Team Members Enjoying the Overnight Team Member Breakfast

Fontainebleau’s Talent Acquisition Team and Florida International University (FIU) arepartnering to create a pipeline of qualified candidates from FIU’s Chaplin School of Hospitality and Tourism Management (CSHTM) into the Hotel.

“Our goal is to position Fontainebleau Miami Beach as an employer of choice among these potential candidates,” said Erica Franck, Assistant Director of Human Resources.

The program will be open to all pursuing Bachelors and/or Master’s Degree-seeking stu-dents at the Chaplin School of Hospitality and Tourism Management. In addition, Fon-tainebleau will be listed as a Corporate Partner on the FIU CSHTM website. Addition-al opportunities for involvement to include mentoring, keynote speakers, mock interviews, shadowing, a “behind-the-scenes” tour of Fontainebleau, and student event sponsorships.

Philip Goldfarb was recently appointed the esteemed position of Chairmanship of the Board at the Chaplin School of Hospitality at Florida International University (FIU). Phil has remained an influential alumnus of the Chaplin School of Hospitality since his graduation. Most recently, he served as Vice Chair and has been an active member of the board for almost a decade.

Phil’s education at the Chaplin School of Hospitality is thefoundation of his extensive career in the hospitality industry. He was awarded the Hospitality school’s “Torchbearer Award” as well as the University’s prestigious “FIU Medallion” in 2007 and the Miami Beach Chamber of Commerce “Excellence in Tourism Award” in 2013.

“I am deeply honored to assume the Chairmanship of the Board of Directors at my alma mater, Chaplin School of Hospitality. I will approach this opportunity with enthusiasm and dedication, and look forward to using the expertise I have gained throughout my years in the hospitality in-dustry to benefit the students, programs, and overall Chaplin School of Hospitality,” Phil said.

PHILIP GOLDFARB ASSUMES BOARD CHAIRMANSHIP AT F IU 'S CHAPLIN SCHOOL OF HOSPITALITY

Fontainebleau Playbill

EXTRA! EXTRA! READ ALL ABOUT IT!VOLUME 4 NO. 1 SEPTEMBER 2014QUARTERLY EDITION

QUARTER RECAP IN PICTURESFontainebleau Playbill4A | VOLUME 4 ISSUE 1

Free Massage Day for All Team Members Flo Rida Performs at iHeartRadio BleauLive Ultimate Pool Party

COMING UP FOR ALL TEAM MEMBERSTeam Members Enjoying the Healthy Snack Giveaway Day Team Members at the Fit For Bleau Wellness Seminar Display Their Raffle Prizes

SEPTEMBER• International Housekeeping Week 2014• Bleau Goes Pink Fundraising• Team Member Appreciation Days:

FONTAINEBLEAU BRANDS FIU'S BASKETBALL ARENA

Fontainebleau proudly partnered with Florida International University (FIU) and put its name up in lights at the FIU Arena. Fontainebleau got the ball rolling by placing signage right as you enter the Main Entrance of the arena, at the ticket booth, outside FIU's VIP suites, and to the right and left of the scoreboard.

At the home opener, the University's basketball program honored Fontainebleau for their partnership, where FIU Associate Athletic Director of Development, Chris Bultinck, presented a team jersey to Philip Goldfarb. The partnership continues for four more years, creating brand leverage for Fontainebleau, with an average 260,750 fans and 200 plus events at the arena on a yearly basis.

The FIU Basjketball Team Gets Ready for Their Game Philip Goldfarb Honored and Accepts Team Jersey

HOSPITALITY & TOURISM INTERNSHIP PROGRAM

FONTAINEBLEAU'S PARTNERSHIP WITH FLORIDA INTERNATIONAL UNIVERSITY

BleauFish Ocean to TableStripSteak Comes to Fontainebleau This FallHakkasan’s “Yum Cha” Lunch Menu & RecipeGold Standard LeadershipNew Talent Page on myFB

INSIDE THIS EDITION

CHEZ BON BON OPEN!

