Greyhound Beaconsfield launches apprenticeship programme

The Greyhound in Beaconsfield, Buckinghamshire, has launched a bespoke apprenticeship programme to bring more young people into the business and help tackle the industry-wide skills gap.  

Coinciding with Hospitality Apprenticeship Week (taking place between 2nd and 8th October 2023), the new programme launch will formalise the business’s ongoing efforts to show young people the opportunities hospitality can offer.  

It will also serve as an extension of the existing Greyhound Hospitality Programme, a mentoring scheme the business set up in 2021 to encourage more young people to consider careers within the industry.

The programme has seen co-proprietor Daniel Crump run a series of talks in local schools and has already seen six apprentices onboard since the summer of 2022 – three chefs and three front-of-house. 

With the hospitality industry struggling with a sector-wide skills shortage – vacancies in hospitality are 72% higher than pre-pandemic – apprenticeships can create a pipeline for young people seeking less ‘academic’ qualifications but still provide them with structured training and learning and development opportunities. 

According to the National Apprenticeship Service, 92% of companies that have taken on apprentices believe this leads to a more motivated and satisfied workforce, with 80% seeing a significant increase in employee retention. And in a government survey, 86% of employers said apprenticeships helped them develop skills relevant to their organisation. 

Split into two distinct parts, the programme covers a wide range of educational modules.  

The front-of-house apprentices will learn about the importance of exceeding guest expectations in line with The Greyhound standards, understanding the products and services that are offered by The Greyhound, raising awareness of how to work with people from a wide range of backgrounds and cultures, and understanding the order of service. The apprentices will also be offered full training on service, wine, bar and barista skills. 

The programme for chefs will include understanding the different techniques for the preparation, assembly, cooking and presentation of food, as well as learning about the key nutrient groups, their function and main food sources.   

They will also be offered training on the relevant industry specific regulations, legislation, and procedures regarding food safety, HACCP, health, safety and allergens. 

As part of the programme, all apprentices will work a minimum of 30 hours a week, paid, and each have their own mentor to guide, train and support them.  

Overseen by the owners and the management team, most apprentices will start on their government-recognised level 2 and will then have the option to go on to level 3 once completed. 

Daniel Crump, co-proprietor, said: “We’ve been supporting apprentices across the business since we opened, and having taken on so many apprentices this year, we wanted to set up a formal training pathway that will equip them with the qualifications and skills to inspire them and help them succeed in hospitality.”