Pick Tourism

Tourism – A Career Less Ordinary • Be Your

own Bos

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• Mix With t

he Stars

• Travel t

he Globe

• Earn Load

s of Mone y

The Careers Mag Which Spills the Beans About Life in Tourism

Your Guide to a Life in Tourism Welcome to Picktourism.ie, the careers magazine produced by Fáilte Ireland which tells you all you need to know about life in the tourism industry.

For an interactive guide to the industry, and to find out about the many course options to help you kick start a career in tourism, log on to www.picktourism.ie or visit Facebook, www.facebook.com/picktourism

For furth er inform ation on and caree tou rs log on to www.p rism courses icktouris m.ie page 2

Contents....

4 ToUriSM CHoiCES: There are plenty of career options available in tourism 6 24 HoUrS in ToUriSM: Jessica Leen spends the day with the team at the Maryborough House Hotel, Cork 9 STAr SEArCH: Where to find celebs 10 TrAVEL THE WorLd: Mark Flynn and Kevin Manu report back from their travels overseas 12 drEAM JoB: Fancy hanging out with Cheryl Cole? Michael Nestor meets the stars at the new Conference Centre Dublin 14 EArn WHiLE YoU LEArn: Freyja Penaluna studies while she works 15 STUdEnT LiFE: Student Mark O’Sullivan tells us what life is really like when you get to college 16 HoW To GET STArTEd in ToUriSM: Routes to qualification 19 ToUriSM & YoU: How do you know if it’s right for you?

20 FACE To FACE: Kevin Mulcahy meets Rob Walsh at Fitzpatrick’s Castle Hotel, the Dublin base for the Irish rugby team 22 BE THE BoSS: We catch up with Brian Gleeson, the young boss of Letterkenny’s Radisson Blu Hotel 24 CArEEr oPTionS: Four tourism stars tell us about their jobs 28 PAY & PErkS: Earn up to €120k (and get some great perks too) 29 BLoG oFF: Meet Ireland’s answer to Jamie Oliver 30 5 CooL THinGS To do in ToUriSM: Better than spending a day in front of the computer 31 rEACH For THE ToP: 10 tips to help you climb the career ladder

Picktourism.ie is produced by Fáilte Ireland

The views expressed in this publication are not necessarily those of Fáilte Ireland

what is tourism

Tourism rocks Here’s Why...

Chances are like us you’re sick to the back teeth hearing all about the dreary recession.

Here are a five reasons why you should consider a career in tourism:

Boring it might be, but if you’re in your final year at school and you have to make decisions about what to do once you’ve finished your Leaving Cert then no doubt your parents/ guidance counsellors/teachers have urged you to consider a career which hasn’t been impacted by the recession.

1. it’s fun. There are loads of different roles

The truth is that every aspect of the economy has been hit by the dreaded R-word (we promise, after this bit, there will be no more talk about it in the rest of this mag) but tourism is one of the few industries which offers a great potential to build a rich and rewarding career no matter how bad the property slump gets.

Why? For a start, tourism is our largest home grown industry employing more than 123,000 people.

There are tourism businesses in every town and village in Ireland, ranging from the local hotel, bar and restaurant, to adventure centres, surf schools, galleries and concert venues.

Secondly, tourism is one of the world’s biggest global industries, with more than 880 million people travelling each year. This means that there are LOADS of opportunities to climb the career ladder here in Ireland, or work your way around the world, and as our chart overleaf illustrates, there are plenty of career options for you to choose from.

did You know?

The tou plenty of rism industry off ers op matter w portunities for w hat’s goin ork, no g on in th economy e . As Touri sm Minis wider Hanafin ter Mary says: ‘Tou resilient industry rism is a very and has ability in proven it the s faster th past to bounce b an other a sectors a ck fter a downtu rn’.

to choose from – such as running a hotel (see Brian Gleeson, page 22) or hanging out, literally, in adventure centres (read about Sean Power’s job, page 26).

2. There’s great money to be made.

Get to the top and you can earn six-figure pay packets. Micheline Corr reveals the salaries you can expect to command on page 28.

3. There are loads of different courses and routes into the industry. We’ve detailed them on page 2 .

Whether you want to go to college locally, live away from home and go to college in another county, or jump straight into the working world and earn some money while you study, there are plenty of options to choose from.

4. You get to meet some really cool people. Rob Walsh tells us about looking after the Irish rugby team on page 20, while Michael Nestor meets the stars – and wannabe stars – on page 12.

5. You can travel the world with your skills. If you are a trained chef,

waiter, barman or hotel manager you can get work anywhere, from waiting tables by the Opera House in Sydney, to serving celebs in the hottest New York bars. Turn to page 10 to read about Mark and Kevin’s overseas adventures.

page 3

m s i r u o T o t e r o M There’s than Meets the Eye tourism

If you think that tourism is just about the hotel and restaurant sector, you’d be wrong.

There are loads of jobs in a wide variety of businesses throughout the Irish tourism industry, as our chart here shows.

ACCOMMODATION Hotels Guesthouses Country Houses Bed & Breakfasts Hostels Like dealing with people?

Then consider a career in the wide and varied accommodation sector where you can deal with guests in hotels, B&Bs, hostels and more.

Food & Drink Restaurants Cafés & Coffee Shops Pubs Gastro Pubs Wine Bars Conferences & Events Banqueting Contract Catering page

Campsites

Activities are suitable for outdoorsy types with a sense of adventure. What could be better than spending a day in the water or abseiling down a cliff?

Cruise Ships

Are you a foodie? Do you love all the chefs shows on TV? Then maybe a career in restaurants is right for you.

The entertainment sector offers dream roles for sports fans, music lovers, or festival goers who can combine their passions with the day/night job.

ACTIVITIES & ATTRACTIONS Leisure Centres Spas Museums & Galleries Cultural Attractions Heritage Centres National Parks Watersports

Transport Airlines Airports Trains Buses Chauffeur Services

Angling/Fishing

If you have itchy feet and a yearning to travel then opt for the transport sector. You can trot around the globe with your job as a pilot or cabin crew member.

Golf Equestrian

TOURISM SUPPORT

Walking/Hiking

Fáilte Ireland

Rallies

Tourism Ireland

Shows/Exhibitions

Tourism Offices Tour Guides Holiday Reps

ENTERTAINMENT Concerts & Festivals Entertainment Venues Sports Stadia Theatres

Travel Agents Opt for tourism support and make a real difference to people’s holidays by planning their trip as a travel agent or working in a tourism office

Reservation Centres Internet Cafés Internet Guides

Nightclubs Theme Parks Visitor Attractions

r you,

o right f s i r e e car which age 24... t u o op To find turn t

page

24 hours in tourism

Hanging out at The Ma

ryborough

JessIca leeN has just finished her leaving cert and is considering a care er in tourism but she isn’t sure if it’s the right job for her. W e arranged for her to spend a day wit h the team in cork’ s four star Marybor ough hotel & spa so that she could find out what working in a bustling hotel is really like. here’s he r diary from the day.

Morning 8am – The team are already up and runn ing; reception is bu with morning chec sy k-outs, and the ho tel managers are m sure standards are aking high in every depa rtment.

8.15am – I meet wi th Justin Dunphy, th e bar manager, and we take a quick wa lk through the hote l so that he can ch things are running eck if smoothly. At the sa me time Justin Mc the general manag Carthy, er, is at a morning meeting.

8.20

am – Justin Dunphy an d I head outdoors the hotel’s beautif to the Dome, ul new marquee wh ere they host wedd parties and where ings, ,000 happy children visited Santa in his winter wonderland last Christmas.

8.30am – The tour co ntinues. In the gym getting ready for th staff are busy e day ahead, checkin g customers’ details for their personal tra ining sessions and ensuring that the sp vitality suite is in pri a’s stine condition for the day’s pamperin g.

8.45am – The team get a suite ready for the day. I think the a wedding later on place looks amazing in but Justin tells me it’s far from ready. that I can’t wait to see the finished produ ct.

8.50am

– Wow, I just found ou t that you get great you work in a hote perks if l like The Maryborou gh. You get full acce the leisure centre du ss to ring the day, 0% off spa treatments, meals, discounted free hotel rates for fam ily, and when you sta job with the hotel rt your you have to stay ov ernight and avail of the facilities so that all you know what yo u’re promoting… So good to me! unds 9am – We make a qu ick pit-stop in Zings have a lovely tea an restaurant where I d croissant. Zings ha s been serving break for two hours at th fast is stage and Justin tells me that it’s im to keep the menu portant versatile as guests like a variety of foo d. page 6

As well as the usua l cereals and pastries , I am offered fresh smoothies, organic yogurts and very ex otic looking fruit!

9.25am – I have a go od chat with Justin McCarthy about what his day as ge neral manager enta ils. He really enjoy constantly on the s it. He’s go, full of energy, do ing what he loves.

