David Keith Andrews
General Manager
Willemstad,Curacao
Summary
Customer-oriented General Manager with 37 years of experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen
Serviced-focused dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.
Overview
37
37
years of professional experience
4
4
Languages
Work History
General Manager
HIC Sunscape Resort & Spa
01.2024 - Current
- Accountable for a Hyatt All Inclusive resort with 350 team members.
- Drive Hyatt values and standard to achieve excellence.
- Accountable for financial results and revenue growth.
- Certified in Revenue Management strategies and analysis.
- Accountable for GOP & Budget delivery.
- Accountable for the increase in guest and associate satisfaction results.
- Answerable for all sanitation and health and hygiene standards. Cristal & Public Health audits.
- Accountable for the development of leaders.
- Lead and motivate Executive Committee Team overseeing entire resort.
Hotel Manager
Secrets Resort & Spa
12.2021 - 01.2024
- Hired as Food & Beverage Director for Secrets & Breathless Resorts with 850 rooms, 12 Restaurants, 10 bars, Room Service and large catering operation.
- Promoted to Hotel manager of Secrets after 6 months in FB position.
- Certified in Creating Agile Enterprises, Leadership Transformations, Strategic Change by Cornell University for Hospitality.
- Accountable for the development of leaders.
- Answerable for all sanitation and health and hygiene standards.
- Accountable for GOP & Budget delivery.
- Part of Executive Committee Team overseeing entire resort.
- Brand Standard Ambassador for Operations.
- Executed Cross Training in Rooms, Finance, S&M, HSK & Engineering Departments.
- Responsible for managing & developing the FOH & BOH service teams.
- Accountable for yearly budget and monthly forecasting.
- Accountable for the increase in guest and associate satisfaction results.
Opening F&B Director
Nickelodeon Resort
01.2021 - 12.2021
- Part of Opening Executive Committee Team overseeing pre-opening and opening of Nickelodeon Resort.
- Establish and Implement standards for Nickelodeon and Karisma Brands during opening.
- Created and implemented all Food and beverage concepts and menus for Nickelodeon brand.
- Accountable for the hiring and development of all new hires for Food and Beverage for opening.
- Involved in designing of Food & Beverage areas for opening.
- Answerable for all sanitation and health and hygiene standards.
- Accountable for GOP & Budget delivery.
- Oversee all beverage inventories and financial indicators.
- Accountable for sett up of all contacts with food and beverage suppliers.
Intermediate Hotel Manager & F&B Director
Banyan Tree
07.2017 - 09.2020
- Part of Executive Committee Team overseeing entire resort.
- Brand Standard Ambassador for Food & Beverage and Rooms.
- Executed Cross Training in Rooms, Finance, S&M, HSK & Engineering Departments.
- Accountable for the development of local talents using IDP program (Individual Development Plan which is certified by the Government of Seychelles).
- Increased FB offering and variety from 3 concepts to 8 in over 1 year.
- Responsible for managing & developing the front of the house Service teams.
- Accountable for FB yearly budget and monthly forecasting.
- Development of FB leaders to bring them onto the next level.
- Held Accountable for the increase in guest and associate satisfaction results.
- Answerable for all sanitation and health and hygiene standards.
- Accountable for innovation and creating modern concepts which have been implemented at this resort.
- Implemented two Unique Community Dining concepts.
- Oversee all beverage inventories and financial indicators.
- Increased wine and spirt sales by 50% with new dynamic modern menus.
- Culpability for Gross Operating Profit for FB Department.
Executive Chef
Banyan Tree Mayakoba
07.2012 - 06.2017
- Part of Executive Committee Team overseeing entire property.
- Achieved Award for best food and beverage department 2013 within entire company.
- Achieved Award from Thai Select Premium for most authentic Thai restaurant: Saffron: in Mexico and the Americas.
- Responsible for managing & developing the culinary and stewarding teams.
- Accountable for budgeted food & labor costs.
- Development of senior culinary and stewarding management to next step.
- Accountable for overall success of the culinary and stewarding operation.
- Responsible for total guest satisfaction (GSI) as well as departmental individual results.
- Answerable for all sanitation and health and hygiene including local health certifications.
- Designed all menus for five restaurant outlets and high volume catering.
- Managed high end Kosher Weddings from New York Market (Kosher).
- Accountable to deliver in associate satisfaction scores (my departments have achieved the highest rating amongst all other departments within entire hotel in 2013 /2014).
Executive Chef
Fairmont St. Andrews
07.2010 - 06.2012
- Accountable for managing & developing the culinary team.
- Responsible for maintaining budgeted food & labor costs.
- Direct culinary leaders through career progressions and promotions.
- Responsible for all administration work including bi-weekly payroll.
- Responsible for guiding and developing staff including direct report.
- Answerable for all sanitation and health and hygiene (EHO Inspections).
- Designed all menus for five restaurant outlets and championship golf course.
- Certified in Intermediate Health and Hygiene Diploma.
- Accountable for guest and colleague satisfaction scores increasing.
