A conversation with Julia Müller, assistant to the hotel director and management at Adler Asperg
Julia Müller became interested in the hotel and catering industry at a job fair. After graduating from high school and spending time abroad in the USA and Ireland, she studied hotel and catering management at DHBW Ravensburg from 2014 to 2017, including a placement at a family, wellness and conference hotel in the Black Forest. She then worked for six years in various hotels on the Baltic Sea. Employed as a reservation clerk, she gradually took on additional tasks up to the position of assistant to the management. Since October 2023, she works as an assistant to the hotel director and management at the Adler Asperg.
What tasks does your job involve?
Among other things, I support the hotel manager and the management in various areas. My tasks change all the time, depending on requirements. I am currently supporting the team in the hotel area and at reception as well as in the events department.
What do you like most about it?
What I like most about my job is the mix and the great variety of working both in front of and behind the scenes. I enjoy the desk work with organisational tasks, but also the active hands-on work and contact with the guests. What's new for me at the Adler is the large catering and events area, where I can still get to know and learn a lot of new things.
How would you describe the current situation in this sector? Have guests' expectations changed?
Guests' expectations have definitely changed in recent years - due to external circumstances such as the corona pandemic. On the one hand, people are booking more spontaneously, but also more consciously, and therefore expect customised offers.
In your opinion, why is the Adler Asperg worth a visit?
At the Adler, you can feel the long family tradition everywhere with the right amount of further development and current influences. Employees and guests are welcomed and looked after in a family atmosphere. Thanks to the wide range of offers, there is something for everyone - be it in the restaurants, at events or in the hotel.