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Só Hotels - Irish for Luxury. The Só Hotel Group was established in 2016. A dynamic, modern group of Irish family owned hotels, delivering accessible luxury in elegant, guest-focused surroundings. Our properties include Castletroy Park Hotel Limerick, Lough Rea Hotel and Spa Co. Galway, Charleville Park Hotel Co. Cork and Killeshin Hotel Portlaoise. At Só Hotels, we invest in people, providing clear professional growth including team and management development. We believe great hospitality is provided by great people!

For further information on roles with Só Hotels you can also view - Só Hotels Group Page

The Lough Rea Hotel and Spa are an equal opportunities employer.


Head Waiter/Waitress

We are looking for an experienced Head Waiter to join the team at the Lough Rea Hotel & Spa. This multiple award-winning hotel caters for all conference needs and requirements for up to 500 delegates. Our facilities range from intimate Meeting Rooms to a Grand Ballroom, providing our guests with the most up-to-date technology. Our conference centre is specially designed offering state of-the-art audio & visual equipment and a wide range of flexible conference rooms. We pride ourselves in delivering consistent quality standards and exceptional customer care in exceeding our client’s expectations.   

This is a great opportunity to be part of a growing company in Ireland with great career progression.  If you feel you have the desire and skills necessary to succeed in this role, then apply in confidence.

Reporting To:                        Operations Manager & General Manager


The successful candidate will have previous experience working in a 4 or 5 star hotel – Functions, Weddings & Events an important criteria.  The candidate will need supervisory or management experience, ideally 2 years or more in a similar role.  They are expected to maintain and provide excellent guest service at all times and lead and support the Conference and Banqueting Team.

The job will be shift work and this includes weekends.

Duties include:

  • Effective planning and organisation of the department, making necessary decisions within given guidelines;
  • Ensure that the department operates in a customer focused manner, always striving to exceed guest expectations;             
  • Carry out Duty Management shifts, ensuring the smooth operation of the business and the safety of staff and guests;
  • Manage & motivate staff, complying with employment law and company policies/procedures;
  • Maintain up-to-date knowledge of the hotel events and promotions;
  • Implement the hotel’s standards & procedures and ensure the team are always representing the brand effectively;
  • To be familiar with all SOP’s and to ensure that these are being adhered to throughout the department;
  • Actively seek to achieve set goals and targets;
  • Manage and drive quality of hotel and service;
  • Ensure productivity within the Conference & Banqueting Team;
  • Ensure customer care and guest satisfaction at all times; and
  • Display a pro-active and leading role in terms of service, culture, development, team image, systems & procedures



Please forward your details to: Michael Mullally - Email: 



Experienced Food and Beverage Assistants

We are looking to recruit applicants with previous food/beverage/waiting/bar service experience in a 4* Hotel. As these are customer facing roles you will have fluent English and high standards of personal presentation.

This role involves bar and food service and applicants must be flexible and available to work am and pm shifts as business needs will dictate.

Role would suit a proactive, quick-thinking team-player who enjoys dealing with situations and requests in a fast-paced environment.

Please forward your details to: Michael Mullally - Email: 



Junior Sous Chef & Senior Chef de Partie

Main Purpose of Position:

To support the Head Chef in maintaining the smooth of the kitchens. 


  • To cook and prepare fresh dishes to the approved standard of presentation and in a timely fashion.
  • Ensure and maintain the cleanliness of the kitchen to the highest standard
  • Have a strong awareness and compliance with all Health & Safety work practices and HACCP. A team player.
  • Be knowledgeable of the day's business, (i.e. know what reservations are booked in to the Food & Beverage outlets, be aware of outside events that will impact directly on business).

The ideal candidate will have:

  • High standards of quality and consistency.
  • Attention to detail, excellent presentation skills.
  • Enthusiastic and passionate approach to the production of food.
  • Flair and imagination.
  • Management and organisational skill.
  • Ability to work as a team member as well as using your own initiative.  
  • Eligibility to work in Ireland.

Please forward your details to: Michael Mullally - Email:  


Executive Head Chef

The Lough Rea Hotel & Spa has an exciting opportunity for an Executive Head Chef. This represents an ideal opportunity for an innovative, passionate and standards-driven Executive Head Chef, eager to progress their career with one of Ireland's leading hotel groups, the So Hotel Group. 

Responsibilities include:

·         Ensure that the Department operates in a guest focused manner; always striving to exceed guest expectations thereby building customer                        and brand loyalty.

·         To be fully aware of the hotel facilities, activities, targets and promotions, special activities within the hotel

·         To deal with customer complaints in a professional and courteous manner in accordance with company procedures.

·         Responsible for the direct supervision over all employees engaged in the Kitchen.

·         Oversee the smooth running of the food production activities for all departments within the hotel.

·         Provide strong leadership skills in the management and development of the kitchen team and ensure their on-going training.

