Gunnar Már Árnason

My second in-training was with the Radisson Sas in Reykjavik, - I started as a front office clerk. - I was later given the responsibilty of being 'Manager on Duty'(Mod). - Being 'MoD' included having the responsibilty of operating the hotel in absence of a General manager or any senior management staff. At the Radisson Sas 1919 I learned the operations of the Front Office and how all departments are interlinked with the front office as it's heart.

My first in-training was with the Ritz Carlton Hotel Arts in Barcelona. - Started as a waiter in the Marina bar & restaurant. - I then moved over to Arola restaurant by michelin chef Sergei Arola where I worked as a waiter and assistant sommelier. I improved my organization skills and learned operations of successful restaurants and bars.