The much anticipated Chez Bon Bon is open! Paying homage to the hotel’s original coffee and patisserie shop, Chez Bon Bon offers gour-met chocolates, specialty cakes, pastries, gela-tos, cupcakes, light bites and quick lunch items.

Guests can satisfy their sweet tooth with mouth-watering delights by Fontainebleau’s award-win-ning Executive Pastry Chef Jordi Panisello and Pastry Team. Live-action stations allow shop-go-ers and passersby to marvel at the creation of ex-quisite quality truffles, pralines, bonbons, fudge and more, prepared daily in a variety of signature flavors and styles. All of Chez Bon Bon’s offerings are blended, designed and crafted in the choco-late shop in the Back-of-House Pastry kitchen.

For those celebrating a special occasion or simply looking for a treat, resident Cake Artist Angela Louise Encio has created a wide range of confec-tions with designs that incorporate modern and creative elements. Guests can make an appoint-ment with Angela for custom cakes with mes-saging, unique themes and one-of-a-kind flavors or they can take advantage of ready-to-go cakes, perfect for last-minute dinner parties or get-to-gethers. Team Members can enjoy all the Chez Bon Bon has to offer at a 20 percent discount.

“Not only does Chez Bon Bon revere the Fontaine-bleau’s original coffee shop, it offers a variety of savory and sweet treats that will surpass any other offerings available in town,” said Philip Goldfarb.

Chez Bon Bon Just Before Doors Opened

The Chez Bon Bon Team Celebrates on Opening Day

Katie ThompsonSenior Manager of Communications & EngagementContent and Layout

CONTRIBUTORSAction Plans. Are You On Track?New Team Member of the Quarter ProgramFree Employee Assistance ProgramsQuarter Recap in PicturesComing UpAnd More...

Felix Oquendo Sets Up for Free Smoothie Day

NOVEMBER• Annual Team Member Event• Team Member Engagement Survey• Free Thanksgiving Turkey Giveaway• Thanksgiving Lunch/Dinner at Cafe 54• Team Member Appreciation Days:

OCTOBER• Health Fair• Pumpkin Carving Contest• Race For the Cure 2014• Team Member Appreciation Days:

DECEMBER• Overnight Team Member Breakfast• Annual Door Decorating Contest• Holiday Happenings at Cafe 54• New Year's Eve/Morning Breakfast at Cafe 54

• $45 25 minute Massage or Facial at Lapis Spa• $85 50 minute Massage or Facial at Lapis Spa• $55 Manicure/Pedicure Combo at Lapis Salon• Team Bleau Exclusive Rate + 50% Off Cabana• Free Lapis Spa Kit with $30 Purchase at Lapis

Retail• Free Bleau Bootcamp Classes• Free Makeup Class• 50% Discount at BleauSignature• Exclusive Staples Discount

• Bleau Goes Pink Pre-fix Menu + 10% Team Member Discount

• StripSteak "Sneak Peak" Raffle• Special Team Bleau Menu at Café 54 every

Friday• $45 25 minute Massage or Facial at Lapis Spa• $85 50 minute Massage or Facial at Lapis Spa• $55 Manicure/Pedicure Combo at Lapis Salon• Team Bleau Exclusive Rate + 50% Off Cabana• Free Lapis Spa Kit with $30 Purchase at Lapis

Retail• Free Bleau Bootcamp Classes• 50% Discount at BleauSignature• Exclusive Staples Discount

• Team Bleau Exclusive Rate + 50% Off Cabana• Free Lapis Spa Kit with $30 Purcahse at Lapis

Retail• 50% Discount at BleauSignature• Exclusive Staples Discount

Are your Action Plan race cars parked, moving or full-speed ahead? The Performance Improvement Team will be making a “P.I.T. Stop” to all departments during the month of September. Make sure your Action Plan Boards are current and in tip-top shape and earn the “P.I.T. Stop Seal of Approval.” The race is on and engines are revving, so make sure your cars are on track and full speed ahead!”

