Susan Santiago Appointed GM at Hyatt Key West
KEY WEST, FL, November 27, 2006. A seasoned veteran of the luxury hospitality industry, Santiago joined the resort in October 2006 and will oversee all aspects of its operations, including food and beverage, staff service training, public relations and marketing.
Known for its secluded, oasis-like atmosphere, Hyatt Key West Resort & Marina offers 118 spacious rooms overlooking the Gulf of Mexico, ample water activities from a private marina and first-class dining at Nicola Seafood restaurant. The resort also resides a convenient two blocks from the shops and social activities of famed Duval Street. Its $9 million renovation, set for completion by spring 2007, brings a 'tropical modern,' spa-like quality to the resort experience.
"Susan has worked with Hyatt Corporation for over fourteen years,' said Chuck Floyd, Executive Vice President and COO of Hyatt Hotels Corporation, 'where her talent as a Director of Food and Beverage has been recognized and rewarded. We are pleased that her first General Manager position is at such a prominent property. We know Susan will be effective in expanding the newly renovated property's highly-regarded reputation and service."
Santiago brings to Hyatt Key West a distinguished, 14-year-plus career with Hyatt Corporation marked by tenures at a number of distinct, high-end resort properties. Most recently, she was Corporate Food and Beverage Director for the company, overseeing operations of the F&B Division for all of Hyatt's domestic properties, implementing division promotions and developing budgets. Prior to her corporate position, she served as Director of Food and Beverage for Hyatt properties in Lake Tahoe, Phoenix and New Port Beach from 1999 to 2004, managing annual food and beverage revenues ranging from $11 to $18 million. Prior to her promotion to Director, Santiago was Assistant Food and Beverage Director for the 1,400-room Grand Hyatt New York, where she assisted with operations for the hotel's $38 million program comprised of three restaurants, 24-hour room service, a lobby coffee bar and significant off-premise revenue. Santiago began her career with Hyatt at the Hyatt Regency Orlando InternationalAirport in 1992, working her way through an ascending series of positions to Assistant Food and Beverage Director in 1996, before being promoted to the property in New York.
Santiago received a Bachelor of Science degree in Elementary Physical Education from Florida International University before pursuing her passion for hospitality.
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