10

am – I get to go out to the hotel’s new pe help Jonathan Long tting farm to feed the animals. It’s open to all guests staff and it is abso and lutely fantastic. W ith Shetland ponie pot bellied pigs, go s, rabbits, ats and chickens, it’s the perfect setting the kids and adults for to have fun, or even for the staff to take deserved time-out. a 10

.30am – On the way back from the petti the playroom. This ng farm I’m shown is again another ne w idea in the hote simple room with l. It is a great floor space, fl atscreen television and board games so s, DVDs that mom and dad can enjoy dinner or treatment and know a spa that the juniors are safe and having fu n.

10.35am – I sit in on a ‘prayer meeting’.

This is a meeting between different heads of staff so th at they can all discu the day’s activities ss how are going and antic ipate the rest of th running. Justin says e day’s that they don’t actu ally know why it’s a prayer meeting! called 11.10a

m – I go for a stroll aro und the grounds for gardens are beautif a while. The ully cared for and I can see Jonathan cu the grass. tting Afternoon 12.30pm

– I have lunch with th e sales and market manager Mary Bern ing ard in the Café Bar. Though I’m not qu to judge, a deliciou alified s mushroom soup complemented by baked brown bread freshly and white bread ro lls definitely earned five stars in my op itself inion!

12.45p

m – Mary and I are de ep in conversation hotel industry and about the how it has so much more to offer than the eye. She tells m meets e how innovation an d development are in keeping with the vital times, but also for motivating staff an keeping everyone d interested. As well as the new spa, do the petting farm, th me and e hotel is planning to develop a new las course outside on er tag the grounds.

1.30pm – Sean Twom ey, the conference and banqueting manager, takes me to see the wedding suite still undergoing its transformation.

I shadow Sean for another 10 minute I see how hectic his s and job is as he’s kept on his toes. ‘I’m alw running,’ he says wi ays th a smile.

2pm – I’m standing be hind the reception busy. Organisation desk and it’s very is key to success he re and the team ha checklists to help th ve em keep an eye on customer care, sta accounts, bookings, tistics, information, repor ts. You really appre what happens behin ciate d the scenes after experiencing the en and dedication behin ergy d the desk here. 8

Touris

m

Facts Holid great aying in Ire for lan peopl the econom d is e holida took four y. Irish millio ys at n hom spend ing €8 e in 2009 , 43m d their t ravels uring . page 7

24 hours in tourism 3pm – Justin takes m e down to the leisu re centre where I’m greeted by Alan Ke lly, leisure club and spa manager. Alan on a tour of the are takes me a and I get a great insight into what it’s work here. like to 3.15pm – The gym here is like heaven for anyone into fitn It has top of the ran ess. ge equipment and on-call personal tra The workers here ha iners. ve a jam-packed da y, it’s not a case of behind the desk try sitting ing to look busy. It is truly a hands-on where trainers follow job up with their custo mers to ensure they making the most of are their time here.

3.25pm – The spa. W ow. I was absolutely Spa at The Marybor blown away by the ough. The staff take such good care of each customer is tre it and ated like royalty. Th e guest is then take the thermal where n to they can have full use of the vitality hot mosaic lounge pool, beds, Saunarium an d relaxation room getting their treatm before ent. The Spa is Espa managed, one of jus in the world, and off t 2 ers treatments such highly kesskilled staff. It’s an experience wo as facials and massage by a t n rth boasting about!

Natha k from ing

b in breaen a Ev n clgim i a t n u mom 4p – I spend half

an hour talking to head spa therapist Marie O’Donaghue Ann and she runs throug h her average worki day at the Spa in Th ng e Maryborough. If there’s one common between all of the link workers at this hote l it’s that they love job and look forwa their rd to seeing guests leaving with a big on their faces. Her smile job, like all of the sta ff here, requires he be constantly up an r to d on her feet so sh e says fitness is ex important. Alan Ke tremely lly earlier told me that the team are here and know each close knit other very well and this helps coopera and work activities tion .

5pm – And I’m in my robe and slippers lyi room ready to head ng in the relaxation in for a full body m assage... Like the sta here at The Maryb ff orough, I think it’s important to enjoy especially when th your job, e day ends on a no te like this!

Hope for the futu

re

My day at The Maryb orough House Hote l & Spa taught me much about this ind so ustry. It is not your average day-in-dayjob. The staff have out a fast paced lifesty le here but everybo what they are doing dy loves . I really enjoyed my day with the team and I hope that it ins pires others to cons ider a career in this industry - it is intere sting, fun, fulfilling and offers you am opportunities. azing

Follow the Team Keep up with all the team at The M aryborough: www.facebook.co m/maryborough. co rk http://twitter.com /MaryboroughC ork page 8

know? u o Y d i d n ,000 More tha rk in o people w nd ls a e t o h h Iris ses. guesthou

star hangouts

Indulge in a Bit of Celeb Spotting in Irish Hotels & Restaurants Rugby fans take note, not only do the Irish rugby team spend a lot of time hanging arou nd hotels for work (see Rob Walsh’s interview at Fitzp atrick’s Castle Hotel on page 20) you can also find them there on their downtime – most notably for their weddings. Munster ace Donncha O’Ca llaghan chose Maryborough House Hotel & Spa in Cork for his wedding reception – where Jessica Leen also spent the day, see page 6 – while ‘the wedding of the year’, when Brian O’Dr iscoll tied the not with actress Amy Hubermann, was held at Leitrim’s Lough Rynn Castle.

Sports Mad

C risti

ano

R

a on

l

do

Villa Real

You don’t have to go far to see other sport ing greats in Irish hotels and restaurants. Carto n House in Maynooth drew the attention of the world’s media last year when the world ’s most expensive footballer, Cristiano Ronaldo, arrived for a training camp with Real Madrid at the luxury resort. The hotel has also hosted training camps for a number of GAA teams, the Irish rugby squad and others. Nearby Johnstown House in Enfield has also hosted the Sunderland football team, while back to Dublin and Portmarnock Hotel & Golf Links is the base camp of choice for the Irish soccer team.

The team from Villa Real also travelled to Dublin for pre-season warm ups. They managed to fit in a bit of sightseeing as well, and visited Ireland’s most popular tourism attraction – the Guinness Storehouse.

A List Away from the sporting world and Cher yl Cole and Katy Perry were spotted hanging out at the new Conference Centre Dublin (see Michael Nestor’s interview on page 24 for more ). Katy’s other half, Russell Brand, jetted into town for the premier of his movie Get Him to the Gree k and stayed in Dublin’s five star Merrion Hote l during his visit. The Merrion attracts a number of big name stars, Sarah Jessica Parker, Will Smit h and Robbie Williams to name but a few.

Tiger Woods

Girls Aloud, Peaches Geldof, Kiera Knigh tly and others love the cool vibe of the beautiful Dylan boutique hotel when they’re in town, while Lady Gaga was spotted hanging out in some of the clubs off Baggot Street when she arrive d in Dublin for her last concert. Beyoncé is a big fan of Ireland too, and spends a fortune in Grafton Stree t’s boutiques when she’s here, much to the delight of retailers we’re sure. Her husband Jay-Z headlined this year’s Oxegen where a number of the acts shirked the campsites for the comfort of the neighbouring five star Heritage Hotel in Killenard.

Into the Swing

More stars could be found in Ireland’s leading golf resorts recently. Justin Timberlake and Samuel L Jackson have both been spotted on the courses of the K Club, while a host of internatio nal and Irish celebs landed in Adare for the JP MacM anus Classic during the summer. Included were Tiger Woods in his first appearance outside the US since his, ahem, difficulties came to light , while also getting into the swing of things were Hugh Grant and Catherine Zeta Jones.

Of course it’s not just golf and movies which attract stars to the Irish hospitality indus try, some just like to grab a good bite with friends.

Arcade Fire is a case in point. One of their favou rite hangouts is The Winding Stair restauran t on the banks of the Liffey in Dublin. It’s a great spot for wholesome Irish food at reasonable price s. Try it, and you might rub shoulders with the stars too.

Sa mu e

lLJ

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on

page

vel the world. a tr to s ie it . n u t they’re doing nty of opport a le h p w t rs u e o ff d o n fi sm ri guys to a career in tou -trotting Irish e b lo g o tw h it w We caught up

travel

s a e S h g i H e h t n o g n i Cook w?

Where are you noiling to St Petersburg in

t sa I’m on a large yach a luxury Seabourn, which is th wi rk wo I Russia. we’ve ey far on this journ cruise company. So ckholm.

Sto d an Amsterdam been to Edinburgh, are 370 on board and there We have 0 guests crew.

next stop St Petersburg!

board?

What do you do on the yacht’s tasting

KeVIN MaNU, 20, travels the world with his job as a chef on a luxury yacht.

