Kontacto No. 15 (english)

Four-monthly Publication. Year 3 Vol. 15, Riviera Maya, México

OPENING COCKTAIL

AZUL SENSATORI

JAMAICA BY KARISMA

GENERATIONS

RIVIERA MAYA

BY KARISMA

OFFICIAL OPENING

KAN-KANAÁN THE LARGEST ARTIFICIAL

REEF IN THE WORLD

ORIGINAL KARIB RESTAURANT FLAVORS

Four-monthly publication Year 4 Vol. 15, Riviera Maya, México revistakontacto@karismamexico.com

Índice 2 3 7 9 13 15 16 18 19 20 21 22 23 25 28 29 30 32 33 35 39 42 44

Letter From the Editor Kapacitarte (Training) Collaborators Meetings Konsintiéndonos (Pampering Ourselves) What Is New About... Allure, Restaurant Karib What Is New About... The Largest Artificial Reef in the World Canadian Beef Culinary Series A Radiant Face to Our Guests Opening Cocktail Azul Sensatori Jamaica AZSJ Integrating to the Karisma Culture 14Th Anniversary of El Dorado Royale The Virgin of the Reef Generations Riviera Maya Official Opening Our Sustainability Achievements at a Glance Lives with Karisma Mr. Edilbrando Pérez, A life with Mission What to Do in Case of a Hurricane?

We are México A Day in the Life of…

Prestige & Exotic Travelers Dining Room Supervisors in Action Karisma Beverages The Best of the Best

General Director: Sasa Milojevic Editors: Martín Espinoza Cristina Raya

Art Direction: Rosalinda Graf Editorial Design and Illustration:

LETTER FROM THE EDITOR

F

rom the beginning, the year 2014 has been one of great growth. In a few months we have gone through the Opening of Generations Riviera Maya, inaugurated Azul Sensatori Jamaica, reopened Kalamota Island Resorts in Croatia, as part of the expansion process into the Balkans, and the conformation of Karisma Adriatic; Allure is consolidated in Colombia and is setting up the foundations for our future expansion into South America.

This is clear proof that growth is one of the major characteristics of our company, the company where we work not merely to maintain our quality standards, but with a vision towards the future and the awareness of what we are able to accomplish as a team. We know that the key to grow as individuals or as a company lies in challenging our own limits on a daily basis.

Growth is an evolution process through which we reach above our current status. Companies rise financially, materially, in number of brands, and in number of employees. People are the heart of every business; they contribute to raise the internal and external indicators of a company, and never more so than in the hospitality sector, which is geared towards generating pleasant experiences for guests.

The efforts of our collaborators and their team work have enabled us to experience this accelerated evolution as a company. Likewise, the development drove by the company challenges our people to evolve in turn.

Gonzalo Estevez, Antonio Osuna

Editorial Board: Nayeri Ramos (Azul Beach) Rubí Méndez (Azul Fives) Armando Bernal (Azul Sensatori) José Luis López (El Dorado Maroma) Alberto Roldán (El Dorado Royale- El Dorado Casitas) Coynta Arzola (El Dorado Seaside Suites) Estela Paz (Exotic Travelers / Prestige Travelers) Nelly Herrera ( Karisma)

Printing:

Collaborators: Claudia Platas (Azul Fives) Yaneth Robles (Azul Sensatori) Hugo Estrada (El Dorado Seaside Suites) Héctor Gassos (El Dorado Royale ) Dania Phang (Azul Sensatori Jamaica) Alejandro López (Generations Riviera Maya) Noé Landa (Allure Chocolat /Allure Bonbon) Víctor Castro (Prestige & Exotic Travelers ) Jeroen Hanlo (Karisma) Grecia López (Karisma) Lisset Lozano (Karisma) Predrag Krstajic (Karisma) Cristina Romero (Karisma) Carlos Ortiz (Karisma) David Ortegón

Free circulation four-monthly publication, property of Karisma Hotels & Resorts .

Pixel Press, S.A. de C.V. Carretera Cancún-Aeropuerto Km 15 lote 7, SM 301, Edificio USA Today P.B. Cancún, Quintana Roo C.P. 77560 Tel. 01( 998) 8862232 atnclientes@pixelpress.com.mx

LET’S KEEP UP ALONG THIS PATH WITH PASSION. WHERE ONE GROWS, WE ALL GROW!

Kontacto Magazine

Adress: Carretera Federal-Tulum Km. 55.3, Centro Playa del Carmen, Quintana Roo, México C.P. 77710.

Teléfono: +52 (984) 206 3470

Circulation: 1,000 copies.The content of the articles is the responsibility of their author and do not necessarily reflect the opinion of the Editorial Board, nor does it represent the official posture of theHotels sponsoring this magazine. Advertising information is the sole responsibility of the advertisers.

Sr. Sasa Milojevic Vice President of Operations Karisma Hotels & Resorts

K-Pacit-arte (Training)

F

or Karisma Hotels & Resorts, the training of our collaborators is a strategic growth tool.

When a collaborator learns something new and implements it in his or her contact with a guest, he or she raises our service standards and contributes in large measure to guaranteeing that guests receive a GOURMET INCLUSIVE速 EXPERIENCE.

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K-Pacit-arte (Training)

INDUCTION PROGRAM

Every hour of training received by our collaborators not only adds to their professional and personal development, but it also makes us stronger as a team and prepares us to take on greater challenges as a company.

At each property, great efforts are made to keep all of our collaborators up to date and prepared to face any challenge by means of training everyone in risk prevention, hygienic handling of food, operational practices, our standards, our philosophy, and our passion for sustainability, among others.

PASSION FOR SERVICE

K-Pacit-arte (Training)

Getting up to date

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K-Pacit-arte (Training)

PREVENTION AND SAFETY

We thank everyone who invests their time on their development and we invite you to keep growing!

Collaborators Meetings

COLLABORATORS MEETINGS

T

he monthly Collaborators Meeting is one of the most special moments for the personnel of Karisma Hotels & Resorts, since apart from having a space for entertainment and social interaction, that is when we are informed of news in our company, our hotels, and we acknowledge our outstanding co-workers with the award The Best of the Best. On this occasion, the departments in charge of organizing these events, displayed all of their vast creativity in organizing their theme parties.

We held a Collaborators Meeting with the sustainability theme, one with a lot of heart, and one for “old children”, a carnival that even included a “batucada” – a Brazilian-style group of percussionist – and, of course, one we just had to have: one in the style of the World Cup Soccer Fever!

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Collaborators Meetings

Our gratitude and congratulations to all the organizing departments!

Konsintiéndonos (Pampering Ourselves)

ONSINTIÉNDONOS ACTIVITIES FOR OUR PERSONNEL

Throughout 2014, we’ve had magical moments for our collaborators. From birthday celebrations to sustainability-related activities, sports and health-related events; we celebrated special holidays, such as Saint Valentine’s, Children’s Day, and Mother’s Day.

Health Campaigns Health Brigades were organized in order to run free tests to measure glucose in the blood, blood pressure levels, cholesterol levels, and the level of triglycerides in blood. We had the visit of the Secretariat of Health issuing health cards, among other actions for health promotion.

