Luyanda Bushula

From: The President Hotel

“My name is Luyanda Bushula. I’m currently a waitron at the President Hotel. My journey in the hospitality industry began later in 2015. When I started in this industry, I never thought I’d be the salesman that I am today, but I remember vividly when I started working at Moyo restaurant (uShaka Marine) after I dropped out from Durban University of Technology. In my first week as a runner I used to carry a tray with two hands and my level of self-confidence was at its lowest because of my lack of knowledge of how things worked. My strength in being a fast learner worked to my advantage as I constantly made notes on food and beverage during staff briefings before our shifts started. We were required to know all courses and pair them with suitable drinks. The more I read and gained knowledge my level of my confidence sky rocketed and I could carry a tray with one hand with confidence and a clear knowledge of what was expected.

In 2016, July 31st due to my high performance and knowledge, I was transferred to Moyo (Kirstenbosch) where I met new colleagues and my knowledge growth increased.

2017 I took on a new challenge. I joined the CTICC through an agency and during that time we did everything. I can confidently say that is where I learnt more in-depth knowledge on wines. My knowledge started with the basics; how to open a bottle of wine and serve it properly. This was one of the requirements for wine stewards allocated to the fine dining section. I got to experience working behind the bar and create amazing cocktails.

I enjoy a challenge and learning through it. I got an opportunity for the first time in my life to work at a hotel, Radisson Blu Waterfront in Granger Bay. This was a short period, learnt a lot about myself and how important it is to find the best environment for my abilities. From there I joined the newly opened Blaauwberg Beach Hotel.

My skills and aptitude helped me be a key player as we launched the restaurant and department. My experience and knowledge helped and I learnt a lot on opening a hotel. I am grateful to have met Ndaba Dube. His respect and depth of wine knowledge and barman background motivated me to see value in this journey for my future in hospitality.