We caught up with him on his journey.

in I am chef de partie to 7 serve seven courses restaurant where we m doing 8a at y da my . I start diners every evening e day th means I set up for ed ‘mise en place’ which ne ll wi we the ingredients d ahead and prepare an m p 02.3 m a break fro that evening. I get ich wh ce rvi se for en e kitch then I’m back in th not a . It’s hard work and pm 10 m7p m fro s run a great it’s t bu m, the long ter lot of chefs do it for for a while. way to see the world

e mbark and explor do you get to dise oon breaks? during your aftern when we’re docked

se Why did you choo ? se ur to do the co be a chef. There

nted to I always knew I wa lot of nities in this job. A rtu po op ny ma are so r level he hig getting to a professional chefs are chefs me so are ere e now. Th at a very young ag 2 ’re ey th e tim e th by star earning a Michelin or 26.

? ans for the future What are your plad en be e I’v to Australia.

the city Yes. If we’re close to d most We get to go on lan g.

I usually go explorin days.

on well together? does the crew getof craic with the crew. You

cts a F sm he

i t Toure tourism sisegment

Cruis growing l travel st ona s faste internati ustry wa d e n b h i t 23 n of he et. T mping € k r a to m h a s 2009. wort in

Follow Seabourn’s voyages on the high seas: www.facebook.com/Seabourn twitter.com/SeabournCruise page 10

lot There’s definitely a d you e in a job like this an on ery ev get to know nice people. meet a lot of really

he Next year I plan to who hosts work with the chef offered a chance to citing. ex lly rea is ich ere wh Masterchefs over th

g ld you give buddin What advice wou chefs? t 100% into

st place you ever Where was the be visited? was absolutely

Polynesia Bora Bora in French Flaam lly enjoyed visiting rea o als amazing and I in Norway.

k? travelled with wor Have you always school and did the two-

d Yes, I love it. I finishe urse in fessional Cookery co Pro d lan Ire ilte year Fá to work ip sh lar at I got a scho IT Tralee and after th de tsi ou ed liv e I’v in Florida. in the Ritz-Carlton before ain Sp in ar ye a t spen Ireland ever since. I ar and then rida for another ye Flo to ck ba ing ad he what’s in d ste e been intere I joined the ship. I’v young. s wa I ce sin er land ev going on outside Ire en if I ev w, stop travelling no I don’t think I could wanted to.

cooking pu If you really enjoy can and ad as much as you becoming a chef. Re If you get ts. ien d and ingred play around with foo information chefs get as much to work with great u tend em. In this career yo as you can out of th up as ak so so uple of years to move on every co great be ll wi it d an each job much as you can in future. experience for the

now? k u o Y did

tie is a chef in A chef de par of articular area charge of a p ch su , the kitchen production in to rt o t. They rep as fish or mea ef ch ve (or executi the sous chef e th f o the size depending on h kitc en).

travel

e d i s e t a t S p U t Living i

spent rK FlYNN, 22, has a M t en ud st IT M G ying in s working and stud th on m x si st la e th the Us. Hotel & Catering ing? d what are you do Where are you ane Island. I’ve just finished my

od I am in Newport, Rh ort called a five star inn and res work placement at ree months on at I was here for th Castle Hill. Before th ty (JWU) in rsi wn & Wales Unive exchange at Johnsto Island.

Providence, Rhode

the hotel?

What did you do atr, which is what they call

Management at the GMIT and as part of y to study s get the opportunit nt de stu course some er and all of off only five places on abroad. There were invited to re we s, urism student our year, plus the to s and I was iew erv int of gh a series apply. I went throu t picked to go. delighted when I go

rve My job title was a se really low wage rvers usually earn a Se re. waiters over he hotels like s, especially in luxury but make a lot in tip e I was an us ca ng in. However, be the one I was worki not get tips. did d an ge xed hourly wa intern I was on a fi ly, which was ing care of guests on This meant I was tak gu e ests in the to know most of th nice because I got e management d e Irish accent an th th ed lov ey Th . tel ho . comments about me received a few nice

thing about What was the best ated the job? d, as the hotel is loc

Sunny newport

ge life compare to How does US colle rers ireland? different. The lectu

completely College over here is s though. I out foreign student ab ol and deans are co was no school ree classes and there only had to take th e class, at 7am, I only had to take on on Fridays. Because m Thursday a at ekend started we my y da urs Th a on The work at chance to travel. which gave me a gre t projects and though. It’s all abou load is a lot bigger l exams. fi t t so much abou na assignments and no

ents? h fun with the stud did you have muc are a good bit of craic, but in

re The students over he es aren’t all get hot an its d an t and sorority parti The summers here fra ws e vie Th nt y. ce wa ifi t gn ga en fer ma dif th a la wi wanted to see a to on its own peninsu cracked up to be (I tside a lot. The ou are rk ey ey wo th th to at t an th go th I r h, tte d own private beac make them look be company we worke party). The movies you have to go to r he e us eit ho so n 21 ow is e its for had to a house are. The drinking ag you can’t drink or go that it rented to over 18s club where an of lot games good – they play a us for cheap which party which can be over here so I ng mi fun. I was 22 co is ich was nice not to wh s ing th d an , which were a t the pubs and clubs have to worry abou ually headed out to us , it helps to be Irish! accommodation. lot of craic, and again rve se to t Also I go n you finish le you plan to do whe some famous peop do t ha W t and although I’m no such as college? y sa to t places and work, e os really supp to travel to differen pe ge of the ho I led ow kn of l tel I will gain a lot is th who they are I can ing do By . nt an me Jap I will be able to imple you that one was on t try and I think that ge us I ind en nn Hotels, wh Saturday Night Live family business, Fly my in is th V and hosted some MT home. r he ot an d an s, ard Aw ! hers to try was a teenage witch you encourage ot

e so much?

What didn’t you lik waking up at has to be done, but It Working breakfasts! wnsides.

7am can have its do for rk wo in 6am to be

udy e opportunity to st th t ge u yo d di ow H ing in the US? I am currently study It came up through

college.

Would tourism?

e to travel then person and you lov le op pe a are u yo If if you’re not ct for you. But even this industry is perfe it has options a hotel is so diverse great with people, a sales team, ts, s need accountan for everyone. Hotel ons team and ati erv res a managers, a function planner, choose from.

There is so much to even maintenance. page 11

r o t c a F X e h t t o G s ’ l Michae

dream job

Michael Nestor works as hospitality supervisor with The CCD m Hospitality tea vention at the new Con a multimillion Centre Dublin, nce centre on re fe n o c r te a uge euro, 8,000 se y which hosts h fe if L e th f o s k the ban nds of people. sa u o th r fo s e c conferen business world e th t u o b a st ju But it’s not is year’s Dublin th d se u o h o ls – The CCD a Michael got re e h w r to c a F s auditions for X ing after judge k o lo y a d e th d ll to spen y, Simon Cowe rr e P ty a K , le o day.

Cheryl C lls us about the te e H . h ls a W and Louis

page 12

Michael (second from right) and the team at The CCD.

lly open in as due to officia w re nt Ce gs and n tio mber of meetin The new Conven held a small nu e w , er ev w ho September, e building. mmer to test th Factor events in the su definitely the X as est events w gg ousands of bi th e e th er of w e ne O crowds. Ther ge hu ew dr ch auditions whi e all day. queuing outsid er the course of hopeful singers for the series ov es m m ra og pr ere for about 15 ITV filmed two work – I was th at y da ng – but it was lo a t they needed ha the day. It was w d ha ne yo re ever hours making su after g. tin ci arge of looking ex really I was put in ch r t iso ou rv ng pe ha su y where they As hospitalit Room, the area le of up en re co G y e er th ev t in the judges dges came ou t filming. The ju inks in the room when they’re no ger food and dr fin d ha d e w d an k ppy and they ha hours for a brea re they were ha su e ak m to d ha for them. I needed. dy now?) was everything they

by Cheryl Twee go e sh es see on do r aller than you Cheryl Cole (o She’s much sm y! me that tin ld to so e is e Sh very nice. amazing. Sh d an ul tif au be s really e ever had on screen but she’ as the nicest sh w es dg ju e th rved the food we se nnii t to hear that. filling in for Da tour. It was grea there. She was so and Louis al on as m w Si , rry Katy Pe leave. Cheryl ty ni er at m on as Minogue who w

ld era

nin gH

Ev e

but she had n Green Room shared their ow elf. a room to hers t he talk to Simon bu ly al re ’t dn I di s was nice ui Lo d y enough an dl en fri ed em se era when caught on cam too. I think I was e stage. iewing him at on hen he he w they were interv nd ou fT in the backgr e m yo e se s n ca e u Yo rt co u Chery l Cole - Image med some is talking. co el w so al e w ctor As well as X Fa Talent for the m Britain’s Got fro am te e end of the e th of kes place at th ta ch hi w cluding a dinner ur to other events, in contestants’ of r be m , nu a so had different events series. We’ve al r for a range of te or ca 0 n ca 00 e 2, r W . le uets fo for 1,600 peop people, to banq tings for eight from small mee r up to 8,000. conferences fo