The Three Wise Men – January 6th As part of the activities carried out in support of community development, toys were collected to give away at the local community of El Naranjal on January 6th, in celebration of the arrival of the Three Wise Men; and the Pastries department really came through with a traditional “Rosca de Reyes” – a special ring-shaped cake – for our collaborators of every department at El Dorado Royale a Spa Resort,

by Karisma.

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KonsintiĂŠndonos (Pampering Ourselves)

Passion for Sustainability Beach cleaning activities were held at our hotels. A special hearing aid device was given to collaborator Mariano Collazo, Public Areas Assistant. And collaborators contributed enthusiastically to the development of the Azulitos Vegetables plot.

Breakfast with the Management Collaborators had an opportunity to communicate their ideas, concerns, and experiences to the General Manager, on the occasion of a delicious breakfast meeting.

Women’s Day On the International Day of Women, we celebrated the achievements we’ve accomplished in the area of Gender Equity.

Konsintiéndonos (Pampering Ourselves)

Saint Valentine’s Saint Valentine’s Day was celebrated at all properties, with lollipops, dining room decorations, and even with a visit by Cupid and Dr. Ruth!

Children’s Day All of our collaborators’ children had an opportunity to celebrate their day by going to the movies, pop-corn included, or visiting Crococun and learning about alligators.

Gastronomy Festival Contest at the CROC (México’s Workers and Farmers Union) We participated in the gastronomy festival organized by the CROC. We participated in several categories with excellent representatives at each of them.

Every hotel enthusiastically worked on the organization of activities for our collaborators, acknowledging that they are the soul of the company.

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KonsintiĂŠndonos (Pampering Ourselves)

Mother’s Day Spectacular events were held at every hotel to celebrate mothers. Gifts, music, delicious food, shows they enjoyed to the max, and even a ride on a catamaran boat.

Rally on the Beach In commemoration of the Earth Hour, a rally was organized for all collaborators of El Dorado Royale, where each member of the various teams contributed strength, knowledge, skill, and a lot of passion.

SPA Sales Collaborators had an opportunity to purchase the best health-care products at a special discount price.

Sports Activities Watching over our collaborators’ health, basketball and soccer tournaments, were organized, among other sports activities.

What Is New About... Allure

Karib Restaurant Native Flavors!

I

n the search for a name that will frame our location and our philosophy of rescuing culinary recipes and traditions of the various Colombian regions, we came up with Karib, a native name with a history.

It was the name of the first native settlement in the sector of Getsemani in the pre-Hispanic era. This tribe was part of the Kalamari clan. When the Spaniards arrived, they named them “Karibes�, who struggled to hang on to their customs, especially their own gastronomy.

Our gastronomic offer is more than a concept, it represents the dedication of our team to provide our clients with sincere, honest, down-to-Earth flavors. These are our native flavors!

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What Is New About... Allure

A

llure Chocolat Hotel, by Karisma has the Bar Karib (native flavors) Restaurant located on the first floor, specialized in Colombian ethnic food with authentic local flavors.

An innovative presentation in our menu that allows guests to select 100 grams of different recipes from our Colombian cuisine: the Paisa Platter, Cartagena-style Topside Beef, among others. Likewise, we offer a variety of main dishes that will keep guests along a gastronomic journey throughout Colombia.

We offer our guests a select Wine Menu, along with cocktails and our specialty – Liquor Snow Cones.

Service hours are: Breakfast: 6:30 - 10:00 h Lunch: 12:00 - 15:30 h Dinner and Bar: 19:00 - 23 :00 h

What Is New About... The Largest Artificial Reef in the World

GUARDIAN OF

THE CARIBBEAN

I

n keeping with our commitment as a sustainable company, since the end of 2013, Generations Riviera Maya, by Karisma has begun the construction of El Guardiรกn del Caribe (the Guardian of the Caribbean), an artificial reef made up of underwater concrete structures, designed to protect its beaches and generate a space that is appropriate for the more than 13,450 marine species of the Mesoamerican reef where it is located.

This mega-construction is 1.9 km long and will run along the coast of El Dorado Casitas Royale & El Dorado Royale a Spa Resort, by Karisma, is considered the first and largest artificial reef in the world.

The first 40 submarine concrete structures were installed at the end of 2013. Throughout 2014, more than 800 more will be installed along this marine belt, from Punta Brava to Puerto Morelos, careful and strategically placed by a great team of professionals including: environmental engineers, ecologists, architects, marine biologists, and specialized divers who have taken on this major challenge, as every piece of concrete is anchored at the marine floor with great precision and tremendous care not to damage the surroundings of the reef.

The largest artificial reef in the world /www.mexiconewsnetwork.com/tv-series/kan-kanan-guardian-caribbean/

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Canadian Beef Cullinary Series

A TASTE OF THE C A N A D I A N B E E F C U L I N A RY S E R I E S

T

he Success of the Canadian Beef Culinary Series continues. Committed to offering our guests the best culinary experience, on this occasion we will talk a little about what this Culinary Series involves. This Series has been carried out on the second week of every month at the Culinary Theatre of El Dorado Royale a Spa Resort, by Karisma.

The Canadian Beef Culinary Series has exceeded the expectations of our guests, being offered a full week of unique experiences combining the unequaled AAA Prime Canadian Beef with the hand-made wines of Jackson Family Wines. It is a week about events enlivened by renowned Canadian Chefs who contribute to the positioning of the “Gourmet Inclusive Experience� concept.

Canadian Beef Cullinary Series

We’d now like to share a taste of the Canadian Beef Culinary Series Week with all of you.

Monday Night “Start Out BBQ” A modern interpretation of the classic beach roast. Meeting our guests, a Chef and a Wine Personality, while our in-house chefs prepare prime cuts on carbon roasters, adding unique flavors from types of wood that are native to the region. An extraordinary atmosphere in a beautiful location with the backdrop of live music, crowned by a tasting of a Premium selection of the Family Wines.

Beef: Chef’s favorite beef cuts Wine: Murphy Goode Pinot Noir, Murphy Goode “The Fume”, Murphy Goode Liar’s Dice Zinfandel Tuesday Night “Beef sampling and wine matching” A private, exclusive event for connoisseurs with only 20 seats available. The evening is welcomed with a sampling of 3 beautifully prepared Canadian Beef cut bites, accompanied by the carefully selected Premium wines from Jackson Family Wines. Just right for a light dinner.

Beef: Chef’s favorite beef cuts Wine: Arrowood Chardonnay, Freemark Abbey Cabernet Sauvignon, Kendall Jackson GR, Cabernet Sauvignon, Stonestreet Monument, Cabernet Sauvignon.

Wednesday Night “Meat cutting demonstration and cooking class” Our celebrity chef and wine expert prepare a delicious three course menu right in front of you, while describing the techniques, cuts, and ingredients in a relaxed and intimate setting. Each course is accompanied by a selection from our wine cellar by the wine expert.

You’ll go home with exclusive recipes and your own Canadian Beef souvenir apron.

