In an exclusive interview with ATQNews, Mr Ebrima Sarge, owner and CEO of Serges Hotel, Serekunda and Bungalow Beach Hotel both located in Gambia, shared insights into the growth of the hotel, the realities of operating in The Gambia’s tourism industry, and his advice for young Africans looking to build careers in hospitality and tourism management.
Established in 1997, the hotel was initially known as Tafbel before being rebranded as Serges Hotel in 2005. Today, the property boasts approximately 77 rooms and majority of the guests are international guests, including visitors from the African diaspora, Europe, the United Kingdom, Germany, and the Netherlands, Poland, England, Senegal, Guinea Bissau, Malawi, Spain, Nigeria, Kenya, Lesotho etc
Speaking on staffing and service culture, Ebrima Sarge explained that the hotel currently employs 45 staff members. According to him, hospitality training remains one of the hotel’s strongest priorities. He noted that the management organizes departmental and general training sessions to ensure every staff member understands how to properly cater to guests.
*At Serges Hotel, once there is a guest in the facility, every staff member is responsible for that guest regardless of department,” he said.*
On what makes the hotel attractive to tourists, Sarge emphasized the strategic location of the property within the heart of a vibrant tourism environment. Surrounded by restaurants, nightlife spots, and entertainment centers, the hotel offers visitors easy access to some of the most active tourism experiences in The Gambia.
Discussing tourism trends in the country, Sarge identified November to April as the peak tourism season in The Gambia. During this period, major international airlines operate at maximum capacity, leading to increased visitor arrivals and longer stays. He noted that November and January are usually the best-performing months of the season. He also mentioned that the nearby event center like the Sir Dawda Jawara International Conference Cenrer contributes significantly to guest inflow during peak periods.
On the other hand, the low season presents major challenges for hotel operators. According to Sarge, the summer months often experience reduced visitor numbers, making it difficult to maintain facilities, and manage operational costs. Despite these challenges, he stressed that Serges Hotel remains committed to maintaining quality.
To adapt during the low season, the hotel organizes summer activities for children and hosts meetings and conferences for government institutions, ECOWAS, and European Union-related programs. The hotel’s meeting rooms can accommodate up to 50 people, helping to attract corporate and institutional clients during quieter periods.
Reflecting on the challenges facing the Gambian hospitality industry, Sarge described the six-month low season as one of the biggest difficulties for hotel businesses. He emphasized that maintaining service quality and comfortable rooms remains more important than focusing solely on outward appearance.
“*I learned from my father that service and rooms are the most important things before focusing on how attractive the front of the hotel looks,” he explained*
Because guests want to feel very comfortable during their stay, enjoy well-prepared rooms, and experience warm, welcoming service that makes them feel valued while taking full advantage of the hotel’s offerings.
He also revealed that the hotel offers complimentary wine services during wedding events hosted at the property, adding value to guest experiences and celebrations.
For young Africans interested in hospitality and tourism management, Ebrima Sarge encouraged resilience and innovation. He described the hospitality industry as unpredictable, especially during global outbreaks or crises that can suddenly halt tourism activities.
“You have to be resilient and innovative. Always try to introduce new products and ideas into the business,” he advised.
