“Always be determined; push in the face of challenges”, “Stay positive and be willing to learn”.

The dedication and willingness to achieve greatness is explicitly mirrored in the words of these ten inspired candidates who have been granted the opportunity to participate in the Localisation Plan, devised by the Ministry of Employment, Immigration and Civil Status and put in place with various establishments employing non-Seychellois workers. The main objective of the Localisation Plan is to allow Seychellois workers with potential to be trained and acquire skills by working alongside a non-Seychellois worker and eventually replace the non-Seychellois. Due to the nature and size of our small island state, as much as we rely on foreign labour to meet demands of our economy, the empowerment of the Seychellois youths will in turn serve to boost the economic independence and the development of skills among our workers.

The Ministry of Employment, Immigration and Civil Status encourages and commends all participants on the Localisation Plan for their achievement and wishes them success in the journey through their career as they reach greater heights within their chosen establishments.  Equally it wishes to thank the different establishments with a localisation plan for their cooperation and urge them to continue supporting our Seychellois in their development and continued advancement.  On its part the Ministry will keep reviewing the process so that it remains a success and everyone gets to enjoy the experience.

Let us meet our inspiring men and women!

Name: Chantal Morel

Establishment: Kempinski

Job Title: Assistant Outlet Manager

“I have developed a passion for the hotel, engaging with guests from different countries: my dream is to someday become an Executive Manager”

My journey in the tourism industry began when I signed up as a trainee under the SHTTC (now STA) in 1999 at Constance Lemuria. My Initial ambition was to be an Air Hostess but as fate would have it, I was unsuccessful at that. The hotel employed me as a Waitress after the training but after working with them for some time, I left the industry for a period of 13 years to try out other things.

On stepping back into the tourism industry through a vacancy brought to my notice by a friend, I joined Kempinski in 2012 and had to prove my ability so I began where I left off; as a Waitress again which I achieved in about 6months. I was put on a localization plan for the post of Restaurant Captain with which I had 6 months to ascertain my capability, I achieved that within 3 months. That led to my rise to Supervisor and my present post of Assistant Outlet Manager.

As an Assistant Outlet Manager, it is my responsibility to ensure the smooth running of the daily duty roaster, staff allocation and training. The empowerment and satisfaction of my staff is also key. Initially when I assumed the position, it was challenging but I received support from my superiors. The main challenges were getting used to the duties as well as managing people, many of whom were my friends but that I now had to give instructions to. I have developed a passion for the hotel, engaging with guests from different countries. My dream is to someday become an Executive Manager.

My experience during my understudy period was very positive as I learned crucial computing skills, methods of managing staff under pressure and guests’ complaints. I see the localization plan as a good programme put in place to provide opportunities for Seychellois to achieve development and occupy good jobs therefore for those who may be going through the plan and those who may someday find themselves on the plan, my advice is; if you have the opportunity, please grab it because it is very fulfilling.

Name: Marie-Noella Angeline

Establishment: Constance Lemuria

Job Title: Assistant Executive Manager  

 “In achieving my targets, I not only made my company proud but other Seychellois too”

My experience in the hospitality industry began with Constance property nationally and internationally. When I completed my studies at SHTTC which is now known as Seychelles Tourism Academy (STA) in 2001, I graduated the year after as best student under Accommodation and Services. In joining the hotel I gradually rose to the post of Executive Housekeeper and occupied that post for a period of 8 years where I was in charge of one department. The company made available the opportunity for training. From 2004 to 2005, I went through the Elite Management Training and in 2017, the Harvard Management Mentor. Those trainings and the experience on the job, provided me with self-confidence and when I was put on the localization plan, my responsibilities changed.  My understudy period was a very positive one as it occurred professionally, the best part of it was that the people around me who gave support, cared about what we were doing and genuinely had interest. In achieving my targets, I not only made my company proud but other Seychellois. During this period, I gained external experience and exposure, a chance to work with people from different parts of the world as well as acquiring leadership skills, and leadership is a big word with many things involved.

 Now as the Assistant Executive Manager, I am responsible for 5 Departments; the Spa, Boutique, Villa, Housekeeping and the Kid’s Club. My daily duties include assisting with the running of the hotel to ensure the standards are being met, one-to-one and hotel meetings and chairing meetings in the absence of my Supervisor who is the Executive Manager (second person in command at the hotel). I find my job to be positively interesting and exciting yet at the same time challenging.

As a mother of 3 beautiful daughters and a very supportive husband, they have been my inspiration and encouragement. My husband tended to our children during days with challenging working hours.

