HC: You graduated from the Hotel and Restaurant Management program in 2006! What drew you towards that program?
BM: I wasn't entirely sure what I wanted to pursue initially, but I grew up in the hospitality industry, so it just felt like a natural fit. The two-year program aligned well with my interests at the time, and my plan was to then follow my time up at Holland ¼â½ÐÊÓƵ with an additional two years to obtain my degree, which I completed at Ottawa University.
HC: Tell us a bit about your journey following graduation!
BM: Following graduation from Holland ¼â½ÐÊÓƵ, I spent three years living in Ottawa while I finished my degree at Ottawa U. I really enjoyed my time in Ottawa – it’s a really vibrant city and I made so many great friends there. Additionally, I spent some time at the Copenhagen Business School as part of an exchange program, which was an incredible experience.
Following graduation from Ottawa U, I came back to my roots in PEI. Upon my return, I became the first employee of the Cavendish Beach Music Festival, and I helped run the festival each summer during its initial few years. During the winters, I traveled when I could and managed projects for MHG, including the relocation of the PEI Brewing Company to its current location at 96 Kensington Road.
Finally, in 2014, I officially joined the family business full time, taking on the role of managing MHG’s restaurants. I continued in this role until 2021, when I became the CEO of Murphy Hospitality Group.
HC: You now hold the position of CEO of Murphy Hospitality Group and Whitecap Entertainment. Could you tell us a bit more about that?
BM: Of course! So, Murphy Hospitality Group is comprised of four divisions. We have our restaurants, located across four provinces in Atlantic Canada. In addition, we have three hotel properties and a Nordic spa on Prince Edward Island, and we operate the PEI Brewing Company. Last but not least we have Whitecap Entertainment, which produces Cavendish Beach Music Festival, Sommo Festival, and other events throughout the year. It’s busy and we have a lot on the go, so there’s never a dull moment. We are fortunate to have great teams that create strong synergies between the divisions.
The hospitality industry is fantastic to be a part of, full of energy and excitement, and we are fortunate to have great staff and leaders within the divisions that create strong synergies between them. It has been such a fun journey, and we are always looking for the next challenge.
HC: What would you say is the most difficult aspect of your role?
BM: I would say the most challenging aspect is managing such a large number of employees. We employ 600 people in the winter, and that number rises to over 1,000 in the summer. Coordinating 1,000 individuals to work towards the same goal can come with its challenges, however, it's also incredibly rewarding when everyone is aligned and working cohesively. It's a balance of give and take, but seeing everyone on the same track makes it all worthwhile.
HC: What would you say is the most rewarding aspect of your role?
BM: Like I said previously, getting everyone aligned and working towards the same goal is incredibly rewarding. Additionally, seeing the growth in the people we work with every day is incredible. In our industry, we often have the privilege of hiring people at the start of their careers, which allows us to watch and take part in significant personal and professional growth. As a medium-sized organization, we offer lots of opportunities for advancement. It's truly rewarding to see someone start as a dishwasher, server, or host and then progress to assistant manager, manager, or even a role in our head office. There are countless stories of people who began as bartenders and have since grown into leadership positions here. For me, my first job was as a dishwasher too!
Another rewarding aspect, aside from our team, is meeting the guests who come through our doors. In the hospitality industry, we get to be a part of so many celebrations and special moments. We create memorable experiences for our guests, whether it's an anniversary dinner, an annual summer vacation at CBMF, or a work trip at The Great George. There are countless ways we have the opportunity to make a positive impact on people in their lives, so that is definitely another really rewarding aspect.
HC: Cavendish Beach Music Festival just wrapped its 15th year – over the last 15 years, is there one memory that stands out in your mind?
BM: Well, I got engaged at the festival, so that’s a very special memory for me! My wife and I both worked at the festival early on, which made that moment even more meaningful. As for the festival itself, one of the most memorable moments was the first festival we were allowed to host after COVID restrictions lifted. The energy was incredibly high, especially with Luke Combs performing, and the crowd's excitement as they came through the gates was something I'll never forget.
HC: In what ways did your time at Holland ¼â½ÐÊÓƵ aid you in fulfilling your goals?
BM: The hotel and restaurant management training was incredibly valuable, but beyond the skills learned in the classroom, the real benefit came from the interactions with instructors and the connections we made. For instance, Gary Torraville and Erroll Affleck were our instructors, and they were instrumental in our learning. Building these connections with instructors and fellow students has been immensely beneficial. You find these connections all around the ¼â½ÐÊÓƵ community too, whether in culinary arts or sports or business. The programs at the ¼â½ÐÊÓƵ offer great benefits and create lasting relationships that continue to support you throughout your career.
HC: Do you have a favourite memory from your time at Holland ¼â½ÐÊÓƵ?
BM: It’s hard to believe that my time at Holland ¼â½ÐÊÓƵ was so long ago, but it’s coming up on 20 years. I would say one of my favorite memories is from the class trip we took to Spain. That end-of-year trip was incredibly special. As a 20-year-old heading to Europe, experiencing amazing food and wine and hospitality, it was unforgettable. It was such a well-planned learning experience with visits to various restaurants and notable spots along the coast of Spain. It was a definite highlight and a tough experience to beat!
HC: You have mentioned travel a few times – do you have a travel favourite spot?
BM: That’s a hard one! I do love to travel and try to do it as much as I can. I've traveled to Nicaragua a few times and have explored a lot of Central America over the last six or seven years. Their weather is fantastic, and the people are very friendly. I would say that Nicaragua would be my favourite spot to travel to, but my favorite city is definitely Barcelona!
HC: Do you have a piece of advice you would give new alumni entering the workforce?
BM: My biggest piece of advice is to utilize your existing connections as much as possible, and always being open to making new ones. You never know who you might meet or how a seemingly ordinary interaction could lead to something significant. Whether you’re working at a restaurant or in any other role, the people you encounter could open doors you hadn't imagined. Embracing this approach can lead to valuable connections and opportunities.
HC: Lastly, dead or alive, who would be your dream artist to bring to both CBMF and Sommo?
BM: That’s a great question! Well, I really wanted to bring Tyler Childers to Cavendish, which we did this summer! But let's say James Brown for Sommo and Johnny Cash for CBMF.