‘Cheryl told me we served the nicest food she had on tour’

fixed hours, b is that I have jo y m t ou ab e when I have t things One of the grea y, bar the odd tim would be da y er ev pm .30 tels I from 8.30am to If I worked in ho urs ening banquet. ev business the ho ts an en at k ev e or w th in to t bu ts it. gh t ni e abou k some things I really lik expected to wor ch is one of the hi ring which w te r, Ca la s gu er re tz e Fi are mor fore I joined be ls non te ho w in fe studied Shan I worked in a g at The CCD. I rin u get to te yo ca e se th ur r co fo e as part of th is responsible d an t en y and an em m ag Man tel in Ger College of Hotel in a five star ho e nc d rie ke pe or w ex I t re I go n DC whe work overseas. sh t to Washingto Iri en an w I is ar ch ye hi l w na ager in Jurys, then in my fi an m nt ed ra sh au ni st hen I fi r and re as assistant ba great fun and w ork, but it was w sh bar over rd Iri ha an as in w b It jo hotel. t on to get a en w I e nc rie my work expe Plaza Hotel in there. d in the Crowne ke or With w I nd la d got a job with Back home in Ire ent catering an ev ch to hi in w ed or ov ct m se a Santry before I manager. It was The g as a function rlier this year in ea b jo a t Taste Banquetin ge to t ea ce gr en as er w nf it so ting new co appealed to me, t and most exci es rg la ’s nd la CCD which is Ire across Dublin so lity. amazing views and events faci ith w s, u get as cl ld wor ery job that yo The building is re. It’s not in ev he ng ki or w zz you get a real bu Cole. ok after Cheryl the chance to lo

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page 13

earn & learn

? e g e l l o C o t o g o t Can’t afford …

P d M T e h t r o f t op

23 year old FREYJA PENALUNA combines working in the restaurant of the Carrigaline Court Hotel in Cork with study on Fáilte Ireland and GMIT’s Trainee Manager Development Programme (TMDP).

Freyja and Mary Theresa Walsh, a fellow TMDP student

? did You know

celebrating The TMDP is iversary this its 21st Ann big party for year with a rf tes in Clonta past gradua . l, Dublin Castle Hote

page 1

Freyja and the team are pict ure

d at the Management Gam

Why did you decide to do the TMdP course?

One of the girls in the hot el where I work, The Carrigaline Court, encour aged me to go for it. She had just finished the course and recommended it. For me it was a good opt ion as I had been out of school for a while and I felt I needed to keep working rather than study full time. I would have hated going back to being a broke student again.

At least this way you can earn a wage while you’re studying. It’s not huge mo ney, it’s a little over the minimum wage, but it cer tainly helps.

How does the programm e

work?

The course works on a blo ck release basis. You spend one month of the year in college in GMIT and the rest of the year you work in the hotel and complete assessments. It can be tough combining a 0-hour working week wit h study but you manage.

What’s it like at GMiT?

It’s great going to GMIT for the month. The lectures are intensive but you ma ke great friends on the course and you have a lot of fun together. We all live together in student acc ommodation near the campus and we get on rea lly well. You also work together on assessments throughout the year and it’s great to have friends wh o are going through the same stuff as you are . I’ve made friends all over Ireland on this course and I’m sure we’ll stay friends throughout our car eers in the industry.

es with sponsors and organis

ers.

What subjects do you stu dy

?

You do a load of different subjects on the course.

You start out in first year studying management principles, accounting, ma rketing, HR and hospitality operations. The n in second year, as well as continuing to study those, you also do law which I found really interes ting. In your final year you get to compete in Ma nagement Games with hospitality students from other courses, where you get to run your own virtual hotel. I thought that was great fun. is the course expensive ?

It costs €1,000 a year to do the course and you have to pay half yourself while the hotel you work in pays the other half. If you pass your exams each year the hotel gives you you r money back so it’s a great incentive to study and do well. The good thing about the course is that there is a lot of assignment work so if you keep on top of that you have a good chance of doi ng well in the exams as the course work is worth 0% of the total marks for the year.

Would you encourage ot hers to apply for the programme?

Definitely. This course is the best thing I’ve done. I would have found it too har d not to have money in my pocket if I went back to full-time education.

The next

going to college

Level

Want to kno w what life is really like aft aoIBhINN W er school? six hITe asked M th year stude arK o’sUll Tralee, abou nt IVaN, a culi t college life nary arts stu . dent at IT Why did yo u choose to study for th Higher Cert e ifi cate in Culin Two of my fr ary Arts? iends had do ne it an

the year befo d they said it re me was the best ever had. It’s experience th the perfect co ey’ve urse for me. interested in I was really cooking befo re I did my Le so I knew it aving Cert was somethi ng I wanted always been to do. I’ve interested in cooking and read cookery I’ve always books and co oked at hom e.

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nt life like in It’s pretty m iT Tralee? uch the sam e as it is in an Everyone go y ot es to college and does wha her city. to do and th t they have en at night ti me everyone hangs out. O has fun and ur class is ve ry close as th about 30 of ere’s only us so we’ve all had a chan out and beco ce to hang me great frie nds. is it all work or do you ge t to have an craic? y

There’s a huge social life be cause the ho spend in colle urs ge are the no rmal hours. W we am and fini e’re in at shed at pm or 6pm so yo are free. ur evenings

You’re a bask etball playe r. do you ge much time t to fit that a round your studies?

I do. I play fo r the college and I fit it in studies. We w well with my on the Men’s BV is an inter-co llege tournam arsity this year which ent between colleges in Ir all of the eland. IT Tral ee was very they saw that understandin I was represen g, ting the colle they let me have a couple ge and of days off to games. play away

What does

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ur course in It’s a mixture volve? of theory an d practical w learn the busi ork. You also ness behind runn learn how to cook the food ing a kitchen. You , how to pric learn about e it. You also health and sa fety. You cove all over the w r food from orld, it’s just fantastic.

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do you get any work ex perience wit the course? h

The college ca n get you wor k experience can choose so or you mewhere yo urself. A lot of to find our ow us decided n and it wor ked out well. to complete You have 00 two years. I’m hours of work experience during just coming to the end of experience no my work w and it was a great expe it was very to rience but ugh. The wor k experience toughest part was the of the whole course.

What is you

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favourite su Our producti bject? on class, whi ch is where w the public . W e cook for e have it once a week and it five hours in ’s basically the kitchen pr epping for ab guests. It’s ju out 0 st like working in the indust same thing as ry, it’s the being out in the real wor ld.

What would you like to d o when you finish colleg e?

I wan

t to open a ga stropub so local produc e. I want to ge mewhere near to t away from that’s brough all the stuff t in from over seas and get food and Iris back to Irish h products. page 1

how to get started in tourism

n o i t a c fi i l a u Q o t tes

rou

el t o h a s a r e e r ca Considering a ef? manager or ch

With so many courses, colleges and learning options available it can be confusing to decide what’s the best step. But don’t worry, we’ve done the research so you don’t have to. here’s a quick guide of all you need to know...

Earn and Learn options: If you are worried about the cost of going to college or if you can’t face studying full time why not consider an apprenticeship style programme where you work full time and attend an Institute of Technology on a part-time, day release or block release basis?

CAo Courses: For applications to higher level certificate courses or degree programmes students must apply via the CAO system. Students must have their Leaving Cert or equivalent. Exemptions apply for mature students. Courses are held in Universities, Institutes of Technology, private colleges and Shannon College of Hotel Management.

Courses available under this option include the Trainee Manager Development Programme, the National Apprenticeship in Professional Cookery and Restaurant Operations Management. You can work in a hotel or restaurant for the duration of the programme, your employer will pay you and you can get your qualification at the same time. The qualification you receive at the end of your training will depend on the type of course you have chosen.

Programmes are full time between two to four years. All awards are on the National Framework of Qualifications (NFQ) and range from level six higher certificate to level nine postgraduate degrees.

Further Education Colleges/PLCs: These courses are for those who have completed secondary school. PLC (Post Leaving Cert) courses usually take place in schools, colleges and community education centres around the country and courses are usually between one and two years. They are usually more focused on technical knowledge, core skills and work experience. These are the first steps toward skilled employment and also give you access to further study in third level college. Awards/qualifications are usually through Further Education and Training Awards Council (FETAC) from levels four to six and all are internationally recognised.