·         Stringently comply with all HACCP and hygiene requirements.  Ensure high standards of hygiene and safety are met by all kitchen staff at all times.

·         Keep up to date with new food and cooking trends and write and implement new menus.

·         Design food that is tasty and unique and in absolute combat of competitors – seasonality!

·         Achieve Food target without sacrificing standards.

·         Food specification and menu cards to ensure continuity.

·         Strive to produce the highest quality products at all times.

·         Promote team work and inter-departmental harmony at all possible times.

·         Complete monthly food stock-takes and produce monthly gross profit report.

·         Manage department to within agreed financial budgets.

·         Purchase food and non-food items from agreed suppliers; ensuring quality, freshness and accuracy of delivered goods.

·         Achieve awards and recognition for food outlets within the hotel.

·         To write and check standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality.

·         To ensure all guest requests are met or suitable alternatives suggested instead i.e. special dietary needs, VIP’s, special requests.

·         To constantly liaise with all food & beverage departments to ensure all guest requests are attended to efficiently while meeting and exceeding                   standards.

·         To check on daily basis food preparation, individual costs, quality, quantity inventories and portion control.

·         Plan menus and recipes and test samples.

·         Establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service            on a daily basis.

·         To inspect daily, all fresh food received to ensure the quality is maintained.

·         To instruct on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen                    employees as set out by the Health and Safety regulations and correct the usage if necessary.

·         To inspect daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with regulations to avoid              spoilage and ensure regular turnover of food items.

·         To ensure that the standards set by the Company’s Policy and procedures regarding personal hygiene are maintained by all kitchen staff.

·         Hold monthly departmental meetings with the Kitchen Staff.

·         To check daily function sheets, that all mise en place is done and all ingredients are ordered.

·         To assist in implementing company human resources policies including but not limited to recruitment and selection, grievance and discipline,                    performance appraisal, communication and reward management

·         To communicate effectively at all levels, including attending management meetings

·         To manage, motivate and train employees within the department thereby ensuring a high standard of service/control in all areas

·         Accidents and sickness to be reported as per company policy

·         Hold monthly departmental meetings with your department

·         To be fully aware of budgeted and actual department targets to include revenue, covers and average spend.

          To produce rosters ensuring effective staffing levels within budget and review on a daily basis, overtime, rotas, holiday requirements and                          absenteeism

The Ideal Candidates:

Minimum of two years’ experience at Executive Head Chef level

High standards of quality and consistency

Strong written and spoken english skills

Excellent people management skills

Attention to detail, excellent presentation skills

Enthusiastic and passionate approach to the production of food

Flair and imagination

Management and organisational skills


  • Competitive salary and rewards
  • Employee Recognition Awards
  • Free car parking
  • Career enhancement/progression opportunities within the Só Hotel Group which comprises of the following hotels – Athlone Springs Hotel [Athlone], Castletroy Park Hotel [Limerick], Charleville Park Hotel [Cork], Killeshin Hotel [Laois] and Lough Rea Hotel and Spa [Galway]

Please forward your details to: Michael Mullally - Email:   

Full & Part-Time Restaurant and Bar Staff


Under the general guidelines of the Departmental Supervisor/Manager, ensure the day-to-day operations are carried out in line with department and Hotel standards providing quality service to our guests in accordance with statutory, health and safety requirements.


Ensure that you work in a guest focused manner; always striving to exceed guest expectations thereby building customer and brand loyalty.
To be fully aware of the hotel facilities, activities, targets and promotions, special activities within the hotel
To deal with customer complaints in a professional and courteous manner in accordance with company procedures.
To ensure all guests receive a genuine, warm, friendly, courteous welcome on arrival and during their stay.
To anticipate guests needs whenever possible to enhance quality service and in turn enhance guest satisfaction.
To assist in achieving Hotel and Departmental goals in relation to mystery audits, customer comment index etc.
To assist guests at all times.
To ensure all guest queries are handled promptly and efficiently.
To ensure initiative in relation to the speedy resolution of guests queries or problems.
To report on all guest feedback to a supervisor or manager.
To carry out departmental standards in accordance with the SOP Manual.
To ensure hotel standards are achieved at all times.
To report on duty on time in accordance with hotel grooming standards
To ensure that the highest possible standard of personal hygiene, dress, appearance, body language and conduct is maintained at all times.
To attend all statutory training.
To attend other training sessions as per the departmental training plan or as when required by management.
To assist as much as reasonable in the coaching and training of new staff.
To accept flexible work schedule necessary for uninterrupted service to hotel guests.
To provide support where necessary in other areas of the hotel.
To give full cooperation to any colleague or guest requiring assistance in a prompt, caring, helpful manner and to be flexible in assisting around the hotel in response to business and client needs.
To ensure all accident, incidents and suspicious occurrences are reported to the relevant people and to assist in providing all relevant backup.
To maintain own working area, tidy and in good shape.

As a member of staff of the Hotel you must be willing to carry out duties outside of your department if required to do so.