|
|
Written by Greg Harrison on May 13th, 2013.
0 comments
|
|
When I was asked to produce a short column for our website blog I was determined not to make it a dry accounting topical article as might be expected of the “grey” accountant, but to give some nuggets I have learned during my career.
In fact, believe it or not accountancy is a very challenging role in the modern environment. I have worked for a range of industries during my career and whilst the KPI’s may change, the underlying business basics and procedures are all largely the same.
The modern challenge for a corporate accountant is to show how they can continue to remain relevant by not just producing the monthly reports and controlling cash flow, but to add value to the organisation by two main means.
Firstly by ensuring the management team is aware of good corporate practice and to contribute to the development of these systems throughout the organisation. Secondly by being the company’s intelligence officer by implementing business intelligence skills across the organisation that allow for quick timely analysis of data from a range of sources that show where bottlenecks or opportunities could lie to allow the organisation respond quickly to these identified opportunities.
I was once asked in a job interview many many years ago as a young graduate ‘what is more important, timeliness or accuracy in the accounting process’. This of course was a trick question, as the correct answer is that one is useless without the other. Luckliy I was clued into this!
So the message in this column is to get the message across that accountants are spending a lot of time retraining and upskilling to ensure their fundamental knowledge can be applied to ensure they are the premier drivers of good practice (as good practice drives increase efficiencies and therefore improves the value of the business) and to be the first professional to be turned to for the big strategy decisions faced by the organisation.
Good luck in your future endeavours and I hope this information helps guide you negotiating the challenges ahead of you.
Greg Harrison - B.Bus, Dip S.Dev, C.A
|
Written by Kym Klein on May 8th, 2013.
0 comments
|
|
Congratulations to Margaret Thompson, of New Plymouth - our Facebook 'LIKE US' winner!
We held a competition to LIKE US on our Facebook page during the month of April to go into a Prize Draw to Win a night's stay for 2 in a DELUXE King room. Everyone signed up to our Jetstream newsletter received an invitation, and we would like to congratulate Margaret Thompson on winning the prize. We hope you enjoy your stay!
We had 167 new Facebook LIKES, and we look forward to sharing with you all our news, specials and interesting bits of information.
The Jet Park Hotel team
LIKE US on Facebook | Sign-up to Jetstream Newsletter |
Written by Kym Klein on April 8th, 2013.
0 comments
From left: Janelle McClintock (Reservations Manager), Niluka Gebalanage (Reservations Agent) and Inez Hiku (Telephonist/Reservations)
|
|
Jet Park Hotel prides itself on offering outstanding 'family feel' and efficient service. Next to our customers, our team is without a doubt the most important aspect of our Hotel. At the front-end, our Reservations and Front Office Manager are such vital team members. Janelle McClintock is our Reservations Manager who takes everything in her stride, and nothing is a problem. Guests regularly comment on the entire Reservations team "going beyond the call of duty".
One such example is that recently four guests arrived to stay the night. Unfortunately we were fully booked that night, as was all of Auckland! Janelle personally found them accommodation in Pukekohe (approximately 40 kms south of Auckland) and then drove them down there, and picked them up in the morning. That's what I call customer service! Take a look at our Reservation Team Staff Profiles
Milind Patil is the "face" behind our comments to guests that post feedback on Trip Advisor. Milind is very customer focussed, quietly confident and totally professional. You could say he "leads by example". As an active member of ARDENZ (Association of Rooms Division Executives of New Zealand), Milind keeps up-to-date with the latest trends in the industry. All of our Front Office staff are Reservations trained, so you know you can get assistance 24-7. Take a look at our Front Office Manager's Profile |
Written by Jeeva Jeeva-Nanthan on April 5th, 2013.
0 comments
|
|
"Life's Work" - by Jeeva Jeeva-Nanthan
Our life’s work is never done as we are learning and improving all the time. The moment a hotel stops its policy of “continuous improvement” then every thing done so far is also in danger.
