24 hours with Miroslav Šimek
The Work Day of Miroslav Šimek.
As the owner of a catering company, I have a very hard time saying what my average work day looks like.
No two days are alike in my line of work: they are either comprised of executing events for my clients or of management duties concerning the operation of the company and necessary meetings. In the case of the former, my work day is absolutely irregular and depends to a great degree on the factors of the client’s project assignment.
It also depends on whether the event takes place in the Czech Republic or abroad.
I oversee the purchasing of goods and their processing, and my colleagues and I analyse the entire strategy of technical arrangements and logistics, and make all of the arrangements required for putting together a team for the given event. This work is very important for the outcome of the whole project and the success of the entire event hinges on it.
In the case of an evening event (in the Czech Republic) that starts at 7 p.m., my day starts around 5 in the morning. I take care of all of the logistics concerning the materials and supplies for the event. First, the furnishings and necessary technical service must be prepared. If special decorations and styling is required, a logistical process for the loading and unloading of each item must be adhered to. That usually involves entering the venue of the event several times. We start by building the decorations and audio-visual equipment. In the event of typical styling, with not particularly demanding transmission equipment, we arrive at the event venue at 12 Noon.
I personally oversee the deployment of the equipment in line with the client’s requirements, and the overall decoration of the premises. This goes until approximately 3 p.m., when the waiter service usually arrives, to set the tables and prepare for catering. Around 4 p.m., the entire menu and cooking facilities start to arrive. We are usually prepared, including a test of the equipment, about an hour before an event starts. Evening events usually end around Midnight, but I sometimes leave during the event to take care of the organisation of the events for the next day.
Given that Maxiservice now boasts a complete team, we can take turns serving at these events.
If I stay until the end of an event, I get to bed around 3 a.m.
When I am not working on organising an event, I do marketing work for the company, obtain new ideas for my team and its interesting work, organise various training and learning events, and improve the design of our joint work.
Regularly, from 9 a.m. to 7 p.m., I spend my time meeting with existing and new clients. Then I get home around 8 in the evening, and go to bed around Midnight.
That is why I so much enjoy spending my leisure time with my children, pursuing our shared outdoor hobbies, but also getting to know new countries and cultures. Catering enables me to learn new things and to keep educating myself, enriching my life and fulfilling me completely.