For those who are on the localization plan and those who may be placed on the plan soon, always be determined; push even in the face of challenges. Be positive; it makes you see the good side of things, always question things to develop, have a flare for what you do and always have a smile. Be committed; it is extremely important because it helps you achieve that dream and never give up.

I am inspired by Maxime Rachel a fellow Seychellois who is at the moment successfully running a high-end establishment overseas. He is my role model in the hospitality industry and my motivation to reach the next step as an Executive Manager. My aspiration is to someday own my business, maybe a guest house but most likely something in the hospitality industry.

Name: Ryza Dugasse

Establishment: Constance Ephelia

Job Title: Junior Assistant Manager

“My job is exciting, it is a lot of fun and I am very passionate about it”

I have been in the tourism industry now for over 12 years and it all began when I graduated from Secondary School. My initial dream was to be a Teacher but the restaurant and bar was my third choice, as I would have it, when the result of my S5 examinations came out, I had to join the Seychelles Tourism Academy (STA). It was quite a challenge for me at that time because their requirements concerning grooming were difficult to meet in that we were required to always wear high heel and closed shoes; I was only used to flat slippers or sandals. My first two weeks there, I did not even know how to carry a tray but after 3 months, we began night shifts once a week at the academy and we were also attached to the Wharf Hotel. At this point, my love for the job began to develop, my teachers were very proud of me and I graduated with high credits. From the academy, I began working part-time at Sky Chef which was when I heard from a friend there was a hotel opening at Port Launay so I decided to retrieve an application form. At that time, the interviews for the job were being conducted at La Misere because the hotel was only partly opened but within three months (December 2009) I joined Constance Ephelia even if it was partly opened, the main canteen was our Department then. We helped carry things from containers to stock everywhere but gradually people began to join the hotel. My experience with the hotel began as an F&B Waitress after which within 2 years, I got the chance to be Chef de rang which was equivalent to a Head Waitress. Within a year, I was approached by my Managers to take a promotion to a Maitre d’Hotel, this is a supervisory post in the absence of the Manager. Due to my performance I was further put on the plan for the post I currently occupy.

At present, I am the Junior Assistant Manager at the restaurant but due to some health issues, I have been temporarily moved to the post of a Maintenance Coordinator. This is also a very interesting post as it teaches me how things work, things I did not know. It can be challenging as I happen to be the only woman in this Section but when I return to my post, the skills I am learning here will be very useful because we work with a system which allows for maintenance issues to be logged into the system, handled and reports made in real time. However back to my initial post, some of the duties performed on a daily basis are mainly dealing with staffing, absenteeism, guest management, monitoring the services, feedback from the restaurant hostess and liaising with house cleaning. My job is exciting, it is a lot of fun and I am very passionate about it.

My perspective of the Localisation Plan is that it is a programme that prepares Seychellois for the next step of development. While under the plan during my understudy, some skills I learned were how to be independent and deal with complaints without anyone assisting me. For those coming up in the Scheme, my advice is for them to push for it, never give up and never take things from a negative point as these challenges will help you develop.

My next step in my career is for the post of Assistant Restaurant Manager but I dream to own and be in charge of my own restaurant someday.

Name: Shamira James

Establishment: H Resort

Job Title: Front Office Supervisor    

“Know what it is that you are expected to do in every post in order to be able to cope and handle it properly”

My journey in the hospitality industry began in 2015 when I joined the Seychelles Tourism Academy (STA) because I wanted to develop in this field. After graduation, I saw an advert in the newspaper of the vacancy at H Resort so I applied. I began in the hotel as a Telephone Operator and ever since then I have received other promotions such as the post of Front Office Agent at the reception and then another promotion to Shift Leader and finally  the localized  post of  Front Office Supervisor. It is a rewarding and very interesting job which also comes with its challenges such as situations when there is a shortage of staff when we have to work together as a team and the night shift (which I recently started) when there is so much to do like the financial transaction and other paperwork.

My understanding of the localisation plan is that it is a programme put in place for the development of Seychellois. My understudy period was positive and easy because I had already began some of those duties so they were not new to me though my Supervisor taught me the skills of Cashiering using the Operah Cashiering which is a system we use for transactions such as checking out.

As for those who may be placed on the localisation plan, my advice is to firstly know what it is that you are expected to do in every post in order to be able to cope and handle it properly.

As for me, my next post is as Duty Manager though my long term aspiration is to be a Front Office Manager someday in the hotel industry. I would also like to go for some more managerial studies though, I have not quite made up my mind. I love what I do therefore I would like to still be working while I enroll for these courses at an institute of management, it will assist me in carrying out whichever post I am to occupy in the future. 

