The Swiss Hotel School 2015 Graduate, Beula Somers

The Swiss Hotel School 2018 Graduate, Darshan Pillay
20th April 2020
COVID-19 Virus Letter to the Swiss Hotel School community
6th May 2020

My name is Beula Somers and I am a graduate of the class of 2015. Since graduating I have worked predominantly in the Food and Beverage area of the Hospitality industry.  Upon completing hospitality studies as a subject in High School I found my love and passion for the industry.  My High School teacher Mrs. Faia was my mentor and guided me throughout my studies. It was when Career day came, and I was introduced to The Swiss Hotel school that I gravitated towards this industry. I choose the Swiss Hotel School because of the great opportunities and offerings made available in the Swiss Hotel’s Hospitality Management course.

During my studies, I had a once-in-a-lifetime opportunity to complete a six-month-long internship in New Zealand.  I started at The Hermitage Hotel in Mount Cook as a waitress in the buffet restaurant, occasionally I also had the opportunity to work in the bar and the fine dining restaurant on-site, which sparked an interest in me.

Once my internship was complete, I returned to South Africa and finished my 3-year Diploma at The Swiss Hotel School. Following my graduation, I returned to New Zealand and gained a full-time position at The Hermitage Hotel in its fine dining – Panorama Restaurant. This is where I discovered my true love and passion for the fine dining offering.

An opportunity was presented to me in a Relais and Chateaux property – Huka Lodge in Taupō, New Zealand. I started as a waitress in the degustation restaurant – members of France’s Exclusive Les Grandes Tables du Monde – working alongside many experienced hospitality professionals. A further opportunity presented for growth in the Housekeeping department as a Turndown Supervisor supervising a team of 4 staff.

After two years I moved to Rotorua and gained a position in a Historic Boutique Hotel as a Food and Beverage Manager. I Managed a small team of 7 staff members and at this property, I discovered another passion for organising and running events.   I was approached to take on a role at a Unique Luxury Lodge, Peppers on the Point – Lake Rotorua as a Restaurant Manager. Shortly after beginning this journey and showing my abilities to work efficiently, I was asked to take on dual responsibilities and add the title of Wedding and Events Co-Ordinator to the role. Furthermore, I step into the role of Receptionist 1-2 days a week, and with my past expertise, I also assist in the Housekeeping department when needed.

I feel my expansive experience and willingness to take my hand to any task within the Hospitality Industry helps me align with my long-term goal to become a Lodge or Hotel General Manager.

At The Swiss Hotel School, I had highly skilled and wonderful educators who motivated and assisted any student who needed extra support in their studies. I was a very shy young lady at the start of my journey at The Swiss Hotel School and can now say I am a confident, strong, and highly skilled professional. I am very motivated and always strive to do the best I possibly can.

The Hospitality industry is not for the faint-hearted and can present many challenges and extensive hours; however, I feel if you love working with people and strive to provide a high standard of service the rewards are endless!


Beula Somers.