Hotel Stadt Löbau
With all its quirks and imperfections, it's an absolutely well-rounded thing
“I’m a hotelier through and through,” says Sascha Ehlert. And you probably have to be, taking over a hotel and restaurant in Löbau on April 27, 2020, in the middle of the Corona crisis. After numerous professional positions abroad, the native of Hesse had been working as a hotel director in Berlin, the Mecklenburg Lake District, and the Spreewald since 2011. In the spring of 2020, he took over the Hotel Stadt Löbau, the only remaining hotel in the Löbau area. A lot has happened since then. For example, a motivated staff has succeeded in enhancing the hotel’s traditional charm with sustainable hospitality. But how did the employees manage this – and aren’t there any rough edges?
When guests check in or enter the restaurant, they are filled with a good feeling. They instinctively sense that they are genuinely welcome. The staff greet them with a smile and clearly enjoy their work. Each of them is a passionate host and is highly knowledgeable in all areas of the hotel industry. It starts at reception, continues in the restaurant, and sometimes even ends with room cleaning.
That problems occasionally arise is undeniable. After all, the hotel employs people with diverse skills, desires, and expectations. The owner is well aware of this and adapts to each individual. He enjoys working with individuals who critically question things and engage in team discussions. His standard saying, "Better something angular than nothing round," has proven true. Often, the best solutions emerge from angular structures. They ensure that, despite its imperfections, the hotel remains a well-rounded experience for its guests.
True to his principles, Sascha Ehlert primarily hires people who fit the team. When asked about the qualifications required, he answers diplomatically. He believes that all circumstances and conditions must be acceptable to both parties. From his perspective, he naturally considers professional competence. However, he places greater importance on applicants demonstrating genuine interest and a strong commitment. In return, his staff can expect fair pay and balanced, regular working hours. The principle always applies: "Where there's a will, there's a way".
Despite all efforts to accommodate young people, the hotel industry as a whole faces the challenge of attracting them to the profession. They often lack the willingness to accept unattractive working hours and stressful jobs. Nevertheless, Sascha Ehlert wants to encourage people to choose a career in hospitality. He welcomes trainees at any time. Just last year, two kitchen apprentices successfully completed their training at the Hotel Stadt Löbau. One of them was even hired permanently. Of course, how long colleagues will stay with the hotel is uncertain. It's not uncommon in the industry for some to want a change after a few years. The hotel manager doesn't hold it against anyone. Perhaps one or two will go abroad and return with new expertise – who knows?
Satisfied guests are only possible when they are cared for by people who enjoy their work. No one knows this better than the owner. It's not just beautifully furnished rooms or the restaurant's ambiance that make a hotel what it is today. First and foremost, it's the staff who breathe life into it.
They stand at reception, they prepare the food, they serve at the tables, and they clean the rooms. Whether they do it with love or with frustration, the guests notice immediately. And since most of them enjoy staying here, the team at the Hotel Stadt Löbau has obviously done everything right.
