THE new general manager at the Lough Erne Resort, which hosted last year’s G8 summit, is experienced hotelier Andrew Phelan.
Mr Phelan, from Kilkenny, has managed top resorts including Mount Juliet in Kilkenny, the Castlemartyr Resort in Cork, as well as St Andrew’s in Scotland, and The Old Course Hotel. His predecessor, Ferghal Purcell, has taken up a new postion in the United Arab Emirates,
Mr Phelan started working at the Lough Erne last week, and has already began immersing himself in life at the G8 hotel.
“When I was contacted about it, the opportunity to come and work here was very exciting because of the reputation it has in the industry,” he told the Fermanagh Herald.
“I think it’s in a great place, having just done the G8 Summit, I think it’s ready to move on to a completely new level.
“It’s been put on the international stage – the opportunity to come and work with the team was very exciting.”
Mr Phelan arrives at the hotel close to one year after the G8 Summit was held there, and not long after news of another coup, The Irish Open 2017, was made public.
“I think what the G8 has shown people exactly how good place it is, and what it’s able to do. People may have thought the Lough Erne was punching above its weight – that’s over now. People suddenly realise, it is world class – it can deliver at the highest level.”
Mr Phelan admitted that he had never been to Fermanagh before the idea of working with the Lough Erne came into view, however, he has been ‘blown away’ by the area since then.
“I am only getting to know the area, but I think it has unbelievable quality and beauty up here. I think the people’s hospitality skills are unbelievable – the welcome I’ve received here since I’ve came has been unbelievable.”
Employing 180 people, mainly from the locality, Mr Phelan is excited about challenges facing the resort in the coming months and years.
“I think that we have huge challenges in driving a business and making a business more successful. This has come out of a huge year, and it’s up to us now to take it to the next level.
“We have to try to take seasonality out of it, that we have a business that’s operating all year round and going from strength to strength.”
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