---
title: "Winzer's Success Stories: Andrea Mundigler"
url: 'https://www.zarvexqonil.site/en/cosy-hotel/hotel-winzer-stories/winzers-success-stories-andrea-mundigler/'
description: 'From the restaurant straight behind the bar – and that’s been the case for 17 years. What began as a temporary job turned into a real passion.'
image: 'https://www.zarvexqonil.site/fileadmin/_processed_/9/f/csm_andrea-mundigler_d4884878bd.jpg'
date: '2026-03-23'
modified: '2026-03-25'
lastUpdated: '2026-09-10'
type: article
site: 'Hotel Winzer'
---

# Winzer's Success Stories: Andrea Mundigler
Winzer's Success Stories: Andrea Mundigler
==========================================

Careers---

 2022/15/09

![barmaid at a wellness hotel Winzer](https://www.zarvexqonil.site/fileadmin/_processed_/9/f/csm_andrea-mundigler_70f0d2fcd8.jpg "wellness hotel_winzer_barmaid")

![barmaid_hotel_winzer_shaken](https://www.zarvexqonil.site/fileadmin/_processed_/0/0/csm_andrea-mundigler-shaken_def24ccd38.jpg)

***Could you give me a brief summary of the last 17 years?***

Actually, I applied with the intention of helping out in the restaurant for a few hours while my children were still young. As there were no vacancies in the restaurant at the time, I spent the first few months helping out in the laundry. After six months, a vacancy did come up in the restaurant and, before long, I was doing everything ‘from start to finish’. I then spent several years as deputy restaurant manager.

Over time, I also started working at the bar. In the evenings, I would first serve dinner and then always move over to the bar. Whenever Roswitha played the song ‘Going Backways’, I knew it was time to head to the bar. When Markus Winzer took over the bar in 2011, I moved from the restaurant to the bar full-time. Markus built up the bar as it stands today, and it was from him that I learnt how to shake drinks. It’s really fascinating what you can conjure up from just a few spirits.

***What does your typical working day look like now?***

I usually work from 3.00 pm to 11.30 pm. In the afternoon, I do the usual prep work (squeezing fresh citrus juices, fetching bottles from the storeroom, preparing garnishes and premixes), and in the evening, whilst the guests are still having dinner, I take care of the drinks for the restaurant. After that, things really get going at the bar. At the bar, I look after the guests, prepare the drinks and also shake the cocktails.

***What do you like best about your job?***

Working with and for the guests is simply exactly what I love to do. Even though the work is similar every day, it never gets boring. We always have different guests and the evening is different with every single guest.

***What has changed at the hotel over the last few years?***

Absolutely everything. The whole hotel and everything around it has changed – it’s not even comparable anymore. On the one hand, it’s doubled in size. Consequently, I now have twice as many colleagues as I did 17 years ago. The management has changed too. I’m now working with the third boss from the Winzer family. That said, I’ve got on well with all of them.

***What keeps you in this job?***

It’s simply the whole package. I enjoy my work and the collaboration with colleagues and managers is good too. I can also tell managers what I think – everyone here is happy to accept constructive criticism. The biggest advantage for me, as a mother, has always been the flexibility regarding working hours. What’s more, you can always approach the Winzer family with any concern – whether professional or personal, help is always offered.

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