Beef: Chef’s favorite beef cuts Wine: Pinot Noir Crème Thursday Night “Gala Diner, Canada Beef and JFW” Your dinner is the show on this special evening under the great 90 feet tall palapa roof of our Culinary Theatre. Our guest chef will interact with our wine experts to entertain you, while a generous, beautifully decorated and exquisite menu is prepared right front of you.

Delightful to the eyes on four raised screens as each technique is revealed, so you may benefit close up from the nuances of the exquisite matching of food and wine on this unforgettable evening of fun – first rate beef and the finest wines.

Beef: Chef’s favorite beef cuts Wine: Matanzas Creek, Sauvignon Blanc, Kendall Jackson VR Chardonnay Cambria, Pinot Noir, Arrowood Cabernet Sauvignon, Edmeades, Zinfandel FRIDAY NIGHT “Tricks of the trade and tasting” Join us under the sun to learn tips and tricks used by butchers and chefs, both for professional kitchens and your own home. Taste a sip of the carefully chosen wines from Jackson Family Wines, while the Chef displays the versatile nature of Canadian Beef. In the soft ocean breeze and the comforting murmur of the waves in the background, an ideal ending for a marvelous week.

Beef: Chef’s favorite beef cuts Wine: Byron, Pinot Noir

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SPA

A RADIANT

FACE TO OUR GUESTS By: Grecia López

O

ur face is a window into the world. A clean and radiant face denotes how we care for ourselves, but we often overlook it, either due to lack of time or because we don’t know how to do it. In caring for our face, daily washing is one of the most important tasks to keep it clean and avoid clogged pores and the accumulation of fat. In this article, we’ll explain in detail how to wash your face in 4 simple steps:

Step 1. Keep in mind that it is necessary to wash your face every day, especially at the end of the day in order to remove make up and other cosmetics we use on our face. To do so, we recommend using warm water and a specific facial hygiene product. The Cure Cleanser is an all-in-one face cleansing product that will keep you from investing too much on cleansing products.

Step 2. Many people forget the use of tonics. Tonics are the pH regulators of our skin. Once skin has been carefully cleansed, you need to balance your pH so as not to leave it unprotected. In the case of oily facial skin, the use of an astringent tonic is recommended to help close the pores. Apply it gently lightly tapping your face to stimulate circulation. We suggest that you use products such as: Ceutical Cleanser for Sensitive Skin and The Cure Toner for all types of skin - highly recommended for men.

Step 3. It is advisable to use a specific eye contour product, since this is a sensitive and delicate area.

In this way, you will avoid infections, and prevent the appearance of bags under the eyes and other undesired consequences. If you have difficulties with the appearance of bags or dark circles under the eyes, Stimul-Eye Gel is a good option.

A radiant face does not take too much time or money.

On the contrary, 10 minutes a day, at the most, will give you a well-cared, firm, luminous face.

Of course, not forgetting that what really makes your face shine is an honest smile.

Step 4. The last step in the cleansing of your face skin is the application of a facial hydrating cream so as to keep your skin moist. You should also choose that product which best adapts to your skin type: oily, dry, mixed, etc. In this case, we suggest you seek the advice of one of our Spa specialists, since it is important that you obtain the specific cream that will aid you in obtaining the desired result.

Akontecimientos (Events)

OPENING COCKTAIL AZUL SENSATORI JAMAICA, BY KARISMA O

ne of the most important events so far in the year was the Opening of Azul Sensatori Jamaica, by Karisma, whose celebration cocktail pleasantly surprised all in attendance in its display of lights, show, and good music, accompanied by the culinary art for which we are known.

On the hotel beach, known as “Playa de las 7 millas” [7 Miles Beach], before the expectant eyes of nearly 200 guests, a video was shown on a 20 meters high aquatic screen directly over the sea, followed by even more impressive fireworks and the accompanying live music.

The opening event was attended by important personalities of Jamaican society, owners and directors of Karisma Hotels & Resorts, and executives from Thomson and TUI. Jamaica’s

Minister of Tourism, Dr. Wykeham McNeill highlighted changes in the way managing tourism and the undoubted growth that this alliance between Karisma and TUI has brought and will continue to bring to the Caribbean Island.

Mr. Rafael Feliz addressed those in attendance in a stimulating message offering his gratitude for the opportunities received, both from TUI and the Jamaican government, in facilitating this strategic Alliance.

Azul Sensatori Jamaica, by Karisma is an exquisite hotel with 136 rooms, where 247 professional and passionate collaborators give their best in order to provide guests with magical experiences throughout their stay.

And we keep on growing!

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Akontecimientos (Events)

A z ul

S ensatori

J amaica ,

by

K arisma

integrating to the k a rism a culture By: Dania Phang

A

n important part of growth is integration into the culture of a company, especially during a transition from one style of work to another. Azul Sensatori Jamaica enthusiastically shares the actions being implemented in their integration process into the Karisma culture.

“We send our warm regards from this beautiful island of Jamaica and share a general vision of the employees’ acknowledgment programs taking place at the Azul Sensatori Jamaica.

From January to May, the members of the Azul Sensatori Jamaica team have been acknowledged for their great work and dedication, shown in ensuring the successful opening of the resort on April 28.

Also, birthday celebrations were held, as well as Mother’s Day and the Best of the Best awards, where the Reception, Entertainment, Maintenance, and Housekeeping departments received the most awards. Housekeeping won their second victory in the year! Food and the celebration were spectacular.

Collaborators celebrated our co-workers’ birthdays with a cake and presents.

In Jamaica, May is known as Children’s Month, and it is celebrated with the whole family, especially with the mothers, and Azul Sensatori Jamaica celebrated the month with activities such as: a get-together lunch, complimentary massages, offered by the Spa Manager –Raymund Myers; a cake and a toast, as well as many presents. It was the most special event of the month.

Azul Sensatori Jamaica will continue with the integration and acknowledgment programs which are a part of the culture and standards of Karisma, including our first Breakfast with the Management, where the General Manager will meet with an employee from each department in order to get to know them personally. The Human Resources department will develop new initiatives run by Social Awareness and Sports Activities Committees, in order to achieve our complete integration into the Karisma culture”.

Akontecimientos (Events)

T

he celebration of the 14th Anniversary of El Dorado Royale, a Spa Resort, by Karisma began with Mass, enlivened by the choir formed by our collaborators’ children. Promptly, at 12:30 hours, owners and directors arrived to the Virgin Mary Chapel, recently built in the area of the Generations Riviera Maya, by Karisma, for the religious celebration; and later on headed to the El Dorado Royale Hotel’s Ball Room, where they were received by an athletic troupe. Mr. Beat Müller welcomed and congratulated everyone for this 14th anniversary. Owners, directors, and collaborators alike, sampled the food display, a Broadwaystyle show, and a commemorative video that faded into the chords of the arriving Mariachi. Mr. José Luis Martínez and Mrs. Dolores López Lira addressed everyone with an emotive speech expressing their gratitude for the collaborators’ efforts throughout these 14 years, and invited them to keep working with passion, in order to continue to make this region a place of prosperity. These words were followed by the cutting of the celebration cake, and, of course, music started playing and dancing began.