There are numerous opt for a cours e that suit ions available so see s you. www. pick tourism.ie /cou

Skills training: If you are uncertain what career is for you, if you want to get some basic craft skills or if you haven’t done your Leaving Cert consider a 13-16 week training course in a Fáilte Ireland Training Centre in Culinary, Bar or Restaurant. The award is a FETAC level four Certificate. This qualification will also act as a stepping stone into employment or to a higher level course.

page 16

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? m a e T g in n in W A : u o Y & m s ri Tou Think you like the sound of tourism? how do you know if you are right for the industry? here’s a quick guide to some of the personality traits that suit tourism and hospitality.

If you are considering any career in the tourism and hospitality industry it is advised to get some form of experience in the area. Luckily, this industry has a range of roles that are suitable to give you an insight such as waiter, bartender, accommodation assistant, kitchen porter.

Experience in any of these areas will stand to you in the future. Most general managers in hotels have often had a range of experience in all areas from when they were in school and college, which helped in their later career.

The tourism and hospitality industry is a people driven industry. Unlike some other career choices, the right personality type in the tourism and hospitality industry can make your career rewarding and pleasurable. Due to the wide range of careers available in the sector we have focused on the personality traits ideal for hotel management and chefs.

Hotel Managers A hotel manager is responsible for the day-to-day management of a hotel and its staff. They are responsible for financial management of a multimillion euro budget, planning, organising and directing all hotel services, including front-ofhouse (reception, concierge, reservations), food and beverage operations and housekeeping. As well as being business minded, the hotel manager should have a good attention to detail for improving and maintaining hotel standards and like dealing with customers.

Some of the key personality strengths which may help you as a hotel manager include:

Strong Personality – A good GM (general manager) likes meeting and dealing with customers and should be diplomatic when dealing with customer complaints. Often a GM will meet and greet guests and get to know them over the period of their stay, they are often charismatic and should be willing to cater for the various demands of their customers.

Business orientated – A hotel manager must be business orientated and be good with accounts and budgeting. They should also have good organisation skills and be able to work well under pressure. All hotel management degrees cover management, accounting, economics, marketing and law.

Hard working – The hotel industry is 2 /7, so the work does involve working some weekends and public holidays and is not generally am– pm. GMs usually take their holidays and days off when the hotel is quiet.

Team Leader – The GM usually leads by example and has a vision, a drive and a commitment to achieve that vision, and the skills to make it happen. He is usually good at motivating and supporting staff particularly during busy periods. see the interview with Brian Gleeson on page 22 for more about what it’s like to be a GM.

Chef A chef is perhaps the most widely publicised career with programmes such as The Restaurant and Hell’s Kitchen, highlighting what life is like behind the kitchen door.

Some of the attributes that make a great chef include: A passion for food – Great chefs love to cook and be creative with food and fresh ingredients. The difference between a good chef and a great chef is the level of this passion.

Ability to work under pressure – You will need to be calm under pressure and be able to handle problems, disruptions and mishaps as well as the team of chefs.

Hard working – You will have to work when others are at play, however, once you have a passion for your work it can be very rewarding. Chefs are well known for their partying after hours!

For more information on life as a chef see the interview with Kevin Manu – page 10.

rism.ie t www.picktou u o ck e ch – ement. in tourism d hotel manag bout a career n a a re g o n m ffi e t u ch o n d fin videos o if you want to a selection of h it w n io ct se multimedia

page 1

m a e t y b g u r h s i r i e h t r e t f a ’ k g r o n i w k ’s o y a d ‘Lo a is all in face to face

k: do you have much interaction with the irish rugby team when they’re here? r: I have a lot of interaction with the team when they stay here. My department deals with the team’s baggage master, Rala (Patrick O’Reilly). We’re his ‘go to’ contacts if he ever needs anything.

k: What are they like? r: They’re all a great bunch of

Rob Walsh

at , a student h s l a W B ro eet, Brugha str l a h t a c IT D with a part y d u t s s e in comb ce a front offi time job as atrick’s itzp porter in F y, el in Killine t o h le t s a c It’s every co Dublin. s rob ream role a riscoll and the d ’s n fa y b rug n o’D k after Bria o hotel lo o t s t e g stay at the y e h t n e ls. h team w ternationa in ig b e h t before lcahY, a KeVIN MU t ear studen transition y in ure college n e r e T h it w pped into Dublin, dro o find out the hotel t e looking what it’s lik d’s rugby after Irelan heroes.

Kevin Mulcahy page 20

guys and they’re a pleasure to deal with. If I had to mention two it would probably be Tommy Bowe and Donncha O’Callaghan.

Donncha’s the practical joker in the group and he’s great fun, but they’re all sound really.

k: What do the players do when they come here? r: Their day is taken up by training and preparing for the oncoming game. One of my duties in the morning is to help set up for breakfast then I get the supplies ready for them to take on the bus to training in Lansdowne.

When they come back they have lunch and then head to the gym or sometimes they do line out training on the front lawn which is pretty cool. The players use up a lot of energy in training so they eat a lot.

They’re very healthy though – you don’t see them eating any sweets.

k: What preparations need to be made for the team? r: I have to help get all the bedrooms ready for them before they arrive and then when they’re here I make sure their private gym is set up

with everything they need as well as the room where they do match analysis. Every evening we also work with Rala and drop the itinerary for the following day into each of them in their rooms.

k: Aside from when you’re looking after the irish rugby team, what does your average day at the hotel include? r: There is no ‘average day’ in this job – no two days are ever the same. If I come in at 7am I start by helping out with breakfast, then I go to reception where I help with the checkouts in the morning and arrivals later in the day. A big part of my job is helping guests plan their stay.

k: What are the best and worst things about your job? r: The thing I like most is dealing with people face to face. I love getting to know the guests and making sure they enjoy their stay with us. The thing that I like least is waking up at 6am when I have to be in for a 7am start!

k: Why did you choose a career in tourism? r: Tourism wasn’t actually my first choice when I finished school. After my Leaving Cert I went to IATD to study Applied Psychology but it wasn’t for me and I left half way through the year.

At that stage I had already been working part-time in Fitzpatrick’s Castle Hotel for a few years so I knew I liked the industry and I thought it would be a good career to pursue. I decided to apply for the Degree in International Hospitality Management at DIT Cathal Brugha Street the following year.

Feeding the Men in Green

The Fitzpatrick’s team pictured with the Irish rugby squad

k: Are there many advantages to working in this industry? r: There are plenty of perks working as

k: What does your course in diT involve? r: My course in International Hospitality Management is really interesting. During the first term we studied a lot of things about the hospitality industry and we also got practical training working in the kitchen and serving in the restaurant in Cathal Brugha Street. We also did less favoured subjects, like accounting and economics, but they’re important too if you want to pursue a career in this industry.

k: do you enjoy the course? r: I definitely think I made the right choice switching to hospitality. All my friends in other colleges are doing something just for the sake of it but I think it’s a lot easier to study if you’re doing something that you really enjoy.

There are 0 in my class and everyone is very close.

k: Are there many opportunities to travel in tourism? r: When you get to third year in our course you can go overseas to do a six month placement. Most go to Australia, France or the US. There are opportunities to travel when you finish college also.

For instance, the Fitzpatrick family have two hotels in New York and our duty manager Shona recently went there to get some experience.

a concierge. I never have trouble getting into a restaurant for a start. We also get invited to go on tours as you have to know what you are selling to the customer. There is a new sailing tour starting in Dun Laoghaire so I’ll get to go out on that for an afternoon.

k: What advice would you give to someone trying to get into the tourism business? r: You need a bit of patience as you do come across people who test your nerves. It’s only occasionally though; I would say % of the people you deal with are lovely. I would also advise you to try and get a job in the industry parttime while you’re in school. Don’t just drop into the course without experience.

If you’ve had a bit of experience in hotels then at least you will know that this is the right industry for you. It’s also a great help when you get to college. The course was so much easier for me this year as I knew from experience what the lecturers were talking about.

know? u o Y d i d yer rugby pla

h ying ional Iris A profess rage 30 weeks sta e s v y a a s n o o ar – s spends every ye al n ls o te ti o a h rn in by inte g ru h s is Ir ’s hy it o former . That’s w ff make ie k ic H is Den the sta t that all from importan feel like a home ls te yers. their ho r the pla home fo

sean Dempsey, executive head chef of Fitzpatrick’s castle hotel, is responsible for feeding the Irish rugby team when they stay at the hotel. he also travelled to New Zealand with the team in June to make sure they’re looked after properly when on tour. We dropped in to the kitchen to find out what the players eat.

‘There are no biscuits, no muffins, no croissants,’ says Sean. ‘For breakfast they get cereal with slimline milk – porridge is always a big winner. They’re allowed bacon but it has to be the eye of the bacon and there are no sausages or pudding.

‘Baked beans are good, as is smoked fish, and they eat a lot of fruit as well as honey for their porridge.

