Occupational Summary
A Hospitality accommodation team member apprentice, also known as a general assistant, hospitality team member or integrated team member, works across front of house and guest service areas in hotels, inns, holiday parks, B&Bs, restaurants or pubs with rooms, and other hospitality accommodation businesses. In this Level 2 apprenticeship, the apprentice delivers dining and bar service, reception and housekeeping, supports guests, works with colleagues across departments, uses specialist equipment and technology, and helps keep accommodation services running smoothly in line with business standards, legal requirements and internal processes.
This programme covers 59 knowledge, skills and behaviours and typically takes 12 months to complete. The maximum funding band is £6,000. End-point assessment is by observation with questioning and an interview underpinned by a portfolio of evidence.
View official Skills England source text
This occupation is found in hotels, inns, holiday parks, B&Bs, restaurants or pubs with rooms, and other hospitality accommodation businesses offering accommodation to paying guests. Employers range from large to small. Hospitality Accommodation Team Member is a multi-skilled occupation, working across front of house roles in dining and bar services, reception and housekeeping. The broad purpose of the occupation is to deliver a range of guest focused services including dining and bar, reception, and housekeeping. Hospitality Accommodation team members move between departments gaining broad based knowledge, skills and experience in the typical operations of hotels, holiday parks and other hospitality businesses offering accommodation to paying guests. Hospitality Accommodation team members are responsible for the smooth operation of the business, working or sharing information cross-departmentally in order to deliver all the services that make up the guest experience. In their daily work, an employee in this occupation interacts with guests at hotels, inns, holiday parks, B&Bs, restaurants or pubs with rooms, and other hospitality accommodation businesses. They also interact with team members, staff from across the wider organisation, and across other departments, managers, contractors, suppliers and other stakeholders. An employee in this occupation will be responsible for delivering consistent, high quality food and beverage, housekeeping, and guest services to guests in line with business standards. They will use a range of specialist equipment and technology and comply with multiple interacting regulations, legal requirements and internal metrics, standards, policies and processes to provide these services. They will be responsible for ensuring guest’s needs are met and acting to meet targets for the delivery and profitability of accommodation services. They will contribute to planning and be responsive to unexpected situations to ensure business operations run smoothly. They will remain adaptable, flexible and resilient to the ever changing needs of the business.
What's in the Delivery Pack?
Every section is tailored specifically to the ST1420 standard, using official KSB data, the published assessment plan, and sector-specific context.
KSB Interpretations
Plain-English interpretation of every Knowledge, Skill and Behaviour
EPA Preparation
End-point assessment readiness, gateway checklist and method guidance
Delivery Risks
Occupation-specific risks, mitigations and early warning signs
Delivery Model Options
Model-selection guide comparing day release, block release and front-loaded approaches
On/Off-the-Job Mapping
Which KSBs are best taught by the provider vs developed in the workplace
Initial Assessment & RPL
Starting points, prior learning recognition and programme adaptation
English, Maths & Digital
Where functional skills embed naturally and standalone qualification guidance
Employer Engagement Guide
Employer commitments, progress reviews and workplace engagement guidance
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Unlock all 8 AI-powered sections — KSB interpretations, EPA preparation, delivery risks, employer engagement, and more. Tailored to Hospitality accommodation team member.
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English & Maths
English and maths qualifications must be completed in line with the apprenticeship funding rules .
Typical Job Titles
Knowledge, Skills & Behaviours
Knowledge
28- K1: Techniques and information for facilitating the guest journey during a stay, particularly when guests move between teams...
- K2: Techniques to maximise sales and improve guest experience; cross selling, upselling. supporting guest loyalty.
- K3: Methods of communication with guests, how to make a personal connection, and how to tailor communication to different n...
- K4: Principles of customer service, and service mentality, and how individuals impact guest satisfaction.
- K5: Principles of handling feedback complaints, and issues, including dispute de-escalation techniques.
- + 23 more items
Skills
25- S1: Asks questions to support and direct the guest journey, and responds to, redirects, or escalates guest requests, taking ...
- S2: Identifies and acts on opportunities to increase sales and guest loyalty.
- S3: Tailors communication to meet guest needs and build rapport.
- S4: Delivers customer service to business standards, checks that guests are satisfied with products or service, and acts on ...
- S5: Assists in the resolution of feedback, complaints, and issues.
- + 20 more items
Behaviours
6- B1: Takes responsibility for own health, wellbeing and professional development, seeking support when appropriate.
- B2: Commercially aware.
- B3: Customer focused.
- B4: Be diligent in safe and hygienic working practices.
- B5: Be team focused, working collaboratively with colleagues and other professionals.
- + 1 more items
Duties (14)
Work across departments covering front of house guest services, dining and bar services, and housekeeping.
Compliance with all relevant regulations and standards including health and safety, hygiene standards, food safety, sale of alcohol, sale of goods and services, GDPR, and other relevant legislation.
Clean and maintain guest accommodation, working areas, public areas and other guest areas using cleaning products and equipment safely and appropriately and following the correct processes.
Serve food that meets guest expectations and business standards.
Assemble and serve beverages that meet guest expectations and business standards.
Provide high quality guest services in line with guest expectations and business standards.
Act to meet guest requests, answer queries and resolve problems, improve service and escalate according to business expectations.
Communicate effectively and share information to enable collaboration within own team, between teams, with managers, and with suppliers and contractors where required.
Observe equity, diversity, inclusion and wellbeing guidelines and contribute to a supportive, inclusive, and motivational working environment.
Support the achievement of key metrics within the business for sales and operational efficiency.
Follow sustainability best practice in relation to the use of resources including energy and water, and disposal of waste.
Use equipment and technology safely and effectively including preventative maintenance.
Take personal responsibility for own development and behaviour, observing professional standards.
Contribute ideas and suggestions to continually improve the efficiency and effectiveness of standard operating processes and ways of working.
End-Point Assessment
Assessment Plan
Type: HTML
Version & Source
- Version
- 1.0
- Approved for delivery
- Last changed
- 15 May 2025
- Earliest start
- 15 May 2025
- Approved for delivery
- 16 May 2025
- EQA Provider
- Ofqual
- Sector Subject Area
- 7.4 Hospitality and catering
- Trailblazer
- TB0224
- Last checked
- 11 Mar 2026
Frequently Asked Questions
What knowledge, skills and behaviours are in the ST1420 standard?▼
The Hospitality accommodation team member apprenticeship has 28 knowledge items, 25 skills, and 6 behaviours that apprentices must demonstrate.
How long is the Hospitality accommodation team member apprenticeship?▼
The typical duration is 12 months, with a maximum funding band of £6,000.
What does a delivery guide for ST1420 include?▼
The KSB Planner delivery guide includes plain-English KSB interpretations, EPA preparation guidance, delivery risk analysis, on/off-the-job mapping, employer engagement strategies, and more — all tailored to ST1420.
Data sourced from Skills England. KSB Planner delivery guides are an interpretation and planning aid based on official published source material — not an official regulator-issued document.