Mr. Habeeb

Robert Habeeb

President and Chief Executive Officer

First Hospitality Group, Inc.

Robert Habeeb is a seasoned professional with more than 25 years of high profile, multiunit experience in hotel, resort and food and beverage management. Throughout his career, he has successfully operated hospitality businesses in virtually every aspect of the industry, including luxury, select service, resort hotels, restaurants, and golf and ski operations—in every setting imaginable.

After serving as the chief operating officer of the U. S. resort subsidiary of London’s Rank Group, PLC (owners of the Hard Rock Café’s) where he was responsible for a multifaceted portfolio of hotel, restaurant and leisure businesses, Mr. Habeeb joined First Hospitality Group, Inc. in 1997. In 2015, due to his wide reaching industry relationships, proven track record of innovation regarding development opportunities, superior operating performance, and the long tenure of his management team, he was promoted from president and COO to president and CEO.

A recognized industry leader, he has won a series of awards, including the Illinois Hotel Association's Hotelier of the Year Award and Global Hotelier of the Year. With a strong passion for educating those pursuing a career in the hospitality industry, Mr. Habeeb serves as a member of the adjunct faculty of Chicago’s Roosevelt University, where he teaches at a graduate level in the Manfred Steinfeld School of Hospitality Management.

He has served on numerous industry boards and brand advisory councils, including his current seats on the board of directors and executive committee of the American Hotel & Lodging Association and his previous chairmanship of the Illinois Hotel and Lodging Association.

Mr. Habeeb can be contacted at 847-299-9040 or rhabeeb@fhginc.com

Coming Up In The April Online Hotel Business Review




Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining – all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. It’s leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. It’s the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.