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Akontecimientos (Events)

The Virgin of the Reef

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surprising find occurred during the construction of the Artificial Reef, when a piece of rock was found at the time of the construction of the chapel. The image of the Virgin Mary is carved on the rock, with an engraving that reads “Protect us at the reef�. The piece was recovered and some say it may be a very old piece, so it will be subjected to Carbondating tests to ascertain its age. The rock was placed inside the Generations Riviera Maya chapel, within a specially designed niche.

Akontecimientos (Events)

GENERATIONS RIVIERA MAYA BY KARISMA Celebration of its Official Opening

A new chapter of growth began for Karisma Hotels & Resorts on May 5 of this year, with the official opening of the new “Generations Riviera Maya, by Karisma”.

T

he opening event was attended by more than 400 guests who were pleasantly surprised by the spectacular display in the style of Cirque du Soleil, aerial acrobatics, contemporary music, and the mystical Mayan touch, accompanied by the exquisite

sampling of Gourmet Bites.

Renowned for its Gourmet Inclusive® Experience concept, designed to provide guests the best gastronomic experiences, world class service, innovation, and exceptional levels of quality, Karisma Hotels & Resorts held a major opening celebration for its newest and most luxurious resort, “Generations Riviera Maya, by Karisma”, with the lavish acrobatics of Backyard Circus, contemporary saxophone music, and the special performance of an international Opera Pop group. The top executives of Karisma Hotels & Resorts: its President, Rafael Feliz; Sales and Marketing Vice

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Akontecimientos (Events)

President, Mandy Chomat; and owners Ms. Dolores López Lira and Mr. José Luis Martínez addressed the audience with special speeches that framed the launch of this magnificent event.

Guests enjoyed a four-course meal of the food display, each representing the innovative specialty restaurants of the property. Other distinguished guests at the ceremony were: Sasa Milojevic, Operations Vice President; Jeroen Hanlo, Food and Beverages Vice President; Lubo Krstajic, Sales and Marketing Executive Vice President; and Edilbrando Pérez, President of Karisma Resorts de México, as well as executives from Tour Operators, Commercial Partners, and special guests, who were jointly in charge of cutting the traditional inauguration ribbon.

This new complex, the largest in the “Generations Resorts” Brand, whose full name is “Generations Riviera Maya,

by Karisma”, has 144 ocean view suites (the lowest with an extension of 100 square meters). The ALL SUITES, ALL

BUTLER, ALL GOURMET concept includes, among other things: unlimited Butler service with first class, personalized service, a space devoted to learning, entertainment and awareness for children at the Eko Kids Club; and various different areas, such as Baby Lounges & Family Lounges, apart from the spectacular Swim-Up and Infinity Suites (infinity-type pool suites) located from the first to the fourth floor, portraying never-before-seen architecture in our tourist destination. As part of the Gourmet Inclusive® experience, “Generations Riviera Maya, by Karisma” includes a la carte gourmet meals in its four restaurants, featured within a spectacular tower with panoramic views of the Caribbean Sea, two bars, Premium alcohol and non-alcohol beverages, and 24 hours room service.

With the opening of the “Generations Riviera Maya, by Karisma” we continue to consolidate as a company in full growth, and we’re moving forward!

Passion For Sustainability

OUR SUSTAINABILITY ACHIEVEMENTS AT A GLANCE

By: David Ortegón

A

key program in the company, which ensures the efficient use and balance of resources is Passion for Sustainability. This program is applied at each of our hotels through various teams of collaborators.

Since 2011, our Passion for Sustainability program has led us to receive several international awards. Thus, we present to you a summary of each of the certifications we’ve obtained so that you may be familiar with them, and share them with your co-workers.

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Passion For Sustainability

TRAVELIFE Since 2011 This is a certification program developed by European Tour Operators with whom we work.

This program has certified more than 1,300 hotels around the world, which are awarded at different levels: Gold, Silver, Bronze, evaluating the impact of hotel operations on the environment, the community, and their guests. All of our properties have the highest recognition level in this program: Travelife Gold.

MARTI Meso-American Reef Tourism Initiative Since 2011 This program is intended to guarantee sustainability of the Mexican Caribbean Tourism, preserving the largest reef in the Atlantic Ocean. Hotels receive this award when they apply good environmental practices, such as waste management, water and energy conservation, as well as fair practices concerning their collaborators.

TURTLE-FRIENDLY HOTEL Since 2012 This certification is obtained by hotels located on marine turtle nesting beaches, when they prove that they comply with the necessary practices for the conservation of this species.

During the marine turtle nesting season, we receive several auditing visits to verify the work we do on beaches, such as: removing beach beds, turning off direct light sources, and setting up a turtle campsite with trained personnel.

RAINFOREST ALLIANCE Since 2013 This is the Certification Program from the Sustainable Agriculture Network, intended for the following, by means of its agricultural principles: respect for the environment, care of the company’s personnel, and generation of excellent quality products. It has certified more than 1,500 different plantation types around the world, and the greenhouse at El Dorado Royale is the first in its class in México to be certified by this program.

GREEN GLOBE Since 2012 This is the most widely known sustainability certification program in accommodations in the world. It involves an evaluation system with 337 indicators, covering aspects such as: an Efficient Resources Management System; Environmental Conservation; Social, Financial, and Cultural Commitment. All of our properties in the Mayan Riviera have this certification nowadays, and from July to September we’ll have a re-certification visit.

EARTHCHECK - SECTUR (Secretariat of Tourism) This year, six of our properties in México are part of the Earthcheck – SECTUR certification project, where 75 companies in México will be monitored for a year and receive training on how to improve their performance indicators in various sustainability areas. Companies who comply with the requirements of this program will also be certified by SECTUR, receiving the S distinction, the highest recognition in the Mexican tourism industry regarding sustainability.

Passion For Sustainability

HOTEL EL DORADO ROYALE

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Not applicable

EL DORADO MAROMA

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Takes part in turtle adoptions

Not applicable

EL DORADO SEASIDE

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Takes part in turtle adoptions

Not applicable

AZUL SENSATORI

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Not applicable

AZUL BEACH

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Not applicable Not applicable •

AZUL FIVES

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Takes part in turtle adoptions

INVERNADERO

Not applicable

Not applicable

Not applicable

Not applicable

Summary of the Sustainability Certifications received by our Mayan Riviera properties.

O

n June 3 of this year, we were informed that Karisma Hotels & Resorts received the “Green Globe Sustainable Leader Award”, a recognition for outstanding companies in the inclusion of the focus on sustainability as an essential pillar in their daily operations.

This is a special award, since it goes beyond the certification our hotels currently hold. It’s not only about the environment and social responsibility; this year, this award is due to our having incorporated the principles of Corporate Management and linked them to Resource Optimization within our Sustainable Management System – an innovative initiative not just for our hotels, but across the hospitality industry.

And we are the first chain of hotels to receive this award in Latin America!

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Lives With Karisma

L A U N C H

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LIVES WITH I

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t’s an internal communications campaign carried out in all of the Karisma hotels in the Mayan Riviera, focusing on collaborators in order to reinforce the meaning of the Values of the Company, its Mission and Vision, through people’s stories.

