Mr. Birmele

Henri Birmele

Managing Director

Hotel Shangrila Santa Monica

Henri Birmele, Managing Director, Hotel Shangrila, Santa Monica, CA has more than 25 years experience in every aspect of the hospitality industry. During his long career, he has worked in a variety of key positions all the while growing his knowledge and skills. He has moved through such assignments as a Director of Operations, Director of Food and Beverage, Hotel Manager, Vice President of Hospitality, General Manager to his current position as Managing Director.

Before coming to Hotel Shangrila in 2010, Mr. Birmele’s high profile career included executive positions at Shutters on the Beach, Santa Monica, CA.; Sheraton Universal, Universal City, CA.; Viceroy Hotel, Santa Monica, CA.; St. Regis, Washington, DC and Los Angeles, CA; and Turnberry Isle Resort and Spa, Miami, Fl. 


A graduate of the prestigious Hotel School Lausanne in Switzerland, Mr. Birmele also has a degree in Global Business from the Benedict Business School in Zurich. During his career, he has had oversight for opening three new hotel properties as well as three hotel renovations. In his executive roles and within the industry, he is known for his project planning and management skills; human resources, team-building, staff retention and motivational skills; and cost cutting and profit building initiatives. A visible, hands-on manager, he is a staunch advocate for building strong relationships with all key constituent groups—everyone from guests, staff, owners/partners to community leaders, civic officials and vendors. His real-world approach to problem solving and his wealth of experience has allowed him to meet the challenges in the fast-paced and ever-changing hotel and hospitality industry.

Mr. Birmele can be contacted at 310-394-2791 or henri@shangrila-hotel.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.