Bill Marriott visiting the island and the Renaissance resorts enjoyed the distinct pleasure of meeting the resort’s Team of the Year, in the lobby upon his arrival. Developer Eduardo De Veer and hotel manager Paul Gielen introduced the legendary Chairman and CEO of Marriott International to the winners of the annual in-house excellence awards, sharing a photo opportunity in the atrium.
Members of the Team of the Year were elected from among quarterly award winners, and included Pedro Santos, a houseman with the Housekeeping Department at the Marina Hotel, Eduardo Semerel, a Bellman at the Marina Hotel, Fernando Orihuela, a Sound Engineer and Rufat Geerman, and Event Manager, both working for the Renaissance Convention Center.
The winners were selected from among a handful of hard-working individuals, nominated for the Team of the Year, from the Heart of the House, in the 1st quarter Brigido Rasmijn, Landscaping; in the 2nd quarter Gerald Thiel, Engineering; in the 3rd quarter Glenda Nurse, Steward Ocean Suites and in the 4th quarter Pedro Santos, Housekeeping Marina Hotel, who won top honors.
Front of the House nominees included in the 1st quarter Andrey Mokryak, L.G. Smith’s Steak & Chop House; in the 2nd quarter Italo Mujica; in the 3rd quarter Keila Maduro, both from Aquarius Restaurant and in the 4th quarter Eduardo Semerel, Bellman, wgo outshone others.
Also nominated for Supervisor of the Year for the1st quarter Carlos Arango, Ocean Suites Kitchen; for the 2nd quarter Rosenda Lopez , L.G. Smith’s Steak & Chop House; 3rd quarter Primkoemar Manna, from Blue and for the 4th quarter, Fernando Orihuela, the winner hailing from the Convention Center.
As Manager of the Year the choice included for the 2nd quarter, Francisco Faro, Renaissance Island; for the 3rd  quarter Rebecca Verschoor, Sales & Marketing and for the 4th quarter Rufat Geerman, Event Manger, who walked away with the trophy.
Winners were announced at a gathering hosted by the department of human resources, and the awards were presented by general manager Paul Gielen, over cocktails and a rich and varied hand-rolled sushi bar.