We start out with the story of our founding leaders. Who better than them as role models for the passion that has led them to build a solid company that grows and evolves on a daily basis?

A life with Karisma is one where passion and our values give sense to our daily work; and we are convinced that among our collaborators there are thousands of stories showcasing these efforts and passion, which are worth telling and sharing with

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everyone. These are the people who incarnate our values and philosophies.

We gave our collaborators collectable postcards with the various values illustrated as stories, accompanied by the icons we know so well. Afterwards, we invited them to share their experiences, participating in a contest that will select the 3 best stories.

All participating stories will be published in the Kontacto Magazine, and we wanted to begin with one of the most surprising ones, because of its contents related to struggle and perseverance; a life with a Mission, which is such a great example for all of us who are part of the hospitality industry and belong to the Karisma family.

Lives With Karisma

Our first Life with Karisma story is that of Mr. Edilbrando Pérez.

“It all started quite by accident. A friend of mine invited me one day to work at a hotel and I said yes; I spoke a little English and so it was that I began very young; I was about 26 years old…

I worked as Night Shift Auditor, Receptionist, Food and Beverages Manager, up to General Manager at various hotels. And as the years passed, I became Divisional Operating Director and Operations Vice President at, in those years, Allegro Resorts, where I met Mr. Lubo Krstajic and Mr. Rafael Feliz.

In the year 2000, the sale of that company motivated us to get together; we believed that it was the time to take the plunge; and that was the beginning of Karisma. Later came one of the most important moments in the history of our company, we partnered with the Martínez family, with whom we built great synergy because, both for them and for us, what was most important was customer satisfaction, to pamper costumers so that they might return to our properties. From there, this good alliance was born, which has led us to such fast growth and to becoming the great chain of hotels we are today.

From the very beginning, we had moderate growth in mind – selective growth – no more than one property a year; but business opportunities have driven us to faster growth. And we keep moving forward. Visualizing the future, I believe we could reach 30 hotels in the next 5 years, focusing on South America, the Caribbean, and the Balkans.

The hardest thing was to believe in the mystique of our team; to select the best talent, train them, and give them the proper work tools. The challenge was to create and lead a winning team. Once we succeeded in that, quality began to be perceived by clients.

Personally, I think that professional success lies in honesty; you have to work as a team, share experiences, undergo a lot of training, and keep communications flowing. But the most important thing for me was to have the support of my family; for them to understand that in the hospitality industry you know what time you start working, but not at what time you will finish on a day to day basis. As time goes by and you get more freedom, it is time to enjoy their company, to spend more time with them. For me, throughout this journey, my prize, at a personal level, has been the success of the family” Edilbrando Pérez President of Karisma Hotels México

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Hurricanes Brigade

WHAT TO DO

IN CASE OF A

HURRICANE? The hurricane season is looming near, and so we need to be prepared for anything.

The peak hurricane activity starts on June 1st and ends on November 30th; the dates when a hurricane forming is more likely.

I

n case of emergency, it is always best to think before we act; avoid situations where you put your life, the lives of the brigade members, or the lives of the rescue group members at risk, in attempting to recover goods and belongings, which, in most cases, are covered by insurance.

Hurricanes, or tropical cyclones, are storms that generally produce hard rain and high velocity wind currents of 118 km per hour or more, and travel spinning counter-clockwise. The most dangerous hurricanes in our state are those that form in the Atlantic Ocean and travel towards the Caribbean Sea. When a hurricane approaches, Civil Protection in the State will issue a color coded bulletin to identify the required level of attention.

You must, at all times, keep in mind the emergency, preparedness, and stocking plan at your hotel, depending on the color of the issued alert, and the department you belong to, since at each alert level different actions are required.

Remember that every hotel has formed permanently active Hurricane Brigades consisting of personnel trained in Basic First Aid, Evacuation practices, and Fire-drills, depending on the property.

As soon as you hear the hurricane warning alert issued by the authorities, approach the Hurricane Brigade at your hotel to receive instructions.

Ask the Human Resources department for the name of your Hurricane Brigade leader.

Remember that the only source of official information is the Direction of Civil Protection of the State, who will issue periodic bulletins announcing the color of the alert through radio stations - Sol Stereo FM 89.9 and AM 810 or Radio Riviera FM 98.1.

With preparation and collaboration we can face adversity with success!

Hurricanes Brigade

EARLY ALERT SYSTEM

HURRICANE CLASSIFICATION

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We are México

O

ur journey through the colors and flavors of our beautiful country continues through the states of Tabasco, Coahuila, México City and Hidalgo, hand in hand with the We Are México program that promotes our love for our homeland. A lot can be said about these beautiful states, but in this issue we will focus on their cuisine

TABASCO The Culinary protagonists in the State of Tabasco are native herbs and seeds, such as achiote, chaya, muste, parsley, epazote, coriander, chipilín, amashito chili, and banana tree leaves or tó. How about Fried Peje-lagarto fish, served with garlic-sauce dampened tortillas, onion, and amashito chili sauce, accompanied by a glass of Pozol – a typical corn drink served in a clay jar, with an iced-water siding?

COAHUILA The typical cuisine from this state encompasses empanadas, enchiladas, the varieties of picadillo, its famous preserves, and guajillo-, cascabel-, or pasilla-chili based dishes. Of course, there’s the vast variety of kid lamb meat recipes – from roasted to spiced in sauce.

Coahuila offers stupendous meat cuts, since we cannot forget that “the Comarca Lagunera” [the Lagoon County] produces some of the best meat in the country; meat you can accompany with the famous Parras and Cuatro Ciénegas wines.

DISTRITO FEDERAL Definitely, México City is the capital of typical snacks, the place where tastes converge from all over the country: Tacos al pastor, beef head tacos, tacos of typical home-made dishes, known as tacos de guisados, tacos de carnitas [pork meat], sopes, quesadillas, tostadas, tlacoyos, huaraches, enchiladas, and the ubiquitous, famous torta de tamal, also known as guajolota, or the full-meal taco: the market taco [taco placero].

HIDALGO In mining areas, such as Pachuca, we find the pastes, a kind of empanada containing small pieces of meat, potato, parsley, pepper, and chopped green chili; in both the highlands and the Valley of Mezquital, lamb barbacoa is cooked in the ancient tradition of digging an earth oven with burning stones. In the Huasteca area, the delicious zacahuil stands out – a huge spiced tamal wrapped in banana tree leaves. Don’t you feel a craving for a chinicuil taco, for a taste of escamoles, or for an alverjón tlacoyo? And how about a palanqueta for dessert?

A Day in the Life of...

A DAY IN THE LIFE OF PEDRO

BARRIGA AYAla

T E N N I S

P

edro was born in Tacámbaro Michoacán, but lived in Manzanillo, Colima since he was 5 years old. His passion for tennis began when he was 14 years old, when he started working for Club Maeva as ballboy; that was when he learned how to play. When he was 15, he participated in a tennis tournament for the first time; one year later he won his first tournament, and began competing all over the Mexican Republic. He got to be number one in the State.

