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Looking for a new opportunity.
Profesional in Hospitality and Catering Management. I'm an enthusiastic and pro-active team member, always willing to learn and help. Have been worked and studied in several countries (France, South Africa, Spain and England), speaking three language.
Thanks to my open-minded, my creativity and my rigor I was able to develop my leadership skills in order to build motivated teams.
I am a keen motivator, strong, focused and committed with a passionate drive to better myself, team and hotel by providing exceptional guest service. I have travelled and worked extensively throughout 5 star International hotel and restaurants environments in the UK, France, Spain and South Africa. I have a sincere passion for exceeding results by providing exceptional high standards and excellent service.
I work well under pressure, I have exceptional Attention to detail. Above all else I am enthusiastic, highly motivated, flexible and dedicated to my profession and I take pride in achieving results.
Specalities : Food and Beverage, Event
4 years and 1 month
Director Bar - Restaurant
Olatua Bar Restaurant - Biarritz Ocean - Biarritz, FranceF&B serviceMarch 2018 - November 2018 · 10 months
Assisting the Director on his daily work. Management of the establishment : menu, privatisation, event. Managing a team of 8 Barman and waiter : Staffing, Recruiting and Coaching role. In charge of developing the rentability of the restaurant according to the objectives. Stock, order track. Develop client relationship. Working closely with the Chef to update menu. Setting procedure to optimize the work of the waiter, developing HR and commercial strategy : commercial argument, wines courses, bar course and barista course. Organizing events to promote the location. Working with Jmp System.
La Grenadine Petit Hotel - Cape Town, South AfricaManagementSeptember 2016 - September 2017 · 1 year and 1 month
This old building was a old farm. Today, it has been transformed into a Boutique Hôtel with 12 unique rooms, each is designed in a different style by a talented contemporary artist. Leading the Hotel. Manager role : Staffing,Coaching,Recruiting. Yield Management. Budgeting cost and spend control. Set up refurbishment and launching new rooms. Managing daily requirements. Created operational procedures and high quality standards. Booking management : check-in, check-out - Set up HR policies : organizing staff meeting. Event Organisation (wedding, private brunch, lunch and dinner). Expending new services for the guest. Set up new politics for the rates. In charge of the breakfast and the menu conception. Working closely with exceptional tour operator like : voyageur du monde and planning the activities of the guest to always exceed our expectations. Hight knowledge of the South African Market.
Soho House - London, United KingdomCateringSeptember 2015 - July 2016 · 11 months
Barbour and Parlour Restaurant. Founded in London in 1995 as a private members’ club for people in the creative industries, Soho House & Co has since opened clubs across Europe and North America, as well as restaurants, cinemas, spas and bedrooms. Field role. Relays of the floor manager. English management study. Organize service : 60 seat Managing the different sales department : reception, coffee, bar, restaurant. Development of high level of skill in customer service : following the quality standard. I am always willing to go the extra step to exceed customer’s expectations. Working with Micros. Participating to wines courses, bar courses and barista courses.
Assistant General Manager
La Grenadine Petit Hotel - Cape Town, South AfricaManagementAugust 2014 - November 2014 · 4 months
(Summer Intership, Vatel Bachelor Program) This old building was a old farm. Today, it has been transformed into a Boutique Hôtel with 10 unique rooms, each is designed in a different style by a talented contemporary artist. Manager : Staffing Coaching a team of four people. Booking management (nightbridge reservation system. Breakfast Management. Internet Marketing : Google analytic. Development of the communication. Stock and order track. Event Organisation : private brunch, lunch or dinner.
Assistant General Manager
Dubern - Bordeaux, FranceF&B serviceSeptember 2013 - May 2014 · 9 months
Alternating Vatel Bachelor Program Dubern is a excellent house founded in 1894, gastronomic restaurant. The restaurant have been rewarded by two toques at Gault et MIllau during my period of work. Developing a hight standard in customer service. Brasserie with 80 seats, gastronomic restaurant, salle banquets. Assisting the Director in his daily work. Organizing the service. Maitre d'Hotel role during the service. Adaptability of the different department of the establishment. Developing HR procedure. Optimize the work of the waiter. Event Management. Working with micros.
Food and Beverage Training - Chef De Rang
Hôtel du Palais - Imperial resort & Spa - Biarritz, FranceF&B serviceJune 2013 - September 2013 · 4 months
4 four Month Intership in Food and Beverage, Vatel Bachelor Program.Following during 6 month the french hospitality excellence in one of the most beautiful Palace in the world. Developing strong knowledge in Food and Beverage and great qualities in terms of service. - Demis Chef de Rang - Banqueting - Participation of the Catering meeting - Organization of the service - Working with a team of 40 people - Following the leading hotel of the world requirements
Master of Science
LH Luxury Hotelschool LondonSeptember 2015 - April 2016
Ranked in the TOP 5 of the Hospitality MBA in France Managing Events for Hospitality and Tourism. Study in London with all the courses in English Business and Management Strategy Managing Hospitality and Tourisme projects. Leadership. Personal Development. Human Ressources Management. Financial Analysis for operational Management. Yiel management.
Native or fluent
Native or fluent
Native or fluent
Date of birth
September 09th 1991