Robert McHugh speaks to Johnny Connaughton, general manager of the Hodson Bay Hotel, ‘the perfect lakeside wedding venue.’
The Hodson Bay Hotel, in Co. Athlone, opened in 1998 and has become a renowned lakeside resort in Ireland’s Hidden Heartlands. The four-star venue is part of the Hodson Bay Group, which is owned by the O’Sullivan family.
Johnny Connaughton, general manager of the Hodson Bay Hotel, speaks to Hospitality Ireland about his goals and aspirations.
You first began working at the Hodson Bay Hotel in 2015 and became general manager in June. How has that been?
I began my journey with the Hodson Bay Hotel in February 2015, joining the team as a restaurant waiter. Prior to that, I had spent nearly four years working as a barman at the Abbey Hotel in Roscommon, where I developed a strong foundation in hospitality.
The past few years have been incredibly dynamic, filled with challenges, growth, and countless learning opportunities. Progressing from waiter to general manager has been a rewarding journey – one that has allowed me to gain invaluable experience across all aspects of the industry.
What I love most about hospitality is that every day brings something new to learn. It’s this constant evolution that makes the industry so engaging and enjoyable, and I feel privileged to be part of it.
What was your first job in the hospitality industry, and how did that experience shape your passion and commitment to the field?
My very first job in the hospitality industry was as a barman at the Abbey Hotel in Roscommon. This family-run hotel, located in the heart of Roscommon Town, was renowned for hosting local events, race dances, and for its outstanding reputation within the community.
It was at the Abbey Hotel that I worked my very first wedding, and it was there that I discovered my passion for the hospitality industry – a passion that has driven me ever since.
Who was your first mentor in hospitality, and how did his/her/their guidance influence your growth and development as a hospitality professional?
I have been fortunate to have two exceptional mentors in the hospitality industry – Tim Hayes and Ciaran Reidy – both proud Limerick men, hailing from a region where hospitality thrives.
I had the privilege of working alongside Ciaran Reidy at Lough Rynn Castle, where I gained invaluable experience in managing luxury events and truly understanding the attention to detail required in a high-end setting.
Currently, I am proud to be under the mentorship of Tim Hayes, who played a pivotal role in shaping my career. Tim was the first to recognise my potential, giving me my start in management by enrolling me in the trainee manager programme at the Hodson Bay Hotel. That opportunity set me on the path I’m on today, and I haven’t looked back since.
Their guidance has been instrumental in my growth, and I carry the lessons they’ve taught me with pride and gratitude every day.
Throughout your journey, could you walk us through the various roles that you have held in your career and the significant lessons that you have learned from each experience?
My journey in the hospitality industry began at just 16 years old, working as a glass collector. From there, I progressed to a barman role at my local hotel in Roscommon, which sparked my interest in the field. I later joined the Hodson Bay Hotel as a trainee waiter, eventually advancing to a full-time waiter position, then taking on the role of trainee duty manager. By the time I finished my first stint at the Hodson Bay, I was serving as guest relations manager.
Following that, I had the incredible opportunity to work aboard the luxury train the Grand Hibernian, as food-and-beverage manager – a unique and enriching experience. After one season on the train, I joined Lough Rynn Castle as conference-and-banqueting manager, where I discovered my passion for weddings and event management.
Next, I moved to Farnham Estate, in Cavan, as food-and-beverage manager – a surreal period marked by the onset of Covid-19, which brought unprecedented challenges to the hospitality industry. Personally, it was also a difficult time, as I lost my father to cancer. That period tested me deeply, and I nearly stepped away from the hotel industry altogether. It was a heartfelt conversation with one of my mentors, Ciaran Reidy, that helped me stay on track – a turning point for which I remain immensely grateful.
Shortly after, I returned to Lough Rynn Castle as operations manager – my first real senior management role. It was in this position that I rediscovered my love for hospitality. Life came full circle when I returned to the Hodson Bay Hotel in 2022, as deputy general manager.
