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Overview

This qualification reflects the role of skilled operators who use a broad range of hospitality service, sales or operational skills combined with supervisory skills and sound knowledge of industry operations to plan, monitor and evaluate the work of team members. They operate independently or with limited guidance from others, and use discretion to solve non-routine problems

 

Core Units

SITHIND004 Work effectively in hospitality service

SITXCCS007 Enhance customer service experience

SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budget

SITXMGT001 Monitor work operations

SITXHRM001 Coach others in job skills

SITXHRM003 Lead and manage people

BSBDIV501 Manage diversity in the workplace

SITXWHS003 Implement and monitor work health and safety practices

 

Elective Units

SITHIND001 Use hygienic practices for food safety

SITXHRM002 Roster Staff

SITXINV004 Control Stock

BSBCUS403 Implement customer service standards

BSBFIA401 Maintain financial records

SITXINV003 Purchase goods

SITXWHS002 Identify hazards, assess and control safety risks

SITXMPR004 Coordinate marketing activities

BSBMGT403 Implement continuous improvement

BSBCUS402 Address customer needs

SITHIND002 Source and use information on the hospitality industry

 

The specific units will be determined according to delivery mode or employment requirements