Fontainebleau Playbill Fontainebleau Playbill2A | VOLUME 4 ISSUE 1 VOLUME 4 ISSUE 1 | 3A

The new Talent Acquisition Page hosts informa-tion for all Team Members and Leaders. Resources including a direct link to Taleo, internal transfer process details, Recruit for Bleau tools, Leader-ship resources and more are at your fingertips. To learn more, visit Fontainebleau.com/myFB/Talent.

A Snapshot of the New Talent Page

NEW TALENT PAGE NOW LIVE ON myFB

ACTION PLANS | ARE YOU ON TRACK?

E M P LOY E E A SS I STA N C E P RO G R A MThere are challenges in life that may affect your health, family life and desire to excel at work. To as-sist, Fontainebleau has partnered with MetLife Group Insurance and United Healthcare to of-fer free, comprehensive and confidential Employee Assistance Programs (EAP) for both Full-Time, Non-Union and Union Team Members. For Non-Union Team Members, MetLife offers telephonic consultations including legal services, stress and anxiety, childcare and eldercare assis-tance, identity theft recovery services and more. These services are offered 24 hours a day, 7 days a week at 1-800-511-3920 or www.members.mhn.com by using the Company Code “metlifeeap2.”For Union Team Members, United Healthcare offers an EAP and a Behavioral Health Ben-efit Program that provides confidential support for issues like finding a daycare, living with a chronic condition, mental health or even tobacco cessation. To access, simply call the toll-free number on the back of your Identification Card or log on to www.liveandworkwell.com.

BREAKTHROUGH MIAMISCHOLARS CAREER DAY

In July, the Talent Acquisition Team hosted 20 Breakthrough Miami Scholars for a Career Day at Fontainebleau. Breakthrough Miami is an eight-year, tuition-free academic enrichment program that provides motivated middle-school students from underserved communities with the tools they need to achieve their most ambitious goals in life.

To enhance this program, the Scholars were in-troduced to Fontainebleau and to the Hospitality Industry with an in-depth presentation, Front-of-House tour and a special visit to Water World.

Breakthrough Miami Scholars with Human Resources

NEW TEAM MEMBER OF THE QUARTER PROGRAMIt is with great pleasure that we announce the new and improved Team Member & Leader of the Quarter Program! Now, all Team Mem-bers can participate in the nomination process.

In addition, Nominees and Winners are rec-ognized in a whole new way— with pub-lic recognition through

the HR Mentor Program, an exclusive luncheon with the Executive Committee, their choice of prizes, and even a “Morris Walk of Fame.” Who will win the Team Member and Leader of the Quarter? You Decide! For more infor-mation visit the Recognition Page on myFB.

GUEST SATISFACTION | UNIFOCUSEarly this year, Fontainebleau introduced Unifocus; a new web-based survey tool that automatically sends a survey upon guest departure, captures and reports real-time data and offers Leaders excellent timely feedback. In addition, Unifocus provides an online dashboard which includes key graphs, important guest comments and helpful tools available via a secure login. Unifocus’s integrated survey response sys-tem also ensures each guest receives an appropriate response, reinforcing our service-focused culture.

The new tool has allowed us to make prompt adjustments, important improvements, work as a team, and continue to enhance our service recovery efforts hotel-wide. Overall, guests score us 4.060 out of 5, year-to-date. How can you play your part to help Fontainebleau achieve our Overall Guest Satisfaction Goal of 4.103?

GOLD STANDARD LEADERSHIP

The Gold Standard Leadership Program is a program designed to further enhance the profession-al development of our key Leaders and top performers. In June and July, ten new Leaders and fif-teen Leaders from last year were selected to attend the three-day Leadership Development Pro-gram which is based on "Franklin Covey’s 7 Habits of Highly Effective People" Signature Program.

In addition, and as part of the succession plan for last year’s Gold Standard Leaders, the work-shop "The Five Choices of Extraordinary Productivity" was offered on the third day. Both pro-grams are designed to support Leaders in developing work values, time application and lead-ership skills. Renowned as the world’s premier personal leadership development offering, these workshops align timeless principals of effectiveness with modern technology and prac-tices. The enthusiasm and commitment of our Gold Standard Leaders along with the monthly leadership collaboration meetings that follow is the key to the success of this important program.

Class of 2013 Gold Standard Leaders with Kristin Mackey Class of 2014 Gold Standard Leaders with Kristin Mackey

WHO WILL WIN?

YOU DECIDE!

Bleau Bar's Action Plan Board Housekeeping's Action Plan Board Front Services' Action Plan Board

Wardrobe's Action Plan Board Human Resources' Action Plan Board Call Center's Action Plan Board

NEW AT THE BLEAUBLEAUFISH OCEAN TO TABLE

Taking freshness to a new level, Fontainebleau launched BleauFish Ocean to Table – a live catch, ocean-to-table seafood program, featuring fishing operations exclusive to the Ho-tel and delivering fresh catches daily, including fish, lobster and Florida stone crab claws.“This really takes freshness to a whole new level,” Executive Chef Thomas Connell said.

The BleauFish boat fishes exclusively for Fontainebleau and provides 500 pounds of fresh seafood daily. Much of the catch is transported live to the 2,000 gallon collection of salt water tanks in the Back-of-House area we call “Water World.” Water World features separate gallons, each with calibrated tem-peratures based on the sea life with surrounding blue-hued murals and special lighting to mimic an ocean environment, keeping the fish relaxed. “We want them to feel at home,” adds Chef Connell. Additional daily catches vary depending on availability and season. They include: snapper, grouper, wahoo, mahi mahi, kingfish and tuna. Each day, come late-afternoon, chefs from the restaurants make their way down to Water World, to source the product they want to feature that night and, just hours after being caught, the bounty makes it way to our guests’ plates.

One of the most dramatic representations of the new program is the customized rolling shell-fish cart at Michael Mina 74, overflowing with fresh lobster, shrimp, and stone crabs. The cart makes its way through the MM74 dining room to each table; at which time, guests can cus-tomize their own raw bar experience or have their server build a seafood tower for the table.

Executive Chef Thomas Connell at Water World

HAKKASAN'S NEW "YUM CHA" LUNCHThe Chinese custom of Yum Cha ("drinking tea") is re-interpreted for a contemporary palate with Hakkasan’s new Yum Cha Prix-Fixe Lunch. Hakkasan’s Chef de Cuisine Jian Heng Loo gives Team Mem-bers an inside look at how to Make the Yum Cha entrée Stir-fried Grouper with Sanpei Sauce at home.

Above: Hakkasan's Stir-fried Grouper with Sanpei Sauce

Sanpei Sauce Ingredients:

Taiwanese Black Vinegar 240 milliliterGround Bean Sauce 3.5 ouncesTaiwanese Soy Sauce 200 milliliterChinese Rice Wine 200 milliliterTaiwanese Soy Paste 236 milliliterChili Bean Sauce 2.6 ouncesSugar 7 ouncesDark Soy Sauce 35 milliliter(Sanpei Sauce can also be found at local markets)

STRIPSTEAK COMING THIS FALLStripSteak, a Michael Mina concept, is slated to open this fall. The modern alternative to the traditional steakhouse setting redefines the classic American steakhouse with all-nat-ural, organic, hormone-free beef, tempered in butter and grilled over mesquite wood.

Our newest Signature Dining Outlet will offer plenty of other specialties including Scottish Salmon, Berkshire Pork Chop, Grilled 2lb Lobster, and classic American side dishes with a Michael Mina twist—such as Truffled Mac & Cheese and Spinach Soufflé with Parmesan Cream. As part of Team Member Appreciation Days, all Team Members will be entered into the “StripSteak Sneak Peak Raffle,” and 20 lucky Team Members will be the first to try StripSteak before it is open to the public.

Fish Ingredients:

Grouper 10 ouncesThai Sweet Basil 10 whole leavesScallion 3 stalks, sliced into piecesOnion ¼, cut into large cubesGarlic 5 cloves, cut in halfDried Chili 3, cut in halfRed Bell Pepper ¼, cut into large cubes

Preparation:

1. Marinate the grouper in salt, sugar, potato starch, and white pepper.

2. Pan-fry the fish on both sides until golden brown. Remove from pan.

3. Lightly sauté the basil, scallion, garlic, dried chili, and red peppers.

4. Once the ingredients release their full flavors, add the fish back into the pan.

5. Add the Sanpei Sauce, evenly coating the fish.6. Slowly heat the ingredients together until the

sauce begins to syrup.

JOSIE GIVES YOU11 REASONS WHYCO CO N U T O I L I S T H EULTIMATE BEAUTY CURE

Josie Feria at Lapis Spa

“Coconut oil is truly one of nature’s super beauty foods, with a bounty of benefits for skin, nails and hair,” said Josie Feria, Director of Spa Operations.

Josie shares her top 11 ways to use it:1. For an intensive dry hair treatment work into

wet hair, cover with a shower cap and leave on for up to 30 minutes. Rinse and shampoo as usual.

2. Use it as all-over moisturizing body oil. Feria says coconut oil works especially well as a treatment for dry elbows.

3. Massage onto cuticles to eliminate dryness and stimulate nail growth.

4. Rub onto feet to hydrate and condition skin. Bonus: it also fights athlete’s foot and low-level fungus.

5. Dab onto lips in place of lip balm. You'll likely find it's more nourishing!

6. Got frizz? Just add a small amount into your hair for instant control.

7. Use it as a makeup remover for the entire face. It's non-irritating—even on the eyes!

8. For a highly exfoliating body scrub, mix with sea or rock salt. If you've got sensitive skin, Feria recommends using sugar instead.

9. Soothe itch and irritation caused by poison ivy, oak or sumac.

10. To stimulate hair growth, massage coconut oil into your scalp.

11. Apply it daily to the skin to help prevent stretch marks during pregnancy.

LA CÔTE’S NEW“SUNDOWN LOUNGE”

La Côte’s new Sundown Lounge celebrates magic hour every Saturday evening with specialty cocktails and sharable appetizers, bottle specials, and musical entertainment.

Guests attending Sundown Lounge will enjoy an array of sunset cocktails and bites from 7 p.m. to 10 p.m., accompanied by sounds from DJ Jax and Felipe Kaval, along with live entertainment.

La Côte’s Sundown Lounge Area

Are your Action Plan race cars parked, moving or full-speed ahead? The Performance Improvement Team will be making a “P.I.T. Stop” to all departments during the month of September. Make sure your Action Plan Boards are current and in tip-top shape and earn the “P.I.T. Stop Seal of Approval.” The race is on and engines are revving, so make sure your cars are on track and full speed ahead!”

Fontainebleau Playbill Fontainebleau Playbill2A | VOLUME 4 ISSUE 1 VOLUME 4 ISSUE 1 | 3A

The new Talent Acquisition Page hosts informa-tion for all Team Members and Leaders. Resources including a direct link to Taleo, internal transfer process details, Recruit for Bleau tools, Leader-ship resources and more are at your fingertips. To learn more, visit Fontainebleau.com/myFB/Talent.

A Snapshot of the New Talent Page

NEW TALENT PAGE NOW LIVE ON myFB

ACTION PLANS | ARE YOU ON TRACK?

E M P LOY E E A SS I STA N C E P RO G R A MThere are challenges in life that may affect your health, family life and desire to excel at work. To as-sist, Fontainebleau has partnered with MetLife Group Insurance and United Healthcare to of-fer free, comprehensive and confidential Employee Assistance Programs (EAP) for both Full-Time, Non-Union and Union Team Members. For Non-Union Team Members, MetLife offers telephonic consultations including legal services, stress and anxiety, childcare and eldercare assis-tance, identity theft recovery services and more. These services are offered 24 hours a day, 7 days a week at 1-800-511-3920 or www.members.mhn.com by using the Company Code “metlifeeap2.”For Union Team Members, United Healthcare offers an EAP and a Behavioral Health Ben-efit Program that provides confidential support for issues like finding a daycare, living with a chronic condition, mental health or even tobacco cessation. To access, simply call the toll-free number on the back of your Identification Card or log on to www.liveandworkwell.com.

BREAKTHROUGH MIAMISCHOLARS CAREER DAY

In July, the Talent Acquisition Team hosted 20 Breakthrough Miami Scholars for a Career Day at Fontainebleau. Breakthrough Miami is an eight-year, tuition-free academic enrichment program that provides motivated middle-school students from underserved communities with the tools they need to achieve their most ambitious goals in life.

To enhance this program, the Scholars were in-troduced to Fontainebleau and to the Hospitality Industry with an in-depth presentation, Front-of-House tour and a special visit to Water World.

Breakthrough Miami Scholars with Human Resources

NEW TEAM MEMBER OF THE QUARTER PROGRAMIt is with great pleasure that we announce the new and improved Team Member & Leader of the Quarter Program! Now, all Team Mem-bers can participate in the nomination process.

In addition, Nominees and Winners are rec-ognized in a whole new way— with pub-lic recognition through

the HR Mentor Program, an exclusive luncheon with the Executive Committee, their choice of prizes, and even a “Morris Walk of Fame.” Who will win the Team Member and Leader of the Quarter? You Decide! For more infor-mation visit the Recognition Page on myFB.

GUEST SATISFACTION | UNIFOCUSEarly this year, Fontainebleau introduced Unifocus; a new web-based survey tool that automatically sends a survey upon guest departure, captures and reports real-time data and offers Leaders excellent timely feedback. In addition, Unifocus provides an online dashboard which includes key graphs, important guest comments and helpful tools available via a secure login. Unifocus’s integrated survey response sys-tem also ensures each guest receives an appropriate response, reinforcing our service-focused culture.

The new tool has allowed us to make prompt adjustments, important improvements, work as a team, and continue to enhance our service recovery efforts hotel-wide. Overall, guests score us 4.060 out of 5, year-to-date. How can you play your part to help Fontainebleau achieve our Overall Guest Satisfaction Goal of 4.103?

GOLD STANDARD LEADERSHIP

The Gold Standard Leadership Program is a program designed to further enhance the profession-al development of our key Leaders and top performers. In June and July, ten new Leaders and fif-teen Leaders from last year were selected to attend the three-day Leadership Development Pro-gram which is based on "Franklin Covey’s 7 Habits of Highly Effective People" Signature Program.

In addition, and as part of the succession plan for last year’s Gold Standard Leaders, the work-shop "The Five Choices of Extraordinary Productivity" was offered on the third day. Both pro-grams are designed to support Leaders in developing work values, time application and lead-ership skills. Renowned as the world’s premier personal leadership development offering, these workshops align timeless principals of effectiveness with modern technology and prac-tices. The enthusiasm and commitment of our Gold Standard Leaders along with the monthly leadership collaboration meetings that follow is the key to the success of this important program.

Class of 2013 Gold Standard Leaders with Kristin Mackey Class of 2014 Gold Standard Leaders with Kristin Mackey

WHO WILL WIN?

YOU DECIDE!

Bleau Bar's Action Plan Board Housekeeping's Action Plan Board Front Services' Action Plan Board

Wardrobe's Action Plan Board Human Resources' Action Plan Board Call Center's Action Plan Board

NEW AT THE BLEAUBLEAUFISH OCEAN TO TABLE

Taking freshness to a new level, Fontainebleau launched BleauFish Ocean to Table – a live catch, ocean-to-table seafood program, featuring fishing operations exclusive to the Ho-tel and delivering fresh catches daily, including fish, lobster and Florida stone crab claws.“This really takes freshness to a whole new level,” Executive Chef Thomas Connell said.

