Learning & Development

Newpark Hotel is committed to providing training for staff members so they can actively take part in and attain credit in the development and growth of the organisation, all while developing themselves personally and professionally.

Management Development Programme

            We develop our senior management team through our QQI approved Flynn Hotels Management development programme. Through this accredited programme our senior management team are able to develop in areas such as how to train their team efficiently, being an                       effective manager, manging performance and conflict as well as departmental focus areas. The programme has been very successful and has presents great opportunities for those looking to progress and excel in their department. It was as a result of the Management Development Programme that management devised our custom made internal PRIDE programme which all members of staff participate on.

Third Level & External Learning & Development

To compliment ongoing in-house training delivered to staff on a regular basis- both statutory and customised- Newpark Hotel is committed to investing in our staff and strive to help them upskill in their respective fields. We have had staff members participate on several third level programmes including;

Diploma in Restaurant Management

 Traineeship in Professional Cookery

Level 8 NFQ Certificate in Data Protection

Advanced Sales Programme

Trainee Management Programme

Revenue Management Programme

Various relevant workshop/part-time courses

Additionally, we also shuffle staff members who are studying tourism and hospitality or intend on studying to different departments to allow them more exposure to the hotels operations.

“I was delighted to have been given the opportunity to pursue my studies and have progressed significantly in my role from it. I learned a great deal from the course, not only from a culinary perspective but also what goes on behind the scenes- costings, running of the kitchen for example. I found it was a huge benefit to be able to work alongside going to college, making putting theory into practice more accessible as well as having a greater understanding of what would be expected from me going into the course.”

Philip, Commis Chef & Traineeship in Professional Cookery student.