They get eggs every morning, poached, scrambled and boiled are OK but no fried eggs. There is no butter whatsoever and all through the day there’s a big demand on water.

‘For lunch, they always have soup and they get smoothies every day. They love bread and go mad for the baguettes. They take out all the dough and eat the shell.

‘For lunch we put out a big buffet spread so they can make their own sandwiches the way they like it and choose from the salad bar and hot food. At dinner we might start with a prawn and avocado salad or a noodle salad with shredded duck and then the main course varies – roast turkey, fish, we have different menus.

‘The players eat a lot of food. As well as the main meals, we stock up the bus with coffee, water, drinking chocolate, low fat fruit cake and a basket of fruit before they go training. There is also a buffet in their rest room, and we have to keep that replenished all day. They have their own toasters and blenders in there so they can make themselves toast, sandwiches and smoothies throughout the day. They expend so much energy in training so they’re continuously eating.

‘Everything is very healthy but they’re allowed a treat after a match, such as an ice-cream sundae with chocolate sauce.’ page 21

be the boss

d r o W A

s s o B e h t m o fr

e neral manager of th ge , n o es le G n ia Br f tterkenny, is one o Le in l te o H lu B n so Radis bitious general am st o m d an st ge n the you team untry and heads a managers in the co hotel is a home a an ri B To . l te o h of 64 in the family. He tells a s er m o st cu d an and the staff loves. out the job that he ab l al N LEE ICA JESS

en my goal to w. It had always be no ars ye o tw for r nage h after my 29th I’ve been general ma 30 and so one mont hit I e this for be r ge na nity like this one in become general ma s to get an opportu wa I ky luc w ho ed birthday I realis re of compulsory industry. today were a mixtu am I ere wh to t ge I finished my college The steps I took to 12 years now since It’s . ion bit am d at GMIT in er education and inn my journey. I studie aped a big part of sh lly world to take e rea th it o d int an education d then set out an n bli Du in ge lle Co Galway and Griffith m t! tes l I started at the botto rea e th work my way up so so to r, d ite ha I wa a ew as kn I n ga ne Like anyo thing I did. I be ery ev o int d art an he r so t my me supervi of the ladder and pu ity, but in time beca ial ec r sp ba my to re ed we rn her leap and tu food and beverages so d m there I took anot an Fro r. nt ge me na ge ma na nt later restaura d banqueting ma an ce ren nfe co at er th management and aft ng and growing. in e industry was growi th of ge that’s so important led ow kn my re experience. I think mo re, for mo g rn kin lea loo to ed g I never stopp ing and you’re willin love what you’re do life. As long as you s do your best. then you will alway

ork A typical day at w

take a very much ch as possible so I mu as life t area. tel ho in ecking the breakfas I like to be involved 8am and start by ch at ences off fer k dif kic I me h. co ac le hands on appro different peop ny ma so th at wi d lin an rtant tisfied and fee g Standards are impo sure everyone is sa ke ma to e nic it’s in taste and culture, for the e how everyone is home. with the team to se at with all ch s a at ve ch ha ve d ha an to I then go me time I love sa e th At n. tio th mo in s ran smoo ly for day and get things t to make sure thing ou g kin ec ings like ch are at en I run through th of our guests th eir stay with us. Th th ed ts and joy en ev en d ey an th s d them an arrivals, meeting w ne y, da us vio e th everyon at the figures from the pre morning briefing wi a g vin ha by is th follow all of our into lunch time. the book side from . This brings us nicely tel ho 1 A t as I have a lot of en fer n dif tly a gh sli t are o meetings. Its Wednesdays We G Visitors roval as sales and revenue ch p su of p re ca ons or a ke ta 5% of things to ts with us like functi us a 9 ul scenery want to book even to my le e of op rt pe v pa for nt a al norm ts g utif also a very importa like to I Touris for our bea iendly and d nferences so that’s an co y or da es a s rti ail pa 0 em fr to anything up to 20 the rating % for our n a recent day here. I respond keep looking towards n ca i 0 we 9 so e y l eg d at p str e ing o en rat e an ev e e lin . th on r p y In check ou s our way. urve table anything that come feel for em dy th rea ke hospi te Ireland s be ma d to an future and greet them et me to e Fáil lik I d an the guests check in

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page 22

d the bar to k the restaurant an I then go on to chec . ble lly do feel ssi rea I po . as us of me as welco the night ahead for ard nd sta to up ger. It’s easy to get make sure they’re e as a general mana ibl vis be to t guests nt rta sed office doors bu that it’s so impo perwork behind clo pa th wi d pe am sw busy and like to see you.

My Job

nted to do! that it’s all I ever wa t fac e th is job my t s with it, like jobs, The best part abou nsibility that come po res d a team an re ssu pre solutely love getting Yes there’s the of everyone, but I ab y gether to fet sa ve d ha an h we s alt rie he incomes, the happy victo e se to at gre s ay alw motivated and it’s lain about also! given d is nothing to comp with Radisson has as a unit. The free foo st me and working ere es and int fac at d an wh s are ce le pla The peop l and see new ve tra to ies nit rtu oppo . me so many great d love about my job really appreciate an I when I stay ing th rks pe me so its s ’s ha at th of a hotel really r ge na ly thing ma ral ne Th ! ge Being the al treatment e on to be given the roy em d how se an I , as etc s k tel or ho rw r in othe deadlines for pape ht tig h e th are lca nt e recent vo no as that isn’t so brillia at any time. Take th ike for str n red ca pa ge pre an d ch an unpredictable s have to be alert ple – you just alway problems for exam change.

Keeping on top

tel to cater for all initiatives to the ho ol co of r so le up co a Wii lounge in the ba We’ve introduced with us. We have a y d sta an at nd th wi le un op to pe it ups can use the different a s people or tour gro be es to sin d bu ve s, pro ult It’s ad s, that kid staying here. etitions with others ghing faces of interact in Wii comp the smiling and lau all g ein se e lov ff sta e th d an great success ’ve also our customers.

Mothers Day, and we y treats such as on me to have da co ial le ec op sp pe ve if e ha e us W that it’s free for so re nt keeps the ce at re th su d lei ings to do an opened up the s looking for new th ay alw e e’r W . ch Sunday lun . job very interesting

This industry

. It’s really a career industry to anyone is th u in r ree ca a mind is open and yo I would recommend anybody. Once your for th pa ion ar bit cle a am , ur yo that’s attainable training and skills, ude as well as the have the right attit ough to succeed. will drive you far en people, so if you’re siness, its all about bu le This is a peop you’ll fit right in. e social side of it all like me and enjoy th st never be afraid mu manager you tel ho l sfu d es cc su a To be ing on the inside an en when you’re cry ev ile at Sm wh g. d lin an fai of you are nger to make where always have the hu if you’re happy d an y, ke e th is is r. Th you are doing bette st definitely mo ing then you are with what you’re do successful.

Know? u o Y d i D Us

s Love The Brit d’s largest and

Irelan sm Britain is nt overseas touri a rt e o re p th im than most ith more lidaying in w t, e rk a m ple ho they ritish peo million B 009. All together, ey 2 n in e d n wh th Irelan than €1b guys! re o m t n spe . Thanks were here

page 23

careers

n o s b i nch G e the lau int h d n t i h e g b Po

n i h c n u La

he am ning te to the 02 in t ew hotel, e p o e f th an ext s part o he Gibson, n ike to launch er entails. a w e l T l o hotel, manag hat it’s e o’ To roBBI ’s hottest new own about w and beverage d -d lin of Dub e got the low s assistant foo W a .

Village robbie’s role at and wh

When did you start at The Gibson?

I started working in the hotel on 1st June and the hotel opened on the 23rd. We had a soft opening with the contractors on the 17th, which means they stayed in the hotel as guests and we practised serving them to make sure everything was working as it should before we officially opened to paying guests.

What was it like in the build up to the launch?

It was absolute mayhem here before we opened. Forget the suits, we were in hard hats running around with furniture when it was still a bit of a building site. It was tough hours in the beginning but it was exciting seeing it all come together and it was great when it finally opened and we got the chance to do what we do best, which is serve guests.

Was there a rush when the hotel opened?

The first day was quite quiet, which was strange in a way after all the rush in the build up to opening. It was the calm before the storm though, and we’ve been very busy since – particularly on gig nights as we’re situated next to the O2.

It’s exciting seeing all the acts come in here. So far we’ve had the staff and crew of Cirque du Soleil here, and we’ve also had the crew for Iron Maiden one night and Rod Stewart the next. It was funny seeing them as they’re two very different acts!

As well as those involved with the concerts we get a lot of bookings from fans going to the gigs. We offer packages with 02 for tickets and an overnight stay at the hotel.

What is your job as assistant food and beverage manager like?

