Andrew Graër

ANDREW GRAER CURRICULUM VITAE PERSONAL INFORMATION Full Name Identity Number Gender Country of birth Date of Birth Languages Drivers license Marital status Dependents Contact Details Telephone: Email EDUCATION 2007 – 2009 Courses completed 2002 – 2006 Level 2001 Andrew Charles Fraser Graër- Male South Africa 16 May 1985 English (speak, read, write) Afrikaans (speak, read, write) Code 08 unendorsed Widowed None -- International Hotel School - Cape Town Campus (Full Time Traineeship Course) Bar and Beverage Management; Food and Beverage Management Facilities Management, Food and Beverage Controls, Financial Management, Front-Office, Housekeeping and Maintenance Management Hospitality Management, Leadership and Supervision First aid & Firefighting Cambridge University A & O levels – Distance Learning and Full-time Tutoring in Nairobi, Kenya and Johannesburg, South Africa Grades – Maths O Level; English AS Level; Business Studies AS Level; French O Core Rand Park High – Johannesburg PROFESSIONAL EXPERIENCE Jan 2007 – Sep 2008 Reason for leaving Le Franschhoek Hotel and Spa, Franschhoek ***** Food and beverage service & management Banqueting management of smaller functions, set up & assisting with larger events Housekeeping training, Front office Housekeeping management for two months during change-over of management Transferred to new location by Group operator (Three Cities) Dec 2007 – Mar 2008 Pinnacle Point Golf Resort, Mosselbay ***** Platinum Lounge Manager Rosters, cash-ups, opening and closing procedures, general management functions Three month contract, returned to Le Franschhoek Hotel Sep 2008 – July 2009 Reason for leaving Rex Hotel, Knysna **** Assistant project manager during the construction and opening of the hotel Restaurant management, housekeeping, front office Opportunity to work at a five star property Aug 2009 – Mar 2010 Simola Hotel Country Club and Spa ***** Reason for leaving Junior Manager assisting in Front Office Operations and Food and Beverage Functions Head hunted Mar 2010 – Aug 2011 Premier Hotel, Knysna**** Restaurant Manager for Salmon Restaurant & Bar Food & Beverage Manager Aug 2011 – Oct 2012 Toadbury Hall, Johannesburg ***** Assistant GM, Food & Beverage manager Daily running of 4 (four) F&B outlets Cash-ups, financials Staff rosters, staff salaries Standard operating procedures, training and evaluation HR management & training development Housekeeping management, snag lists and maintenance management Ordering of stock, maintaining par levels Supervising set up and running of events Coordinating & hosting site inspections and tastings Supplier & client liaison Liaison with chef, kitchen management, menu design and costing Bar stock, wine lists design and costing GM position offered / head hunted Duties Reason for leaving Oct 2012 – Aug 2014 Reason for leaving Sophia Hotel & Karin’s on Main B&B & Deli General Manager Project management during building phase, including sourcing of equipment, and supplies. Design and layout consulting during the building phase for conference area/restaurant, kitchen, bar and service areas Set up of systems, Standard Operating Procedures, Disciplinary Procedures, Point of System, Daily operational procedures Housekeeping management, snag lists and maintenance management Conceptualisation and writing of Employee Handbook Daily opening and closing of Deli, cash-up and financials Daily opening and closing of Hotel, cash-ups and financials Ordering of stock, maintaining par levels Event coordination Drawing up of legal documents Processing payments Supervising set up and running of events Coordinating & hosting site inspections and tastings Supplier liaison Database management HR management & training development, evaluation All facets of accommodation bookings, check in and out, payment handling Retrenchment Aug 2014 – March 2016 Reason for Leaving Owner – BlackStraw Foods Marketing & Distribution Sold the Business to dedicate my time towards new business Duties contractors Sale January 2016 – Current Chef de Patron of The Filly and Vine Restaurant & Bar October 2018 – Current Duties Co- Owner and Operations Director of Restaurant Succulent by Chef Werner Snoek Daily Assessment of Business Operations and Functions Review of current trade and future trade Constant planning and communication with partners and colleagues Training and Development Staff Reviews and Assessments Product Review and Development Sales and Marketing Review and Marketing Strategy Implementation Stock Control and Assessment Stock Ordering and Collection Financial Planning