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On my first visit to the resort, I was met with great big smiles and “can-do” attitudes from all the associates. We worked together on a wedding function at the resort that put us all through some very detailed expectations from the guests. The team worked endlessly in some very tough conditions, but the smiles and attitudes never failed to appear on their faces. If you have never been to Belize in late May, it is hot, humid and the mosquitos are very large! We do not have to worry about the associates of our first international resort fitting into our ‘Great People’ collection----They did great---me, on the other-hand came back with lots of mosquito bites!
The Edgewater
Seattle, WA
Hotel Deca Seattle, WA
The Commons Hotel Minneapolis, MN
River Terrace Inn
Napa, CA
Gateway Canyons Resort & Spa Gateway, CO
Monterey Beach Resort
Monterey, CA
Bernardus Lodge Carmel Valley, CA
Portofino Hotel & MarinA
Redondo Beach, CA
Kona Kai Resort & Marina
San Diego, CA
Mountain Lodge Telluride Telluride, CO
Riviera Palm Springs Palm Springs, CA
Hilton San Diego Resort & Spa San Diego, CA
La Playa Beach & Golf Resort
Naples, FL
Ocean K Resort & S
Key West
Belize Ocean Club Belize, Central America
a t
L
Key Spa
t, FL
Hotel Viking Newport, RI
PROPERTY PORTFOLIO The Edgewater
hotelviking.com | 800.556.7126
Hotel Deca
Gateway Canyons Resort & Spa
hoteldeca.com | 800.899.0251
Kona Kai Resort & Marina
resortkonakai.com | 800.566.2524
Hilton San Diego Resort & Spa Pelican Grand Beach Resort Fort Lauderdale, FL
Little Palm Island Resort & Spa Little Torch Key, FL
Hotel Viking
edgewaterhotel.com | 800.624.0670
gatewaycanyons.com | 866.671.4733
Mountain Lodge Telluride
mountainlodgetelluride.com | 970.369.5000
The Commons Hotel
sandiegohilton.com | 877.313.6645
commonshotel.com | 800.822.6757
PortoďŹ no Hotel & Marina
Ocean Key Resort & Spa
Riviera Palm Springs
La Playa Beach & Golf Resort
River Terrace Inn
Pelican Grand Beach Resort
Monterey Beach Resort
Little Palm Island Resort & Spa
hotelportoďŹ no.com | 800.468.4292
psriviera.com | 866.588.8311
riverterraceinn.com | 866.627.2386
montereybeachresort.com | 831.394.3321
Bernardus Lodge & Spa
bernarduslodge.com | 888.648.9463
oceankey.com | 800.328.9815
laplayaresort.com | 800.237.6883
pelicanbeach.com | 800.525.6232
littlepalmisland.com | 800.3.GET.LOST
Belize Ocean Club
belizeoceanclub.com | 844.2.BELIZE
1. All guests at The Edgewater are welcomed and greeted with a smile by Laura Ryan and Hillary Hanson.
2. Picture of Dave Cocks and Jim Roberts.
Jim Roberts is the winner of our 2nd quarter “service with an edge” drawing. He was nominated for his outstanding teamwork, his leadership through a staff transition, and his willingness to assist with additional tasks. He is a core member of the breakfast and lunch culinary team, and has been with us for 15 years. His reward is an all-expense paid trip to any California property.
3. Picture of Gavin Mckinstry and wife. Gavin
was the winner of the 1st quarter “service with an edge” drawing. He was nominated for exceptional service and going beyond his regular scope of work to fully remedy a guest problem. He is a core member of the front desk team. He chose to stay at the Hilton San Diego with his wife over the 4th of July weekend, and loved the property and being in the sun!
4. Joleen (HSKP inspector) and Erika (room attendant) working together to build a sand castle.
5. Picture of a hula dress up relay game.
Right to left - Kyle (Gs Supervisor) - Gavin (FD agent) – Jones (food runner) – James (room service) – Levi (room service) - HSIN - (engineer)
Tika just completed her Bachelors in Business Administration with concentration in Human Resources from Keiser University. Tika has been a part of the Pelican family since August 2013 and works as a front desk agent.
