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 Stephen Stapleton from Bank of Ireland to give some advice for people considering this job:

 

Stephen Stapleton

Business Advisor

Bank of Ireland

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  Stephen Stapleton
My advice to someone considering a job in a financial institution would be to do some research. There are many areas to choose from in Bank of Ireland, from branch banking to marketing, and there are many starting points to build a lifelong career in a rewarding and challenging environment.

I would recommend that someone should work hard for their Leaving Cert to attain good results. The most important thing about working in a bank is to have good customer service skills, from here everything else will fall in to place.
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Realist?
Realist 
Realists are usually interested in 'things' - such as buildings, mechanics, equipment, tools, electronics etc. Their primary focus is dealing with these - as in building, fixing, operating or designing them. Involvement in these areas leads to high manual skills, or a fine aptitude for practical design - as found in the various forms of engineering.

Realists like to find practical solutions to problems using tools, technology and skilled work. Realists usually prefer to be active in their work environment, often do most of their work alone, and enjoy taking decisive action with a minimum amount of discussion and paperwork.
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Hint: Failte Ireland
There were four people that influenced my career. First was the Head of the catering dept in Atlone IT.- John O'Hara. who saw a young student with a potential to be a good chef and grabbed me by the shoulders and told me to cop myself on and do my work. What I learnt then I still use today as an Executive Head Chef. The second was Liam McMahon - an Irish master chef working in Germany for 20 years at the time who saw a rough diamond that was easy to polish, he was like a good truffle pig finding the best truffles. The last two are easy: myself who always had the desire to be the best as I can and work hard to be the best. The last and most important - people that come to eat my food- without them I'm nothing. There's no greater satisfaction than knowing that you have cooked good food for people from scratch or raw ingredients.

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