Keeping the ‘Riviera of the Highlands’ at the top of the luxury ladder is no mean feat. In the throes of Gleneagles’ centenary year, managing director Conor O’Leary talks about being at the helm of an icon

Interview: Cheryl Caira

The rolling Ochil hills seem particularly pleased with themselves today. Dappled with sunlight, they’re gracing guests with a picture-perfect view, with Century Bar’s champagne terrace the coveted seat of the day. Gleneagles, the 85-acre estate brimming with wild botanicals and ancient woodland, has seen monarchs and movie stars walk its grounds since the roaring twenties. 

While the resort’s legacy is imprinted in its ambience, change is afoot. Now MD, Conor O’Leary joined the five-star venue in 2016 as general manager, driving a brand reimagining and multimillion-pound renovation – including opening Edinburgh’s Gleneagles Townhouse – and winning ‘Hotelier of the Year’ in 2023.

Conor O’Leary, MD at Gleneagles

What do you see as the secret to success in management?

I enjoy working with people and talking to our customers, so I think I’m able to take that feedback and clarify it into a vision, then communicate that back to the team. There’s a skill in making sure that we’re aligned and know where we’re going. We’re a big business and there’s no way in the world anyone can sit here and say it’s about them. It’s about the team, an ambition from investment, then doing things the right way.

What’s been behind the innovation at the resort?

When we took over at Gleneagles, it had lost a little bit of direction. It’s an incredibly well-known brand and it’s loved by Scotland, so it’s important that we care for it but evolve it. Our rule is that if we do something, we have to do it to a world-class level and keep on pushing ahead. Part of my job is ensuring that culture goes through the business. We have a very ambitious owner who doesn’t rest on his laurels, so we’re always pushing boundaries.

Where did your journey into management begin?

I went to university but didn’t like the course I was on, so I left and went home to Stratford-upon-Avon to work in a hotel. After that I moved to London and started working in five-star hotels like the Mandarin Oriental and The Ritz, before working overseas with Hyatt Hotels. I didn’t have any sort of qualification, I just zig-zagged my way up. The good thing about hospitality is if you work hard and want to learn, people will give you opportunities. 

The iconic Century Bar

Gleneagles has welcomed a long list of illustrious guests through its doors. Do you ever find yourself starstruck?

Not really, although there’s a regular guest here – former Liverpool captain Alan Hansen – who was my hero when I was young. I’m more interested in chatting to him than a Hollywood name. We have guests from all walks of life, and someone that’s coming for that one-off special occasion will get just as much attention from our team.

How do you ensure the resort keeps its glamorous appeal?

It’s about maintaining relevance. It’s very important to us to collaborate with the right brands, host the right events and keep winning awards. We had Christian Dior here over the summer for a fashion show collaboration, which we’d been working on for 18 months. It goes back to considering ourselves as a luxury lifestyle brand, rather than a hotel. 

What can we expect as Gleneagles moves into its second century?

We’ve just launched our sporting club, which is a new hub for horse riding, padel, tennis and climbing. We’re also looking at some new and completely different food and drink experiences. I’d like Gleneagles to own more of that footprint through Scotland, so connecting guests with destinations that they can experience with a Gleneagles style of luxury – so we’re actively looking in that direction.

What is luxury to you personally?

Somewhere warm – the south of Spain or Portugal. Good seafood, some nice wine, my family. There might be a golf course. Luxury for me is taking myself out of the norm, so I love going to new cities and having the time and opportunity to explore and learn through food and drink.