News > Business

Hilton area president promotes hospitality careers to youth at launch of National Football Centre hotels

By Emma Eversham , 16-Aug-2012
Last updated the 16-Aug-2012 at 12:20 GMT

Related topics: Business, Venues, Hotels

Hilton Worldwide's area president Simon Vincent has used the opening ceremonies of two hotels at the National Football Centre to both encourage more visitors to Britain and promote hospitality as a worthwhile career for more young people. 

Launching the two new hotels at St George's Park. L-R Hilton Worldwide's Karl Turner, Sarah Oakden, Chris Aspden, and the hotels' general manager Greg Crawford

Launching the two new hotels at St George's Park. L-R Hilton Worldwide's Karl Turner, Sarah Oakden, Chris Aspden, and the hotels' general manager Greg Crawford

The hotel company, one of the official sponsors of the London 2012 Olympics, opened the 146-bedroom Hilton and the 86-bedroom Hampton by Hilton at St George's Park, the Football Association's new multi-million pound training facility, yesterday. 

Dubbed the new home of English football, the National Football Centre is designed to nurture a new generation of sports performers, leading Vincent to reiterate Hilton's own plans to nurture talent. 

“Today we open one of the most exciting hotel projects in living memory, one which combines the inspirational visions of both sports and tourism, with a special focus on youth development," he said. "With this and the wider momentum we’re seeing, there is an opportunity to not only encourage more visitors to Britain but inspire more young people into hospitality, which is an incredibly exciting and rewarding industry." 

Nurture talent

Hilton Worldwide is one of the UK's companies to have signed up to the Government’s Youth Contract, which aims to provide almost half a million new opportunities for 18 to 24 year-olds, including apprenticeships and work experience placements over the next three years. 

Following the launch of an apprenticeship academy for chefs in 2010 , Hilton is also planning to launch an apprenticeship scheme to encompass more careers across the sector. 

Vincent said the London 2012 Olympics had been a great opportunity for the company, but to ensure the event would leave its legacy on the industry, steps needed to be put into place to ensure talent could carry things forward. 

He said: “This summer has been a success for British sport, the tourism industry and Hilton Worldwide. Having operated at near full occupancy in London over the past fortnight, we are ahead of last year for the month of August and confident of a long lasting legacy, provided the right support mechanisms are put in place.”

The two hotels at St George's Park follow the opening of a hotel at Wembley Stadium last month . The hotels include a 500 seat conference room and a 250 seat education zone. Drinking and dining options include The Crossbar and the 66-cover brasserie The Restaurant at St George's Park. Guests staying at both hotels can also use the park's Health Club & Spa. 

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition