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Feb 13, 2019

A Rising Food & Beverage Star at Hilton Aruba Caribbean Resort & Casino

Jonathan Werleman spent his first year at Hilton Aruba Caribbean Resort & Casino as Food & Beverage Manager in charge of the Sunset Grille.

Just before the conclusion of his first 12 months at the resort, in gratitude for the improvements made and the time invested, he was awarded the ultimate title of Manager of the Year.

In his brief address at the recent annual recognition ceremony, director of operations Jacques Monteil expressed his infinite gratitude for a job well done, and gave Jonathan a hug from the heart, in great appreciation of his stellar performance.

Aruban native Jonathan was born in possession of great emotional ties with the Hilton Aruba Caribbean Resort & Casino, especially with the Food & Beverage department where his mum, Rugia Siliee, has been the administrative backbone for many years.

After graduating Aruba’s hospitality stream, Jonathan secured an International Hotel Management degree in the Netherlands, with a minor program in Cruise Management. 

He spent the first six years of his career on board the Holland America Cruise Line, first as an International Concierge, and later he climbed up the Food & Beverage ladder as the in-room dining manager, the assistant dining room manager, and finally the restaurant manager, leading a team of staffers on several ships with over 1,000 passenger capacity, ensuring the delivery of superior and unsurpassed service.

In his final onboard role, Johnathan served as Culinary Arts Center Manager, in a Farm to Table concept restaurant, also managing the private-butler cabana-service on the Holland America Cruise Line’s private island, Half Moon Cay in the Bahamas.

Then his heart strings tugged, and he wanted to get back to his island, having seen the world and all its wonders. Hilton was his natural choice, and the fine dining at the Sunset Grille, a perfect match.  

At the resort, Jonathan coordinates, plans and directs all functions within the Food & Beverage department to meet the daily operational needs, as well as developing, implementing, and monitoring schedules, menu designs, marketing plans, and responding to internal and external feedback.

“It seems like I have always worked here,” said the newly elected Manager of the Year, and Monteil agrees that Jonathan has provided excellent management and coaching to the team, accomplishing high guest satisfaction scores in accordance to Hilton Hotel standards, before even hitting his 30th birthday.
Mum Rugia and her colleagues in the Food & Beverage department are extremely proud of Jonathan’s accomplishments. They all feel part of his journey.