He began working as a tennis instructor when he was 23 years old at various hotels, such as: Club Maeva Tajín in Veracruz, Royal Maeva in Huatulco, Grand Bay Manzanillo and a sports club in Ciudad Guzmán, Jalisco, where he also organized professional tournaments sponsored by the Mexican Tennis Confederation.

In 2010, he came to Playa del Carmen to work for Azul Fives, tirelessly passionate in his work. He thinks of himself as a

I N S T R U C T O R

highly competitive person; he likes to be the best and win all of his games, a trait that has turned him into one of our guests’ and coworkers’ favorite tennis opponents.

Pedro likes to teach others how to play tennis at the hotels, because he gets to meet new students (guests) every week.

He enjoys his work and feels great satisfaction when he sees how much his students improve. Even though he defines himself as a serious person, he says that thanks to tennis lessons, he has become a more social and outgoing person.

Pedro relates to the value of Responsibility, since he likes to get to work early in order to sweep and order his work area, set up towels, and get the tennis court in perfect conditions for his guests and students to feel at ease while they play.

On his days off, he enjoys the company of his wife and his 11 year old son, who, just like his dad, is a passionate tennis player. Pedro likes to attend mass in the evenings, and visit new places in the company of his family.

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A Day in the Life of...

A DAY IN THE LIFE OF ADDA MAYDE

LÓPEZ RABANALES C L E A N I N G

D

A S S I S T A N T

Doña Adda (as everyone knows her) was born in Izamal, Yucatán. Her career spans more than 8 years at El Dorado Royale. She stands out as a collaborator who is passionate about her work.

She is both mother and father of six children, whom she supports with great effort and perseverance in her work.

She came to Cancun 17 years ago due to financial needs, with no work experience, when she began knocking at the door of private homes looking for a job. One day she came to a street where she met a person wearing a uniform. She’d never met her before, but she approached her and asked her where she worked. That person said she worked at the El Dorado Royale hotel. The next day, Doña Adda came to the Human Resources office of the hotel to ask for a job. When she got there, her first words were, “I have no experience, I can’t read or write, but I can work”. And that was how she got her first job at El Dorado Royale, as Steward in the collaborators dining room area.

She completed her internship as a Kitchen Assistant and later got the position. However, she had always liked interacting

with the guests, so she ask for an internship as Housekeeper, a position she also obtained. Unfortunately, she had to stop working for a while due to a situation at home, but came back in 2006, this time to the El Dorado Casitas Royale. She was offered the job of Housemaid, but she wanted to work in the public areas, as she would be interacting with the guests in the lobby, consumer centers, and all areas where she is in charge of cleaning.

She has always displayed a wonderful attitude, loyalty, hard work, and become known as an excellent co-worker. Guests and collaborators alike as for her – having become a very popular collaborator; which eventually led her to win the first “Miss Passion” pageant in 2011.

Having a person of her warmth and perseverance is a source of pride to El Dorado Royale; these are the traits that have enabled her to come ahead, as well as her willingness to offer her support to anyone around her, working as part of a team, inspiring others, and mostly, proving that when things are done with passion, extraordinary results can be achieved.

Exotic Travelers / Prestige Travelers

Annual Celebration Excellence Awards

A Gala Night for the 2014 Excellence Awards at Prestige Travelers and Exotic Travelers On February 28th, managers and directors of Prestige and Exotic Travelers proudly presented the awards to those employees noted for their work and commitment throughout the year 2013. On that special day, and within an informal and friendly atmosphere, we could recognize the work of men and women that every day do their best to exceed the expectations and always offer members and guests an unforgettable vacation experience. It is a pleasure to share some special moments...

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Exotic Travelers / Prestige Travelers

Children’s Day at PRESTIGE AND EXOTIC TRAVELERS

On Saturday April 26th, we celebrated all kids of Prestige and Exotic Travelers employees with a great party from 9:00 h to 17:00 h. Since their arrival, they were greeted with a nutritious breakfast and they had fun in the pools and during the activities and games that were prepared to make this a very special day in the company of their parents. After a delicious meal, the fun continued and the day turned to an end with a fun magic show.

Additionally, during the week all children under 12 received amazing toys from Prestige and Exotic Travelers, which allowed their parents to enjoy the smiles and happiness of their little ones.

Exotic Travelers / Prestige Travelers

NEWS FROm

The new blog of the Special

Projects

SPECIAL PROGRAMS

Department The secret to keep growing and improving is undoubtedly to share our work and achievements. Special Projects Department decided to do that through a modern online blog, which is updated monthly.

News from Special Programs allows us to learn the many changes and news that happen in our market and the relationships that our clubs have with other companies for a mutual benefit.

We invite you to stay tuned for this and more details about the new strategies of our Loyalty Programs!

We keep growing together!

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Exotic Travelers / Prestige Travelers

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BETTER IDEAS BETTER

PRACTICES

Among the ideas, a winning suggestion was that despite having a mailbox at each location, we should also have a virtual mailbox on our intranet - which is now a reality!

You can find it on the right side of our intranet homepage.

There, you can access and share your idea, which goes directly to the email inbox of the Review Committee.

Since its launch in January this year, we have been very successful and many employees provided their best ideas.

There have been already two revisions: of the first and the second two month-period, with the corresponding awards and gratitude to the winners and everybody who took the time to share their idea.

In early July, the Review Committee will meet again to evaluate the ideas received for the third two month-period (May-June).

Do not miss this opportunity, bringing your ideas of improvement to: 1) Reduce costs 2) Increase productivity 3) Increase incomes ¡You can be the winner of the Jackpot to be delivered in December!

Monthly employees meetings Constantly recognizing the best

At Prestige and Exotic Travelers, excellence is something we experience every day! Each month we recognize at each property the employees able to offer that little extra that distinguishes us and be an example to other colleagues. It is a pleasure to share some photos of these important moments.

1.-El Dorado Casitas Royale, by Karisma - 2.-Azul Sensatori México, by Karisma - 3.-Azul Beach Hotel, by Karisma 4.- Generations Riviera Maya, by Karisma - 5.-El Dorado Royale, a Spa Resort by Karisma - 6.-El Dorado Seaside Suites, by Karisma - 7.-Azul Fives Hotel, by Karisma - 8.-El Dorado Maroma, a Beachfront Resort by Karisma.

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5

Prestige and Exotic Travelers moms had a blast on their day

Mother’s

Day

and of course received amazing gifts in order to thank them for their presence and daily commitment in the wonderful job of being a mom.

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Dining Room Supervisors In Action

BBQ CHICKEN (4 servings) Ingredients: •800 grs. chicken •20 grs. garlic •500 ml. ketchup •20 grs. onion •50 ml. orange juice •50 grs. pineapple •50 ml. pineapple juice •50 grs. celery •Salt •Tabasco sauce •100 grs. sugar •125 ml. Cola soda •100 grs. butter •125 ml. orange-flavored soda •10 ml. Worcestershire sauce •10 ml. Maggie sauce

PEDRO

BARRIGA AYALA

P R O F E S O R

P

D E

T E N I S

número uno y ganar todos sus juegos, característica que Preparation: edro es originario de Tacámbaro Michoacán, pero ha chicken llevado with a sersalt, el favorito de muchos huéspedes y Cooklo the garlic, and onion. Melt desde los 5 años vivió en Manzanillo, Colima. Su compañeros con los que juega tenis. butter in a pan and fry garlic in it, along with onion, pasión por el tenis comenzó a los 14 años cuando SEVERINO, EL CHEFCITO A Pedro le gusta dar de tenis hoteles porque cada celery, and pineapple for clases the sauce.

