Newbridge native works his way up to general manager

Some careers begin with a grand plan; others with a simple Saturday job. For Michael Masterson, General Manager of the Keadeen Hotel in Newbridge Kildare, the journey into hospitality started at just thirteen, stacking shelves in Ray O’Brien’s petrol station in the centre of Newbridge.

Ray, a close family friend, interviewed him with a seriousness that left a lasting impression. That first job led swiftly to another - helping out in his aunt’s restaurant, Katmanu, tucked away on the back street beside Flanagan’s Pub.

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Through his school years, Michael worked continuously in the restaurant. He never imagined a future outside hospitality. “I never really thought of doing anything else other than working with people,” he reflects. “Hospitality gave me the perfect outlet for that.” At fourteen he was on pot-wash duty, but it didn’t take long for him to realise the kitchen wasn’t for him. Moving to front of house, he found his stride as a waiter, relishing the energy, the learning, and the constant interaction that the role offered. He worked as many hours as he could - “probably more than I should have,” he admits - but he loved every minute.

That early grounding shaped the career that followed. Today, Michael leads one of Kildare’s most recognisable establishments. As General Manager of the Keadeen Hotel - an institution that has stood at the heart of Irish hospitality for 55 years - he feels immense pride. His passion is clear: delivering memorable guest experiences. “Getting that right is not always easy or achievable,” he says, “but that’s what drives me, to get it right for the guest.”

Joining the Keadeen brought its own pressures. In the first months of his tenure, Michael focused on maintaining the hotel’s strong reputation and nurturing the team culture that had been built over decades. One of his proudest achievements came early: the entire team chose to stay on following the change of ownership. “Change can be challenging for any team,” he says, “so to see everyone remain was hugely rewarding.”

The road ahead is just as exciting. Under its new owners, the Keadeen is undergoing significant investment. All 69 bedrooms have now been fully renovated, as has the gym. Next on the agenda is a major sustainability upgrade, transitioning from gas boilers to heat pumps to power heating, cooling, and hot water. Following that, improvements to staff areas are planned - a commitment to enhancing life behind the scenes as well as in front of house.

Ask Michael what he enjoys most about his job, and the answer is immediate: people. Whether it’s the team he works with or the guests who arrive every day, the human side of hospitality is what energises him. “Hotels have so many moving parts that have to work in unison,” he says. “When it all comes together - when the team is happy and the guests are happy - that’s incredibly fulfilling.”

But the role has its challenges. Balancing financial responsibilities with guest and team satisfaction is one of the toughest aspects of hotel management. “Margins aren’t huge,” he notes. “Reinvesting as much as you’d like is tough.”

With hindsight, Michael wishes he had understood sooner that hospitality is, above all, a people business. Systems and procedures can be learned quickly, but reading a room, motivating a team, and leading under pressure take years of lived experience.

His advice to aspiring hoteliers is simple: keep the guest at the centre of every decision, and absorb as much wisdom as you can from those around you. “Observe, listen, and learn,” he says. “It’ll stand to you.”

Away from the hotel, Michael makes time for family, friends, good food, reading, and rugby — especially the Six Nations and autumn internationals. And one final insight? Behind the professional exterior is a devoted dog lover, happily sharing his home with Bernie, his much-loved St. Bernard.