Loyalty that shows.
Decades of loyalty from many employees show that promises are kept here at the Seefels. Johannes Doujak, maître d’hôtel, has already celebrated his 20-year anniversary of working here. Head of reception Karin Sereinig and Karin Buchegger, assistant to the executive director, will reach this milestone in a few years. Florian Scheichenbauer, F & B manager, and head chef Richard Hessl have already celebrated their 10-year anniversary here.
Depending on the season, the Seefels team consists of 45 to 110 employees. Each department manager supervises, leads, trains, and motivates their crew. The department managers Richard Hessl, kitchen, and Johannes Doujak, restaurant, are known for nurturing up-and-coming talent. They love to share their vast experience with young, dedicated, curious people and prepare them for competition. Their successes in competitions have been awarded wtih gold, silver, and bronze.