Graduate Story – Floryan Lombard

Originally from the Réunion Island, a French “department” in the Indian Ocean, Floryan Lombard and his twin brother Trystano joined QRC’s Diploma in Hospitality Management in Jan 2012.

The opportunity to work in an industry where he could travel and meet people from around the world was a big attraction to him.

And travel he did! After graduating from QRC Floryan and Trystano headed to Dubai where they both secured roles as cabin crew with the multi award winning Emirates Airlines.

After 7 years in Dubai they decided to head home to Réunion Island where they joined the opening team of a boutique hotel, Dina Morgabine where they co-manage the restaurant.

Floryan and Trystano consider themselves as budding entrepreneurs so in addition to their current role they are also working on a project to open a bungalow lodge in Madagascar.

Read more about Floryan’s journey since leaving QRC below:


On the Couch with Floryan Lombard


Why did you choose to follow a career in tourism management?
I chose to follow a career in tourism management because since I was a child, I always loved this industry. The opportunity to meet and interact with people from all over the world and in the hotel industry every day is a new day with exciting challenges and rewards.


Why did you choose QRC?
I chose QRC because of its reputation for excellence and for its amazing location of Queenstown, New Zealand’s Tourism Capital.


Where did you undertake your internship?
I undertook my internship at the Langham Hotel in Auckland as part of the F&B team. After only two months I was promoted to the afternoon tea and bar assistant supervisor.


Tell me about your journey since leaving QRC.
Since graduating from QRC in 2013 I moved to DUBAI working for Emirates the largest airline and the flag carrier of the United Arab Emirates as a cabin crew for 7 years. I started off in the economy but due to my training at QRC, I quickly made my way up to the premium cabin. It was an amazing experience for me to work for the biggest airline company, travel all around the world and to live in one of the most dynamic, exciting and modern cities of the world.

Now, after being away from home for 12 years, I’m very happy to be back in Reunion Island where I have had the chance to be a member of the opening team of a new hotel, Dina Morgabine where my brother Trystano and I are the Restaurant Managers.

What role are you in now?
Currently my brother and I are Restaurant Managers at Hôtel Dina Morgabine Hermitage Réunion (@hotel.dinamorgabine). With a focus on the well-being and satisfaction of our guests this boutique hotel prides itself on its authentic refinement and “offbeat spirit” in a relaxed atmosphere. It can be described as “elegant simplicity”.

The restaurant’s menu features Reunionese traditions with a modern-day twist that will revive your taste buds.



What are your main responsibilities?
In my current role I manage a team of around 20 staff.

In addition to recruiting, training, and supervising staff, I have a varied role covering a lot of areas including, planning menus, ensuring compliance with licensing, overseeing stock levels ordering supplies.


From a business perspective I am also responsible for promoting and marketing the outlet, preparing, and presenting staffing/sales reports, keeping statistical and financial records and assessing and improving profitability.


It keeps me busy, but I love it.

How did your time at QRC help prepare you for your current job?
Having a diploma of hospitality management including the work experience I gained on internship at the Langham in Auckland was a key to helping me secure this job.

During the last year at QRC we also had to prepare a business plan as a part of our studies.  I have been able to apply a lot of the management theory learnt into my current role


What do you enjoy the most about your current position?
The things I enjoy the most about my job is being part of a team and being able to manage and lead a group of highly motivated staff to a common goal, the ultimate satisfaction of our guests.


I also enjoy running the restaurant as a business, constantly looking at opportunities for improvement and further development in the future.


Your plans for the future?
In addition to working at Dina Morgabine, I’m currently working on a project in Madagascar where I will be opening a bungalow lodge with my brother however, right now I am focused on my current role and look forward to progressing my career with the company.


And finally, can you share a useful piece of advice you have been given?
On my internship I was told to “Never underestimate any department into the hotel. Early in your career you should try to get as much experience as you can in as many departments as you can because as a General Manager you need to have a solid foundation in the running of a hotel.”


Thanks to the school and to you for all you did and for starting my career.

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