Food & Drink

The Interview: Dave Mousbe

Dave Mousbe is restaurant manager of Lémuria, the Seychelles

Restaurant Manager Dave Mousbe is one of the rising stars at Constance Lémuria Seychelles.

Perseverance and resilience have defined his career progression from student to manager, and his belief is that making guests happy should be at the heart of everything he does. His is an inspiring story for both guests and future students looking to get into the hospitality industry.

Born in the Seychelles, Dave joined Constance Lémuria after finishing A levels while studying a diploma in hospitality management. As part of this course, he trained in four main operations – Kitchen, Food & Beverage, Housekeeping and Front of House. During this period, Dave travelled to Constance Belle Mare Plage in Mauritius to get wider experience at a different style of resort before heading back to Constance Lémuria to specialise in Food and Beverage. This broad experience gained at Constance Hotels and Resorts gave Dave the certainty that it was the food sector he wanted to immerse himself in.

Graduating with ADHM and Distinction in HACCP Level 3 Management in Food Safety from Seychelles Tourism Academy, Dave moved to Ireland where he worked and studied for his Bachelor in Business Studies for international Hotel Management.

After what proved to be a personally challenging time abroad, Dave said:
“It has not been easy as I had to face many challenges along the way, but you need to persevere in life. When one has a goal, one needs to find ways to reach it.”

On his return back to the Seychelles in 2014, we offered Dave Mousbe the role of Assistant Restaurant Manager at Seahorse restaurant, Constance Lémuria. Of that time, Dave said, “to my astonishment I was offered the role. I felt so happy to start my career in the exact place where I always wanted to be”.

Enrolled in the BRIGHT program the following year, Dave proved his determination to be best in class and graduated as top of his group in Constance Lémuria.

The result – we promoted Dave to Restaurant Manager responsible for Takamaka beach restaurant.

“One thing that I have learned is that teamwork is very important and the support of my colleagues, the general manager Bruno Le Gac, the food and beverage manager Giany Bundhoa and the human resources manager Daniella Simon have been much appreciated. They have believed in me and in my ability, and they have given me courage to keep moving on”, Dave said.

Inspired by passion, we nurture our team at Constance Hotels and Resorts to be the very best they can be. It’s the ethos that lies at the heart of our Constance Family, and one that makes a huge difference to the personalised experience our guests receive on holiday with us.

Find out more about Constance Hotels and Resorts on our website.

Did you enjoy this interview with Dave Mousbe? Read similar articles here:

You Might Also Like

No Comments

Leave a Reply