Variety is the spice of life in Irish tourism
Katy Thornton, marketing executive at EPIC, The Irish Emigration Museum, enjoys her role working in the Irish tourism sector.
Imagining a role that matches with your own ambition or ideal lifestyle can sometimes feel like an impossible task. If the routine 9-to-5 job doesn’t seem to be a fit, and you feel your career could do with a little more dynamism, your future role could be waiting for you in Ireland’s tourism industry.
Ireland’s tourism sector is the country's leading regional employer – a multi-million-euro industry that’s powered by a dynamic, dedicated workforce. Jobs in this industry are not stop-gap positions, but rather a launchpad to careers with fast-track progression opportunities and a rich variety of roles.
We spoke to three thriving professionals who have made their careers suit their lifestyles, and improved Ireland’s tourism offering in the process.
Currently the golf events executive and executive assistant to the general manager at Carton House, a Fairmont-managed hotel, Ellen Thompson’s role involves planning and delivering all golf-related events — from corporate and society outings to member tournaments and VIP visits.
“I also support the general manager with high-level administration, reporting, and coordination of business activity. It’s a role that blends operations, guest experience, and strategic organisation.”
While Ellen’s role puts her at the front of Ireland’s cutting-edge golf offering, her family is steeped in tourism tradition.
“Well, I actually come from a family of hoteliers. My Mam, Dad, granny and auntie all worked in the industry, so it was inevitable, I suppose, that I would get the bug from them! I certainly started very young, working part-time during school and college with Choice Hotels. My interest grew, and I went on to complete the Dalata Graduate Programme, working across the Clayton Hotel Dublin Airport and the Clayton Hotel Burlington Road. That gave me an invaluable foundation in hotel operations and leadership.
"Over the years, I progressed through guest relations, front-of-house management, and events. Most recently, I was honoured to be awarded Young Hospitality Manager of the Year 2024, which was a huge milestone in my career. Moving into golf events at Carton House felt like a natural next step, bringing together my experience in operations, events, and guest-focused service.
“The variety is one of the best parts of the job, but also one of the biggest challenges. No two days are the same, and things can change quickly — especially with golf, where weather and logistics constantly shift. Managing multiple bookings, coordinating departments, and ensuring everything runs seamlessly requires strong organisation and communication. Working in a luxury environment also means there is a consistent expectation to deliver at a very high standard.”
Working in a large establishment like Carton House offers exceptional opportunities for progress and career development, adds Ellen.
“I have progressed from guest relations manager to front of house manager, and now into my current dual position in events and executive support. For someone willing to learn and take initiative, there are clear pathways for advancement.
“Long-term, I’d love to move into a senior role that combines guest experience, strategic planning, and team development. I enjoy roles that challenge me and allow me to keep growing professionally.”
Conor Halpenny is a man truly happy in his job.
“I have always loved cooking and preparing food, and by the age of 15, I had managed to get myself a job in a kitchen. From there on, I knew I was where I wanted to be.”
In 2017, he won the Euro-Toques Ireland competition for the Young Chef of the Year – then went on to become its chair in 2023. Euro-Toques Ireland is a nurturing community of like-minded chefs, cooks, producers and educators that celebrates the best of Ireland’s food and drink produce.
“The best thing about this job is that you make so many friends, have acquaintances all over the country. I can go anywhere and I will know someone who works in the kitchen there. You spend so much time together over a working week that your colleagues become like family. You rely so much on them. There is truly no other industry like it.
Back in the day, says Conor, a chef’s job was regarded as hugely demanding, with long working hours, “but it’s so much better these days, with plenty of time off. And honestly, I love it so much, it doesn’t feel like a job – it’s a vocation, a way of life for me! I was very shy as a boy, and I came so much out of myself in this career.”
Another thing that is great today, he observes, is that the chef isn’t shut away behind a door or a wall, he is as likely to be out there engaging with customers as tossing the sauté pan.
“We have an open kitchen and I come out and pour wine, have a chat with guests. I love all that. The new age and the new era of being a chef is so much more front of house.”
Best of all is seeing a dish he has prepared really appreciated.
“Empty plates coming back – there is nothing like it! After all the hard work you’ve put into sourcing the ingredients, putting it together, that’s the best.”
He also delights in meeting with small producers of superb foodstuffs and ingredients.
“Irish food is at an amazing and exciting time now, and our producers are incredible.”
For anyone thinking of trying a chef’s career, Conor’s advice is go for it.
“You can go anywhere in the world with it, always find a job. That’s the beauty of where the tourism sector is now, you can go anywhere.”
After a good deal of experience as a journalist, Katy Thornton decided she wanted to flex her abilities a bit more, and thought that the opening at the Irish Emigration Museum offered just the challenge she wanted.
Now she coordinates and hosts visits from journalists, helps create connections for new projects, and is constantly checking on how they can improve visitor experiences to the centre, where a guided journey through Irish history is offered, bringing to life the stories of the more than 10 million people who have emigrated from here.
“I love that my job has so much variety and allows me to have a real sense of place – especially here where we are sited, right down on the North Wall from where so many left our shores.”
There is no such thing as a typical day in tourism, she claims. “It varies so much, and that is part of the attraction. TV crews coming in to film the museum, school tours, with the kids learning more about our emigration history. Tons of visitors from abroad with Irish roots, wanting to discover their past. Meetings to discuss marketing ideas - so much going on all the time.”
The vital thing for Katy, and indeed for everyone at the museum, is to be aware of what visitors like and don’t like, what they would like to see.
“It is essential to know what they are thinking, and we are always gathering feedback, reading reviews, addressing concerns that are voiced. We want our customers to get the best experience they can. We have to look at all aspects of that, and see the museum not just as the place we know very well, but through their eyes.” The best part, she says, is the creative element.
“Marketing is inherently creative, and that’s what I like best about this job. You are always trying to come up with new ideas, not the typical ad campaigns, but something that will provoke interest. The way I see it, there is a lot of bad stuff in the news, but you work towards opening people’s eyes to a different perspective, inject the magic back into their minds. I get to work on the good rather than the bad, and how great is that?”
Having a passion for your work is important, she says, and it doesn’t necessarily have to be in marketing.
“There are so many different roles within a place like this, all you need is to really, really want to work here. As I did. When I saw that opening, this was where I saw myself going in my career!”
Find out more at tourismcareers.ie
