Anton Gustav Birnbaum

Johann Drexel Liegenschaftsverwaltung, JDL GmbH for short, combines the companies and holdings of the SPAR founding family Drexel with joint management. As Managing Director responsible for innovation and strategy, hospitality- and project development. In addition to upcoming major projects, the management is responsible for the development of the company and the feasibility studies of new projects.

Responsible for the rebranding process of the hotel as well as inclusion in the Sacher Group. Implementation and establishment of new in-house procedures to comply with specified luxury standards of the reconversion. Managing day-to-day operations, setting strategic direction, managing budgets, interpreting numbers and financial information, and ensuring costs and profits are met. Creating a feel-good atmosphere for the entire team. Actively serving guests with a personalized and attentive approach.

Established a consulting office for hospitality and cross-industry consulting in General-Management, Interim-Management, Project-Management, Change-Management, HR-Management and individual strategy development such as Sales and Marketing guidance through a holistic knowledge and in-depth expertise from the field. Consultation based on project-related overall coordination of the various solution approaches. Any recommendations for action were based on success models, own experience or expertise of partners.

Oversaw the daily operation and kept the strategic direction. Implemented an efficient re-positioning plan, such as a clear pricing and marketing strategy; led the entire commercial team. Implemented a strict brand-differentiation strategy between restaurant & bar and the hotel. Managed budgets, analyzed and interpreted figures and financial information from different reports, and ensured that costs and profits are met. Benchmarked the competition and set all actions to keep the targeted market position.

Ran the operation during an ongoing renovation of the hotel rooms and construction of the adjoining convention center, including rooftop bar. Led the FF&E process, including all responsibilities to keep the budgets and costs in line. Implemented policies and procedures for the new building as well as communicated and collaborated with the owners, external stakeholders and the local authorities. Dealt with maintenance issues and construction delay.

Led daily operations, Revenue Management, Sales & Marketing with a worldwide team in different locations. Managed budgets, analyzed and interpreted figures from different financial and business reports. Executed international sales trips and participated in trade shows to gain awareness for the brand and generated leads in terms of prospective customers. Active guest relations with a personalized and attentive approach. Handled a team of different cultures and challenges associated with a remote island.

Replaced the General Manager in all her duties and led the daily operation, focused on food & beverage and rooms. Monitored financial statements and optimized procedures to keep costs within budget and maximize profit. Supported the renovation process and created a concept for a reconversion of a coffee house to a bar. Performed outstanding, creative and tailor-made events and collaborations to attract the local community and to develop brand awareness.

Prepared and monitored the HR budget and forecast. Audited the payroll process and established the annual training schedule. Led the recruiting and selection process and furthermore the onboarding of new team members. Ensured policies and procedures are in place and legally compliant. Implemented and further developed strategies, initiatives, compensation and benefits and employer branding such as collaborations with international hospitality schools and universities. Negotiated the labor agreement.

Developed and distributed tailor-made radio advertisements, based on customer needs.

Accountable for eight supermarkets including HR responsibilities for 250 employees. Monitored budgets, inventory and controlled all relevant costs. Audited quality and service standards, guided renovation and new-opening processes.

Supervised and coordinated the daily front- and back-of-house operation. Supported the team during fast-paced periods. Ran event sales and operation of in-house events and supported exclusive and international upscale catering services.