Alumni Interview - Kristina Bosnjak

27 March 2020

After studying for her MBA in International Hospitality Management at IMI, Kristina has gone on to manage her family business of three hotel properties in Serbia...

IMI: Hi Kristina, thanks for speaking to us during these busy times! Tell us about your experience studying in Switzerland...

KB: I studied and lived in Switzerland for almost six years, I finished both my BBA and MBA in this beautiful country. In my opinion, this is the best possible country for studying hospitality. IMI helped me develop skills and learn how to be a leader. The dual degree award that I received from IMI, opened up many more possibilities for my future. 

IMI: How did the internships undertaken during your studies support your career aspirations? 

KB: I completed four internships during my studies, meaning I worked for almost two years in different hotels and chains, including Hotel Arts, Ritz Carlton in Barcelona, La Reserve Hotel and a spa resort in Geneva. In all these hotels, I was working in different positions, from housekeeping, reception and HR, to F&B and banquets. This is what Swiss universities are best known for - you get a great balance of theoretical and practical knowledge, which gives you a great advantage when you then go on to look for a job.

IMI: Tell us how your career has progressed since graduating from IMI...

KB: I am currently working in my family business which operates three hotels, one of them is in my hometown Novi Sad and two of them in Sremski Karlovci, a historic town nearby. I am also doing a pre-opening for our fourth hotel which will take place in the city centre of Belgrade, the capital of Serbia. It will be 10-floor building with 60 rooms, three restaurants and a two-floor Spa centre with a rooftop swimming pool.

IMI: What are the challenges and highlights of your job?

KB: My job is very dynamic, and not a single day is the same. This is what I love most about my job. I spend half of my time in Belgrade developing the business plan for the new hotel. This consists of doing HR (interviews, pre-selection, training and more), F&B (together with our F&B manager and kitchen chef, preparing for our three restaurants opening), designing the hotel, meeting with potential clients as well as preparing the legal documents and forecasts. The other half of my time is spent with the day-to-day running of our other three hotels. This all requires a lot of attention as each of the hotels is unique, but with good organisation and time management, it can all be done.

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