What is the expected career progression after this apprenticeship? Hospitality Team Member - Bar and Waiting Apprentice Level 2.What training will the apprentice take and what qualification will the apprentice get at the end? Obtain Functional Skills in English and maths (if you don't already have GCSE).A mixture of on and off the job training, including workshops and webinars.A mixture of face to face and virtual catch ups with your learning coach every 4 - 6 weeks.Be involved and contribute at all team meetings.Adhere to company policies and procedures and licensing laws.Keep up to date with new products, menus, and promotions.Give customers a positive impression of yourself and your organisation.Working effectively as part of a hospitality team.Maintenance of a safe, hygienic, and secure working environment.Over 30 funded Apprenticeships available, ranging from Level 2 to Level 7.Discounts off high-street retail brands that include - Apple, ASOS, John Lewis and many more.Great working atmosphere - Fun, Laughs and Room for progression & development.Love eating out? You'll get 33% staff discount at Greene King managed pubs.Gain a nationally recognised qualification which will look GREAT on your CV.In addition for the interview I wore a casual button up and a pair of straight cut black jeans.We serve our carvery fresh every day, with your choice from our 14-hour slow-cooked meats, Cheese, Onion & Potato Pie V or Vegetable Tart V, along with our wide choice of seasonal vegetables, our best ever crispy roasted potatoes and traditional Yorkshire puddings. TL DR: Would be great to work at if the site was staffed sufficiently and management wasn't in shambles However standards are high in some areas such as how the cellar is kept and stock monitored. This combined with the revolving door of employees makes it very hard to build a genuine team spirit as some of my co-workers leaving in even under a week. Overall the main drawbacks being how hard it would be to perform tasks such as trying to clean and close the entire +70 table venue and bar on your own day after day. This combined with a culture of people not showing up to their shifts made it very hard to work at and managers constantly requesting others shifts to be covered at very short notice. We would constantly hit and bypass sales targets yet there was never enough money allocated to have more people on shift, leading to a lot of work falling onto a small number of people everyday. Unbelievably stressful due to the understaffing of the site.
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