There for our guests right from the start

Interview with Roswitha on changes and challenges at the Hotel Winzer

Hello Roswitha, you’ve seen three generations of family members run the Hotel Winzer. What were the early days like?
I came to the Hotel Winzer through my sister. She applied for a job here as a cook and told me there was also a vacancy for a waitress. So we both started on 15 December 1982. Back then, the main building already had the English Bar, a bowling alley and around 100 beds. There was also a sauna, an indoor swimming pool and a large terrace. Guests were served in two dining rooms. Hotel guests would gather in a nook with two large tables and a television to watch the news or a programme or film after dinner. In the past, guests would come for a two-week holiday to go hiking, sightseeing, swimming or on day trips. Guests usually booked a year in advance and correspondence was still handled by post. A lot has changed since then compared to today.

How have the hotel and guests changed over this time, and how do you deal with these changes?
The hotel has grown enormously, both in terms of its buildings and its concept.
There have been, and continue to be, ongoing modernisations, as we simply want to offer guests the latest and highest standards. The Winzer family has always been very forward-thinking in this regard. Then, of course, there was the major shift towards wellness and couples. Today, a guest stays for an average of two to three nights to get away from the daily grind for a short while. This has also changed the daily routine enormously. Guests are looking for peace, togetherness, relaxation and enjoyment. Although they stay for shorter periods, they spend much more time in the hotel and naturally need support here too. Consequently, the number of staff has increased significantly in line with the demands and the size of the hotel. As an individual, you automatically grow with the generations and the passing years. I think we all change over the course of our lives. If you want to remain successful, the best way to respond to rapid changes is with flexibility. It’s always a challenge. 

What roles have you held within the hotel so far, and what have been the biggest challenges over the years?
I’ve worked in the restaurant, the English Bar and at reception at the Hotel Winzer. I helped out on the building sites – that was great fun! Mixing cocktails in the bar was also a lovely job. For me, the biggest change back then at reception was the move to digital systems. The first computer and the hotel software were a major challenge. No more post or faxes. We were trained in three days – our heads were spinning at first. But I like challenges. I think that’s why I enjoy working here so much.

What is important to you in your current role as restaurant manager?
What’s important to me in our kitchen is using regional ingredients. People really appreciate that, and it simply tastes unmistakably good. Plus, our dishes are homemade. When enjoying a meal together in our restaurants, you can really treat yourself. I want our guests to feel completely at ease. We’ve managed that well so far.

Do you have a favourite dish from your kitchen?
Yes, the quark and apricot soufflé with crumble topping. That’s how you can spoil me.

Last question: What is the highlight of a working day for you?
When the sun is already shining in the morning and I go out into the fresh air. And when I sit on the terrace in the evening at the end of the day and feel content with myself and the day I’ve had.

Thank you for the interview, Roswitha. We wish you continued fulfilment in your work at the Hotel Winzer!