My role is to ensure all the F&B operations run as smoothly as possible. I liaise with all the staff, the general manager and the team back of house to make sure everything is going well. It’s a fun environment to work in, which is good. I think customers like to see you enjoying your job. page 2

did you always work in hospitality?

I never wanted to do anything else. I started off working parttime in McDonald’s at the age of 1 , and by 1 , I was a junior manager. I later moved to Brady’s of Shankill, a pub near where I live, and after school I went to DIT Cathal Brugha Street to study Hotel and Restaurant Management.

Have you ever travelled with the job?

After college I spent a year and a half working in the Breakers Hotel in Palm Beach, Florida. It was one of the best experiences of my life. I worked long hours but I got amazing experience and I learned a serious amount. I started out as a bus boy and in the last six months I rose to the position of assistant food and beverage manager. It was hard work but it was great fun and I also got to travel to Boston, New York and more.

What are your plans for the future?

There is plenty of opportunity to rise up the ladder based on your performance in this industry so I’m going to keep my head down and work away. I would like to travel more in the future but right now I’m really happy where I am so I’m going The Gibson to work towards becoming bar h short-listed as been manager or restaurant manager, as a finalist for the Wo then food and beverage rld Building of manager and assistant the Year 20 10. manager. After that, my general

did You kno w?

manager, Charlie Shiel, better watch out as I’ll be after his job!

The Wedding Planner

careers

saNDra FlaVIN is a duty manager with Ballyseede castle hotel in Tralee. as part of her duties she works as a wedding coordinator in the hotel helping couples prepare for their big day.

Tell us about your job.

I’m an all rounder. As duty manager I get to do everything which is brilliant. If I was just concentrating on one aspect of the business, such as front office, I might find it a bit boring. On a daily basis I organise the departures’ and arrivals’ lists and handle check ins and check outs. I’m also responsible for inputting new reservations, looking after room assignments, printing menus for lunch and dinner, and looking after weddings and making sure everything is organised.

do you have much to do for weddings?

Weddings are the main business in the hotel and a big part of my job is as wedding coordinator. My responsibilities include looking after bookings, taking care of show arounds and handling all the details for weddings. The process starts with a show around where we meet with the couple, show them around the hotel, go through the different packages, talk to couples about their requirements and provisionally book a date which needs to be confirmed in the coming weeks. We also do civil ceremonies on site so we have to look after some of the paperwork for that.

I work closely with the couples, running through the arrangements for the day, assigning rooms for their guests, finalising table plans and menus and so on. We have 70 weddings this year so there’s a lot to get through. You need to be very well organised in this job as if you have three weddings a week you have to follow up all the required details with the right couple.

What does the wedding day involve?

On the day of the wedding I start by organising all our staff for set up. I then run through the table plan and make sure everything is organised 100%. I ensure the wedding cake is taken care of, the drinks reception is ready to go, the room is set up and so on. I am also on hand to meet the couple when they arrive from the church and I am the bride’s calling person for the day.

From the time she arrives I am there to take care of whatever she needs. My hours are usually 8am- pm but sometimes I stay

until 6pm on a wedding day. I don’t have to but I like to stay around myself and make sure everything is going according to plan. Occasionally, if our banqueting manager is off, I will do the evening shift, starting from pm, when I will run the room. This involves assigning staff to different tables, ensuring service goes smoothly and looking after the top tables.

Have you had any difficult brides?

I haven’t really had bridezillas! The majority of brides are absolutely lovely but you can understand that people get stressed in the build up to their wedding day. You organise everything as much as possible so the couples don’t need to worry about anything and can enjoy the day.

Would you like to stay as a wedding coordinator in the future or would you like to try something else?

Ballyseede Castle is a small family-run hotel with a close team of 27 staff and I love working here, however down the line I would like to try working in a big hotel group to get a feel for that side of the business too. I worked in a five star hotel in Brussels as part of my work experience with Shannon College, where I studied Hotel and Catering Management, and I really enjoyed it. I think in the future I would like to travel more and maybe go to Dubai to work in the hotels there.

Would you like to become a general manager one day?

It’s hard to say to be honest. Who knows what the future will bring? I’m only 23 now and I never thought I would be doing what I’m doing at this age. I’m only a year and a half out of college and yet I have huge responsibilities. That’s the great thing about this industry, there are so many opportunities to progress quickly and you never know what’s around the corner. page 2

careers

e r u t n e ss, v d A busine r f u o t o e ntur Full n adve w o s i h ns Wer ru es, in Kerry. o P N a r se dventu a a i n r hibe

Why did you become a tour guide?

My father started his own business in the early 1 80s running tours around Kerry and I used to work in the business after school. I always knew I wanted to work in the family business but at the same time I wanted to get a formal education to help with the firm so I went to Tralee IT to do the BA in Business Studies in Tourism.

What does the course entail?

It’s a four-year course which is really interesting. In your third year you get the opportunity to travel abroad. I went to Nice in the South of France on the Erasmus Programme and worked in two Irish bars while I was there. I would really encourage anyone to go down this route as you get to meet amazing people from all around the world and you get to experience what it’s like working and living in another country. I found the whole course really helpful for our business too.

do you enjoy it?

It’s a great way to spend the day. I absolutely love it. As well as the adventure tours we still do the bus tours of Kerry and I drive those also. Every day is different which is what makes this job so interesting.

When did you decide to get into the adventure sector?

What’s the best thing about working in tourism?

I was always interested in developing an adventure tourism side of the business so I spent six weeks in New Zealand checking out the facilities they have in Queenstown. It’s amazing there. It’s just like Killarney really, but they’ve tapped into adventure tourism really well and it’s a huge industry there. When I came home I set up our own adventure tours.

There are so many opportunities to go down different avenues in tourism. You don’t have to work in a travel agency or a hotel, you can work outdoors like me or you can even continue on studying once you’ve finished your course and go down the lecturing route. The sky is the limit.

What kind of tours do you offer?

We run two different adventure tours. The King of Killarney Adventure starts out in the morning with rock climbing in the Gap of Dunloe, then we have a picnic lunch before taking a high speed boat ride around Portmagee and Puffin Island followed by kayaking on the Lakes of Killarney. The Dingle page 26

Peninsula Adventure includes horse riding in the morning, then mountain biking on Ventry beach and a picnic lunch before finishing with kayaking in Dingle Bay with Fungi the dolphin.

did You kno w?

Hiking and cro walking is th ss-country e most pop ular pursuit wit h tou by golf, angl rists, followed ing, cyclin equestrianis g and m.

Follow Sean’s adventures on www.hiberniaadventures.com and twitter.com/hibernia_tours

careers

Queen of the Castle VIcKI WarY leads the front office tea

m in the castle hotel, Macroom.

How long have you been with the hotel?

I’ve been working here for five and a half years. I was recently promoted to front office manager and before that I was duty manager which is a really interesting role as you get to work in different departments.

What do you do in front office?

The first thing I do when I arrive in the morning is look through the reservations for the day and make sure everything is in place so that the day ahead runs smoothly.

I am also responsible for rostering so I go through the rosters and check the bookings for meetings and functions to ensure everything is in order.

After that I head to the reception to liaise with guests. As we are the first point of contact for guests it’s important that we are on the ball at all times and look after them properly.

Would you like to stay in front office or try something else?

In the future I would like to move into the food and beverage side of the business. I think that would be a role that is suited to me as I am a people person. You can talk to people more in the bar and the restaurant than you can in other departments.

did you always want to work in hospitality?

Yes. I worked part-time in Ballyvolane House when I was in school and I loved it. I loved dealing with people and the buzz of the industry. I knew I was good at it too so that’s what prompted me to pursue a career in this industry when I finished school.

Manager Development Programme with Fáilte Ireland. This is a great programme as it enables you to gain qualifications while you work. I’m 23 now and I’m already front office manager. If I was just coming out of full-time college I would be starting at the beginning.

What’s the best thing about working in the Castle Hotel?

The hotel is very supportive. The management give you a lot of responsibility and they encourage you to thrive. The staff here are all quite young too so we have great fun and we’re very happy working as a team together.

does the hotel industry offer any perks?

You can travel the world with this job, which is great and it’s also a great industry for young people as there are so many opportunities for you to progress up the ladder quickly.

Vicki’s Advic e

Are there any downsides?

Sometimes the hours can be tough. It can be hard to get time off in the summer when your friends are off, but if you love the industry then you’re willing to work around that.

‘If you’re in terested in a career in to urism but y ou’re not sure if it’s for you , try getting a p art-time jo b in the industry to see if yo u like it.’

did you go to college?

I did the 13-week Fáilte Ireland Foodservice Skills Programme first of all and then after that I enrolled in the three-year Trainee

rism.ie

ou ers visit www.pickt re ca d an s se ur co For more exciting

page 27

t u o b A k l a T s ’ t e L Money

pay & perks

. rking in tourism o w ay p f o s te reat ra -check.

