In the dynamic and ever-evolving hospitality industry, the journey to leadership is often paved with dedication, resilience, and a relentless pursuit of excellence.
Today, we are thrilled to share the inspiring career path of Eugene, a distinguished alumna of International Hotel School, who has risen to Group Food & Beverage Operations Manager at Protea Hotels by Marriott.
Eugene’s story is one of passion, perseverance, and professional growth, offering invaluable insights and motivation for our students and aspiring chefs.
Please describe your journey to becoming Group Food & Beverage Operations Manager at Protea Hotels by Marriott
I completed a Diploma in Practical Cookery and Kitchen Management and Food & Beverage Management at the International Hotel School. Professionally, I started as a Kitchen Manager in Cape Town at a boutique city hotel soon after completing my studies at IHS. I then moved to Joburg as an executive Sous Chef and subsequently made acting Executive Chef for a few months before being offered the position of Pre-Opening Executive Chef for Protea Hotel by Marriott Lusaka Tower. I then joined Hilton Hotels for 6 years and underwent significant professional development and further grew in my profession. Last year I returned to Protea Hotels by Marriott Zambia to take on the challenge of directing and implementing our Food and Beverage strategy across the 8 (soon to be 9) operating hotels under our portfolio.
What piece of advice would you give to an aspiring Group Food & Beverage Operations Manager for one of the leading hotel groups in the world?
Work hard, invest in professional development, seek feedback from your leaders and always be a team player. Be bold, be unapologetic, be authentic and take calculated risks. Lastly and most importantly ensure that you put your team first.
Please describe the most significant highlights of your career.
In 2016, along with the team we were awarded Restaurant of Year for the Zambian Hospitality Awards in partnership with the Zambian Tourism Authority for The Steakhouse Restaurant at Protea by Marriott Lusaka Tower. I was also nominated and runner up for Chef of the Year in the same year. To date I have been part of 5 preopening teams for hotels mentioned above as an executive chef.
What challenges have you faced along your professional career?
Plenty for sure, however instead of allowing challenges to hinder me, it always propelled me to work really hard to prove that I deserve a seat at the table as a young and female chef.
In what ways did International Hotel School equip you with the skills and knowledge needed to excel in the hospitality industry?
The Work Integrated Learning really helped in gaining experience in busy hotels. It gave firsthand experience in exactly what the industry entails. Not only did it equip me with the skills and exposure, but it also opened plenty of opportunity by creating what I would like to call “A stage” where I could perform and take charge of my career
Eugene’s journey from a Kitchen Manager in Cape Town to leading the Food & Beverage operations for a prestigious hotel group is a testament to the power of hard work and continuous learning. We hope her story serves as a beacon of inspiration for all those aspiring to make their mark in this vibrant field.
We extend our heartfelt thanks to Eugene for taking the time to share her remarkable journey with us. Your insights and experiences are incredibly valuable, and we are grateful for the inspiration you provide to our students and the next generation of hospitality professionals.
