Stephen | Corr’s Corner Hotel
My experience started off 13 years ago when I got a part time job for the summer, safe to say when I went in on my first day I was nervous but that very quickly when away everyone was so nice to me . I started off helping out in the bar but after a few months I went out onto the floor to begin my journey being a waiter which I done for about 2 years . One day Jason ( head
chef) asked me would I be able to help out on dishes one night and I said yes, from that night I knew I wanted to be in the kitchen so after a few months I moved into the kitchen , I started of doing dishes for a few months and then moved to the table preparing the salads then round to the back of the kitchen doing the vegetables and starters and other prep then moved onto doing breakfast and making all sauces for that day after doing that for months I finally progressed onto the grill . I also have the responsibility of running the kitchen, with another chef called Jackie, when the head chef and second chef are off, we are trusted to do the orders and general running of the kitchen which include coming up with daily specials and mentoring the young staff members. One day my ambition is to be in charge of the kitchen along side Jackie. So far my experience with corrs has been great and I am looking forward to what the future holds.
Angus | Corr’s Corner Hotel
Over the years working in Corr’s Corner, I have been given opportunities to progress my career. I have completed multiple NVQs in food and beverage (including supervisory level) and from this it has given me the opportunity to undertake an HLA management course in hospitality. Other courses I have been involved in through my work include, first aid training, coffee and wine training and a train the trainer course.
The new company training platform ‘Flow’ is also giving me an insight into new things, and this also brings new qualifications.
A typical day working Corrs for me can include things such as serving customers in the restaurant and grill, working on the bar, occasionally housekeeping, and setting up/serving different conferences and events (for example, business meetings, weddings, and other private functions).
The most rewarding part of my job is being able to meet and exceed customers’ expectations. If they have left the hotel satisfied and eager to return in the future, I feel that the team & I have done a good job, which is so very rewarding.
In the future I hope to complete my management course and then hopefully follow that up by breaking into the management team in the McKeever Group.
We are ecstatic to announce that Angus is now a Duty Manager at Corr’s Corner Hotel.
Gavin | Adair Arms Hotel
McKeever Group has encouraged me to undertake a Level 2 and Level 3 Apprenticeship, through which I was able to take the position of Supervisor. They recently encouraged me to undertake the HLA to advance further.
My typical day can involve anything from cleaning, staff training, making sure all guests are satisfied and even making and tasting cocktails! The range changes every day with no two days being the same. Resuming post-COVID certainly keeps un on our toes as we adapt.
The sense of achievement and pride and making a customer’s day by exceeding expectations has to be the most rewarding – nothing beats being a smile to people. I believe that my job prospects are great – we are getting better and going further to meet and exceed customers expectations whilst the customers themselves are more willing to travel for options.
For anyone considering an apprenticeship, I’d say go for it! Even if you’re not sure of your final destination, the experience and skills you learn will set up in any industry.
Nicole | Dunsilly Hotel
I first started working for McKeever group in Adair Arms in June 2015 as part time receptionist. I had just had my 2nd baby and the job was perfect for me. I was welcomed into a great team of receptionists who supported me and helped me learn the job and excel at it. The management team were extremely supportive and helped me to develop in the role. They always encouraged me to continue learning and allowed me to learn about other areas of the hotel.
My plans had always included increasing my hours and taking on some more responsibility. The job at Dunsilly came up at the perfect time for me and I was really excited to be considered for it. Again everyone encouraged me to apply and to take the opportunity.
Once I had moved roles, again the team around me made the transition smooth and I was welcomed me into the Dunsilly family. I have another great management team around me who are always there to answer my questions, no matter how silly they may seem.
I can honestly say this is the best company I have worked for! It feels like we are a little family who always look out for each other. They always encourage us to improve ourselves and will help in any way they possibly can.
Kris | Dunsilly Hotel
I’ve been part of the McKeever hotel group for over ten years. Beginning in the Adair Arms as a waiter, I was fortunate to learn all aspects of the industry, from changing beds, setting conference rooms, taking reservations, and even frying the occasional egg for breakfast.