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Andy O'day profile image

Andy O'day

Director Of Operations at The Greater Organization
Intro Book
Seasoned hospitality professional with expertise in fine dining, restaurant management, and culinary skills.
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Location
San Francisco, California, United States, US
Skills
  • Restaurant Management
  • Restaurants
  • Catering
  • Menu Development
  • Fine Dining
  • Show all
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Bio

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Andy O'day is a seasoned hospitality professional with 30+ years of experience in fine dining, restaurant management, and culinary skills. He has led operations at top-rated restaurants, managed teams, and developed menus. Andy holds a Bachelor's degree in Economics from the University of California San Diego and is a certified Level 1 Sommelier.

Credentials

  • Level 1
    Court of Master Sommeliers Europe
    Apr, 1998
    - May, 2026

Experience

  • The Greater Organization
    • Director Of Operations

  • The Greater Organization
    • San Francisco Bay Area
    • Director Of Operations
      • Sep 2021 - Present
      • San Francisco Bay Area

  • Vine Solutions
    • Finance and Operations Advisor
      • 2018 - Dec 2021

  • Dosa
    • San Francisco
    • Director Of Operations
      • 2015 - 2018
      • San Francisco

      Oversaw operations of this four unit organization.

  • Independant
    • Yountville
    • Management Consultant
      • 2013 - 2015
      • Yountville

      Bottega, Yountville, Michael ChiarelloBarndiva, Healdsburg, Ryan FancherPresidio Foods, Traci Des JardinsLB Steak, Menlo Park, Ed LevineMission Heirloom, Berkeley

  • Bacchus Management Group
    • San Francisco
    • General Manager
      • 2009 - 2013
      • San Francisco

      General Manager of the 1 Star Michelin The Village Pub & Spruce

  • Kokkari Estiatorio
    • San Francisco
    • General Manager
      • 2007 - 2009
      • San Francisco

      General Manager role linked with company's expansion

  • La Folie and Left Bank Brasseries
    • San Francisco
    • General Manager and Sommelier
      • 2000 - 2007
      • San Francisco

      Sommelier Roland Passot's 1 Star Michelin La Folie, opening GM of Tanglewood

  • Fleur de Lys
    • Las Vegas, Nevada Area
    • Sommelier
      • 2005 - 2006
      • Las Vegas, Nevada Area

      One year contract in Hubert Keller's Las Vegas outpost while employment at La Folie continued

  • Bistro M and City of Paris
    • San Francisco
    • General Manager
      • 1994 - 1997
      • San Francisco

      Hotel Restaurant General Manager - Michel Richard's Bistro M and Alan Fine's City of Paris

  • California Pizza Kitchen
    • San Francisco Bay Area
    • Manager
      • 1992 - 1994
      • San Francisco Bay Area

      Operated in front and back of house management roles with this multi-unit concept

  • Chart House Restaurant
    • California
    • Various hourly into management
      • 1988 - 1992
      • California

      Collection of iconic steakhouses

  • Shorebird
    • Half Moon Bay
    • Various hourly kitchen positions
      • 1983 - 1988
      • Half Moon Bay

      New England style restaurant

Education

  • 2000 - 2002
    City College of San Francisco
    Culinary Studies
  • 2000 - 2002
    City College of San Francisco
    Clinical Psychology
  • 1986 - 1990
    University of California San Diego
    Bachelor's degree, Economics
  • 1982 - 1986
    Half Moon Bay High School
    Mathematics and Sciences, 4.0

Suggested Services

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Industry Focus. “Hospitality”

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