Just as elegant as the resort setting of Viceroy Anguilla is, so was the layout room for the 2014 Awards Gala for deserving colleagues and invited guests on Saturday, February 28, 2015.
Dubbed Toasting Our Stars, the event at the sprawling seaside Coba Restaurant had all the hallmarks and trappings of a major formal celebration. Smartly-attired Executive Committee officials, and other property personnel, led by General Manager, Mr Richard Alexander, and including equally well-dressed nominees and winners, occupied attractively covered chairs and silver and glass decked tables for the dinner.
The three-course well-planned and executed menu was served intermittently between each award section of the programme in quick order. The delightful atmosphere was punctuated by the constant jovial remarks of the chairperson, Front Desk Manager Melisha Maccow, as she announced the nominees, awardees and raffle winners. The atmosphere was made even more pleasing by the light musical entertainment and the soft lighting that pervaded the expansive dining area.
It was at this auspicious occasion that Mr Alexander, the General Manager, addressed the gathering. “Before we do anything really, let’s have a big round of applause for all those people who put the room together and set the stage for the proceedings we are going to have tonight,” he acknowledged.
“I really think this is the ultimate event. This is my very, very favourite event. It is an event when we recognise the shining stars amongst us. There are many of you out there, and I hope that you will have a wonderful evening and you are getting suitably thanked with prizes.
“The night of the Oscars – that’s what it is. On behalf of the Senior Leadership Team, I want to thank all of you for the work you do day in, day out. You make us all very proud and we love what you do.”
Mr Alexander continued: “I also want to recognise the Managers in the room. Without the Managers’ input, without their guidance, you wouldn’t shine as bright as you do. So ‘thank you’ to them. That’s really it, from me. It’s your night, enjoy it; own it, and keep doing what you do so well.”
Melisha called for a round of applause for all the nominees and awardees who stood to their feet all around the room. “I would like to take the opportunity to welcome our awardees to this grand event because we are celebrating your hard work which resulted in the success of Viceroy Anguilla and all of us,” she remarked. “Viceroy Anguilla’s Toasting Our Stars is an opportunity for us to celebrate our stars as they shine bright like diamonds as they are.”
The winners and awards were announced as follows:
Colleague of the Year (Heart of House): Marcia Gumbs – Culinary. A plaque; hotel stay of one night for two; $200 resort credit; $400 cash prize.
The nominees were Amanda Claxton and Dennis Bradshaw – Culinary; Kennedy Rogers –Engineering; Kenswick Richardson, Carlos Lake and Evanson “Eustace” Gumbs – Landscaping.
Colleague of the Year (Front of House): Rochelle Reed – Reservations. A plaque; hotel stay of one night for two; $200 resort credit; $400 cash prize.
The nominees were Geraldine James, Kyla Freeman, Astriz Fleming, Zeti Richardson and Julienne Richardson – Food & Beverage; Monique Hodge – Pool & Beach and Colin Harrigan – Lifestyle.
Supervisor of the Year: Juan Williams – Culinary. A plaque; hotel stay of two nights for two; $300 resort credit; $800 cash prize.
The nominees were Juana Taveras – Abreu and Anne Mede Connor – Housekeeping; Shirlene Woods and Callin Freeman – Food & Beverage; Shendell Carty and Andre Jackson – IT.
Manager of the Year: Dyal Sandhu – Food & Beverage. A plaque; hotel stay of three nights for two; $400 resort credit; $1,000 cash prize; and a trophy.
The nominees were Michelle O’Neill –Engineering and George Reid – Culinary.
The Executive Team joined the Executive Chef, Mr Rafael Gonzalez, who raised a toast to all the nominees and winners. “This is my first full year and I am glad to know so many of you,” he stated. “It has been a pleasure working with all of you and some of you have made my life a lot easier. Thank you ever so much for all you do.”
For Viceroy Anguilla, all the Executive and Senior Management Team and Colleagues, it was an unforgettable night for all.
