Restaurant and banquet manager
Optimally equipped rooms for up to 40 people, stable and fast internet, state-of-the-art conference technology and a contemporary room air concept as well as the excellent cuisine and the location in the greenery enable you to hold conferences at the highest level. Optionally bookable is the Cannyboard technology, with which you can conduct hybrid meetings smoothly.
We organize receptions for up to 120 guests.
Our RTA with one hundred percent fresh air supply, but also high-performance air filters and a professional hygiene concept contribute to your safety. In order to plan all processes optimally, we attach great importance to an individual and good coordination in the run-up to your event.
We are happy to recommend that you take advantage of our location in the countryside for the success of your event.
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We are convinced:
Communication is a question of state-of-the-art technology.
Safety and security is a question of the room air concept.
Success is a question of the location of the conference venue.
Satisfaction is a question of the quality of the food and the sleep.
You will find all this in our small but fine conference rooms and our comfortable hotel.
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We provide group, break and reception rooms upon request.
We can provide additional equipment upon request.
Program specials and team building are best implemented in nature and in the urban forest. Small groups, on the other hand, quickly find their way into concentrated work in the relaxed atmosphere of the winter garden and on the terrace. Coaches, moreover, appreciate the surroundings for exploring ways to find solutions, recharge their batteries and set powerful impulses. In short, the location promotes mindfulness for oneself and the group. This has an impact on the outcome of every conference and every meeting.
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As a reward and for relaxation, in addition to fitness, jogging, cycling, swimming or sauna, we recommend the cultural offerings of the city of Wolfsburg: the Volkswagen Autostadt, the art museum, the Phaeno ...
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Restaurant and banquet manager
