Kick4Life has bid farewell to Mark Smith, whose three-month volunteer stint in Lesotho helped strengthen the organisation’s restaurant operations and explore new partnership opportunities.
Smith joined Kick4Life (K4L) through Australian Volunteers International, bringing extensive experience in restaurant management and ownership, which he shared with staff at No.7 Restaurant and across the organisation.
During his time with the organisation, Smith helped improve restaurant systems and processes, particularly stock management and the planning of food quantities for customers and large events.
His contribution enabled the restaurant team to better record the number of people served and use the information to estimate the quantities of individual menu items required, improving the management of food supplies and stock usage.
Beyond improving operational systems, Smith worked alongside restaurant staff to address day-to-day challenges, offering practical solutions to strengthen teamwork and improve the restaurant’s overall functioning.
His colleagues acknowledged the positive changes experienced during his stay, highlighting his willingness to share knowledge and contribute wherever his skills could make a difference.
Smith also used his professional experience and networks to explore potential support for Kick4Life, including opportunities to secure gym equipment and establish connections with potential partners.
Speaking at his farewell, Kick4Life Country Director Motlatsi Nkhahle praised Smith for the impact he had made during his short stay.
“Mark, you really contributed positively, meaningfully and immensely to this organisation. We will continue to build on top of the foundations that you laid,” Nkhahle said.
He further commended Smith for sharing his expertise in a way that strengthened the organisation and empowered its staff.
“We have appreciated so much Mark’s wealth of experience and skills, and the way he has shared his skills in a way that builds instead of diminishes our organisation,” he said.
Reflecting on his experience, Smith praised the working environment at Kick4Life, particularly the positive relationships among staff and their ability to work together under pressure.
“The culture you’ve developed here is amazing. It is rare now to see people who come to work and everyone’s happy,” Smith said.
He recalled how staff maintained their positive attitude even during demanding periods, including large events that required extensive preparation and teamwork.
Smith said his volunteering experience had also been personally rewarding, giving him an opportunity to learn and gain new perspectives while sharing his professional knowledge.
“I came here to help in any way I could, but it’s also given me a lot back. So, it is a win-win,” he said.
His three-month stay also allowed him to explore ways of contributing beyond his immediate area of expertise, becoming involved in different aspects of the organisation’s work.
Kick4Life said Smith’s practical experience, openness and willingness to work alongside staff were among the qualities most appreciated during his time with the organisation.
The volunteer leaves Lesotho with fond memories of the people he worked with, the contribution he made and the opportunity to experience the country.
However, his departure may not be permanent, as Smith holds a two-year residential permit and hopes to return to Lesotho in the future.
As a lasting reminder of his time with the organisation, Smith also left an espresso machine in the staff kitchenette, ensuring that his presence will continue to be remembered over a cup of coffee.
Kick4Life thanked Smith for his commitment and contribution, wishing him safe travels and expressing its hope of welcoming him back to Lesotho.
His three-month volunteering journey may have ended, but the knowledge and systems he shared are expected to continue benefiting the organisation beyond his departure.
Summary
- His contribution enabled the restaurant team to better record the number of people served and use the information to estimate the quantities of individual menu items required, improving the management of food supplies and stock usage.
- “We have appreciated so much Mark’s wealth of experience and skills, and the way he has shared his skills in a way that builds instead of diminishes our organisation,” he said.
- As a lasting reminder of his time with the organisation, Smith also left an espresso machine in the staff kitchenette, ensuring that his presence will continue to be remembered over a cup of coffee.
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