Just one month into my return, the general manager departed, and Tim Hayes, managing director of the Hodson – a mentor in my career – asked if I was ready for the challenge. While I didn’t step into the general manager role until 14 months later, Tim took a chance on me – a 30-year-old who had started as a waiter only eight years earlier. For that level of trust, I am forever grateful.
Over the past two years at the Hodson Bay, I have learned so much about leading in modern hospitality. Times are changing, and so is the industry. Embracing that evolution has been one of the most rewarding aspects of my career, and I am excited to continue building on this journey.
Of which industry networks have you been a part that have provided vital support and contributed to your career progression?
Throughout my career, I have been fortunate to be part of several industry networks that have been instrumental in my growth and development.
For example, Fáilte Ireland has offered incredible resources and workshops for enhancing service standards and operational excellence, as well as fostering connections with other professionals, who share insights on market trends and challenges.
Having mentors in the industry, both good and bad, has been pivotal in shaping my career. Their advice and encouragement, along with connections they facilitated, have opened doors and helped me refine my leadership approach. We have a saying in the management industry: ‘Win or learn.’ I think that could be one of the best statements.
In your experience, what are the most significant challenges that you have faced while working in the hospitality industry, and how did you navigate through them?
As a hospitality professional, I believe one of the most significant challenges we face in the hospitality industry today is recruitment and job stability.
On the recruitment front, retaining top talent can be particularly challenging because hospitality isn’t always seen as a long-term career choice. At the Hodson Bay Hotel, nearly 40% of our team are part-time employees, many of whom are school or college students pursuing studies in other fields. While we’re fortunate to have a strong core team of dedicated full-time employees, it’s a reality of the industry that few people stay with you for more than five years.
Turnover among team members can be attributed to several factors, including unsociable hours, fluctuating business levels, team dynamics, and the often-heard sentiment, ‘When I start my real job.’
Despite these challenges, we are working tirelessly at the Hodson Bay to foster a healthy work-life balance and to showcase the rewarding, fast-paced and dynamic nature of a career in hospitality.
As someone who started out young in the industry, I understand this challenge first-hand. Growing up, I was often encouraged to pursue traditional career paths, like teaching, a government-steady job, or accounting. Becoming a hotel manager was never suggested, yet my journey through the industry has been incredibly fulfilling.
Looking ahead, what are your career goals and aspirations, and how do you envision making a lasting impact in the hospitality sector?
Looking ahead, my ultimate aspiration is to reach the position of managing director for a well-established hotel or group of hotels. I firmly believe that having clear goals is essential for driving personal and professional growth.
The hospitality sector has become a lifelong passion for me – it’s an industry that’s fast-paced, dynamic, and truly addictive. I can’t see myself stepping away from it because it offers endless opportunities to learn, innovate, and create memorable experiences for guests.
If I were to dream big and think even further into the future, I would love to own and operate a chain of successful eateries or hospitality destinations. With my strong background in food and beverage, combined with the universal love people have for great dining experiences, my vision would be to create destinations where people queue up to enjoy exceptional service, ambiance and cuisine – a true place of enjoyment and connection.
For now, though, I’m deeply content with the direction my career is taking. The hospitality bug has truly gotten hold of me, and I’m excited to continue growing, learning, and contributing to this incredible industry.
What do you like to do when you are not working?
When I’m not working, you’ll often find me on the golf course, attempting to perfect my swing, or out preparing firewood for the winter. After spending a busy week in the office, there’s something incredibly refreshing about being outdoors, whether it’s hitting a golf ball or splitting timber.
Beyond these activities, I truly value the time I get to spend with family and friends. For me, this is the essence of a healthy work-life balance, which, I believe, is key to both personal well-being and professional success.
When you achieve balance, your mind stays fresh, your approach remains sharp, and you’re better equipped to tackle challenges with clarity and focus. At the end of the day, life is all about balance, and maintaining it is essential to thriving in both work and life.