Who is a successful leader?
Lessons from true leaders suggest that if you come across managers who can one day perform better than you in your position, then you should appoint them. The US President Truman was told “If you appoint Marshall as the Secretary of State, people are going to say he would make a better president than you”. And Truman said, “He would make a better president. But I am the president, and I want to have the best people around me”.
How do we know when a leader is special?
Funnily enough, how people handle failure is a better indication of leadership qualities. Did it break them up? Did they start whimpering and blaming others? Or did they get up and get going again?
What makes a successful hotel?
The pursuit of learning. The pursuit of improvement and excellence. In hard work is happiness.
Coming together is a beginning,
Keeping together is progress,
Working together is success. |
Written by Kym Klein on March 28th, 2013.
0 comments
|
|
Jet Park Hotel wish Staff, Guests and All a very Happy Easter
If you're traveling over Easter, keep safe and if you're lucky enough to stay with us over the break - come along and enjoy some Easter treats including hot cross buns at breakfast, and easter eggs.
|
Written by Kym Klein on March 7th, 2013.
0 comments
|
|
Positive Reviews of Te Maroro Restaurant at Jet Park Hotel
Ela S. says: "Had dinner at restaurant last night. From the moment we walked in exceptional service. Very impressed by our wait staff who took orders by memory. Food and presentation of very high standard, with outstanding taste combinations. Have book another evening here. Would at some time in future like to stay at the hotel as well." Reviewed January 2013
|
Written by SPCA Auckland on February 11th, 2013.
0 comments
|
|
Give some TLC this Valentines Day
Jet Park Hotel are proud to support this great initiative from SPCA Auckland. If you’re on the hunt for a special gift, check out SPCA Auckland's TLC programme. It's the perfect gift for animal lovers this Valentine’s day!
It’s the Valentine’s gift that’ll melt hearts, not chocolates.
|
Written by Kym Klein on January 30th, 2013.
2 comments
|
|
Sitting down with Executive Chef, Nancye Pirini to discuss her inspiration and passion, you cannot help but think of “local girl done good.” You get the sense that Nancye Pirini is extremely driven to succeed!
Nancye started her life by modest means: “Mum always managed to put wholesome food on the table, when times were tough.” Having a mother in the cooking business encouraged Nancye’s love of cooking herself. Even early in life, Nancye’s competitive nature revealed itself when she had ‘cook-offs’ with her brother. Support from her parents and her husband meant Nancye could pursue her career early on in life, often doing early morning and graveyard shifts to accommodate her growing family. By 20 years of age Nancye had 3 children. A passion and drive to succeed in a competitive industry has taken Nancye to some particular highlights in her career:
-
Her current position as Executive Chef at Te Maroro Restaurant, Jet Park Hotel and winning the ‘Restaurant of the Year’ in 2011 at the Restaurant Association of New Zealand’s Culinary Fare.
-
Working alongside world-renowned Chef Peter Gordon (‘dine’ by Peter Gordon).
-
Charity work done for the Leukaemia Foundation in the form of a charity dinner by 12 Chefs from around the World – the SkyCity ‘Dining for a Difference’.
Nancye prides herself on being a very ‘hands-on’ Chef and likes to get involved in all aspects of the business from decision-making, implementing, costing, and ordering stock to signing off on new menus. Nancye likes to lead by example with her kitchen team, however is quick to point out that, “No Executive Chef can succeed without a good team backing them.”
In asking Nancye what makes the new summer 2013 menu different she states: “There are more vegetarian dishes and lighter options ideal for summer. We’ve kept the robust dishes like the chargrilled beef sirloin - well suited to men, while the eye fillet is a little more petite. Desserts offer new textures and flavours. For example, the lemon tart is summery and colourful with fresh citrus (lemon/oranges) flavours… The chocolate dishes are bitter sweet and rich. I really like the desserts on this menu because it shows variety and technical skills – flavours, complexity and balance.” Overall, Nancye is proud of this latest menu in its complexity of flavours and describes the dishes as ‘rustic fusion’.
|
Written by Kym Klein on December 20th, 2012.
