Category: Hospitality

Dalata Hotel Group, operator of Maldron Hotels and Clayton Hotels, has become the first organisation to receive accreditation for its commitment to employee health and well-being in both the UK and Ireland.

The company has been awarded the KeepWell Mark from IBEC in Ireland and has received Workplace Wellbeing Charter Accreditation in the UK.

Inclusion And Culture

The IBEC KeepWell Mark is an Irish accreditation programme, while the Workplace Wellbeing Charter Accreditation is its UK equivalent.

Companies seeking these accreditations are benchmarked against standards that include leadership, attendance management, health and safety, mental health, intoxicants, physical health, healthy eating, environment and sustainability, inclusion and culture.

People-First Approach

“As Ireland’s largest hotel operator, and one of the UK’s fastest growing, Dalata Hotel Group prides itself on our commitment to a people-first approach that is as welcoming and rewarding to our colleagues as it is to its guests,” said Dawn Wynne, chief people officer at Dalata.

“We are delighted to receive this recognition – it is a symbol of our unwavering commitment to the health and well-being of our incredible team.”

Employee Assistance Programme

Dalata has introduced a number of initiatives to support the health and well-being of its staff members.

These include appointing a group engagement and well-being manager and providing an internal platform that signposts resources, support and advice across a range of topics.

Areas covered include family, health and finances, in addition to an employee assistance programme.

Flexible Working

Dalata claims that its staff members also benefit from a free wholesome meal each day, while flexible working patterns are designed to support working families, those with busy lifestyles, and people who want to participate in sport or exercise.

The company has plans to ensure that, in 2024, each hotel has a mental-health first-aider.

Awareness training will be rolled out to all people managers, while well-being training will be made available to each team member.

‘A Better Way’

“As we say, Dalata is a different way, a better way, and while this is the gold standard for health, safety and workplace well-being in Ireland and the UK, our journey doesn’t stop here,” said Wynne.

“We are committed to continuously improving workplace well-being practices across all facets of our business.”

The Morrison Dublin, Curio Collection by Hilton, has announced the completion of a two-year refurbishment project.

Dublin’s most recent five-star hotel has also been rebranded under the Curio Collection by Hilton.

Curio Collection By Hilton

The Morrison was the first hotel in Ireland to join the Curio Collection by Hilton.

This rebrand has now been enhanced by an extensive refurbishment throughout the reception areas and rooms.

Artistic Vibe

Its owners say that a strong emphasis has been placed on the hotel’s artistic vibe and ‘rock ’n’ roll character.’

Famous Irish song lyrics still adorn the bedroom walls, along with new Irish art, furnishings, and contemporary decor.

Under new ownership since 2021, a recent investment of €5 million was put into the hotel, guided by the award-winning interiors expertise of NODA (Nikki O’Donnell Architects), with art curated by Art Loves.

Halo Restaurant

The multimillion-euro project saw the hotel undergo a complete overhaul – from the lobby and reception area through to the Halo Restaurant and up through all 145 hotel bedrooms and public areas – and it includes new floors, furniture, decor, panelling and lighting throughout.

The bedrooms were the last to be finished, and completely redecorated with stylish new bathrooms.

The multimillion-euro project was carefully managed, with the hotel staying open throughout the refurbishment.

‘Next Chapter’

“We’re very excited about this next chapter for the Morrison Dublin,” said Patrick Joyce, hotel director.

“It’s been a lot of work, but we feel that the hotel has never looked better, and we’re just as proud of the level of hospitality we offer.”

Dromoland Castle Hotel has announced the appointment of Olivia Frawley as its director of resort sales.

Frawley will be responsible for driving the overall strategic sales strategy, with a key focus on the USA, the UK and Europe, along with domestic markets.

‘Valuable Insights’

“We are delighted to welcome Olivia Frawley to our dynamic team here at Dromoland Castle,” said Mark Nolan, managing director.

“Olivia brings a wealth of experience from both domestic and international tourism and leisure markets, along with her work with Tourism Ireland, which has had a particular relevant focus on the luxury market.

“We look forward to her valuable insights and her strategic sales vision for Dromoland Castle Resort.”

Background

Frawley is a County Clare native with over 20 years of Irish and international tourism experience.

She most recently worked with Tourism Ireland as a pan-market luxury executive, responsible for championing and spearheading the luxury strategy for Tourism Ireland on behalf of all overseas markets.

‘Exceptional Team’

“I look forward to contributing my passion for hospitality and enhancing the hotel’s already world-renowned standard of excellence,” said Frawley.

“I’m excited for the journey ahead and eager to collaborate with the exceptional team already in place at Dromoland Castle.”