Name: Neldia Joseph

Establishment: Four Seasons

Post Title: Kid’s Club Manager

“I have learned to always remain focused and maintain the standard of the hotel”

By profession, I am a Nurse with about 20 years’ experience. For 10 years, I worked with the Ministry of Health until 2007, 1 year with Dr Jivan’s private clinic, about 4 years at the Indian Ocean Tuna Ltd as Occupational Health and Nursing and finally at Four Seasons as the Resort’s nurse for 8 years.

My journey in the hospitality began when a friend and fellow Nurse informed me of the vacancy. She began working for the Four Season Resort as a Nurse. Whenever there was the need to be off, the Resort would have to retain a casual Nurse so I took on the opportunity. After some time she approached me with the information that the post of Resort Nurse is vacant so I applied. On joining the Resort, she was promoted to the post of Kids Club Manager, a Section which falls under the Recreation Department. This friend then ventured into Human Resource and the post of Kids Club Manager was then occupied by a non-Seychellois.  After a while, I was placed on the Localisation plan to localise the post of the Kids Club Manager which by then was the post that heads the Recreation Department. With my experience as a Pediatric Nurse the Resort felt I was suited for the post as it created a feeling of safety among the guests who have young children.

My understanding of the Localisation Plan is the government’s effort to place Seychellois in good positions for development and I found my understudy period fruitful as I learned a lot of skills from my Supervisor. He was very friendly and willing to show me methods of managing the Section. I have also learned to remain focused and maintain the standard of the hotel. At the Kids Club for instance, during festive seasons, there are a lot of children from different homes, different attitudes and some with allergies. The information of every child has to be taken and remembered. With my background as a nurse, I ensure prevention methods are put in place when taking care of children. This led us to be one of the first Resorts to use EpiPen in case of allergies and emergencies that is usually administered at hospitals. I have a passion for children and that has helped me in my job.

In the future, I would like to take a managerial course which will empower me to better organize my Department and maybe someday own my daycare as I love caring for children.

Name: Giselle Labrosse

Establishment: Coral Strand

Post Title: Executive Housekeeper

“It has always been my dream to be an Executive Housekeeper one day”

My beginning, I can say, in the tourism industry was my graduation from SHTTC now known as Seychelles Tourism Academy (STA) in 2002. A good friend of mine who I went to school with informed me of an opening at the hotel. The Coral Strand was the first establishment I joined as a trainee. I was promoted twice before my present Localisation Plan movement; from Trainee to Room Attendant and then to Housekeeping Supervisor, finally after 5 years the plan moved me to the Executive Housekeeper which is a post previously occupied by a non-Seychellois. It has been a year since that last promotion but when I look back at my journey through the industry I realize it has been a total of almost 17 years in the industry. As I feel gratitude for the opportunity, I must also admit it has been quite a worthy challenge, sometimes there is the reluctance but I know I just have to give it a try. It has always been my dream to be an Executive Housekeeper one day because I like having things kept clean and perfect.

For this post, my main duties on a daily basis are to tend to the rooms, public area and the garden; the pool areas and the garden must be clean always and kept green, the guests’ clothes and linen are sent to the laundry and the washing must be done perfectly without misplacing anything. It is not very easy as you have to be everywhere and on top of everything but with the constant support of my superior we are able to manage successfully. Even in the face of challenges, I find my job exciting.

My understanding of the Localisation Plan is a chance given for every Seychellois to get good positions at work. During my understudy period, it was not always easy but my mentor pushed me to try my hands on the job, he would say “I am not going to be here today so you have to do it”. He was a calm person but always urged me to try again and again, he called it a training passport for me. Through him I learned certain skills like the preparation of elaborate decoration and standards used in bigger hotels. For the garden, I learned to plant flowers because we use these flowers for our decorations and how to use fertilizer, I grew to enjoy it all.

My general advice for those who are coming up in the Localisation Plan is to try and push even if things are not easy, if you dream to be a Manager, make sure you do not give up until you are one. Always ask questions so you do not make the same mistakes.

Name: Sylvette Labiche

Establishment: Kempinski

Post Title: Assistant Laundry Manager

“Whenever the staff and guests are satisfied, I am excited and I want to do more for them”

Prior to the tourism industry, I used to be a Post Officer at the Seychelles Postal Services and then a Shop Attendant nine years before I ventured into hospitality. My first attempt in the hospitality industry was as a casual worker in the laundry section of Lazare Properties. I had a friend who occupied a supervisory post at Kempinski. I constantly urged her to inform me if there was ever a vacancy so two months after there was an opening in the laundry and I applied for it. I began working as a Laundry Attendant in February 2012 though, I really did not know much about the job at that time. I began from scratch but I watched how things were done. I believed in asking questions and being observant to learn which is how I received a promotion to Laundry Vallet within 6 months in that post and my main duty in this post was to handle and deliver guests laundry. The hotel then put me on a three months training which led me to become a Supervisor within 2 years of that training and last year I rose to my present post of Assistant Laundry Manager.

