At school, I loved languages and found them easy to learn. Wanting to use them in hospitality, meet new people and travel, I studied tourism and hospitality at Budapest University, then completed an MA in Tourism and Leisure Management in Krems, Austria.

Along the way, I did internships in Crete, at the Kempinski in Budapest – where I stayed on in reservations – and on reception at a 5-star hotel in Tenerife. Studying in English in Austria and working in a bar there also improved my languages. After graduating, I returned to the Kempinski, where I met my husband.

We moved to Austria together, where I spent almost three years at a small 5-star hotel, first in reservations, then groups and events. Missing the standards and structure of a larger brand, I joined Marriott as Revenue Analyst for three hotels. A year later, I went on maternity leave and we moved back to Debrecen, Hungary, where there were no hotels. After our second child, five years later, I was ready to return to work.

Just then, I read that Accor was coming to Debrecen. A friend, General Manager at Nemzeti M Gallery Budapest, sent my CV to a Director of the new property. Ten minutes later, Gabor – now my boss – called, and within half an hour of meeting, he offered me a choice of three positions.

I chose to be his Assistant, as the regular hours suited a mother of two – and I love it. As in-house HR, I work with colleagues rather than guests, handling personnel matters and helping with their problems. With small children at home, much as I love them, it’s refreshing to be with adults!

I prefer working for a hotel chain. In Austria, there was no set way of operating, so I introduced the standards I had learned at Kempinski. Accor has the know-how to do things professionally, so you always have an answer to problems. Although we are far from the main offices, our Chairman and CEO Sébastien Bazin’s regular messages make him feel close by. And every day is different, with a variety of people to work with.

To be a Heartist® is to do your job professionally and put yourself into it. My colleagues and I can show our true character at work; we accept each other and treat guests the same way, and they can feel we do it because we love it, not because we have to. I often go into the lobby, where returning guests recognise me, and I enjoy learning little details about them and building a connection.

I am proud that I have always given my best, and my bosses have recognised this with a better position and a development plan. It feels as though this hotel opened just so I could return to hospitality! Small things count: if you are kind to a colleague and they have a better day, that is a success.

My advice to newcomers: be patient. Trainees often think they can become a General Manager in two months. Take your time and be open-minded, curious and kind – it’s a great industry and, if you stick with it, you can have a happy career.