers to ensure customer needs are met, waiting tables, serving beverages and assisting customers, communicating efficiently and effectively and creating a positive and comfortable environment. Food and beverage team members would clean and sanitise work areas, utensils and equipment and make sure seating areas were cleared and ready for new customers. Team members are responsible for presenting promotions to customers, and upselling items. Team members are expected to monitor and replenish stock front of house.

In their daily work, an employee in this occupation interacts with... a variety of people including other members of their team and managers. They collaborate closely with back of house colleagues and across the wider organisation. Their main point of contact is with external customers such as restaurant or cafe guests where they are largely responsible for the customer experience.

 An employee in this occupation will be responsible for... carrying out a range of food and beverage service activities, in restaurants, bars, pubs, counter service, and coffee outlets and meeting quality, deadline, productivity, hygiene, financial and environmental requirements. They are largely responsible for timing of service, atmosphere, and guest management front of house. Employees are responsible for applying legislation related to food safety as well as general Health and Safety. They are responsible for ensuring customer needs are met and acting to increase the popularity of the establishment and profitability of products, including promoting items and upselling to customers. They will contribute to stock management, proactive planning, and risk management, meeting daily, weekly, and monthly to provide innovative suggestions and ideas. They will ensure safe production of food, beverages and other products, and a safe, calm and professional working environment for themselves and colleagues. Typically, they will report to a designated supervisor or manager.

Typical job titles include:

Bar person Bartender Food and beverage assistant Food and beverage team member Waiter or waitress

End-point assessment summary

ST1488, Food and beverage team member level 2

This is a summary of the key things that you – the apprentice and your employer need to know about your end-point assessment (EPA). You and your employer should read the EPA plan for the full details. It has information on assessment method requirements, roles and responsibilities, and re-sits and re-takes.

What is an end-point assessment and why it happens

An EPA is an assessment at the end of your apprenticeship. It will assess you against the knowledge, skills, and behaviours (KSBs) in the occupational standard. Your training will cover the KSBs. The EPA is your opportunity to show an independent assessor how well you can carry out the occupation you have been trained for.

Your employer will choose an end-point assessment organisation (EPAO) to deliver the EPA. Your employer and training provider should tell you what to expect and how to prepare for your EPA.

The length of the training for this apprenticeship is typically 12 months. The EPA period is typically 3 months.

The overall grades available for this apprenticeship are:

  • fail
  • pass
  • merit
  • distinction

When you pass the EPA, you will be awarded your apprenticeship certificate.


EPA gateway

The EPA gateway is when the EPAO checks and confirms that you have met any requirements required before you start the EPA. You will only enter the gateway when your employer says you are ready.

The gateway requirements for your EPA are:

  • achieved English and mathematics qualifications in line with the apprenticeship funding rules
  • for the interview underpinned by a portfolio of evidence, you must submit a portfolio of evidence

Assessment methods

Observation with questions

You will be observed by an independent assessor completing your work. It will last at least 2 hours. They will ask you at least 3 questions.


Interview underpinned by a portfolio of evidence

You will have an interview with an independent assessor. It will last at least 60 minutes. They will ask you at least 9 questions. The questions will be about certain aspects of your occupation. You need to compile a portfolio of evidence before the EPA gateway. You can use it to help answer the questions.


Who to contact for help or more information

You should speak to your employer if you have a query that relates to your job.

You should speak to your training provider if you have any questions about your training or EPA before it starts.

You should receive detailed information and support from the EPAO before the EPA starts. You should speak to them if you have any questions about your EPA once it has started.Reasonable adjustments

If you have a disability, a physical or mental health condition or other special considerations, you may be able to have a reasonable adjustment that takes this into account. You should speak to your employer, training provider and EPAO and ask them what support you can get. The EPAO will decide if an adjustment is appropriate.

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Version log

Version Change detail Earliest start date Latest start date
1.0 Approved for delivery 01/04/2025 Not set
Employers involved in creating the standard: Aspens-Services, Azzurri, Bar 1842, Compass Group UK&I, English Heritage, Excel Care Holdings, Fish and Chips @ Weston Grove, Fuller, Smith & Turner, Greene King, Heart with Smart Group, McDonald’s UK, Mitchells and Butler, Parkdean Resorts UK Ltd, Pret a Manger, Royal Navy, Shepherd Neame, Somerset Larder, St Austell Brewery, TGI Friday, The Alchemist Bars and Restaurants, The Castle at Taunton, The Inn Collection Group, Whitbread, SSP.

Crown copyright © 2025. You may re-use this information (not including logos) free of charge in any format or medium, under the terms of the Open Government Licence. Visit www.nationalarchives.gov.uk/doc/open-government-licence

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