TSBG Family – Graduates

 

Profiles: Michael Kinelly and Gottfried Broz

Location: Schloss Kornberg

 

Recent position:

Michael Kinelly: COO (CEO since summer)

Gottfried Broz: F&B Operation Manager

 

School type & final year

Both HLT, graduation 2018

 

Education and training after the TSBG:

Kinelly: Degree in Business Law, WU Vienna.

Broz: Master of Business Administration, JKU Linz

 

How did you end up where you are now? What were your most important career stages?

Gottfried: After my time as Chef de Rang on the MS Europa 1 and my graduation in Bad Gleichenberg, I started my career as an F&B management trainee at the Hilton Vienna Danube Waterfront. After two successful years at the Hilton, a move to the position of deputy restaurant manager at Do&Co on Stephansplatz was on the cards but was cancelled due to Corona.

After a short period of reflection, I decided to accept another offer and take over the kitchen management at Weingut Georgiberg in Ehrenhausen.

 

Michael: For me, it was clear quite quickly after graduating from HLT that my first and (hopefully) last career stop would be to continue and develop the family business. Although everyone is told to see the world and gain experience, this was certainly the right decision for me!

 

What are your 3 favourite to-dos?

– Celebrating big and small successes, for sure.

– We’re out and about a lot looking for new things and getting ideas.

– Starting the Monday after a hard weekend with spritz wine.

 

You ventured into entrepreneurship relatively quickly after graduation, was that always your plan or is it more about seizing the opportunity? How did you feel about it?

 

We already joked in our first years in Bad Gleichenberg that we wanted to set up a big company together. After graduation, we both went our separate ways professionally and concentrated on our studies and respective jobs for the time being.

The first few weeks were quite exhausting. Getting permits, partners, suppliers and setting up everything in Vienna took a lot out of us, also because we only had two weeks from the takeover to the opening. The Schlossrestaurant Kornberg was added to the group of companies 6 weeks later.

But after the openings, things eased up again pretty quickly.

 

Where do you see the biggest challenges as young entrepreneur?

The biggest challenge is and remains the start-up capital. Developing and realising new projects simply costs an enormous amount of money, especially since little turnover is to be expected at the beginning.

 

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. How did you go about it, how did you divide your time, did you set clear rules and structures from the beginning? What do you think is particularly important in this area?

The division actually came about by itself, because it was clear from the beginning that Gottfried would take over the management in Vienna and Feldbach and I would continue to expand the existing businesses.

 

Of course, we sometimes experience moments of tension, but no more than before; in fact, working together has made us even better friends.

 

What are your professional visions for the future, where do you want to go?

There are a few visions. But the next big project with over 1000 seats is just about to start. The biggest hurdle at the moment is the lack of skilled workers or even finding people willing to work who are looking for work.

I think the most important thing is to be open. There are big and small opportunities for new projects every day.

 

As we all know, the best way to learn is from the mistakes and successes of others. Do you have an example of your personal career do’s and don’ts for our TSBG family?

⁃ Don’t trust anyone

⁃ Turnover does not equal profit

⁃ Don’t overestimate yourself! Approach big projects with vision instead of emotion.