Meet The Team
Who We Are
Sean R Bartlett
Hotel General Manager
Sean R Bartlett is a passionate hospitality professional with a deep love for people, service excellence and creating memorable guest experiences.
As the General Manager, Sean brings energy, warmth, and a hands-on leadership style to the hotel, ensuring every guest feels welcomed, valued, and at home from the moment they arrive.
With years of experience in the hospitality industry, Sean is known for his dedication to building strong teams, maintaining exceptional standards, and creating an environment where both guests and staff can thrive.
He believes true hospitality is about genuine human connection, attention to detail, and making every stay feel personal and unforgettable.
Outside of the hotel, Sean is an avid lover of the outdoors and enjoys spending time in nature whenever possible. Whether hiking scenic trails, exploring new places, or simply enjoying fresh air and beautiful landscapes,
he values the balance and inspiration that nature brings. Sean also has a natural passion for meeting new people, building relationships, and creating meaningful experiences both professionally and personally.
His warm personality, passion for hospitality, and commitment to excellence continue to shape the welcoming atmosphere and guest-focused culture of the hotel.
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Victor Magwai
Food & Beverage Operations Manager
Born and raised in Limpopo, I moved to Gauteng in 2015 to begin my journey in the hospitality industry and pursue a better future for myself and my family.
My passion for hospitality started when I began working as a waiter in 2015. During the same year, I enrolled in college to study Business Management while continuing to work and gain practical experience in the hotel industry.
Through dedication, hard work, and commitment to service excellence, I was promoted to Banqueting Supervisor in 2016. This opportunity allowed me to develop strong leadership skills, operational knowledge, and experience in managing conferences, events, and guest relations.
In 2017, I moved into the role of Restaurant and Bar Supervisor, where I spent five years growing my expertise in food and beverage operations, team management, customer service, and daily restaurant operations. This experience strengthened my understanding of hospitality standards and guest satisfaction.
In 2022, I was promoted to Banqueting Manager, a role I held for two years. During this time, I successfully managed large-scale events, coordinated teams, and ensured high-quality service delivery while maintaining operational excellence within the hotel environment.
In 2024, I was given the opportunity to further my career by joining Ten Bompas Hotel as a Food and Beverage Manager, where I currently serve. This role has allowed me to expand my leadership abilities, creativity, and operational management within a luxury hospitality environment.
My journey in hospitality has been driven by passion, perseverance, and a commitment to continuous growth. I believe in delivering exceptional guest experiences, building strong teams, and maintaining high standards in every aspect of food and beverage service.
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Senzo Mlambo
Executive Chef
Born and raised in Durban, Senzo Mlambo’s passion for cooking began at home, inspired by his mother and the love she brought to her kitchen. What started as a childhood passion soon developed into a professional culinary career spanning some of South Africa and Africa’s most respected hospitality destinations.
Senzo began his professional journey at Elangeni Maharani, where he had the opportunity to work under the guidance of Chef Yoshan Naidu. His career then took him through several notable establishments, including Moses Mabhida Stadium, Kloof Country Club and Makaranga.
A significant chapter in Senzo’s career began at The Marine in Hermanus, where he discovered his passion for fine dining. Working under Chef Chad Blows, Grant Parker, with Peter Tempelhoff as Group Executive Chef, Senzo was exposed to refined culinary techniques, exceptional produce and innovative cuisine. The experience had a lasting influence on his approach to food and creativity.
After three years, Senzo joined Singita Sabi Sands, where he further developed his culinary identity by creating new dishes on a daily basis. The demanding and creative environment challenged him to think differently and strengthened his ability to develop innovative dishes.
Senzo later moved to Johannesburg, reuniting with Chef Yoshan at the InterContinental Airport Hotel. He continued to build his experience across several leading establishments, including 54 on Bath under chef Kalpesh Hansjee, where in 2022 he won the Distell Chef of the Year competition. During his time at Hilton, he was also given the opportunity to represent Hilton Africa and the Indian Ocean in Prague—an experience that broadened his international perspective on hospitality and cuisine.
His journey then took him beyond South Africa to Kilindi Zanzibar, where he spent two years heading a kitchen and embracing the opportunity to lead, mentor and shape a culinary team in a unique island setting.
Today, Senzo is proud to bring together everything he has learned throughout his journey as the Executive Chef at Ten Bompas. His cooking reflects his experiences across different kitchens and cultures, while remaining grounded in the creativity, passion and love for food that first began in his mother’s kitchen.
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