Meet the Team

Sandymount Hotel's Award Winning Team

		JOHN LOUGHRAN Owner/Director 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 37 years was a receptionist in the hotel. They have 4 children. Their son, Gerard, works in the hotel and Oisin works with AON Insurance in Toronto. Their daughter, Lorraine, runs Baal & Tanit, a personalised goods company and the youngest, Sinead, is studying medicine and is in the Hockey Ireland National Squad.

		GERARD LOUGHRAN Director 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 football pitch!

		BEATRICE O’DONOGHOE Receptionist Beatrice, aka Bea, as regular guests like to call her is a household name. Bea began working at the hotel 40 years ago under the guidance of John’s mother Rosaleen. Bea’s love for the family and her role meant she never left and still to this day brings the same work ethic and heartfelt welcome to the hotel. Bea loves to visit her family and new grandchild in Australia and is still relishing in her win as the Irish Hotels Federation Dublin Branch Employee of the Year 2018.

		SHANE DOHERTY Head Chef 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. Shane created the Christmas Gingerbread Village and plays a huge role every match day feeding hundreds of hungry supporters before and after matches. When Shane’s not cooking he likes to travel and introduces ideas from overseas into his cuisine at Sandymount Hotel.