Dream job restaurant specialist

Why the profession is also attractive for young people

Paul Hanl has been working as a restaurant specialist at the Weißes Rössl on Lake Wolfgang for four years now. How did he manage to gain a foothold in the renowned family business and why does he believe that his job offers many opportunities? The 19-year-old answers all these questions in the Hogastjob interview.

HOGASTJOB: Greetings, Paul. Thank you for taking the time to talk to us! First of all, how did you decide to take up this profession?

Paul Hanl: I was actively looking for a job in which I could move around. I didn't want a job where I sat all day. I got a taste of it at the Weißes Rössl and I really liked it straight away. One thing led to another and I was able to start here.

HOGASTJOB: Can you briefly explain to us: What are your responsibilities at the Weißes Rössl? What does your working day look like?

Paul Hanl: Basically, I am very versatile. I currently work in the lakeside restaurant, but I also look after the half-board and serve guests on the Imperial Terrace. My main task is to serve guests. That means setting the table, preparing drinks and finally serving food and drinks. But when I come into work at the start of my shift, everything has to be set up first. From the cutlery to setting up the bar - everything should be done in advance. Then the work at the tables begins. We serve the guests and make sure they have everything they need. As soon as they have finished eating, we clean up together as a team and make sure that we leave everything in tip-top condition.

HOGASTJOB: Do you have more breakfast or late shifts?

Paul Hanl: Currently more late shifts.

HOGASTJOB: The profession of restaurant specialist - formerly waiter - is currently in high demand. How do you view the current situation on the job market?

Paul Hanl: It's currently very difficult for employers to find good staff. The current situation also has advantages for me. Basically, I can work all over the world and can easily find a job anywhere if I want to.

HOGAGSTJOB: Why do you think fewer and fewer young people are choosing this profession?

Paul Hanl: I can imagine that one reason is certainly because friends have weekends off, which makes it more difficult to plan joint activities. As a restaurant specialist, you usually work at the weekend and often in the evenings.

HOGASTJOB: What is it like for you to work at the weekend or on public holidays?

Paul Hanl: It doesn't bother me at all. Sure, you just have a different rhythm to your friends. But I don't find that bad.

HOGASTJOB: Additional training - is that an issue for you at the moment?

Paul Hanl: Not in the near future. I really want to gain a foothold in the profession first. But in the longer term, I can well imagine specializing in one area. I would probably consider further training to become a sommelier or a fine brandy sommelier.

HOGASTJOB: Do you already have concrete plans for the future? If so, where do you see yourself in a few years?

Paul Hanl: Well, this winter I will definitely be going to Obertauern for the winter season - to the Edelweißalm. After that, I can also imagine gaining experience abroad or on a ship - but I'm not sure about that yet. I'll have to look into that first.

We would like to take this opportunity to thank Peter Hanl and the Weißes Rössl am Wolfgangsee for the opportunity to talk to you.

Would you like to find out more about working as a restaurant specialist? Then take a look at our blog ! Here you will find information and inspiration for your job in the hotel and catering industry.

Are you currently looking for a suitable job in this professional field? Then check out the current job vacancies in the hotel and catering industry - on HOGASTJOB!