Feel Good Manager

Does the job deliver what it promises?
Sonja Planeta © Karin Stöttinger
11. February 2025 | 
Sonja Planeta
11. February 2025
|
Sonja Planeta

Increase in overnight stays and employer attractiveness, a significant increase in positive guest reviews and awards and a strong social media presence: Patrick Fritz, Feel Good Manager at Hotel Samerhof, draws a positive balance after three years.

Lateral entrant with motivation

Patrick Fritz smiles when he thinks back to the beginnings of his role as Feel Good Manager at the four-star superior Hotel Samerhof and talks about a “scribbled idea” and the search for the “egg-laying wool-milk sow”. For three years now, the young man from Villach has been doing the job that was created especially for him – with the aim of inspiring guests, retaining employees, relieving the burden on the managing director and being sustainable in the long term.

Patrick Fritz came to Tröpolach at the foot of Nassfeld without any previous hotel management experience, but with an inexhaustible thirst for action. Samerhof Managing Director Christian Wassertheurer recognized the potential of the motivated career changer and gave Fritz the chance to prove himself in the newly created role of Feel Good Manager. The two agreed to work together for three years, accompanied by regular meetings and clearly defined targets. Adjustments and fine-tuning throughout the entire period ensured that the maximum was always achieved. The Samerhof can now draw an extremely positive balance.

Pioneering concept

According to Wassertheurer, the hotel's success is primarily due to the commitment of a passionate team that works with professionalism and dedication for the well-being of the guests every day. “Our aim is to offer our guests a place to relax and enjoy themselves, and we can only achieve this thanks to our great employees”, emphasizes the hotelier. Patrick Fritz, Carinthia's first Feel Good Manager, plays a key role in providing innovative impetus. With his fresh approaches and constant further development, he made a decisive contribution to optimizing the guest experience and operating structures.

The numerous awards – including two HolidayCheck Awards and two TUI International Hotel Awards – underline the high standard that the team has achieved together. Problems in hotel operations are identified and resolved at an early stage, guest requests are implemented promptly and guest satisfaction is measured continuously. At the same time, Fritz acts as an important point of contact for employees, passing on their concerns to the managing director and contributing to the development of sustainable solutions.

Guest care & employee loyalty

The role of the Feel Good Manager goes far beyond traditional tasks. Patrick Fritz has launched numerous initiatives that have sustainably strengthened both guest satisfaction and employee loyalty. As a result, the Hotel Samerhof has been certified as a state-approved family-friendly employer and bears both the Austrian and European eco-labels – a clear sign of its commitment to sustainable business practices. Over 100 weekly program items enrich the offer for guests, from creative leisure activities to innovative PR measures. The strengthening of the social media presence and the recruitment of new qualified employees are also among the successes that Patrick Fritz has achieved together with the team.

Sustainable growth

The close cooperation between management and team has proven to be a key success factor. In addition to increasing the number of overnight stays, hotelier Christian Wassertheurer focuses on guest satisfaction and profitability. “Our vision is based on sustainable growth and high added value. This can only be achieved with a motivated and well-structured team”, he explains. The multiple HolidayCheck Awards confirm the path we have taken and have not only turned guests into loyal regulars, but have also retained employees in the long term.

With a clear strategy and exciting projects, the Samerhof is now looking to the future with optimism. “We want to remain a leading business for both guests and employees”, says Wassertheurer. Patrick Fritz will continue to play a central role: “He embodies the values of our hotel and contributes significantly to our success with his work. It is a pleasure to accompany him on this path.” Fritz has already signed a further three-year contract to continue the successful collaboration.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

Book tip: Pasta al Pomodoro

Pasta that brings people together – 55 stories of a great love

It doesn’t take much to bring people together – sometimes all you need is tomatoes, pasta, and a pinch of history. In Pasta al Pomodoro, author Ilse Fischer focuses on a classic dish that is much more than just noodles with sauce: it is a symbol of community, memory, and flavor in its purest form.

The idea came about when Fischer tasted three-star chef Niko Romito’s signature dish, “Spaghetti e Pomodoro” – simple, clear, and yet stunningly deep. “Few ingredients, simple preparation, unique taste,” she recalls. And this experience became the starting point for a project that combines culinary art, emotion, and culture.

In 55 variations, she shows how differently and yet how closely connected this classic dish can be interpreted—from Italian nonnas to culinary greats such as Heinz Reitbauer, Andreas Caminada, Johann Lafer, Norbert Niederkofler, Rudi Obauer, and Tina Marcelli. Even artists and actors such as Philipp Hochmair and Walter Grüll contribute their personal versions.

INFO
Pasta al Pomodoro – 55 variations on the Italian classic
Author: Ilse Fischer
Photography: Ingolf Hatz
Foreword: Placido Domingo
Publisher: Christian Verlag GmbH
Length: 208 pages
ISBN: 978-3-95961-958-5
Price: €30.90 (D/A)

Guest chef at Ikarus: Álvaro Salazar

A culinary journey from Andalusia to Mallorca

When Mediterranean lightness meets Andalusian temperament, the result is a menu that is more than just an arrangement of courses: it becomes a narrative about origins, freedom, and the longing for new perspectives. In December 2025, two-star chef Álvaro Salazar from VORO in Mallorca will take over as guest chef of the month at Restaurant Ikarus – and take Salzburg on a sensory journey between Andalusia and the Balearic Islands.

Book tip: Porto – The Cookbook

A love letter to flavors, the Atlantic Ocean, and authenticity

“Porto – The Cookbook” by Sylvie Da Silva brings the flavors of the Atlantic city to life in book form. The focus is not only on the food, but also on the culture behind it – from hearty home cooking to delicate monastery desserts.

The work captivates with its mixture of recipes and travel impressions. Each chapter takes readers on an enjoyable journey of discovery – including stories about ingredients, regions, and people. The balance between culinary depth and emotional closeness is particularly successful.

INFO
Porto – The Cookbook
Author: Sylvie Da Silva
Publisher: Südwest Verlag
192 pages, approx. 120 color photos
ISBN: 978-3-517-10389-1
Price: €24.00 (Germany) / €24.70 (Austria) / CHF 33.50

quick & dirty
© Hotel Samerhof
Feel Good Manager

Increase in overnight stays and employer attractiveness, a significant increase in positive guest reviews and awards and a strong social media presence: Patrick Fritz, Feel Good Manager at Hotel Samerhof, draws a positive balance after three years.