The BleauFish boat fishes exclusively for Fontainebleau and provides 500 pounds of fresh seafood daily. Much of the catch is transported live to the 2,000 gallon collection of salt water tanks in the Back-of-House area we call “Water World.” Water World features separate gallons, each with calibrated tem-peratures based on the sea life with surrounding blue-hued murals and special lighting to mimic an ocean environment, keeping the fish relaxed. “We want them to feel at home,” adds Chef Connell. Additional daily catches vary depending on availability and season. They include: snapper, grouper, wahoo, mahi mahi, kingfish and tuna. Each day, come late-afternoon, chefs from the restaurants make their way down to Water World, to source the product they want to feature that night and, just hours after being caught, the bounty makes it way to our guests’ plates.

One of the most dramatic representations of the new program is the customized rolling shell-fish cart at Michael Mina 74, overflowing with fresh lobster, shrimp, and stone crabs. The cart makes its way through the MM74 dining room to each table; at which time, guests can cus-tomize their own raw bar experience or have their server build a seafood tower for the table.

Executive Chef Thomas Connell at Water World

HAKKASAN'S NEW "YUM CHA" LUNCHThe Chinese custom of Yum Cha ("drinking tea") is re-interpreted for a contemporary palate with Hakkasan’s new Yum Cha Prix-Fixe Lunch. Hakkasan’s Chef de Cuisine Jian Heng Loo gives Team Mem-bers an inside look at how to Make the Yum Cha entrée Stir-fried Grouper with Sanpei Sauce at home.

Above: Hakkasan's Stir-fried Grouper with Sanpei Sauce

Sanpei Sauce Ingredients:

Taiwanese Black Vinegar 240 milliliterGround Bean Sauce 3.5 ouncesTaiwanese Soy Sauce 200 milliliterChinese Rice Wine 200 milliliterTaiwanese Soy Paste 236 milliliterChili Bean Sauce 2.6 ouncesSugar 7 ouncesDark Soy Sauce 35 milliliter(Sanpei Sauce can also be found at local markets)

STRIPSTEAK COMING THIS FALLStripSteak, a Michael Mina concept, is slated to open this fall. The modern alternative to the traditional steakhouse setting redefines the classic American steakhouse with all-nat-ural, organic, hormone-free beef, tempered in butter and grilled over mesquite wood.

Our newest Signature Dining Outlet will offer plenty of other specialties including Scottish Salmon, Berkshire Pork Chop, Grilled 2lb Lobster, and classic American side dishes with a Michael Mina twist—such as Truffled Mac & Cheese and Spinach Soufflé with Parmesan Cream. As part of Team Member Appreciation Days, all Team Members will be entered into the “StripSteak Sneak Peak Raffle,” and 20 lucky Team Members will be the first to try StripSteak before it is open to the public.

Fish Ingredients:

Grouper 10 ouncesThai Sweet Basil 10 whole leavesScallion 3 stalks, sliced into piecesOnion ¼, cut into large cubesGarlic 5 cloves, cut in halfDried Chili 3, cut in halfRed Bell Pepper ¼, cut into large cubes

Preparation:

1. Marinate the grouper in salt, sugar, potato starch, and white pepper.

2. Pan-fry the fish on both sides until golden brown. Remove from pan.

3. Lightly sauté the basil, scallion, garlic, dried chili, and red peppers.

4. Once the ingredients release their full flavors, add the fish back into the pan.

5. Add the Sanpei Sauce, evenly coating the fish.6. Slowly heat the ingredients together until the

sauce begins to syrup.

JOSIE GIVES YOU11 REASONS WHYCO CO N U T O I L I S T H EULTIMATE BEAUTY CURE

Josie Feria at Lapis Spa

“Coconut oil is truly one of nature’s super beauty foods, with a bounty of benefits for skin, nails and hair,” said Josie Feria, Director of Spa Operations.

Josie shares her top 11 ways to use it:1. For an intensive dry hair treatment work into

wet hair, cover with a shower cap and leave on for up to 30 minutes. Rinse and shampoo as usual.