Lodge & Spa Bernardus Lodge welcomed new associates! They are well on their way to becoming some of the most knowledgeable associates working at a world-class resort in Carmel Valley.
The housekeeping team at the resort has started a walking club. The group joins together and completes a brief walk every morning before their shift. Together they have logged several miles on their way to better health, except for Saturday morning breakfast! Those are way too good to give up. Home-made tamales and fresh baked bread! Yummy! The pool servers and recreation team at the resort came up with their summer slogan of “POUNCE” with a cat-like reflex! As guest enter the pool area, they “POUNCE”, offering to escort them to chairs, upselling beverages, selling cabanas, getting kids to enjoy the kid’s club and asking three basic questions (“Where are you from”, “How long will you be a guest with us” and “What is your name”) to get the customer service experience off to a great 1st impression. They rocked it over the 4th of July holiday! Congratulations to the entire resort team!
Rivera Palm Springs participates annually in a city wide hospitality recognition program hosted by the Palm Springs Hospitality Association. We were proud to be represented by the following five nominees in various categories: Josephina Bojorquez - SpaTerre Sarah Pendleton – Revenue Management Fabian Beltran – F&B Alfredo Lerma - Culinary Kirsti Alexander – SpaTerre
One of our nominees did receive an award, Kirsti Alexander was recognized as Retail Person of the Year for her outstanding work in retail sales at Spa Terre. This is always a great event and allows the Riviera to recognize our “Best of the Best” in a very public setting. Fun was had by ALL!
The associates at Gateway enjoy the opening of their associate cafeteria with an ice cream sundae bar which included Chef Stephen’s home-made ice cream----he is the one playing with the very large cylinder of NITROGEN!
The team at Kona Kai enjoyed the opening of their newly renovated restaurant and pool on a very busy July 4th weekend! It was all hands on deck to make the opening a big hit with the guests that have been waiting several months to enjoy! Thank you Leslie, Sean, Erik & Hung . and many more that worked so hard - to make it happen!
The LaPlaya team took an active part in the renovation projects starting in 2009 through 2014. Each piece of art was hung by the engineering team. Many memories over the years as they trudged through, many hours waiting at the loading dock for trucks, and the night Chris Grossman and Jason installed guest room chairs in rooms until 1am because they were sold out the next night. Worth noting, the resort remained open during the entire project, regardless of scope and they did not defer a single dollar in room’s revenue during the process. Many hands helped, but the effort was led by Chris Grossman, Maria Hamilton, Matt Meyers, and Jose Gomez. Job well done, and a collective *sigh* that it’s over. Thank you guys for a phenomenal effort. Is it time to start over, again? Baleen…Best of the Gulfshore! Congratulations to Anthony Hobbs on his recent promotion to F&B Director at LaPlaya! Well deserved!
Chocolate Key Lime Martini Sheila Rogers, lead Hot Tin Roof bartender 1 1/2 oz. 360 chocolate vodka 1 oz. keke key lime 1 oz. liqueur 43 1/2 oz. fresh lime juice 1 oz. island oasis ice cream mix Crushed vanilla almond biscotti 50/50 mix orgeat syrup and fresh lemon juice Mini chocolate marshmallow peeps
Build first 5 ingredients over ice in a Boston shake. Shake vigorously. Chill a 10 oz. martini glass. Dip the rim in the orgeat mix and then in the crushed biscotti. Strain martini into glass and garnish with a chocolate peep. *key or persian lime juice can be used *melted ice cream may be used instead of the island oasis as long as it has a high butterfat content (believe the mix is 27%) *biscotti may be used as an additional garnish
Winning Drink Recipe Enjoy this Avocado Cilantro Margarita created by April DuBois. April is the lead bartender for the Liquid Lounge at Ocean Key. 1 ¼ oz Blanco Tequila ¼ oz Mezcal 1 oz Fresh squeezed lime juice ½ oz Agave nectar ¼ Diced Avocado 6 leaves Cilantro Build and shake vigorously. Double strain over ice into a highball rimmed with black sea salt.