- Culinary Team catered for the Royal & Ancient Golf Society Gala Dinner.
- Answerable to prepare yearly budget and monthly forecasting.
- Trained, developed all new associates to become certified Fairmont employees.
Executive Chef
Fairmont Mayakoba
07.2005 - 06.2010
- Pre -Opening Team.
- Implemented and designed the entire infrastructure of all kitchens.
- Opened Resort April 2006.
- Achieved AAA 5 Diamond award for 2008, 2009 and 2010.
- Achieved Two AAA 4 Diamond Restaurants.
- Implemented new hire training and culinary orientation programs.
- Trained and certified all new culinary associates.
- Implemented all culinary standards & procedures.
- Created cutting edge menus for all culinary divisions.
- Responsible for maintaining budgeted food & labor costs.
- Certified in Fairmont Fundamentals & Food & Beverage Entrepreneurial Training.
- Direct culinary leaders through career progressions.
- Responsible for financial statements and budgets for kitchen operation.
- Evaluation of daily operations for food and beverage outlets.
- Heavily involved with public relations and sales strategies for upcoming business.
- Accountable for the increased progression of guest and colleague satisfaction results.
- Answerable for Health and Hygiene standards and HACCP inspections.
Executive Chef
JW Marriot
10.2003 - 06.2005
- Control and direct diverse operational outlets.
- Responsible for financial statements and budgets for kitchen and stewarding operation.
- Evaluation of daily operations for Food and Beverage outlets.
- Creation of new Executive Club Level (Pilot Program for the Caribbean and Latin America Region).
- Created new menus for all restaurants outlets within the past year.
- Created new catering menus and customizing for guest special needs.
- Completed training for creating and implementing new restaurant concept.
- Responsible for scheduling for full kitchen brigade and stewarding departments.
- Heavily involved with public relations and sales strategies for capturing groups to Cancun.
- Elevated Guest Satisfaction Scores by 3 points.
- Elevated Overall Culinary & Stewarding Associate Satisfaction Scores by 14 points.
Executive Chef
JW Marriott
08.2001 - 09.2003
- Positioned culinary turnaround locally and internationally to five star standing.
- Awarded Hotel of the year 2002.
- Manage diverse and multi-cultural environment.
- Oversee and direct all culinary outlets.
- Responsible for financial statements and budgets for kitchen operation.
- Development of training for all culinary associates.
- Evaluation of daily operations for food and beverage outlets.
- Revised and updated all menus for Catering and Restaurants.
- Responsible for scheduling of full kitchen brigade and stewarding department.
- Accountable for Local Health and Hygiene Audits.
Sous Chef
Santa Clara Marriott
07.1999 - 07.2001
Executive Sous Chef
Renaissance Penta Hotel
04.1997 - 06.1999
Banquet Chef
Marriott’s Castle Harbor Resort
10.1995 - 08.1997
Chef de Partie
Munich Marriott
09.1991 - 09.1995
Demi Chef de Partie
Sterling Hotel
06.1990 - 08.1991
Commis Chef
White Hart Hotel
07.1988 - 05.1990
Education
Diploma - City and Guild 1 and 2 with Distinction
Northbrook College of Design and Technology
01.1986 - 01.1988
Masters Degree in Hospitality - Hospitality Administration And Management
Cornell University
05.2001 -
Bachelor of Hospitality And Tourism Management - Hospitality Administration And Management
Harvard Business School
05.2001 -
Skills
Operations management
Personal Information
Nationality: British National
Timeline
General Manager
HIC Sunscape Resort & Spa
01.2024 - Current
Hotel Manager
Secrets Resort & Spa
12.2021 - 01.2024
Opening F&B Director
Nickelodeon Resort
01.2021 - 12.2021
Intermediate Hotel Manager & F&B Director
Banyan Tree
07.2017 - 09.2020
Executive Chef
Banyan Tree Mayakoba
07.2012 - 06.2017
Executive Chef
Fairmont St. Andrews
07.2010 - 06.2012
Executive Chef
Fairmont Mayakoba
07.2005 - 06.2010
Executive Chef
JW Marriot
10.2003 - 06.2005
Executive Chef
JW Marriott
08.2001 - 09.2003
Masters Degree in Hospitality - Hospitality Administration And Management
Cornell University
05.2001 -
Bachelor of Hospitality And Tourism Management - Hospitality Administration And Management
Harvard Business School
05.2001 -
Sous Chef
Santa Clara Marriott
07.1999 - 07.2001
Executive Sous Chef
Renaissance Penta Hotel
04.1997 - 06.1999
Banquet Chef
Marriott’s Castle Harbor Resort
10.1995 - 08.1997
Chef de Partie
Munich Marriott
09.1991 - 09.1995
Demi Chef de Partie
Sterling Hotel
06.1990 - 08.1991
Commis Chef
White Hart Hotel
07.1988 - 05.1990
Diploma - City and Guild 1 and 2 with Distinction
Northbrook College of Design and Technology
01.1986 - 01.1988
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