After graduating from Witwatersrand Technikon with a ND in Hospitality Management, Spurr ensured he was deeply entrenched in the travel and tourism sector by understanding every facet of the business that contributes to a seamless and efficient operation.

Angus started his career that spans over 19 years in various realms of hospitality. He has held key roles across various levels, from reservations agent and marketing co-ordinator, with bulk of his career dedicated to the food and beverage sector. In more recent years, Spurr focussed on operations management where he gained a deeper understanding for another crucial element in hospitality, this paved the way and cemented him in his new role as General Manager at Park Inn by Radisson Newlands.

After graduating from Wits University in 2001, Spurr never stopped learning and constantly engaged in various courses in the hospitality sector through the Radisson Group. His passion for continuously learning filters through to the team in which he manages – by knowledge sharing and a great focus on mentorship by developing supporting team members.

“I’m driven by the energy of the industry and the fact that no day is ever the same. My passion for continuous learning is better off constantly dabbling in various operational arenas within the hotel – I’m a firm believer that we can learn and grow together,” adds Spurr.

Deeply rooted in the food and beverage sector, Spurr attributes his passion for the food and beverage sector with his love for cooking, experimenting with flavours as well as his flair for food and wine pairing.

The epitome of a true leader, Spurr will never be seen focusing only on his portfolio but will be found throughout the hotel fulfilling duties outside his role as General Manager. Often in the kitchen chatting with the chef, in the restaurant chatting about wine or walking the building with the maintenance manager discussing projects.

As a father to three beautiful children, Spurr spends his leisure time to his family on the beaches of Cape Town – with the squash court as his weekly escape to break away from the bustle of work.

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Zacharia Masekochefs cooking in the kitchen for Mandela Day #67000litres