Did you know  –  Over 35% of the worked hours in hotel operations do not add any value to the customer or the business.

Date and Location:

Limited to 20 pax only

  • 19th October – Dublin City Centre hotel – In-person workshop 9.30am – 5.00pm
  • 27th October – Killarney Centre , Kerry – In-person workshop 9.30am – 5.00pm
  • 2nd November – Cork City Centre – In-person workshop 9.30am – 5.00pm
  • 8th November – Limerick City Centre – In-person workshop  9.30am – 5.00pm


Who Should Attend:

General Managers, HOD’s, Senior Hotel Leadership teams, Regional Operations Directors.

This is an interactive, practical workshop that will give learners an introduction to the concept of “continuous improvement” and how it can be applied in Hotels by using LEAN & Six Sigma tools and principals.


Course outline:

To introduce you to the proven methodologies of LEAN & Six Sigma and how the key principals are relevant in Hotels.

To present the benefits of adopting a “leader led, bottom up” Continuous improvement culture in the business.

To introduce you to 6 of the most useful LEAN tools that can be applied in hotel operations straight away.

To give learners hands on experience using the LEAN tools to solve real problems they are currently experiencing in the workplace.


On completion of the workshop, learners will be able to:

  • Explain what is meant by a “continuous improvement” mind set and describe the fundamental parts.
  • Describe how methodologies like LEAN & Six Sigma can be applied in a hotel setting to improve processes.
  • Discuss some of the common LEAN tools that can be used to “continuously improve” processes in your business.
  • List how simple “continuous improvement” methods can be used to improve guest service, team-member engagement, efficiency and profitability.
  • Describe how they would ensure that improvements can be sustained and optimised over the long term.
  • Leave with a new set of practical skills that can be used to improve customer service, team-member experience and help build a more efficient business.



Tom Mc Dermott

In a career spanning 35 years Tom noticed that routine tasks conducted daily in hospitality businesses can include 30% – 50% inefficiency!

Very few hospitality businesses use proven methodologies such as LEAN and Six Sigma to reduce waste and develop more consistent and efficient processes so this creates a clear opportunity.

Tom began his career straight from school at Dublin College of Catering, Cathal Brugha Street in 1987. Since then, Tom has worked internationally for Starwood, Cunard, Radisson and subsequently Hilton where he led their innovative “Operational Excellence” continuous improvement programme across Europe, Middle East & Africa.

Tom believes a hospitality business that embraces a continuous improvement mind-set creates a lighter, more collaborative, and productive workload for team-members, higher levels of satisfaction for guests, and more value for owners.



Members (by location): €95 pp

Non-Members: €145 pp