Growing Talent on twitter
- @Growing_Talent What an excellent idea @Churchill_Group 6 days ago
- @Growing_Talent Shout out to all @Growing_Talent people - we’ve got through this year. Embrace #Christmas2020 as much as you can. 2… 24 days ago
- @Growing_Talent Remember https://t.co/3KR7nFlWgH2 months ago
- @Growing_Talent What an #uplifting #inspirational journey by #TaraLegge changed careers at 47. If you have a dream - go for it what… 2 months ago
Growing Talent at Park Plaza!
The impressive external presence set the scene for the internal vibe. Reporting to the Concierge Team yesterday, Ricardo was polite and attentive, despite a deluge of guests leaving their suitcases whilst they spent a final day sightseeing.
Sandra from the HR team, escorted me to Guest Relations where Kristina is working. The area is displayed with all the information guests may call about from menu options to opening times of facilities.
Kristina is still glowing and enthused about working at the hotel. The team are encouraging and she is learning constantly. As usual Kristina is expecting too much of herself as she feels she isn’t as fast as her team mates – I bet they weren’t that fast after just two weeks!
Despite the problem with no trains during the weekends shifts because of engineering works, Kristina was undaunted and arrived for her shift via buses! When on shift she enjoys the hotel’s cuisine and told me as she has already picked out the hotel room she wants to stay in. As one of the benefits of employment at Park Plaza, after six months employment staff get a free stay! What a great way to share with guests the different options they can consider for their stay – and maybe take in a West End show as well!
Kristina is getting used to the shifts and being mindful of a balance between work and fun so she doesn’t get into the habit of work, sleep, work, sleep – something we should all be aware off!
Clearly enjoying the role, I left Kristina with details of the Holistic Week next week before Sandra returned to take be to see Joseph in the kitchen.
Looking every inch the Commis Chef already, Joseph told me he’s learning all about preparation, and service across his shifts. Working Monday to Friday he has his weekends clear but can work more hours when he’s employed.
He finds the travelling easy and the team supportive, informative and fun