Sylwia Majnusz is an exceptionally committed restaurateur and hotelier, full of energy and warmth, with a tremendous passion for her work and traveling around the world. For 15 years, she has managed the MiniBrowar Majer restaurant at the family-owned Silvia Gold Hotel in Gliwice. For her business and social work, she has been awarded the titles of Charismatic Woman and Leader by Vocation
Coming from a family with a 35-year tradition in the hotel industry significantly shaped her career path. Even as a child, Sylwia Majnusz often stayed at the hotel run by her parents, exploring this world and learning its principles. As a young girl, she helped in the bar and at the front desk. Her father, Ernest Majnusz, raised her and her brother, Krzysztof, so they learned everything from the ground up and always felt part of the family business. The first hotel was built 35 years ago in Sośnicowice, but was sold some time ago. A hotel in Zabrze was built 25 years ago. It has now been converted into a nursing home, managed by her brother Krzysztof.
The Silvia Gold Hotel in Gliwice was founded 15 years ago. Its excellent location in the city center, next to City Hall, 50 comfortable rooms accommodating 100 people, and a fully equipped conference center are its main advantages. Similarly, its high level of service, professional staff, and excellent management are also significant advantages. Additionally, the Majer Minibrewery and Silvia Restaurant are its greatest assets.
Currently, the siblings manage the family business. However, their father still helps with key decisions. Their cooperation and expertise are intertwined. When asked if working with family is good, Sylwia replies: „It’s nice to do things together as a family. It’s not always easy, but having close, kind people around you, people you can rely on and trust is invaluable. The support of loved ones provides a great sense of security.”
Minibrewery Majer
Its management is handled by her brother Krzysztof, and the brewer is Michał Grosman. The name Majer beer itself comes from a combination of letters from their father’s first and last name, Ernest Majnusz. The name proved to be a hit, caught on, and remains to this day.
The craft beer brewed in the minibrewery is made according to the first beer standard. Only four ingredients are added: water, malt, yeast, and hops. The natural production process, without artificial acceleration, ensures the beer’s excellent flavor. It is neither filtered nor pasteurized. It is bottled and sold on-site at the brewery, but is also ordered by other restaurants.
Additionally, businesses can order the beer with personalized labels, for example, for various events.
The quality and reputation of the beer is demonstrated by the fact that the Guido mine is a major customer, for whom Minibrewery Majer produces a beer bearing the same name – Guido.
MiniBrowar Majer Restaurant
The restaurant has been operating continuously for 15 years. It employs a dozen or so people.
Because of the brewery and its own beer brand, the restaurant’s menu is designed to be consistent with them. Therefore, it’s mostly Silesian cuisine.
– I resisted the idea of a Silesian roulade for a long time – Sylwia says with a smile. She was afraid it wouldn’t fit in an elegant restaurant. However, introducing it was a brilliant move. The dish is very popular, especially among foreign guests who want to experience traditional local Silesian dishes.
– The menu includes Silesian roulade, red cabbage, and Silesian dumplings, always with a hole in the top, as is tradition – she adds.
The restaurant also serves Silesian żurek (sour rye soup), pork knuckle, ribs, and steak tartare.
– We’ve been making the ribs using the same recipe for years; we haven’t changed a thing because they’re so good – the restaurateur notes proudly. In addition to a la carte dishes, the restaurant organizes all kinds of special events, such as birthdays, baptisms, communions, wedding dinners, and the like. It can accommodate up to 300 people at a time.
Catering is also available, including providing the necessary equipment, decorations, and more. The range of services is very wide.
This year, after a two-year hiatus, the Octoberfest festival is scheduled to resume.
Learning, interpersonal relationships, and love
Sylwia Majnusz enjoys self-development, so she constantly develops her skills. She has completed her studies and several postgraduate courses related to the hotel industry.
– However, it was work in a hotel that taught me the most important skills. Initially, I preferred to be hidden, even as a dishwasher – admits the restaurant owner. Thrown into the deep end 15 years ago after opening a hotel in Gliwice, she had to rise to the challenge and see that she excels. She gained confidence and, over time, became a leader. – I now feel like both a boss and a member of the team. Relationships with people are the most important thing to me – she admits. – There has to be a friendly atmosphere in the restaurant. That’s A place where guests come to relax and have a good time. And you can feel that good atmosphere. That’s why guests keep coming back, and I’m proud of this place I’ve created; I love it.
And she’s most proud of the fact that people want to work with her. She emphasizes that she’s lucky to have colleagues she can trust. – We’re creating something wonderful together. I’m in love. Not only with my personal life, but also with what I do, – she says cheerfully. – I think I’m at a place and moment in my life where I wouldn’t want too many changes; things are good. My health and time spent with my loved ones are important to me, especially my daughter and partner.
Malwina Tołwińska-Miś
Beata Sekuła
