Careers rarely develop the way we plan them. Our career path often takes many twists and turns, with particular events, choices and people influencing our direction.

We asked Lynsey Gargan from STEPS to give some advice for people considering this job:

 

Lynsey Gargan

Manufacturing Engineer

STEPS

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  Lynsey Gargan
With regard to education I say don't worry if you think you have the wrong subjects in school. I certainly didn't have the subjects you would typically expect.

There are a number of courses that cater to different backgrounds. The most important thing is to do your research. Go to open days, talk to the colleges and generally just find out what exactly you would be getting in to.

Don't just take for granted you know what a certain course or career is all about. Think about what you like to do, and not just necessarily in school, if you find yourself being curious about how things work or how thing are made, it's a good indication that you could like something like engineering.

One of the best things about engineering is that it really can be your passport to the world. There are great travel opportunities within the industry and chances to be involved in the next big thing.

Practically every man-made product around you came from a manufacturing plant, it's a huge industry with a lot of different avenues to take. Innovation is a really big part of what engineers do. The desire to be creative and improve production and processes is an important attribute for a manufacturing engineer.
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The Investigative person will usually find a particular area of science to be of interest. They are inclined toward intellectual and analytical activities and enjoy observation and theory. They may prefer thought to action, and enjoy the challenge of solving problems with clever technology. They will often follow the latest developments in their chosen field, and prefer mentally stimulating environments.
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Career Profile: Restaurant Manager at Ashford Castle

Sinead Delaney followed her father into the tourism industry and landed her dream job at Ashford Castle.

Why did you choose tourism?

I grew up around the industry. My dad worked in incentive travel and he was always bringing us to events so I caught the bug at an early age. You have to love what you do and food and beverage is my passion. I know there is no other place for me than the hospitality industry.

What do you love most about working in hospitality?

I love engaging with people. In this industry you get to meet so many different people from around the world.

What did you think of your course at DIT?

The course was very strong. It covered a broad spectrum of topics and prepared you for every aspect of the industry. What’s good about it is that it gives you a solid grounding in business. If you decide tourism is not for you in the future you can still use what you learned in other industries.

How did you end up at Ashford Castle?

I worked as a hostess at the George V restaurant in Ashford Castle on a six-month contract after college and I absolutely loved it. It’s such a special hotel. I travelled for two years afterwards and when I came back, I knew I wanted to do something significant. When I was approached to interview for the position at Cullen’s at the Cottage I leapt at the chance. The people drew me back – there is an amazing team here. It’s like one big family.

Where did you travel?

I went to Australia and worked in the restaurant at Adelphi Hotel, a gorgeous boutique hotel in Melbourne. The great thing about working in hospitality is that it’s very transferable. You’ll always be able to get a job, no matter where you go. There are amazing opportunities in this business.

What does an average day at Ashford Castle entail?

All the Heads of Departments meet with Mr Rochford, the General Manager, at 11am to be briefed for the day. We discuss what’s going on that day, what events are planned, if there are any VIPs or guests with special requirements, and other details. At noon the doors of Cullen’s at the Cottage open for lunch service and we close for an hour at 5pm, before opening for dinner. Last orders are at 9.30pm and we usually close by 11pm. I mightn’t stay until close – it depends on the day and how busy we are. As well as managing the restaurant and looking afterthe guests I also work closely on redesigning the menu with the chef. There is a lot to do and the hours can be long but I wouldn’t have it any other way, I absolutely love this business.

What advice would you offer someone considering a career in hospitality?

Get hands-on experience before you take a course. People view hospitality as very glamorous but it’s hard work and it doesn’t suit everyone. If you like engaging with people and constantly doing things rather than sitting behind a desk then this is a great career choice.

Article by: 'Get a Life in Tourism' Publication 2015