Ocean Key swept the awards at the Key Lime Pie Festival Sip and Stroll. They were awarded 1st place in the overall event. Cashew Crust with Mango & Kiwi by Executive Chef, Jason Westphal.
Melissa Rolf, sales coordinator at The Commons Hotel, has been awarded the fourth quarter 2013 Hospitality Hero award from Meet Minneapolis, Convention and Visitors Association. The award honors an individual or company who has contributed significantly to the public image of Minneapolis through outstanding hospitality and service. Melissa was nominated by her coworker, Jamie Goodchild, senior group sales manager at The Commons Hotel, for her ability to showcase Minneapolis in a positive light, going the extra mile in providing service to visitors and for her wealth of knowledge about Minneapolis. Since November 2006, she has handled more than 154 wedding blocks per year, serving as both the catering manager and the wedding specialist in booking room blocks of 10 or more. Melissa also handles office duties and assists the general manager with special projects when needed. She consistently works to enhance the visitor’s experience and desire to return to Minneapolis in any way she can. As the main contact for the out-of-town wedding groups she serves, Melissa demonstrates pride and commitment to Minneapolis’ hospitality industry. “Melissa does an outstanding job of providing support to our internal staff and our social customers. She has a passion for hospitality and is always professional and friendly with our customers,” Goodchild said. “Melissa is the voice of The Commons Hotel sales and catering department, and when you call the hotel you will enjoy your experience.” The senior leadership team was recognized at a dinner hosted by Dave Cocks and few others leaders from Noble House for their outstanding turn-a-round year even with a record snow fall in Minneapolis. They are having one awesome year! Thanks team Commons!
SALES Liz, It has been an amazing time with you as part of the NHHR family for 15 years. The over $100 MILLION in revenue from traditional wholesale has been incredible. Thank you for all you have done and will do!
Safety Records The Commons Hotel----262 days accident free Ocean Key Resort-----184 days accident free Gateway Canyons----225 days accident free Hotel Deca----159 days accident free Mountain Lodge----176 days accident free
NH Feature Story Hugh Hedin, General Manager at River Terrace Inn Terrace Inn. It was at River Terrace that Hugh found his home within the Noble House family and was promoted to the General Manager’s position in May 2014. We are extremely proud of Hugh and what he has been able to accomplish and contribute to the success as a company.
Hugh started his career with Noble House as a bellman at Hotel Deca in Seattle. He was promoted to Front Office Manager after graduating from the University of Washington. Hugh moved out to Monterey Beach Resort to continue developing his career under the leadership of Don Dennis, General Manager, and quickly gained the respect of the team and became the Rooms Division manager at the resort. When Noble House acquired Kona Kai Resort in San Diego, Hugh was the man for the job in the rooms division. He developed skills in accounting, revenue management, housekeeping, laundry and managed several renovation projects for the resort. When Hugh decided to move back to Minneapolis in January 2014, we knew it wasn’t for long, especially since it was -30 below! We managed to get Hugh to assist in some task force projects at Bernardus Lodge and Portofino Hotel and River
“Hugh truly embodies Noble House’s core values. He has an innate understanding that success in our business relies on happy employees that provide exceptional service to create a great guest experience. He stands behind his people because he knows their success ensures his success. Hugh is respected for his knowledge, leadership, passion, and integrity by everyone he works with - his associates, his peers, and his supervisors. It has been one of the highlights of my career to be part of Hugh’s development and to watch him grow with our company.” - Don Dennis, General Manager Hilton San “Hugh has proven to have a work ethic, passion for hospitality that is rarely seen in men his age. Hugh acts as if nothing is owed to him, but believes if he works hard, the results will speak for himself and his team. Hugh also possesses a humble attitude that serves him well, he’s never afraid to ask a member of the Noble House team how to do something regardless of their position. I have witnessed him ask advise of everyone from housekeeping to the Noble House corporate office.” - Gregg Fracassa, VP Regional Manager
JAZ’S NOTE It is summertime here in the great city of Seattle, and for those of us who live here, it is like Christmas every day! We bike, boat, BBQ, camp, hike, cut grass and buy several pairs of sunglasses and sunscreen! As we move through the summer months, some of you have completed the best seasons at your hotels and some are in full swing. So, whatever business level you are experiencing, don’t forget my favorite core value—Have Fun! We sometimes get so busy taking care of emails, attending meetings, site visits, renovations, staff shortages and how can we ever forget our most valuable asset—taking care of our guests and our fellow associates! It requires every ounce of energy to complete our jobs each day and when you add in family time, it can be overwhelming! Here is a quick reminder: Take care of yourself and those that are important in your life! If we work on that as hard as we do our jobs---everything will be OK! Soooooo, I am off to enjoy a ride in the mountains on my big beautiful blue Harley-Davidson. There is no feeling in the world then to smell the fresh air and enjoy a morning sunrise!
