Corporate hotels offer enormous opportunities, particularly for those just starting out or looking to advance their careers. For me, however, after all these years, the advantages of independent hotels have outweighed the rest: the opportunities to shape things personally, to work closely with the team and to have a direct influence. My path was the right one for me and I would follow it again in exactly the same way at any time.

The trade press has reported that, drawing on your many years of international expertise, you aim to bring fresh impetus to the organisation and will be responsible not only for its day-to-day management but also for its strategic direction. What is your vision for FÄHRHAUS Koblenz? 

FÄHRHAUS Koblenz is very well known and highly regarded in the region – yet there is still untapped potential. For example, the high concentration of businesses in the area could lead to even stronger partnerships. My aim is to position the hotel more strongly beyond regional borders, both nationally and internationally. Koblenz is an often-underestimated location, and the FÄHRHAUS Koblenz boasts an outstanding location that deserves greater attention. Another priority is to sharpen the hotel’s profile and public perception. Its numerous unique selling points have not yet received sufficient focus. Membership of FEINE PRIVATHOTELS was an important first step in raising the hotel’s profile and clearly defining its future direction.

As usual, you’ll be working alongside excellent colleagues at your new post – take Yannick Noack, for example, who earned two Michelin stars ‘from scratch’ for the gourmet restaurant GOTTHARDT’S by Yannick Noack in 2025. How do you lead your team to achieve peak performance – and maintain it consistently? 

That struck me immediately on my first visit: the team at FÄHRHAUS Koblenz is professional, friendly and very personable all at once. It consists of long-serving staff and many young employees who combine the highest level of professionalism with great team spirit – you can feel that in every interaction. So the foundation is excellent. I plan for the departments to work even more closely together, for everyone to be guided by a shared vision, and for every person in the team to feel they are actively shaping the future of the establishment. 

GOTTHARDT’S by Yannick Noack is an absolute highlight, but the LANDGANG restaurant also impresses with its culinary quality and a dedicated team. The spa area offers innovative treatments, and the events team organises fantastic events for companies, clubs and private individuals. 

All of this is part of FÄHRHAUS Koblenz, and every single person should feel the motivation to be part of something great. For me, top performance stems from motivation, clear goals and a shared pursuit of excellence.

Be honest – are you an ‘approachable’ boss? 

I would certainly say that about myself. It’s very important to me that I know all my staff personally and that every team member feels seen and valued. My door should always be open, even though I’m currently still in the middle of getting to grips with numerous issues and putting systems in place.

The hospitality industry is generally complaining about a shortage of young talent. In your view, what needs to be done – both by the industry itself and by the government – to bring about positive change in this area? 

For several years now, the hospitality industry has faced the challenge of attracting enough young talent. In my view, the industry’s image needs to be sharpened above all else: what does it actually mean to work in a hotel? What opportunities and experiences does this profession offer? The catering industry has undergone a significant image transformation in recent years – not least due to media coverage, such as TV series featuring chefs, but also through more modern management structures with clear areas of responsibility and greater openness to ideas and employee involvement. A similarly transparent development would also benefit the hotel industry. 

At the same time, it is the industry’s own responsibility to highlight attractive working conditions, good training programmes and genuine career prospects. On the part of the legislature, greater support for vocational training, as well as faster and less bureaucratic processes and decision-making, could help to improve the situation in the long term. Germany sometimes makes it unnecessarily difficult for itself to remain fit for the future.

As managing director, you are the face of the establishment. How do you approach your role as a hostess? 

Outwardly, I am certainly the face of the hotel. In reality, however, I see hospitality as a task for the whole team. Every single person contributes to how a guest experiences their stay. My role is therefore to lead by example and instil this attitude in the team so that it is evident at every touchpoint. This can only be achieved with a shared vision – because true hospitality always arises holistically.

When you travel yourself, what do you pay particular attention to? 

For me, it all starts with the feeling a place conveys. What atmosphere do I sense when I walk in? What are the people like, and how am I welcomed? That first impression sets the tone for the whole stay. Beyond that, I pay close attention to the details and find myself looking at the ‘hard and soft’ aspects of a property: that is, the physical and design elements as well as the processes, structures and teamwork. How is a concept actually put into practice, how are challenges handled, how are guests treated? It’s probably a bit of a professional quirk, but it also helps me keep developing. That is precisely why I also see great value in collaborations such as those with FEINE PRIVATHOTELS: the exchange and learning from one another open up new perspectives, and this almost always leads to something positive.

One last question: FÄHRHAUS Koblenz has its own marina with eight moorings. Will we see you on the Moselle this summer? 

I find the water incredibly appealing. So it goes without saying that I’d like to explore the Moselle region from the water as well. I’ll be able to do that to some extent this season – together with our partner, through whom we organise private boat tours. I’m particularly looking forward to the ‘Boat Tour & BBQ’ event in early August, which beautifully combines enjoyment with the unique perspective from the water.

As for whether I’ll have time to get my own boat licence on top of that, I’m not so sure – at least not in my first year here.