Addensugar until trabajó [The Little Chef]para el club Maeva donde recogía pelotas, semana conoce alumnos (huéspedes) Disfruta forming a soft caramel paste. Add Ketchup,diferentes. orange ahí donde aprendió jugar Hefue came onboard on aMay 5, este 2010deporte. and has A los 15 años su trabajo y siente profunda satisfacción cuando juice,mucho pineapple, the sodas, theuna Worcestershire sauce, participó por primera vezofen un Fives torneo de tenis; made the collaborators Azul happy for un año más ve asauce, sus alumnos mejorar. se define como una Maggie Tabasco sauce, andAunque salt. tarde ganó torneo y desde entonces comenzó 4 years, withsu hisprimer delicious recipes.

Severino, “El persona seria, done, comenta que a las clases Let it boil; once pass thegracias mix through the de tenis él a Chefcito”, competir por as hetoda likeslatoRepública be called,Mexicana. shared oneLlegó a ser el se ha vuelto personawith másthe social y extrovertida. strainer, and pouruna the chicken prepared sauce. número uno en el Estado. of his specialty recipes with us: BBQ Chicken.

Pedro identifica con el valor Responsabilidad, ya Preheat theseoven at 180°, then bake de the lachicken for Desde los 23 años ha trabajado como profesor de tenis que gusta temprano barrer You y arreglar su área 10 minutes – thellegar dish is ready to para be served. can principal en diferentes hoteles como: El Club Maeva de trabajo, hacer montaje de toallas, aguas y así tener la decorate the plate withelslices of pineapple.

Tajín en Veracruz, Royal Maeva de Huatulco, Grand Bay Manzanillo y en un club de Ciudad Guzmán, Jalisco donde cancha en perfectas condiciones para que sus huéspedes y también organizó torneos profesionales avalados por la alumnos se sientan a gusto jugando en ella.

En su día de descanso disfruta estar en compañía de su Confederación Mexicana de Tenis.

En el 2010 llegó a Playa del Carmen a trabajar para el Azul esposa e hijo de 11 años, quien al igual que su padre es Fives, entregando incansablemente toda su pasión. Se apasionado del tenis. Pedro disfruta ir a misa por las tardes considera una persona muy competitiva, le gusta ser el y salir a conocer lugares nuevos en compañía de su familia.

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Dining Room Supervisors In Action

GENARO VERA Genaro has one of the most demanding tasks at Azul Beach; he is head of the Collaborators Dining Room, being responsible for keeping them happy, satisfied, and healthy through his food preparation, making sure his food is prepared to everyone’s liking, based on flavor and variety. He derives his motivation from the satisfied expressions on the faces of his guests, when they taste his food.

He feels proud of his job, and strives to do it better every day, with the best attitude, attempting to ensure that every dish is prepared with the secret ingredient… Love

STUFFED CHILI Ingredients: •4 “poblano” peppers •400 grs. Oaxaca cheese •Salt and pepper •2 eggs •1 cup of flour •1/2 cup of oil

Preparation: Poach the poblano pepper in boiling oil before skinning it, after stemming and cleaning it. Later, stuff the pepper with Oaxaca cheese.

Beat the eggs in a bowl until stiff peaks form so it can be used to cover and dress the peppers. Once covered, fry them until cooked. Prepare tomato sauce in a different bowl, to pour over the peppers.

Accompany with a siding of rice or steamed vegetables.

Dining Room Supervisors In Action

JUAN MANUEL RAMÍREZ For more than 3 years, Juan Manuel Ramírez has worked with dedication and passion as Chief of the Collaborators Dining Room at El Dorado Maroma. Born in Acapulco, he came to Cancun to study and develop professionally as a Chef, just like his grandmothers had done. Manuel enjoys his work and is proud of being a part of Karisma Hotels and Resorts, since this has enabled him to learn various styles of food. For Manuel, his family is a great pillar, as they are his constant motivation for continued

MILPA SOUP Ingredients: •250 grs. squash blossom •2 sliced corn •2 skinned chayotes, chopped into small squares •4 shredded pieces of squash •4 shredded carrots •250 grs. mushrooms cut in halves •6 cups chicken broth •Salt and pepper •Epazote •2 avocados •Chipotle chili

professional development in this company.

For him, this work represents a great responsibility and commitment, which he performs with great love and dedication, as it is the means to provide the necessary meals for the most important resources of the hotels, collaborators. This time, Manuel shared with us one of the recipes he so passionately prepares with his team.

Preparation: Cook the vegetables in the chicken broth over medium heat; check that vegetables are well cooked, but not too soft; season with salt and pepper.

Add the epazote, cook for 5 more minutes, and serve with avocado and chipotle chili.

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Karisma Beverages

BANANA SEXY René (El Dorado Maroma, a Beachfront Resort, by Karisma) enjoys his work very much because it allows him to come in contact with guests, learn and know more about the world through them. Throughout his time in the company, he has developed his creativity in order to always leave guests with a delicious taste in their mouths!

Ingredients: •½ banana •1 ½ oz. Vodka •1 oz. Coconut crème •½ oz. Carnation cream •Dash of grenadine •Dash of Amaretto Procedure: All ingredients are poured into the blender; serve in a glass, and decorate with a slice of banana.

Karisma Beverages

BLUE SENSATIONS Wilbert Pech (Azul Beach Hotel, by Karisma) Wilbert came onboard four years ago into the bars area.

During his career, he has stood out for his excellent attitude, and great willingness to participate. Currently, he is in charge of the Agavero Bar, whose specialty is Tequila. Wilbert is in charge of the Tequila Tasting events, which are so popular among our guests.

Ingredients: • 1 ½ oz. Triple Sec (orange liquor) •1 ½ oz. peach liquor •3 oz. Sprite soda •3 thirds of a lemon •Blue Margarita Procedure: Add ice to a hurricane glass, along with peach liquor, Triple Sec, and 3 oz. of Sprite soda; squeeze three thirds of a lemon, letting them fall inside the cup. Afterwards, blend the Blue Margarita, and pour over the rest of the ingredients already in the glass.

