1. Dear Sabrina, how did you become what you are now? What were your most important career stages? 

The start in Bad Gleichenberg was probably the most significant time and all in all probably the best decision of my youth. I am also very grateful that my parents made this possible for me. 

After that I went to London, where I was able to improve my British English. (I wasn’t a straight A student). From London to Vienna to Falstaff, Impacts Catering Solutions & seminargo.com. 

Then I had had enough of the city for a while and really wanted to go to Zürs am Arlberg to the Zürserhof, which was probably just as impactful as my school days in Bad Gleichenberg. – due to Covid-19, back home at almost 30! 

1. What are your 3 most important to-dos? 

My 3 most important to-dos have little to do with my profession, but rather with my family. Because even though work always comes first, it is more than important not to lose yourself in the process. 

1. What do you love most about your work? 

I love to inspire people.  

That has to happen from the very first moment. That’s why I’m at the reception myself, because here you create a first impression and here you can already feel whether you’ve inspired the guest or not. 

It’s the easiest thing in the world to bring joy with little things. You don’t necessarily have to reinvent the wheel. 

Who is not happy about a small gift? – Exactly that smile with a little bit more joy in your face – that is hospitality. 

1. The Hotel Rosenhof Murau is a family-run business in which the family members are involved and cooperate. That is certainly not always easy. How is that organised in your case? Are decisions made together, or does everyone decide alone for his/her own area? 

Exactly – that is definitely not always easy. One might think it’s a narrow tightrope walk with many stones that one easily stumbles over.   

But it’s the balance that matters. We make all our decisions together, otherwise our business wouldn’t work. This is exactly the crux – and that is exactly where some companies fail to keep a clear head, especially in the handover from one generation to the next. 

I can still remember when Mr Gamperl was teaching us and addressed exactly these issues. He said that a good handover takes at least 7 years before one will understand the exact business processes. Well, we are now in year four. Everything takes time. 

 

1. The current economic situation does not exactly make running a business easy, but in every crisis there are also opportunities. Where do you see the biggest challenges and the biggest opportunities now? 

The biggest challenge now is staff marketing, not guest marketing. My employees are my greatest asset. Due to the pandemic, many competent employees turned their backs on the industry.  

Finding trained and, above all, interested employees is the biggest challenge that needs to be mastered. 

 

You can no longer satisfy anyone with money alone. There are so many components to it. But the most important thing is to always be there for your employees, to listen to them, to understand their concerns. This is the miracle of appreciation, which of course they more than deserve. 

I am optimistic that in 2 to 5 years the situation will calm down and people’s passion for this wonderful profession will come back. 

 

1. You recently became the wine testimonial for Lidl. What exactly are your tasks and how did you get involved? 

I have been under contract at Lidl since August 2020. My tasks are extremely varied. Every year in February, for example, we have the tasting and together we select the wines that then end up on the shelves in the more than 250 Lidl shops. 

I am privileged to support the wonderful team in this regard. 

In addition, there are sound recordings, TV recordings & wine recommendations of the selection as well as cheese & wine pairings, which can then be found in the flyers.  

The Falstaff magazine published an article about it every month as well. It was absolutely wonderful and initially also a bit strange to be in front of a camera, especially because I already hated giving presentations when I was at school.  

I got into it through a good friend at Gottardi & Partner, who also trained me at the WIFI institute and put me in touch with the responsible persons because he thought I was made for it. 

1. What fascinates you most about wine? Did you already discover your love of wine on the campus? What do you prefer to drink yourself? 

What I find most fascinating is that each wine tells its own story, from the beginning of the vine to the winemaker’s intuition that gives the wine body and soul, as well as the fascination of finding the right glass for it. Combined with a wonderful menu, this becomes a world class experience!  

 

Of course, I completed the additional training of the young sommelier, but honestly only to escape the study lesson and to taste something good at the same time. So, the passion was there right away!  

 

It’s difficult to say what I prefer to drink. It always depends on the day or the mood, which wine suits me best. However, at the moment I prefer full-bodied red wines with fine aromas and, above all, strong tannins. But the wine can also be complex. 

 

1. As we all know, the best way to learn is from the mistakes and success stories of others. Do you have an example of your personal career Do’s and Don’ts for our TSBG Family? 

I could mention a few examples. I made several experiences in the past that showed me how it doesn’t work. In my first jobs, for example, I sold myself far below my value and was immediately taken advantage of because of my good nature and naivety.  

 

Because someone who has successfully completed this school should always know that the world is open to you and that you can achieve anything you want.  

A business card for the world!  

Above all, you should never give up and believe in yourself, motivate yourself anew every day. With a certain lightness, things go much faster instead of focusing on something rigidly.  

It is important to have some mentors with whom you can talk about certain steps. Mentors who encourage you but also tell you honestly how something will not work.  

Pick someone special, make a connection, nurture that friendship. 

For example, I found one of my mentors in my part-time studies who I can still call today and who has been crucial in helping me with my future plans.  

If you ever have time, go and listen to a lecture of futurologist Andreas Reiter. Andreas asked me the same question over and over again. The question works wonders before big decisions in life.  

And I keep asking it to myself: “Do you want to take the easy way out or do you want to take the right way out?” 

But the most important thing is to stay authentic, to take care of yourself and your family as if it were a raw egg. 

Daniela Gruber 22