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The eldest son of the original owners George and Rosaleen Loughran, John grew up with his family in the hotel. He studied in Trinity College, and qualified as a Chartered Accountant with PWC. He joined his brother in the hotel in 1990 and became sole owner in 1999. He loves rugby and commissioned the 15ft bronze “Sandymount Line Out” sculpture.
Audrey, his wife of 35 years was a receptionist in the hotel. They have 4 children. One son, Gerard, works in the hotel and Oisin works with CIBC Bank, Toronto. Their daughter, Lorraine, runs Fifteen Sports Marketing and the “baby” Sinead is a Masters Student in University College Dublin. He is extremely proud to run the oldest family operated hotel in Dublin.
Gerard has been working in the hotel for as long as he can remember, from pulling pints to making beds, he's done it all! He became a fully-fledged member of the team in 2006 and now manages the day to day operations of the hotel.
When Gerard's not working he can be found on the tee box or dribbling on the football pitch! A lover of sport when it comes to cheering from the side lines, nothing is off limits.
Corporate Sales & Business Development Manager
Ronan joined the Sandymount team over a year ago with several years’ experience in hospitality. Little did we know he was also an experienced tree surgeon and even spent a few years as a Central Park carriage driver in NYC! A part-time thrill seeker, Ronan completed his first parachute jump in Queenstown at the tender age of 39.
Beatrice, or ‘Bea’ as our regular guests call her, has been working for Sandymount Hotel for 35 years but her first day ‘feels like only yesterday’. Working on reception she greets everyone with infectious enthusiasm.
Her favourite thing about working in the hotel is the friendly, relaxed atmosphere and the ‘lovely guests’
Shane started cooking at a very young age, learning tips and tricks from his mother who was also a chef. He trained at the Institute of Technology in Tralee before spending several years in America and Australia. When Shane’s not cooking he likes to travel and introduces ideas from overseas into his cuisine at Sandymount Hotel.