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 May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.