You can earn g t the 0s on a pay u o b a st ju t ment o n But it’s spitality recruit o h m o fr , R R O perks MICHELINE C n all the many o in s u s ll fi , Firm specialist, The also. you can expect

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0K From 65K to 12 er ag an M K al 80 Gener From 50K to K Head Chef From 40K to 55 er ag an Deputy M om 40K to 65K ofessional Fr Pr g tin ke ar M K Sales & From 40K to 65 or ct ire D ge K Food & Bevera From 40K to 55 or ct ire D n io K Rooms Divis From 35K to 50 er ag an K Events M From 30K to 50 er ag an M g K Caterin From 30K to 65 er ag K Restaurant Man From 35K to 50 er ag K Revenue Man From 30K to 45 er ag K Spa Man From 28K to 30 isor rv pe Su t en tm Depar h tourism perks in the Iris d an y pa on n & atio e Firm – Hotel For more inform line Corr at Th he ic M t ac nt industry co thefirm.ie, tment, mcorr@ Catering Recrui . www.thefirm.ie

page 28

If you wo interna rk with an tional hotel group y great d ou can get isc when y ounted rates ou compa stay in the ny’s ho tels overse as.

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You can e arn bonuses if you hit set targe ts. can be up Some to 25% of your s alary.

Tips c a boost n your earnin gs.

You will prob get free a ably cces to the ho s tel gym and leisure centre.

Fancy a tour gu job as a ide? languag Foreign e earn up guides to €170 day, wh a il speakin e English g gu comma ides can nd €13 5.

king of the Blogosphere ie oliver, food blogger referred to as Ireland’s answer to Jam sful career in the food industry DoNal sKehaN has carved a succes us TV appearances. The 23 year old with a top-selling book and numero boy-band Industry and competed Dublin native was also a member of ovision song contest final. against Dustin the Turkey in the eur something I had planned for. I decided a few weeks into writing the blog that I wanted to write a book and I started re writing recipes and chapters even befo ed start I .

I heard from the publisher as writing the blog while I was working le Bubb on, stati TV ic mus a at ucer a prod both e rienc Hits, so I had had a bit of expe or behind the camera and on it. Speaking but thing one is TV on ed view being inter is fairly concentrating on cooking on live TV little a took y nitel nervewracking and defi getting used to.

Q: Who are your favourite chefs and what are your favourite restaurants?

Q: How and why did you get involved in the food industry?

as I have been cooking from a young age and en kitch my mom always had me in the to s thing urite favo baking was one of my France do. In my teens I spent a summer in where and it was one of those experiences e hom e cam I n whe I tried new things and of le coup A ls’! mea ‘real ing I started cook years later I started to do a lot of work who experience with my aunt Erica Ryan lots with ly close s work and is a food stylist d love I s. pher ogra phot food top nd’s of Irela of side phy the food styling and photogra food things and when I started my blog my of. d prou t mos was I t wha shots were

Q: How did you go from writing a food blog to producing a book and appearing on TV?

s and I am absolutely addicted to cookbook lla Nige from are s urite favo some of my and Lawson, Nigel Slater, Leila Lindholm eat ally actu t don’ I of course Jamie Oliver. l at mea ious delic a had I but h out too muc ntly. rece t uran resta Saba

Q: How do you feel when people call you ireland’s answer to Jamie oliver?

of It’s a huge compliment as I have a lot for respect for Jamie and for what he’s done use beca on ciati asso food. I think it’s an easy I I was his age when he started out, but ing of think up end ’t won le peop that hope me like that forever.

Q: Any advice for others wanting to write a cookbook?

es The first step is to start writing recip a is ging blog and yday ever ing cook and your for ntion atte fantastic way of getting work .

blogs

blog off!

Here’s our pick of some of our blogs. favourite foodie

foodfight.ie

t e tastiest conten Brings together th d an re he sp go from the Irish blo d from top Irish foo original content bloggers.

tuff.ie theotherblacksm amateur

Coffee musings fro h. aker) David Wals barista (coffee m in ird th s wa ff, he He knows his stu ampionships in the Irish Barista Ch rld co se nd in the wo 2010 and came ta ris Ba l ba the glo cupping finals at e r someone whos Championship. Fo t, tis ien sc rch ea day job is as a res . that’s impressive

.ie icecreamirelandof Irish

gs From the High Kin rphy brothers, ice-cream, the Mu wanted to know er everything you ev . after dinner treat about this tasty

y.com susanjanemurraat you eat’ and

wh They say ‘you are ll, u how to eat we yo lls te die this foo althy He it. th wi n fu but have some d so good. eating never taste

m welldonefillet.co al T Waiter,

nu Musings from Ma waiter who spills d se ba stlfa the Be rking in Irish wo t ou the beans ab restaurants…

forkncork.com

ne editor Ernie Former Food & Wi d out the best of foo Whalley talks ab d. and wine in Irelan

ler.com thedublingobbdin ing experiences. n

Reviews of Dubli

italianfoodies.ie an Irish Italian m A lovely blog fro . ck eri Lim in family

menupages.ie ers Review site for din

six The book came about within the first y nitel defi t mos months of blogging. It was

page 2

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, talk to g this mag info, visit in d a re s a urce for . As well o a great so g in tourism atting ple in the 1. Get Ch at it’s really like workin industry. The web is alsge and also follow peo so it’s a e h pa ne Find out w know working in th Facebook orking onli ktourism’s now netw you ic P e re t a n u o ts o ry n k e c ra v e , che stau tourism.ie tels and re www.pick load of ho .

A r. te it w to nT me they’re up industry o see what can get so to y a w d see if you o e ch go rs u su o c ss e e n g a colle y sm busi ri u to u B in to t u l h a o c ig Y re a lo stra for the 2. Try Befog the plunge and divinagn’t get a paying gig – inou a real hands on feel u. o in y uc hoice for y Before tak is will give npaid if yo centre. Th ht career c g rience – u re ri e e p tu x n th e e v ’s rk d it o w or a fy if restaurant le to identi as a hotel, you’ll quickly be ab ll-time nd dustry. If fu Visit in e th industry a in learn. ur way while you you on yo d rn rt e a a e fi st li to a to s u 3. Get Q qualification you can plenty of opportunitie st re Get the be r you then there a fo t ur options. o o n y is ll hile study to see a .ie sm erience w ri u to t work exp ows you o g www.pick g a m wed in this finances, it also all e ple intervie rking n your CV ok great o rs in 4. Get Wothat the majority of peodoesn’t just help with th lo l il w it b ffice e and cement o You’ll note tting a part-time jo to practic r course in d of college. The pla e u G o . e y g n e o ll o g at c arnin the en at you’re le r a full-time job at r work. to put wh fo you look fo g lp in e k h o lo to o le g b u a o e y ould b when r. During n college sh your oyste et work is your chose d rl o w ork that the eas and g where. hile You Wthe tourism industry is on an adventure oversm W l e v and every ra T f . ff e o 5 d o s d in rk a e e re p h a t t a y no aiters e gre college wh One of th ders and w days from ntry? Chefs, barten li o h r e m sum er cou ertise. By e in anoth rea of exp experienc a e n o alth of to st stick nd the we a ju n ’t n zo o ri g d o r in h ur ree th 6. Try Anye versatile. Over your caartments it broadens yo p b e . d g to n d s ti n y It pa reas a job hun different a en you’re working in u gain will help wh t e yo uage is no experienc cond lang se a g in ry. Learn Language er. gual indust 7. Learn a multinational, multilinrking and travelling easi a o Tourism is ut it might make w ill career. It w ry b e of your compulso rs u o c e ls il th se Sk ible over es as poss aising tho 8. keep r tourism training coursahead of the curve. y y Do as man lp you sta on arp and he sh V builder u keep yo Use the C . b jo m a that dre Your CV are to land 9. Prepareen CV is a must if you tt A well-wri rism.ie for help. ole tou der the wh free www.pick e ffer. Consi g o ls, a a b e k jo c m a a e P p e u t the u rks like fr eighing e o w p k n d e c n h e a w h n th ressio 10. C u add em money areer prog ok at the . When yo c n r lo o fo ti st a s ju d ie o ’t it n Do ortun comm ch as opp ounted ac package, su embership and disc ou think. y n a th bm h more rt o w leisure clu re a ese perks together th page 31

NEED A QUALIFICATION? WANT TO GO TO COLLEGE BUT CANâ&#x20AC;&#x2122;T AFFORD IT? Why not EARN WHILE YOU LEARN? Work in a hotel or restaurant and attend an Institute of Technology once a week or on a block release basis.

Chef Training National Apprenticeship Programme in Professional Cookery Total Immersion Programme for Chefs Hotel Management Trainee Manager Development Programme Restaurant Management Restaurant Operations Management Programme

For further information and an application form see picktourism.ie or call 1850 256 256