Hospitality is an industry shaped by people but the way it is experienced and practised often depends on the generation behind it. At AX Hotels Sliema this contrast comes to life through the voices of three students from France and the Netherlands, each exploring different departments during their internships and the reflections of Mr. Charles Abela, a veteran Restaurant Manager with over 50 years in the field. While their roles span housekeeping, kitchen, sales and food and beverage management their stories together reveal how values, expectations and approaches to hospitality have shifted yet how much remains timeless.
A Lifetime in Service
Mr. Charles Abela began his hospitality career in 1974 as a waiter. He joined AX The Victoria 23 years ago and despite officially retiring continues to serve as a part-time Restaurant Manager at Copperfield’s. In 2024 he received the Lifetime Award for Long Service with the AX Group adding to a long list of accolades. Twice named the overall MTA Star Award winner in the Food & Beverage category in 2009 (from 11,000 nominations) and 2015 (from 7,000) Charles has achieved over 40 individual guest mentions. Even today he tops the charts for guest recognition and social media mentions across both Sliema hotels.
For Charles hospitality has always been more than a job. “I didn’t have much secondary education, but I kept taking short courses. Meeting people became the key reason I stayed in tourism,” he recalls. Over the years he has seen the industry transform. “You really can’t compare the industry now to how it was when I started. Guests today are more demanding; there are more opportunities for workers and technology has transformed operations. But passion, communication and adaptability are still the foundations of good service.”
His career is full of colourful stories including befriending a guest who later introduced him to actor Bruce Willis and his family. That friendship led him to New York and continues to this day proof that in hospitality genuine connections can last a lifetime.
Fresh Eyes on Housekeeping
For Augustin Texier, a French student who recently completed his internship in the housekeeping department, hospitality is full of promise and discovery. Dreaming of one day opening his own restaurant or small hotel Augustin saw his placement as a chance to sharpen his skills and build confidence.
“My main responsibilities included verifying the cleanliness of rooms, assisting during evening services, organising the office upon stock arrivals and managing the distribution of linens,” he explains. But it was the independence he gained that made the biggest impact. “The most memorable moment of my internship was when I began conducting room inspections independently. The trust placed in me strengthened my professional confidence.”
He also discovered just how much precision and structure the industry demands. “Although my role was in housekeeping, I realised that discipline, organisation and attention to detail are essential in every department especially food and beverage. That confirmed my goal of pursuing a career in this field.” For Augustin the internship was a chance to roll up his sleeves and see hospitality from the inside out and he loved every minute.
Learning Through the Kitchen
Carlijn Berg, a Dutch student, spent six months in the kitchens at AX The Palace rotating between buffet service, pastry and the Talk of Town restaurant.
“I wanted to do my internship in a large hotel where I’d have more opportunities to learn,” she says. Her main duties included preparation work, cutting vegetables and assisting chefs during busy service. But her experience extended beyond food. “I learned not just about cooking but also about Malta, different cultures and even about myself.”
Her colleagues left the biggest impression. “On my last day they surprised me with a farewell cake. It made me feel truly appreciated and valued as an intern.” For Carlijn the combination of skill-building, cultural exchange and the fast-paced energy of a professional kitchen cemented her passion for culinary arts and gave her the confidence to push forward in her career.
Discovering Sales and Guest Relations
Flavie Lecomte also from France completed a three-month placement in Sales where she got a taste of the business side of hospitality. Her role focused on building guest relationships even before they set foot in the hotel.
“The mentorship I received helped me grow both professionally and personally,” she explains. “The friendships I made and the guidance I received were the most memorable part of my placement.”
Through her internship Flavie discovered the many moving pieces that come together to create a seamless guest experience, from reservations to event planning to guest communication. By the end of her placement, she was buzzing with ideas and inspired to carve out her own path in this fast-paced field.
The contrast between generations is striking. For today’s students internships are about exploration, learning and discovering what excites them most about the industry. They value cultural exchange, teamwork and hands-on experience. For Charles and his generation hospitality was a long-term commitment built on perseverance, resilience and self-driven learning at a time when formal training opportunities were limited.
The values may differ, curiosity, exploration and cultural exchange for the younger generation; discipline, perseverance, and a deep sense of duty for the older, but together they reflect how hospitality continues to evolve while staying rooted in people and service.
What unites both perspectives is the shared belief that hospitality is about more than a job, it is about creating connections, exceeding expectations, and finding pride in service. As the industry looks to the future, it is this balance of youthful ambition and seasoned experience that will continue to define its success.