Rich History

Dromoland Castle has been welcoming guests since the sixteenth century.

It is the ancestral home of the O’Briens of Dromoland, whose lineage dates back a thousand years, to Brian Boru, one of the last High Kings of Ireland.

The 500-acre estate includes a world-class golf course.

Ballygarry Estate Hotel & Spa has announced the appointment of TJ Mulcahy as its hotel manager.

Mulcahy has broad experience in managing luxury hotels around Ireland.

He spent ten years in Ashford Castle, three years in Hayfield Manor, and, most recently, three years as general manager at Park Hotel Kenmare.

‘Wealth Of Experience’

“The new management addition of TJ Mulcahy brings a wealth of experience in the hospitality industry, ensuring that our guests’ expectations will not only be met, but surpassed,” said Thys Vogels, general manager.

“We live in a challenging era for recruitment, and we need to maintain our standard that we are renowned for.

“With TJ by my side, it will ensure we have unparalleled levels of experience, and can use this to bring the product forward.”

Future Developments

Mulcahy will join managing director Padraig McGillicuddy and general manager Vogels in growing the success of Ballygarry Estate Hotel & Spa.

Vogels has worked with McGillicuddy for the past 12 years and will continue to do so, with the appointment of Mulcahy allowing McGillicuddy to focus on the direction of the estate and future developments.

‘The Top Ten In Ireland’

“Ballygarry offers a high-end hospitality product that takes enormous effort to keep it in the top-ten-in-Ireland position we have enjoyed for many years,” said McGillicuddy.

“To continue this standard needs more senior management to manage scale and demand.

“We want to continue to exceed expectations, and, as a team, we aim to do this well into the future.”

Celebrity chef and food writer Darina Allen was recognised for her significant lifetime contribution to Irish food last week at the 2023 Listowel Food Fair.

Darina Allen was presented with the ‘2023 Listowel Food Fair Lifetime Achievement Award’ by festival chairman Jimmy Deenihan.

Ballymaloe Cookery School

Darina Allen is owner of Ballymaloe Cookery School in Shanagarry, County Cork.

The cookery school celebrated its 40th anniversary this year.

Additionally, Darina Allen was a founder of some of the first farmers’ markets in Ireland, and continues to be involved in helping set up new markets, and she is currently chairperson of the Midleton Farmers’ Market.

‘Trailblazer’

“Darina Allen is a trailblazer in Irish food and has inspired a whole generation of chefs, who trained with her at Ballymaloe Cookery School, and are now working in the Irish and international food and hospitality sectors,” said Jimmy Deenihan, Listowel Food Fair chairman and former minister of state in the Department of Agriculture, Food and Rural Development.

TV Cookery Show

Darina Allen started giving cookery courses in the 1960’s at Ballymaloe House, which later developed to be held at Ballymaloe Cookery School.

The food writer said she was inspired to pursue cooking through her own mother and her mother in law, Irish Michelin award winner, the late Myrtle Allen.

She became host to RTE’s TV cookery show ‘Simply Delicious’ which included nine series, and has published several culinary books on the topic of Irish food.

‘Lifetime Dedication’

“On behalf of the Listowel Food Fair, I would like to recognise and thank Darina Allen for her lifetime dedication and significant contribution to Irish food,” said Jimmy Deenihan.

The Purty Kitchen in Dublin recently launched a new al fresco dining space which is suitable for year-round outdoor dining.

The popular restaurant and bar is located in Dun Laoghaire’s oldest surviving premises.

300 Year History

The gastro pub was taken over by hospitality veterans Mark Heather and James Burgess in recent times.

Speaking to Hospitality Ireland last year, Heather said the team wanted the premises to stay true to its near 300 year history, but bring the pub into the twenty-first century.

Rich dark woods and warm ambient lighting were introduced to complement the existing hardwood floors.

‘Old Port Town’

“We removed the many split levels and raised areas to increase space and open up the room, to boost the aesthetic and atmosphere,” said Mark Heather last year.

“The artwork adorning the walls reinforces the history of the old port town of Dún Laoghaire.”

The Courtyard

The Purty Kitchen has now recently launched a new, year round al-fresco dining area.

The Purty Kitchen said the ‘The Courtyard’ will allow customers to enjoy all the benefits of eating outdoors, while remaining protected from the unpredictable Irish weather.

‘Beautiful Al-Fresco Setting’

“Dining outdoors has always been a memorable experience for me and being able to provide a beautiful al-fresco setting for our customers, both existing and new, fills us with joy,” said Mark Heather.

“The Courtyard menu has been created by our talented Chef and team and we look forward to welcoming the local community, and visitors from afar, in to experience The Courtyard.”