- Jaz -
SUMMER SALAD RECIPES Makes 4 Servings
BEET SALAD
CALIFORNIA GOAT CHEESE
20 ea. Baby Beets
4 oz. Goat Cheese
2 tablespoons Walnut Vinaigrette
1 leek with long whites
2 teaspoons minced shallot
4 Belgium endives
Coarse salt and freshly ground black pepper to taste
¼ cup Walnut Vinaigrette
Position a rack in the center of the oven and preheat to 400 F. Pour a ¼-inch-deep layer of coarse salt into a small baking dish just large enough to hold the beets. Roast the beets, turning occasionally, until tender when pierced with the tip of a sharp knife, about 25 minutes. Brush off any salt. When cool enough to handle, peel the beets. Place the beets in a small bowl, and toss with the vinaigrette and shallot. Season with salt and pepper. If preparing ahead, don’t dress the beets until ready to serve
2 teaspoons minced shallot Coarse salt and freshly ground black pepper to taste Divide the goat cheese stick into 4 equal pieces approximately 1 oz. Cut 4 long strips of the leek about 4 mm wide, make sure to follow the grains of the leek. In a saucepan of boiling salted water blanch the leek, about 10 seconds, ice it immediately to set the color. Place on a kitchen towel, dry, and transfer to a large platter. Cut the end of the Belgium endive and place 20 large leafs on a plate, place 5 leafs around each goat cheese and tie it together with the leek strip When ready to serve, whisk the walnut vinaigrette with the shallot, and pour enough to coat evenly. Season with salt and pepper and carefully roll the Belgium Endive with Goat Cheese in the vinaigrette to dress it.
WALNUT VINAIGRETTE
ORGANIC LEAF LETTUCE
¼ cup walnuts
4 handfuls assorted leaf lettuces, washed (Arugula, Mitzuna, Endive, Mustard, Lollo Rosso, etc…)
1 - tablespoon sugar 3 tablespoon champagne vinegar ½ cup canola oil Coarse salt and freshly ground white pepper to taste Position a rack in the center of the oven and preheat to 400 F. In a medium bowl, toss the walnuts, sugar, and 1 tablespoon water and roast them for 4 minutes. When cool enough to handle, chop the walnuts. In a medium bowl, whisk the vinegar and the walnuts. Gradually add the oil, whisking until emulsified. Season with salt and pepper.
3 tablespoon walnut vinaigrette Coarse salt and fresh ground pepper to taste Just before serving, toss the salad with the vinaigrette, season with salt and pepper, and stuff the Belgium Endive.
ASSEMBLY Place the stuffed Belgium Endive on 4 chilled dinner plates. Place 3 of the roasted beet salad on each plate, drizzle each serving with about 1 tablespoon of Austrian Pumpkin Seed Oil and garnish with roasted Walnut the organic baby leave lettuce.
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