STAFFING SOLUTIONS
“ Listening to and valuing staff are just as important as setting high standards,” she explains.“ When employees feel motivated, respected, and supported, they carry that pride into their work. Guests don’ t just notice the service; they feel it.”
Her rise has not come without challenges. Hospitality remains a maledominated industry at senior level, and Tshepiso is candid about the realities of navigating leadership as a young woman, though her attitude remains positive.
“ I see challenges as lessons,” she says.“ They’ ve taught me strength, perseverance, and the importance of leading with compassion.”
From housekeeping to the helm of two major hotels, Tshepiso’ s career underscores hospitality’ s unique ability to open doors, particularly for women seeking long-term opportunities.
“ Focus, resilience, and dreaming big are key. If my journey can inspire even one woman or young adult starting out their journey in the hospitality and tourism industry to see that it’ s possible to rise from the ground up, then I’ ve done something meaningful,” she says.
Mputumi Mbetane: From waiter to Duty Manager
Longevity is one of hospitality’ s quiet superpowers, and few stories illustrate this better than that of Mputumi Mbetane at The Marine Hotel in Hermanus.
Recently, the hotel celebrated 27 team members with a combined 295 years of service. Among them, Mbetane marked an extraordinary 25 years.
His journey began as a room service waiter, before a brief period in maintenance and a return to the
restaurant as a runner. Promotions followed steadily: Waiter, Head Waiter, Restaurant Supervisor, Assistant Restaurant Manager, Restaurant Manager and, eventually, Duty Manager – a role he continues to fulfil with pride.
When asked about the values that carried him through a quarter of a century at one hotel, Mbetane is clear:“ Discipline, respect, adapting to change, confidence, teamwork, positivity and loyalty.”
His mentor, GM Melissa Theron, recalls recognising his leadership potential early on and speaks warmly of his growth within the business.“ I believe his greatest quality is his natural, friendly, and positive attitude, always accompanied by that wonderful smile,” she says.“ Combined with his dedicated team spirit and strong sense of community, these qualities ultimately destined him for outstanding leadership.”
Reflecting on changes in the industry, Mputumi notes increased competition, evolving regulations, expanded facilities and growing opportunities – changes he has navigated through adaptability and consistency.
Mputumi Mbetane
Martha Ganga: From waiter to Duty Manager
If hospitality is a gateway, it can also be a lifelong home. Martha Ganga’ s 35-year career at The Plettenberg is a testament to that.
Born and raised in The Crags, near Plett, Martha joined the hotel at just 18 years old – as a waiter. Her warmth, determination and work ethic saw her progress through supervisory and management roles, eventually becoming Food & Beverage Coordinator and, for the past 12 years, Duty Manager.
Reflecting on her journey, Martha attributes her growth to timeless values.“ Consistency, dedication, and a deep passion for hospitality, as well as commitment, humility, empathy, loyalty and trustworthiness.”
She adds that journalling, reflection and treating every challenge as an opportunity have supported her continuous growth.
Over three and a half decades, Martha has witnessed the industry transform dramatically.“ Digitisation, evolving guest expectations, and more diverse, multigenerational teams have changed how we work,” she explains.“ But while tools and expectations have changed, the heart of hospitality – caring for people – remains the same.”
Charné van Heerden: from industry advocate to bar owner
Hospitality careers don’ t always follow a straight line. Sometimes they are shaped by community, self-discovery and the courage to take a leap before you feel completely ready.
A recognised SIP Pioneer and founder of HiBall, Charné Van Heerden represents a new generation of hospitality leaders who are building spaces that are not only commercially successful, but emotionally resonant.
Van Heerden became involved in the Journey Into I Am series, a SIP initiative designed to spotlight and empower emerging hospitality talent, at a pivotal moment in her personal and professional life. Supported by SIP by Pernod Ricard, the programme focuses on self-awareness, leadership and community-building within the hospitality industry.
Martha Ganga
2026 / TRADE & TASTE 115