Paul Lenehan, president of the Restaurant Association of Ireland (RAI), has challenged the government’s claim that a complete recovery of the hospitality sector has taken place.

He made the comments at the RAI Annual Conference and President’s Dinner this week, which was attended by almost 200 people.

‘Government’s Illusion’

“The CSO’s own figures show that the numbers of foreign overseas visitors are way down this year compared to pre-pandemic,” said Lenehan.

“So, either the CSO’s figures are wrong, or the government’s illusion that the tourism and hospitality industry is flying is wrong. Either way, we’re going to get to the bottom of this.”

VAT Rate

In his speech, Lenehan also drew attention to the Government’s decision to revert the VAT rate for the sector to 13.5%.

Lenehan said the VAT rate is the main issue facing the industry and he called on the Government to re-introduce the 9% VAT rate for hospitality.

“The RAI and myself will continue to highlight each and every closure caused by the decision to hike the hospitality VAT rate to make sure the Government knows the name of the restaurants, cafés and gastropubs their decisions have ruined,” said Lenehan.

Charity Partner

The RAI Annual Conference and President’s Dinner saw a number of expert-filled panels take place  and funds were raised in aid of the RAI’s charity partner for 2023, As Darragh Did.

Businessman and host of Newstalk’s ‘Down to Business,’ Bobby Kerr, moderated the discussions.

Keynote speakers and panelists included experts such as Ross Lewis of Chapter One, Rebecca Mackenzie, president and CEO of the Culinary Tourism Alliance, Kieran Wallace, managing director at Interpath Advisory (Ireland) and Kealan Lennon, CEO and founder of CleverCards.

Robert McHugh talks to Louise Boland Maguire, general manager of The Club At Goffs, ‘a premium, boutique destination.’

Despite only opening in March of this year, The Club at Goffs is already gaining a reputation as a trendy and must-visit destination in Kildare.

It is located 15 minutes from the M50 and The Red Cow roundabout, less than 40 minutes from Dublin Airport, and under two hours from Limerick, Cork and Waterford by motorway.

On a visit to the boutique hotel recently, I was struck by how far the establishment has come in the past eight months. The chic bedrooms are very elegantly designed with spacious balconies overlooking the paddock nearby.

The hotel offers an award-winning brasserie style restaurant hosted by Derry and Sallyanne Clarke who formerly owned famous Dublin restaurant L’Ecrivain.  Sallyanne herself welcomed me to the table and gave an excellent and thorough rundown of the cocktail list when I arrived.

The Club at Goffs is just a couple of kilometres away from major horse racing venues such as Punchestown Racecourse, Naas Racecourse and The Curragh Race Course. For those who love retail therapy, Kildare Village is also nearby.

Overall, the one night stay at The Club at Goffs felt like a great country escape despite being so close to the city.

This week, Louise Boland Maguire, general manager of The Club At Goffs, spoke exclusively to Hospitality Ireland about her 25 year journey in the hospitality industry and her exciting plans for the venue.

The Club at Goffs is currently offering a ‘Shop, Sip & Stay’ offer over Christmas. Guests can have a pre-dinner cocktail in the hotel bar before enjoying dinner in the award winning bistro-style restaurant, breakfast is also included. As an added treat, guests will receive a pre-Christmas shopping experience with 10% off at Kildare Village.

Prices for this package start at €285 per night.

What was your first job in the hospitality industry, and how did that experience shape your passion and commitment to the field?

I first started in Food & Beverage in the Skylon Hotel many moons ago during school holidays and at weekends where I fell in love with dealing with the public.

I really looked up to the front office team there, I loved watching them welcome guests to the hotel and learned a lot from them – this helped me progress to my first front office role in Waltons Hotel.

Who was your first mentor in hospitality, and how did their guidance influence your growth and development as a hospitality professional?

Strangely enough, the main person who saw my potential and promoted me to my first senior management role was Ray Byrne back in 2008. I feel like he allowed me to progress hugely not only in business, but in my confidence of running a successful premises, and large team at quite a young age.

Ray continued to stay in touch with me over the years and now life has come full circle. I am really enjoying being back working for Ray again along with his business partner Eoin Doyle.

The last year has been an absolute pleasure.

 Can you elaborate on the factors that led you to decide on your career direction? Were there any influential individuals or experiences that encouraged you to take the route you have taken?

It was always going to be hospitality for me.

No matter which positions I have held over the years, I just thoroughly enjoyed it. I love creating a great experience for my guests, a culture where your colleagues become like family, and striving every day to do better, and be better is what it’s all about.

Theres just so much to learn. I was always inquisitive about other departments I hadn’t worked in, and learned everything I needed to keep progressing within the industry.

