From bustling kitchens to executive boardrooms, women in South Africa’s hospitality industry continue to make their mark. Renee Hill is one of them. As managing director or Capsicum Culinary Studio, she’s passionate about fostering the next generation of culinary leaders, specifically women. This Women’s Day, we spoke with Renee about what it takes to thrive in the industry, and why supporting women is everyone’s responsibility.
South Africa’s food and hospitality sector is a vibrant force in the economy, driving both employment and tourism. Within this dynamic space, women have played a transformative role—pushing boundaries, shaping guest experiences, and leading with unwavering drive. Despite ongoing challenges, they continue to rise, advocating for mentorship, championing diversity and inclusion, and redefining what leadership looks like.
Hill goes on to say, “Leadership roles in this sector have until recently been dominated by men, but South African women have increasingly shattered glass ceilings, asserting themselves in executive and managerial positions.”
She points to the obstacles women face, including a range of socio-economic barriers, wage disparities, and persistent gender biases. “Many have overcome these obstacles through perseverance, innovative thinking, and community-driven leadership models that align well with the service-oriented nature of hospitality.”
Across South Africa, many women-owned and run restaurants, boutique hotels, guest houses and tourism ventures across the country stand as symbols of empowerment and success. “Women often exhibit a unique management style rooted in empathy, collaboration and community engagement, enabling them to build strong teams and customer loyalty”, she says.
Beyond individual growth, mentorship fosters a broader culture of empowerment. “Structured mentorship programmes and informal networks have become essential in building confidence and competence among women aspiring to climb the leadership ladder.”
Still, one of the most pressing challenges women face is work-life balance.
“For many women, especially those with caregiving responsibilities, balancing the demands of leadership roles with personal and family life requires both institutional support and personal resilience, and while progressive employers are beginning to implement policies that support flexible work arrangements to support women, female leaders themselves are redefining work culture by promoting practices that value mental health, inclusivity and employee well-being. By prioritising balance and well-being, these leaders not only improve their own quality of life but also create healthier and more sustainable work environments.”
And when it comes to diversity and inclusion, Hill sees enormous potential.
“The inclusion of women, particularly from diverse backgrounds, enriches the sector with new perspectives, cultural awareness and customer insight. Women leaders have been at the forefront of promoting inclusive practices, whether by hiring and mentoring from underrepresented groups or by creating culturally sensitive and welcoming spaces for both staff and guests,” says Hill.
As Hill sees it, the impact of women in South Africa’s hospitality industry is fierce and growing.
“Their resilience and determination in leadership roles have broken long-standing barriers and redefined success in a traditionally male-dominated field. Through mentorship, a focus on work-life balance and a commitment to diversity and inclusion, women are not only shaping the present of the food and hospitality industry but also securing its future. Empowering these trailblazers and supporting the next generation of female leaders is not just a step toward equality, it’s a strategic imperative for the continued growth and sustainability of South Africa’s hospitality sector.”
And when asked what gives her hope? “The students,” Hill smiles. “Seeing more and more young women entering this field with confidence and passion—that’s how I know we’re moving in the right direction.”
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