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An eagle eye for detail perfect for hospitality Discipline is the art of achieving service delivery, said Mongezi Radebe, The Maslow, Sandton’s new food and beverage manager.
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he hospitality industry is known for its long hours, but for Mr Radebe, it’s a labour of love. Not content with a double diploma as a chef and food and beverage manager, and a certificate in economics and management science from UNISA, Mr Radebe is completing his third year of a Marketing and Management degree and still aims to complete a law degree and an MBA in the future. He applies this same level of hard work to his career and is focused on improving the Sun International four-star Sandton business hotel and conferencing destination with fresh new ideas, staff training, and better customer service. Mr Radebe is working on improving ambience and service to attract footfall from the popular business node. “We are a classy hotel for businessmen and women, offering a tranquil respite from your desk, whether it is for lunch, a manicure at the spa, or after work, cocktails at the Lacuna Bar. And then on a Sunday, because people are creatures of habit, we want our regulars to bring their families for lunch at the Lacuna Bistro.” Mr Radebe believes that these goals can be achieved by giving customers what they want, which means the right prices, mid-week lunch specials, a luxurious ambience, and customer service. “It comes down to discipline. If you are disciplined you can accomplish anything.” When he walks the floor of the www.businesseventsafrica.com
breakfast room in the morning, his eagle eye is checking details to see that cutlery has been correctly placed, that food is plated correctly, and that the buffet has the correct food items. After school, Mr Radebe’s first position was working on yachts, where he found a passion for working in the kitchen. He soon joined a large cruise liner company and was involved in serving up to 8,000 meals per meal service. “I saw the world, until my mom’s poor health brought me home again,” he said. His previous roles include brand manager for a hospitality company, a food safety manager, production planner and a buyer for an FMCG company. “I wanted to study political science but my mom said I was too opinionated,” he laughed. Mr Radebe’s desk is covered with sticky notes bearing his daily to-do lists. “I arrive before 7am, read my daily prayer before starting my walk-around, checking the lawns, bathrooms, pool, and restaurants to see that all preopening standard operating procedures have been followed. I’m supposed to go home at 4 but I’m often here until 7pm, interacting with guests and taking note of feedback”. The dedicated 35-year-old happily confesses to having little work/life balance, as he pursues his goals with a ‘carefully guided schedule’. “I started out in the hotel industry later in life than many others, so I have some catching up to do. I am fortunate
to have found a knowledgeable mentor like the Maslow general manager, Herman Swart, to guide me to green pastures within Sun International. I also aspire to work and learn under someone like Brett Hoppé, general manager of Sun City Resort.” With Mr Radebe’s drive, he will undoubtedly excel through the opportunities Sun International will present.
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