I worked for six years in four luxury hotels in three countries. During this time, I realized that internal communication between employees and especially between different departments is the key to an unforgettable guest experience. But I also realized that this is exactly the biggest challenge for hoteliers around the world. But why? To make a long story short: The hotel industry still works as it did in the 90s - with email, phone and pen & paper! To change that, we developed HOSCOM - Hospitality Communication.
Already in my childhood days I was allowed to travel a lot with my family and stay in hotels all over the world. After spending two weeks in a dream hotel on the Maldives at the age of 16, it was clear to me that I want to work in the hotel industry. Therefore, after graduating from school, I completed a Double Bachelor Degree in International Hospitality Management at the IUBH in Bad Reichenhall and the ICMS in Sydney.
During my studies, I gained four years of banquet and event catering experience and then worked in the luxury hotel industry for six years – including the InterContinental in Berchtesgaden, The Ajman Palace in Dubai, Kempinski in San Lawrenz (Malta) and Rocco Forte in Munich. Food & Beverage is my favoured department; I worked as a waiter and supervisor in the restaurant, room service, and banquet.
Over the years, I have acquired a great knowledge of tea & coffee, food ingredients & preparation methods, as well as spirits & wine. I am particularly passionate about wine, which is why I successfully completed a WSET II (Wine, Spirit, Education Trust) course – so I am on my way to becoming a sommelier.
My involvement as a department trainer has also enabled me to pass on my product and service knowledge to trainees and my colleagues. In addition, I have learned about the work of other operational departments in several cross-trainings. Through my work as a supervisor, I coordinated a team of eleven employees per shift and was in very close communication with managers from other departments. Through these experiences, I have learned how good cooperation between the different departments positively affects the guest experience. In short, I understand the tasks and workflows of the different outlets in luxury hotels.
However, in my operational hotel career, my experience in all hotels has been that there are no supporting solutions for internal communication – so the idea of HOSCOM was born from my own experience.