Leadership Through Service with Bobby Carrigan
Bobby Carrigan is the dedicated Catering Manager at FoodSpace, overseeing operations at our client site in Clonmel. Having joined FoodSpace in 2017, his extensive experience and passion for the hospitality industry have made him an integral part of the team. With a background in hotels and a commitment to both his profession and community, Bobby embodies the values of hard work, leadership, and consistency.
From Hotels to Hospitality Management
Bobby’s journey into the world of hospitality began long before his time at FoodSpace. After returning from the United States in 1998, he began a training programme in a hotel in Tipperary. Over the years, he progressed through various hotel management roles, eventually taking the leap into contract catering in 2008. “The experience I built over time prepared me for the next step,” Bobby explains. By the time he joined FoodSpace in 2017, he had gained experience across different catering positions, which helped him transition smoothly into his current role as Catering Manager.
A Day in the Life of Bobby
For Bobby, no two days are the same. His day typically begins by reviewing the handover from the previous evening, setting priorities, and ensuring that his team is prepared for the busy day ahead. “Breakfast service starts at 9 AM, and from there, it’s all about balancing tasks, checking emails, and getting out on the grounds to oversee lunch service,” Bobby describes. Whether it’s managing deliveries, supporting his team, or handling hospitality requirements, he keeps everything running smoothly.
Collaboration plays a key role in Bobby’s day-to-day work. “I have an exceptional team that is very efficient and productive. “My role is to guide and support them when needed,” he says. Fridays are reserved for operational meetings, where Bobby and his team, reviews the week’s performance and plans for the week ahead. “We go through everything—sales, HACCP, labour, and upcoming events,” he notes.
Balancing Work and Passion for Coaching
Outside of work, Bobby has another important role: coaching and managing the Tipperary junior camogie team. Currently in the All-Ireland semi-finals, Bobby’s involvement in the sport is a source of great pride and passion. His coaching extends to both junior and adult hurling teams. “It takes up a lot of my time, but I love it,” he admits.
Bobby also draws inspiration from the ethos and culture at FoodSpace, particularly the way the team works toward a common goal. He admires the contributions of his colleagues, such as Conor’s work in Gambia and Grainne’s commitment to preserving the core values of FoodSpace. “Doing the right thing is always the hardest, but it’s the most important.”
Achievements and Consistency
Bobby’s career has been marked by consistent, incremental growth, which he considers his greatest achievement. “Getting to where I am today has been a series of small but meaningful steps,” he explains. His love for American football, where he won a divisional title later in life, mirrors his values that success comes from incremental wins over time. This belief has also helped him lead teams in hurling and camogie to county and Munster titles, both as a player and a coach.
Words of Wisdom for New Team Members
For those looking to succeed at Foodspace, Bobby encourages new team members to focus on teamwork, communication, and a willingness to learn. “Be open to meeting people where they are, not where you expect them to be,” he advises. The hospitality industry has taught him that leadership comes from understanding and supporting those around you.
Bobby sums up his approach to both work and life with a simple yet powerful quote: “In order to lead, you have to be in a position to serve.” Whether it’s managing a busy catering operation or coaching a team to victory, Bobby’s leadership is defined by humility, dedication, and an unwavering commitment to doing the right thing.
Thank you, Bobby!