My ambition was always to go as far as I could within the hospitality industry.

Throughout your journey, could you walk us through the various roles you have held in your career and the significant lessons you have learned from each experience?

From F&B, front office, nightclub manager, sales & events, marketing, procurement and into hotel operations, I just absolutely loved every single role I held.

Having worked my way up through most departments I have a very broad knowledge on the complete workings of a hotel. I really feel this makes the role I have now quite easy to navigate in the day to day running of the hotel.

Although I have many hats most days, I see all sides of issues and problems that my team may have and feel I can really support them.

Operations is where I learned the most, as being a support for every team in the hotel pushes you to learn skills that may not have been relevant in other roles.

Where I couldn’t learn on the job, I undertook education outside of my role with a Digital Marketing course with Fitzwilliam Institute and Revenue Management with HOSPA, which really gave me all aspects that are needed to progress to a general management position.

Which industry networks have you been a part of that have provided vital support and contributed to your career progression?

As mentioned, I undertook the Revenue Management course with Hospa which led me to speaking at a Northern Ireland Hotel Federation event in Belfast, totally out of my comfort zone, but I was really passionate about revenue management.

I feel in those moments you take note of how far you can go within the industry, and partaking in events like this are also great networking events.

The Club Hotel is a member of Into Kildare and Thoroughbred Country which offer fantastic networking opportunities. Not only with hoteliers but with experience owners in Kildare and further afield.

I couldn’t not mention Failte Ireland, who are excelling at creating courses that not only support the industry, but also support individuals who are looking to progress.

In your experience, what are the most significant challenges you have faced while working in the hospitality industry, and how did you navigate through them?

Losing fantastic hospitality individuals to other sectors/countries has and will always be the biggest challenge in the industry.

This was heightened during and after Covid of course. I am extremely lucky that I have great relationships with amazing hospitality professionals who work with me to this day.

I think you need to offer people the chance to progress and support them so that they stay within this industry. If they have an end career goal, it is our job to help them get there.

Working in hospitality can be unsociable, with still very few perks to the job. That needs to be reflected in the renumeration that we offer as an industry.

Having the understanding that people have lives outside of their job, they want a work/life balance, so having a culture that is professional but fun and making sure your team feel appreciated is huge.

Looking ahead, what are your career goals and aspirations, and how do you envision making a lasting impact in the hospitality sector?

Firstly, I want to make a huge success of The Club Hotel. It’s been a complete labour of love so far, and until it’s where I want it to be, I won’t rest.

I completed a refurbishment project in a different property prior to taking on the pre-opening of this new build hotel and I must admit I really enjoyed the pre-opening, project management side of both properties.

So, who knows, maybe there will be a second Club Hotel or an opportunity to open another hotel somewhere down the road, but for now I am enjoying building an incredible team in a beautiful hotel for owners who love everything about Irish hospitality just as much as I do.

The Imperial Hotel in Cork, which was acquired earlier this year by the Louis Fitzgerald Family, has appointed Kresimir Krezo as its new general manager.

Krezo will be responsible for guiding the establishment through a continued phase of growth and transformation.

He will also take responsibility for welcoming the local community to The Imperial Hotel’s restaurants and bars, Sketch and No. 76.

Background

Krezo previously held senior roles at the Great Southern Killarney, Lough Eske Castle, Dalata and most recently Luttrellstown Castle Resort.

He holds a master’s degree in Tourism and Travel Services Management and a bachelor’s degree in Hotel and Restaurant Management.

‘A True Gem’

“I am delighted and proud to be welcomed by the Fitzgerald family and look forward to working for such a successful hospitality business in a progressive city that I now call home,” said Krezo.

“It’s an honour to be trusted with leading The Imperial Hotel into the future, and I am thrilled to work alongside the dedicated and passionate team who have made this hotel a true gem.”

 

A New Arrival

Krezo worked his way up from bellboy to front office manager in a 5-star hotel in his native Croatia where he said he loved the buzz, the glamour, and especially the hospitality side.

He moved to Ireland in 2014. It was initially not a long-term plan, but Krezo fell in love with the Irish people and Ireland’s focus on hospitality and customer care.

He has been living in North Cork for the past four years with his fiancé Aishling and they are soon to welcome a new arrival.

‘Brand Ethos’

“We are delighted that Kresimir will lead our dedicated and passionate Imperial Hotel family,” said Niamh Fitzgerald, CEO at Louis Fitzgerald Group.

“There is a certain weight of responsibility that comes with heading up a landmark property such as The Imperial Hotel, that has gone from strength to strength over the past number of years, and I am confident that with his extensive experience, knowledge of luxury hotels and alignment with our brand ethos, he will be a huge asset to the whole team.”