"When I was young I used to watch a TV programme called Arthur Hailey's Hotel," says Michael Magner, human resources and business development manager at Fitzgeralds' Woodland House Hotel in Adare, Co Limerick.
In this 1980s series, the St Gregory hotel was the epitome of glamour. Handsome, debonair Peter McDermott managed the hotel, helped by his beautiful, ever capable PA, Christine. Only movie stars, rock legends, famous crooners (Tom Jones types), multimillionaires or minor European royalty stayed there. Being a bellboy in the St Gregory made working in the hotel industry look as enticing as living a Posh-and-Becks lifestyle.
"It converted me anyhow," continues Michael Magner, who began working summer jobs in a local hotel in Newcastle West, while he was still in school. Beginning by washing dishes and serving drinks, he has worked up through the ranks of the industry and now has managerial qualifications that would enable him to work in the area of human resources in any industry he desired.
It seems unlikely, however, that he would be happy anywhere but in the hotel and catering industry. His enthusiasm for the job is contagious: "I love the fact that you're always meeting new people and building up relationships with the staff and the guests. One of the most rewarding elements is the immediacy of feedback on your work. The product or service which you provide is manufactured and consumed on a daily basis and, if you've done a good job, your guests will show their appreciation."
Magner is a perfect example of someone who combined work and study to progress in his chosen career. He did a four-year CERT diploma programme in Galway-Mayo IT and worked in the Woodlands House Hotel for practical training.
On completion of this training, Michael Magner was able to start looking for work in a hotel at managerial level. His interests are sales and marketing or personnel management and he was delighted when a position as personnel and training manager arose at the hotel where he had done his own training.
He has recently finished a three-year diploma in human resource management at University of Limerick on a part-time basis, which gives him the opportunity to progress to studying at masters level if he chooses.
There is no typical day in hotel life, according to Magner. In the hotel where he works there are about 150 staff whom he likens to interconnecting cogs in the wheels of machinery which help the hotel to run smoothly.
"Every single staff member is important and so we all respect each other," adds Michael Magner. "In the past some people in the hotel industry were guilty of not treating their staff well, but that has changed and there is a recognition of how important ongoing staff training opportunities are, and that if you reward good work with decent remuneration, you will have happy, productive employees." His day could range from talking to different departments within the hotel to meeting with prospective clients who want to use the hotel's conference facilities.
Weighing up the pros and cons, Magner believes that the job has done a lot of good things for him in terms of financial reward, and a feeling of personal achievement and confidence in his work. "There's a great variety of jobs, opportunities and rewards," he says. "For instance a chef could be earning anything from £15,000 to £60,000 a year - maybe more these days if fame brings books or television deals."
A sizeable percentage of non-nationals are employed in the industry, and Michael Magner enjoys working in a multicultural atmosphere. "You can learn a lot from other people's culture," he concludes.
Is there a down-side?
Clock-watchers need not apply, he warns. You may have to work long, unsocial hours at times but, as far as he is concerned, it's well worth the effort.