0 comments
|
|
We would like to wish our Guests and Supporters a Merry Christmas and Happy New Year! If you are travelling over the Festive Season, take care and we look forward to hopefully seeing you in 2013.
Recently, the team at Jet Park Hotel shared some festive fun with the hotel employee's children. Our 'Staff Kid's Day at Jet Park Hotel' proved a huge hit as the children enjoyed activities such as biscuit decorating, egg and spoon races and other outdoor games, watched movies plus more. Santa made his entry to the children's delight with all taking home a little gift.
SEE MORE PHOTOS |
Written by Kym Klein on December 11th, 2012.
0 comments
Executive Chef, Nancye Pirini with winner Eddie Hofman |
|
Our congratulations to Eddie Hofman who was the winner of the Flava of Manukau Competition. With his winning recipe 'Chicken parcels with mustard/wine dressing, Italian dwarf beans and new potatoes', Eddie gets to enjoy a $1,000 prize package including a luxury ‘staycation’ at Jet Park Hotel with dinner, accommodation, breakfast and gift cards to spend at Manukau Supa Centa. Eddie is INCREDIBLY over the moon and excited about winning this prize - he cooks this dish only twice a year for special occasions.
Executive Chef, Nancye Pirini judged the entrants and noted; "I picked this dish because it had appeal to me that it is something I would like to eat for lunch… it reads well and entices you to want to try it… It sounded like it has good flavours to it… So I guess it was the one dish that made my mouth water as I read the description." |
Written by Kym Klein on December 3rd, 2012.
0 comments
|
|
Calling all people of Manukau! If you picked one recipe to best represent the local community, what would it be? Your family chop suey? A burger with all the trimmings? Perhaps your favourite curry?
To celebrate the new Food Pavilion, Manukau Supa Centa is on the hunt for tastes that represent the community with the Flava of Manukau competition. All you need to do is match one of your favourite recipes to one of the five eateries, adding your own twist.
Be in to win a $1,000 prize package including a luxury ‘staycation’ at Jet Park Hotel with dinner, accommodation, breakfast and gift cards to spend at Manukau Supa Centa. Judging the finalists’ dishes will be Nancye Pirini, executive chef at Jet Park Hotel and former sous chef at Dine by Peter Gordon. Entries must be submitted by 6th December, so hurry and get your favourite recipe in! more info |
Written by Sonja Herrmann on November 15th, 2012.
0 comments
|
|
Did You Know? The kokako is one of NZ’s endangered and endemic (that is, found only in NZ) birds. It is a member of the ancient Wattle bird family and is not to be confused with the even rarer kakapo which is a flightless parrot now found only on islands with no predators. Before the introduction of foreign mammals such as rats, stoats, weasels, ferrets and possums, kokako were very adundant but its numbers have now fallen to only 650 pairs. The South Island kokako is considered extinct.
The Kokako Project, Hunua Ranges
A joint project between the Auckland City Council and Department of Conservation, The Kokako Project is aimed at protecting and saving the kokako. Jet Park Hotel is proud to be a part of this project. During the months of November 2012 to March 2013, staff from Jet Park Hotel spend a day in the bush in the Hunua Ranges. They assist with checking and refilling bait stations to get rid of rats, possums and stoats, track clearing, and trail marking.
SEE PHOTOS ON FACEBOOK
This project is one initiative of many towards our Qualmark Enviro-Gold rating. With no less than 73 Responsible Tourism Initiatives, you can be sure that Jet Park Hotel is a great choice for you and our environment for everyone to enjoy for future generations!
How Can You Help?
From August to March, there are volunteer days every Tuesday and second Saturday of the month. Volunteers get immense personal satisfaction knowing they are doing something very real to help save the kokako. Contacts: Mags Ramsey is a Park Ranger and volunteer coordinator for the Southern Sector Parks in Auckland Regional Council.