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Best of The Best [ JANUARY-APRIL ]

JANUARY

Fredy Pérez

Javier López

Carlos Alfonzo

Alexander Vázquez

Delfina Ocaña

Iván Suárez

Best Collaborator HFH AZUL BEACH

Best Collaborator AZUL BEACH

Best Collaborator HFH AZUL FIVES

Best Collaborator FOH AZUL FIVES

Best Collaborator AZUL SENSATORI

Best Collaborator HFH AZUL SENSATORI

Luis Gamboa

José Pomol

Miguel Ignacio

Jonas Tapia

Daniel Gloria

Timoteo Carmona

Most Mentioned GSS AZUL SENSATORI

Best Collaborator Dangerous Waste Management AZUL SENSATORI

Best Collaborator EL DORADO MAROMA

Best Collaborator (Trip Advisor) EL DORADO MAROMA

Best Collaborator HFH EL DORADO MAROMA

Best Collaborator EL DORADO SEASIDE suites

Kitchen Supervisor

Entertainer

Cook A

Carpenter

Steward

Rooms Operator

Waiter

Beach Waiter

Cook B

Cook B

Butcher Chef

Electromechanical Technician

FEBRUARY Alma Martínez

Mateo Cauich

Rosario López

Gloria Zurita

Best Collaborator HFH AZUL BEACH

Best Collaborator AZUL BEACH

Best Collaborator FOH AZUL FIVES

Best Collaborator BOH AZUL FIVES

Cook B

Waiter

Therapist

Steward

Fredy Alvarado

Luis Ku

Victor Pech

Misael Vázquez

Jorge Ku

Gabriela Hoyos

Best Collaborator HFH AZUL fives

Best Collaborator GSS AZUL SENSATORI

Best Collaborator AZUL SENSATORI

Best Collaborator HFH AZUL SENSATORI

Best Collaborator (Sustainable Practices) AZUL SENSATORI

Best Collaborator (Trip Advisor) EL DORADO MAROMA

René Garcia

Rony Hau y Gael De La Cruz

Elías García

Lilia Solís

Luis Linares

Israel Echeverría

Best Collaborator HFH EL DORADO MAROMA

Best Collaborator EL DORADO MAROMA

Best Collaborator EL DORADO ROYALE

Best Collaborator GSS EL DORADO ROYALE

Best Collaborator GSS EL DORADO ROYALE

Best Collaborator EL DORADO SEASIDE suites

Cook A

Barman

Pool Butler

Maintenance

Gardener

Cleaning Assistant

Steward

Bar Waitress

Bartender

Waiter

Butler

Warehouse Assistant

Best of The Best [ JANUARY-APRIL ]

MARCH

APRIL

Enrique Ramos

Araceli Cutz

Alexander Escobar

Lidia Álvarez

Best Collaborator HFH AZUL BEACH

Best Collaborator FOH AZUL FIVES

Best Collaborator BOH AZUL FIVES

Best Collaborator HFH AZUL BEACH

Public Areas Assistant

Waitress

Gardener

Kitchen Assistant

Érika Pérez

Marlene Barragán

Best Collaborator FOH AZUL FIVES

Best Collaborator BOH AZUL FIVES

Kids Club Supervisor

F&B Assistant

Jorge Rosas

Marseille Padilla

José Ketz

Jorge Rosas

Sonia Solano

Celiano Dzul

Best Collaborator GSS AZUL SENSATORI

Best Collaborator (Sustainable Practices) AZUL SENSATORI

Best Collaborator (Sustainable Practices) AZUL SENSATORI

Best Collaborator GSS AZUL SENSATORI

Best Collaborator (Sustainable Practices) AZUL SENSATORI

Best Collaborator AZUL SENSATORI

Entertainer

Chief Butler

Gardener

Entertainer

Housekeeper

Waiter

Carlos Ay

Gabriela Hoyos

Antonio Pérez

Francisco Hernández

Gabriela Hoyos

Fabiana Díaz

Best Collaborator HFH AZUL SENSATORI

Best Collaborator (Trip Advisor) EL DORADO MAROMA

Best Collaborator HFH EL DORADO MAROMA

Best Collaborator HFH AZUL SENSATORI

Best Collaborator (Trip Advisor) EL DORADO MAROMA

Best Collaborator HFH EL DORADO MAROMA

Daniel Ramírez

Miguel Lázaro

Humberto Chi

Best Collaborator EL DORADO MAROMA

Best Supervisor EL DORADO MAROMA

Best Collaborator EL DORADO ROYALE

Bartender Assistant

Spa

Butler

Maintenance

Waiter

Waiter Assistant

Cook

Butler

Steward

Saul Magaña

José Sánchez

María G. Hernández

Best Collaborator EL DORADO MAROMA

Best Collaborator EL DORADO ROYALE

Best Collaborator GSS EL DORADO ROYALE

Air-conditioning Technician

Cook A

Bar Waitress

We acknowledge the effort, dedication and commitment with which you perform your job day by day Luis Rojas

Juan Gómez

Ana María Cleto

Best Collaborator GSS EL DORADO ROYALE

Best Collaborator EL DORADO SEASIDE suites

Best Collaborator EL DORADO SEASIDE suites

Animador

Security Agent

45

Concierge

CONGRATULATIONS!!

Best of The Best [ JANUARY-APRIL ]

JANUARY

46

Maintenance

Gym

Siena´s Kitchen

Concierge

Gardening

Concierge

Gardening

Best Department GSS FOH EL DORADO MAROMA

Best Department BOH EL DORADO MAROMA

Housekeeping

Room Service

Room Service Kitchen

Best Department GSS AZUL fives

Reception

Best Department (Sustainable Practices) azul sensatori

Best Department GSS FOH AZUL fives

Best Department FOH azul sensatori

Best Department GSS BOH AZUL BEACH

Best Department GSS AZUL BEACH

Vassa SPA

Best Department GSS AZUL fives

Reception

Best Department BOH azul sensatori

FEBRUARY

Room Service

Best Department FOH AZUL BEACH

Best Department GSS AZUL BEACH

Best department GSS FOH AZUL fives

Pools

Best Department FOH azul sensatori

Reception

Best Department BOH azul sensatori

Best Department FOH EL DORADO MAROMA

BEST SUPERVISOR

Nadia Cabrera Room Service Captain AZUL FIVES

María Félix Jiménez F&B Assistant AZUL SENSATORI

Elías Alvarado Kitchen Supervisor AZUL SENSATORI

Miguel Lázaro Maintenance EL DORADO MAROMA

Maximiliano Magaña Public Areas Supervisor EL DORADO ROYALE

Ma. Angélica Delgado “Coquitos”Dining Room Supervisor EL DORADO SEASIDE SUITES

Housekeeping

Reception

Best Department GSS BOH AZUL BEACH

Room Service

Best Department GSS FOH AZUL BEACH

Public Areas

Reception

Best Department GSS BOH AZUL fives

Security

Best Department GSS BOH EL DORADO MAROMA

Best Department FOH azul sensatori

Room Service Kitchen

Best Department GSS AZUL fives

Laundry

Best Department GSS BOH EL DORADO MAROMA

Best Department GSS BOH EL DORADO MAROMA

APRIL Telephones

Internet

Best Department GSS FOH AZUL BEACH

Best Department GSS FOH AZUL BEACH

“Zócalo”Kitchen

“Papitos”Restaurant

QUARTER

Best Department GSS FOH azul sensatori

Azul Express

Steward

Best Department GSS FOH EL DORADO MAROMA

Restaurant

Best Department HFH AZUL fives

WINING DEPARTMENTS

Best Department GSS FOH AZUL fives

Best Department GSS BOH EL DORADO MAROMA

Housekeeping

Best Department Going Green AZUL fives

Gardening

Sustainable Practices azul sensatori

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MARCH

Best of The Best [ JANUARY-APRIL ]