Andoni Geuther

Andoni Geuther

Director Bar - Restaurant at Olatua Bar Restaurant - Biarritz Ocean
Lives in Biarritz, France
over 6 months ago

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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

Experience

  • Director Bar - Restaurant

    Olatua Bar Restaurant - Biarritz Ocean - Biarritz, France

    F&B service
    March 2018 - Now · 11 months

    Assisting the Director on his daily work. Managing the 7 team member of the Bar-Restaurant : Staffing, Recruiting ,Coaching. In charge of developing the rentability of the restaurant align with the goals of the direction. Manage and develop client relationship. Setting procedure to optimize the work of the waiter, developing HR and commercial strategy : wines courses, bar courses and barista courses to train the staff to be able to sell all the product properly. Organizing events to promote the location. Working with Micros.

  • General Manager

    La Grenadine Petit Hotel - Cape Town, South Africa

    Management
    September 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. We offer our guests a rare opportunity to sleep in a peaceful, unique and elegant accommodations. 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. - Manager of 5 team member : - Staffing - Coaching - Recruiting - Set up refurbishing - Launching new rooms - Managing daily requirements and tasks of a reservations agent - Created operational procedures and quality standards that helped the Hôtel to grow and provide a luxurious service to increase prices. - Update the quality of the service. - Set up HR policies and staff meeting. - Accommodation management 12 rooms (check in - check out - reservation- payment) - Internet Marketing : Google analytic - Event Organisation (wedding, private brunch, lunch and dinner) - In charge of the breakfast and menu conception. Implementation of sales challenges.

  • Chef de Rang

    Soho House - London, United Kingdom

    Catering
    September 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. I consistently demonstrate a high level of skill in customer service. I am always willing to go the extra step to exceed customer’s expectations. Organizing events. Working with Micros. Participating to wines courses, bar courses and barista courses.

  • Business development

    Chez Mulard - Bordeaux, France

    Catering
    September 2014 - May 2015 · 9 months

    Creation of one concept restaurant in Bordeaux for an investissor group. (Vatel Bachelor Program) Market research to develop a restauration concept. Working closely and deeply with an architect, expert accountant, producer and caterer. The project still in development. ° Creating the strategy of the company ° Creating a business plan ° Set up HR policies ° Creating menu and gastronomy strategy

  • Assistant General Manager

    La Grenadine Petit Hotel - Cape Town, South Africa

    Management
    August 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. We offer our guests a rare opportunity to sleep in a peaceful, unique and elegant accommodations. - Manager of 4 team member : ° Staffing ° Coaching ° Recruiting - Accommodation management 6 rooms (check in - check out - reservation- payment) - Internet Marketing : Google analytic - Event Organisation : private brunch, lunch or dinner. - Breakfast Manager - Housekeeping Manager

  • Assistant General Manager

    Dubern - Bordeaux, France

    F&B service
    September 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. - Director Assistant - Developing HR procedure - Chef de rang - Optimize the work of the waiter - Event Organisator - Working with a team of 10 people

  • Food and Beverage Training - Chef De Rang

    Hôtel du Palais - Imperial resort & Spa - Biarritz, France

    F&B service
    June 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

Education

  • MBA

    LH Luxury Hotelschool Paris - Paris, France

    September 2015 - April 2016

    Master in Hospitality, Tourism and Event management °Learning about Hospitality strategy development ° Event Management

  • Bachelor

    Vatel Bordeaux - Bordeaux, France

    September 2012 - April 2015

    Licence in the Best Hospitality School in the world ° Hard work during 3 years in all the Hotel and Restaurant department

Languages

  • French
    Native or fluent
    100%
  • Spanish
    Native or fluent
    100%
  • English
    Full professional
    80%
Connections
Subhajit Sikder
Student from Dolphin school of hotel management
Kinga Simon
Sales and marketing at E-value
Calvin Susanto
F&B Service Intern at Golf-Hôtel René Capt
View 23 connections
Following
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Hamburg, Germany
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