Email: mags.ramsey@aucklandcouncil.govt.nz Tel. 021-489-046 or 09-536-7012. |
Written by Kym Klein on November 9th, 2012.
0 comments
|
|
Have you thought about the school holidays yet? As a parent myself, the kids are off school over the Christmas period for 8 weeks, which is a long time. What to do with them always poses a great question, and it’s often a case of juggling the work commitments with family time over the holidays (after all most jobs do not offer 8 week’s annual leave!).
Even if you are flying out over the holidays, why not stay here for a mini-break before or after your trip – we are 5 minutes from Auckland Airport and we offer free 24 hour return Airport shuttles, plus 14 day’s free car storage. Right on our door step are fantastic family attractions, perfect to keep the kids busy, and parents relaxed and happy! Get back to nature with Ambury Park Farm – a working animal farm, education centre and birdwatcher’s paradise; or if feeling energetic - walk up one of Auckland’s oldest volcanoes. For some retail therapy, grab a bargain at Dress Smart Factory Outlet or have fun at Butterfly Creek or Treasure Island Adventure Mini-Golf.
Or, just relax and find out why so many people are raving about our tailor-made Family Suites, and Hotel’s family-friendly facilities and services. Our Concierge has great advice on the many local family attractions that are FREE.
-
2-Night Family Package mini-break at Jet Park Hotel FIND OUT MORE
|
Written by Kym Klein on October 26th, 2012.
0 comments
|
|
It’s that time of year again. Summer is here, Christmas is just around the corner, school's out soon - it's the SILLY Season! We are celebrating with absolutely 'Silly Season' summer rates! Be in quick to secure a 'Silly Season' rate in time for school holidays, Christmas or New Year’s travel. These fantastic rates won't last forever and we only have a limited number of rooms. Take advantage of these rates while you can!
-
Queen rooms from just $115
-
Superior King or Twin rooms from just $125
-
Deluxe King rooms from just $140
find out more | BOOK NOW |
Written by Peter Calder on October 12th, 2012.
0 comments
|
|
Peter Calder, NZ Herald Food Reviewer recently dined at Te Maroro Restaurant at Jet Park Hotel, Auckland Airport - arriving at this verdict:
"An improbable surprise." 3.5 out of 5 stars
Here's an excerpt from his review:
"...Restaurants in such places are reliably pretty dire in my experience. Even in France, where serving bad food is virtually a criminal offence, and Italy where they make sublime coffee in petrol stations, good restaurants and airport hotels seem to be indifferent if not openly hostile to each other. Te Maroro, I am happy to say, makes a good fist of being an exception to this rule....
The dining room itself is almost devoid of personality but the predominantly Indian staff do a cheery job of making you feel at home. That goes with the territory, I suppose, when most of your clientele are businessmen doing emails on their smartphones while they chew.
As it turned out, I ordered the same entree and main as Pirini had submitted in the competition. The former, which was quite spectacular, consisted of small noisettes of seared yellowfin tuna, surrounded by grains of wild rice which had been deliciously popped (is popping the new foam?). The accompanying ribbons of cucumber and a cream of wasabi mascarpone were perfect.
A main of hapuku, roasted in a prawn crust and set in a broth that combined orange and chilli, was equally inventive, though it was spoilt by being cooked too long.
The Professor, a big fan of halloumi, was impressed by the kitchen's version which sealed the fried cheese in filo pastry and paired it with the sweet/sour combo of honey and rocket.
Her lamb shank, in contrast to the fish, had not been cooked long enough to take on the flavours of its sauce, so it did not fall from the bone as it should.
The desserts - a macadamia-inspired baklava and a rather nice orange marmalade creme brulee - were much better than standard.
In all, the place gave a good account of itself.
If I'm ever forced to stay in a hotel near the airport, I'll be praying they send me there - with a meal ticket."
|
|
Register for newsletter
Become a fan on Facebook
Follow us on Twitter