During my understudy for the post I now occupy, I kept trying my hands on the duties of the post I was to localize so when I finally got the promotion, there was nothing new or difficult for me. Whenever I made a mistake, I tried to remedy it quickly and if I could not I would approach my Supervisor immediately but when you face challenges that is when you can actually say you are working. The challenging aspect of this period was knowing that if I did not struggle, I would not get that post; I had to prove to my superiors that I could do it like the non-Seychellois. I learned how to use chemicals in the laundry and how to pack and deliver laundry which is an important skill.

 My duties now include, firstly to assist my Manager with aspects like the inventory and to be in- charge of my whole department in his absence. In the presence of my Manager, I provide assistance by looking into the quality of service delivery and staff welfare. Once the day begins, I hold a morning briefing and follow up on any pending project and hand-over which is very crucial. My job can be challenging in situations of laundry accidents or mistakes, I have to approach the guests to inform them and they do not all react the same way.

My job is also thrilling as whenever the staff and guests are satisfied, I am excited and I want to do more for them. I would like to see more Seychellois on the job as the main challenge here is staff and the laundry is a pillar in every hotel.

For me, I see the Localisation Plan as a chance to achieve success and support. It also hastens the development process for Seychellois working among foreigners and with this plan, a Seychellois can be a General Manager someday. I see it as a good vision that will help the local people to develop though, we cannot say we do not need the foreign workers but we need the development also. 

For those on the Localisation Plan, my advice is that there is always room for improvement and even if you get to the top and you think all is done, no! Whatever you are doing, put all your love and interest and happiness. Nothing is impossible to achieve so do not give up no matter what your Supervisor is like. Even if you have no training you will learn. Do not rush to rise to the top because there is a lot to be learned on your way to the top.

As for me, I am still on the hotel’s Localisation Plan, this time to become the Laundry Manager.

Name: Lisette Hoareau

Establishment: Four Seasons

Post Title: Assistant Restaurant Manager

“My job is exciting as I get to meet different cultures every day”

 My dream of the tourism industry began in Secondary School, at the end of S5, I applied for the studies in the Seychelles Tourism Academy (STA). At first I did not get it so in those days I had the opportunity to appeal for the studies which I did and finally I received admission to begin in the Food and Beverage Section. At that time I realized how hard it was to get that chance so I decided to make the most of it.

After my studies my first job was at Constance Lemuria as a trainee Waitress and then I was promoted to Assistant Waitress Supervisor but after 11 years with that hotel, a change occurred. A friend of mine who worked at the Four Seasons had told me how good it was to work there and how the management and working conditions were very satisfying so after considering it for 2 years, I applied. On moving to Four Seasons, I was demoted back to the post of Server but I quickly rose to the post of Supervisor within 2 and a half years and Assistant Restaurant Manager in 1 and a half years after that. In total, I have been in the tourism industry for 16 years.

My understanding of the Localisation Plan is that it is a training we receive to take over from the foreign workers in our establishments. I was in a supervisory post when approached to be put on the plan for the post of Assistant Restaurant Manager which was then occupied by a non-Seychellois. Through the understudy period, I did not have a Restaurant Manager so most of the time I learned by doing the task myself and when help was needed, other Managers assisted me. Now I have a Restaurant Manager who is a non-Seychellois and I am learning from him while under me, I have 17 Seychellois and 5 foreign workers.

My job is exciting as I get to meet different cultures every day, it is also challenging because as we have local workers working with foreign workers there can be confusion so I have to manage all to work with their differences in culture.

My next step in my career is to be the Restaurant Manager while my future aspiration is to own and manage my own restaurant someday.

Name: Shane Jean-Louis

Establishment: Six Senses Zil Pasyon

Post Title: Assistant Front Office Manager

“My aim is to develop many Seychellois to take up positions at supervisory level being occupied by non-Seychellois”.

I have worked in tourism for 21 years.  Prior to the hospitality industry, I worked for Air Seychelles for a period of 3 years after which I moved to Constance Lemuria.

