Roger Habermacher

• Prepared annual budgets with controls to PNL
• Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
• Managed budget implementations, employee evaluations and contract details.
• Managed service bottlenecks during Covid by training and coaching employees on practices, procedures and performance strategies.
• Maximized operational excellence mentoring personnel on management principles, industry practices and company procedures.
• Identified trends in customer marketplaces to develop valuable solutions.
• Managed to position property with highest ADR within given competitive set within the first 14 months of operations
• Achieved one star (*) Michelin for the Korean restaurant by successfully coaching and giving strategic direction to team

• Advising Architects in Korea with Operation Planning Aspects for Large Scale Mixed-used Properties for the Hospitality Section
• Including, but Not Limited to Operations Planning for Public Spaces, Hotels, Hotel Rooms, Event Spaces, Spa, Pools, F&B, Back of House Areas, Villas and Serviced Apartments. /li Li
• Supporting, Advising and Communicating Owners With Potential 5* Luxury Operators.
• Ensuring Design Standards and Best Practices Are Filtered and Applied Towards ID and Operational Designs

• Overall management of the Integrated Resort (IR) hotel and F&B operations for Jeju Shinhwaworld and Casino comprising of the following:
• Marriott Resort 627 keys, Landing Resort 615 keys, Shinhwa Resort 538 keys, Ascott Somerset 320 Suites, Four Seasons Resort and Spa 213 keys and 15 Villas (not completed) including a 3500m2 site Spa, 12 Restaurants, Cafés, Bars and Counters in hotels, casino, theme-park and water-park, extensive MICE area and catering facilities
• PIC for Casino related matters (non-gaming), such as F&B setup and operations, guest service related matters such as VIP transport as well as communication center setup and operations, including the operations of VIP Villas and related services, etc.
• Pre-opening expenses, estimates for FFE/ OSE as well as operational financial aspects /li li From pre-opening to opening key person for Sales and Marketing aspects pertaining to hospitality
• Tenancy- and contract management of 12 Restaurants and Bars/ Cafés with Shinsegae (SSG) and YG+ respectively, including 12000m2 Retail and Duty Free with Jeju Tourism Organization
• Tenancy Management and S&M support of the 401 Apartments and Villas and tenancy retail total 178.000m2 GFA
• GSC: Reservations and Communications - setup, training and operations
• Overall responsible for the operations of all hotels and F&B, condominiums, tenancy and estate management in all aspects
• Key lead person for municipal and government approvals pertaining to the project for operational aspects
• Organized and monitored all training aspects, implementation and establishing of SOPs
• Framework organizer to monitor all applications and approvals and licenses related to Hotel/F&B/Tenancy
• Adding continuous value to the Integrated Property by handling contracts and the management of contractual aspects
• PIC for contracts and franchise partners such as: Marriott International, Shinsegae (SSG), DFS Hong Kong, Four Seasons Hotel & Resort /li li PIC to navigate, manage and implement owners - designers - operator's aspects of cost, legality, timeframe and understanding and communicating of quality expectations

• Overall PIC on operational planning and design aspects (Hotels, F&B, Casino, F&B, Duty Free, Theme Park F&B, Apartments and Villas, Dormitories, Offices, etc) as following:
• Marriott Hotel, Shinhwa Hotel, Landing Hotel, Ascott Somerset, Four Seasons Hotel and Spa, Shinhwa Apartments, Theme-park (non rides), Casino (non- gaming), Employee dormitories, BOH facilities
• Involved into all key submission works and key feasibility studies and rationales
• PIC for operational framework plans for front and back of house respectively, operational IT infrastructure key person
• Temporary (6 months) PIC interim for entire project management during earthworks and structural build up
• Committee member for public tender process management
• Business plan PIC for operational sections for municipal approval

Key Responsibilities:

• Overall General Management of three 5* properties, Ayana/ Ayana Villas - Ayana Suites and Rimba Hotel Jimbaran as following:
  Ayana: 290 keys (Forbes 4 Star Rating) and 78 Villas (Forbes 5 Star Rating)
  Ayana: Ayana Spa with 47 treatment rooms, 22.000m2 with the world largest Aquatonic pool
• Ayana: 9 F&B outlets including the acclaimed and award winning Rockbar
  Ayana: over 200 Weddings a year including 3 wedding chapels
• Rimba: 283 keys, 5 F&B outlets and Catering facilities and 1 wedding chapel
• PIC for the opening of the Rimba Hotel and related opening works from planning to execution
• Various renovation activities and enhancement works, up gradation of existing product and fine tuning of operational matters
• Labour Union related negotiations and aspect of management under L/U involvement
• Restructuring from single to multi property - rationale and build up of operational framework
• Finance related management from planning to operational PNL's
  

• 246 Rooms, including 25 Suites (Forbes 4 Star Rating
• Increased/ held REVPAR and positioned RMSI No1 in Beijing
• Increased total sales and income over 2009, 2010, to 2011 YoY
• Increased net operating profit substantially over 2009, 2010 and 2011 YTD
• Increased scores from 85% to 90% for the Mystery Guest Program (Hotel IQ) /li li Increased customer satisfaction ‘Maritz score' from 50%-70% over 2010
• Exceeded goals through effective task prioritization and great work ethic.
• Full P&L responsibilities and yearly budget establishing and control

Various position held with Hyatt International

• General Manager - Hyatt Regency Jeju - ROK - 2007/08 - 2010/06
• EAM F&B - Grand Hyatt Mumbai - India - 2005/11 - 2007/08
• Dir F&B - Grand Hyatt Jakarta - Indonesia - 2004 - 2006
• Dir F&B - Hyatt Bali - Indonesia - 2003 - 2004
• Dir F&B - Hyatt Jakarta - Indonesia - 2001 - 2003
• Executive Chef - Executive Sous Chef - Hyatt Dubai 1998 - 2000