Andres Jimenez

About Andres Jimenez

I build and scale luxury food and beverage platforms — from early concept and design through openings, daily operations, and long-term performance. I’ve spent my career helping hospitality organizations grow in ways that feel intentional, creative, and financially sound, without losing what makes each place special.Today, I serve as Senior Vice President of Food & Beverage at Makeready, where I oversee a portfolio of 30+ restaurants, bars, cafés, and banquet operations across lifestyle hotel properties. Over the past several years, I’ve helped drive meaningful revenue growth while improving margins by putting practical systems, partnerships, and teams in place — always with the goal of supporting creativity rather than boxing it in.Over the course of my career, I’ve been involved in the development, opening, and repositioning of more than 50 restaurants and luxury hotels around the world. I’ve worked across independent platforms and global luxury brands, leading teams throughout the U.S, Europe, Latin America, the Middle East, Africa, and Asia Pacific. I’m comfortable navigating different cultures, ownership structures, and creative visions, and I enjoy collaborating closely with chefs, designers, operators, and owners to turn ideas into sustainable businesses.At heart, I’m a lifelong food and beverage operator — curious, hands-on, and deeply people-focused. I care about culture, leadership, and building environments where teams can do their best work. At this stage of my career, I’m most interested in organizations where food and beverage is seen as a true strategic driver, and where ambition, individuality, and thoughtful growth are expected to coexist.

Experience

1. Senior Vice President Food & Beverage

   Makeready

   Aug 2022 — Present · Dallas, TX, US

   Lead a multi-brand, multi-market food and beverage platform for a lifestyle hotel company, spanning 30+ restaurants, bars, cafés, and banquet operations, while operating all food and beverage concepts with a freestanding restaurant mindset.•Drive approximately 30% portfolio-wide revenue growth over several years through a combination of new openings, portfolio expansion, and improved overall performance.•Increase overall food and beverage profit margins by approximately 8%, moving margins from roughly 28% to 31% while managing rising labor and food costs. •Improve labor efficiency by reducing labor as a percentage of revenue by approximately 3% through clear expectations, planning tools, and performance benchmarks. •Set and maintain portfolio-wide operating standards, SOPs, scorecards, pre-opening and training playbooks, and financial guidelines that enable property teams to execute consistently. •Lead concept development, openings, repositionings, and food and beverage pro forma work for new deals and transitions, translating creative vision into financially viable operating models that support long-term brand and business growth.

Education

• Le Cordon Bleu Paris

  Gran Diplome, Cuisine & Pâtisserie

  1994 — 1995