When the Six Senses Zil Pasyon was opening and were looking for staff, they held an open day on Mahe. I recall I had always wanted to join them from the time of their construction so I sent my CV many times. I attended their open day on Mahe and applied for the post of a Butler. The General Manager of the hotel at that time (who happens to be running Raffles hotel now), saw my potentials and approached me for a post at the Front Office as the Supervisor because I was conversant with software systems used in hotels such as Operah. I accepted that post in order to train other staff and then perhaps move to being a Butler later. Ever since then, my services have always been needed at the Front Office.

The main challenge is in manning because I find that as many as the Seychellois may be, we also have a lot of foreign workers and I would like to see more of these posts being localised. I have been in the hotel now for 2 years and I managed to take over the post of the Assistant Front Office Manager from a non-Seychellois. My main duties include the daily running of the Front Office in the absence of the Manager, the daily roaster, purchasing for my Department, ensuring the welfare of the staff under me and the satisfaction of the guests. Nothing goes unattended to.

My job naturally is a challenging one but it is very rewarding; in that we have many people who are coming to Seychelles for a holiday and just knowing that I play a part in their satisfaction and that they enjoy their stay, is a really rewarding feeling. What I like the most about the hotel industry is that there is no limit to how far you can rise, there is not a day I do not learn something new.

I never attended a hotel school but I began as a trainee on the job and now that I am in this post, I love the fact that I can actually share what I know with my staff and participate in their progress. My aim is to develop as many Seychellois to take up positions at Supervisory level being occupied by non-Seychellois.

The Localisation Plan to my understanding is a means to give Seychellois the opportunity to occupy managerial positions being held by non-Seychellois workers, the non-Seychellois workers are supposed to take a local under their wing, training them so that after their term in the country, the local can take that position and it is happening.

Being an understudy is a good thing as you get to learn quite a bit. My understudy experience, however, could have been more fulfilling had it not been a challenge in itself. I felt I had to chase after the Supervisor to be taught certain things which is not how it should be. I feel the process of understudy should be more structured with a specific timeframe.

Words of encouragement and advice for those going through the process of understudy and localisation, be very sure it is what you want as the hotel industry involves a lot of sacrifices but on the other hand, it is one of the most rewarding industries I have ever worked in.

As for me, my next step is hopefully a transfer to another opening property of Six Senses as I love the brand and I love Seychelles and I want to develop my country. However, I aspire to be a Seychellois General Manager. It is a long term goal but I would like to be a role model to others.

Name: Shannen Stephen

Establishment: Six Senses Zil Pasyon

Post Title: Income Auditor

“I aspire to grow further from where I am, I want to develop in all the fields of the hotel industry”

My experience in the hospitality industry began in August 2017. I can say it all began with a job offer from the hotel and on joining the Six Senses Zil Pasyon, I began in the post of Accounts Payable/Receivable. This is a person who ensures guests are making their payments and debtors pay up eventually, which was also the same post I occupied in my previous establishment. I held this position from August last year till March this year. My promotion, I would say came fast though I earned it as my Director of Finance approached me and said he wanted me to move to the next level. I felt somewhat frightened as it had not been long since I began working with the hotel. He seemed to have believed in me and promoted me even as we had had a long chat about it.

During my understudy, I had a lot of support from the Director of Finance and the Assistant Director of Finance as well as the Human Resource person who all believed in me as a Seychellois to take the responsibility.

From the first of April this year I was promoted into the post of Income Auditor and I still see it as a work in progress as I am still learning. A brief overview of my duties is to check the operations of the Department and ensure they are according to the company’s policies and guidelines, I also tend to the revenue which is a major part of what I do.

I would say the job is both challenging and interesting; challenging in that it is relatively new to me though I have a lot of support but it is a lot of work, if you want to progress you have to put in the extra effort by being early and work extra hours which is what I do.

I see the Localisation Plan here as the effort to develop the locals, thus limits the over-reliance on non-Seychellois workers. The understudy process was a balance of positive and negative. As I progressed fast, there were questions as to why my succession was that fast but from my hotel, they groomed me well and helped me every day by explaining what I needed to understand. The negative side of it, as the Income Auditor, I was not the favorite person on the resort, I needed to ask a lot of questions and they did not necessarily get back to me on time. From my Supervisor, I picked up skills of being patient and I gained knowledge of how to use the Operah software which most hotels use now, I was taught management skill and how to handle people and situations.

To others going through the Localisation Plan, my advice is, do not give up because if you sit back and you tell yourself you cannot do things, you will never be able to achieve. Put yourself out there and give things a try. If it does not work out, you can always try again. Go for what you believe in, your passion.

As for me, I aspire to grow further from where I am, I want to develop in all the fields of the hotel industry and exposure but my next step, I would like to learn more about Cost Control and hopefully be the next Cost Controller.