2. Use it as all-over moisturizing body oil. Feria says coconut oil works especially well as a treatment for dry elbows.

3. Massage onto cuticles to eliminate dryness and stimulate nail growth.

4. Rub onto feet to hydrate and condition skin. Bonus: it also fights athlete’s foot and low-level fungus.

5. Dab onto lips in place of lip balm. You'll likely find it's more nourishing!

6. Got frizz? Just add a small amount into your hair for instant control.

7. Use it as a makeup remover for the entire face. It's non-irritating—even on the eyes!

8. For a highly exfoliating body scrub, mix with sea or rock salt. If you've got sensitive skin, Feria recommends using sugar instead.

9. Soothe itch and irritation caused by poison ivy, oak or sumac.

10. To stimulate hair growth, massage coconut oil into your scalp.

11. Apply it daily to the skin to help prevent stretch marks during pregnancy.

LA CÔTE’S NEW“SUNDOWN LOUNGE”

La Côte’s new Sundown Lounge celebrates magic hour every Saturday evening with specialty cocktails and sharable appetizers, bottle specials, and musical entertainment.

Guests attending Sundown Lounge will enjoy an array of sunset cocktails and bites from 7 p.m. to 10 p.m., accompanied by sounds from DJ Jax and Felipe Kaval, along with live entertainment.

La Côte’s Sundown Lounge Area

Team Members Enjoying the Overnight Team Member Breakfast

Fontainebleau’s Talent Acquisition Team and Florida International University (FIU) arepartnering to create a pipeline of qualified candidates from FIU’s Chaplin School of Hospitality and Tourism Management (CSHTM) into the Hotel.

“Our goal is to position Fontainebleau Miami Beach as an employer of choice among these potential candidates,” said Erica Franck, Assistant Director of Human Resources.

The program will be open to all pursuing Bachelors and/or Master’s Degree-seeking stu-dents at the Chaplin School of Hospitality and Tourism Management. In addition, Fon-tainebleau will be listed as a Corporate Partner on the FIU CSHTM website. Addition-al opportunities for involvement to include mentoring, keynote speakers, mock interviews, shadowing, a “behind-the-scenes” tour of Fontainebleau, and student event sponsorships.

Philip Goldfarb was recently appointed the esteemed position of Chairmanship of the Board at the Chaplin School of Hospitality at Florida International University (FIU). Phil has remained an influential alumnus of the Chaplin School of Hospitality since his graduation. Most recently, he served as Vice Chair and has been an active member of the board for almost a decade.

Phil’s education at the Chaplin School of Hospitality is thefoundation of his extensive career in the hospitality industry. He was awarded the Hospitality school’s “Torchbearer Award” as well as the University’s prestigious “FIU Medallion” in 2007 and the Miami Beach Chamber of Commerce “Excellence in Tourism Award” in 2013.

“I am deeply honored to assume the Chairmanship of the Board of Directors at my alma mater, Chaplin School of Hospitality. I will approach this opportunity with enthusiasm and dedication, and look forward to using the expertise I have gained throughout my years in the hospitality in-dustry to benefit the students, programs, and overall Chaplin School of Hospitality,” Phil said.

PHILIP GOLDFARB ASSUMES BOARD CHAIRMANSHIP AT F IU 'S CHAPLIN SCHOOL OF HOSPITALITY

Fontainebleau Playbill

EXTRA! EXTRA! READ ALL ABOUT IT!VOLUME 4 NO. 1 SEPTEMBER 2014QUARTERLY EDITION

QUARTER RECAP IN PICTURESFontainebleau Playbill4A | VOLUME 4 ISSUE 1

Free Massage Day for All Team Members Flo Rida Performs at iHeartRadio BleauLive Ultimate Pool Party

COMING UP FOR ALL TEAM MEMBERSTeam Members Enjoying the Healthy Snack Giveaway Day Team Members at the Fit For Bleau Wellness Seminar Display Their Raffle Prizes

SEPTEMBER• International Housekeeping Week 2014• Bleau Goes Pink Fundraising• Team Member Appreciation Days:

FONTAINEBLEAU BRANDS FIU'S BASKETBALL ARENA

Fontainebleau proudly partnered with Florida International University (FIU) and put its name up in lights at the FIU Arena. Fontainebleau got the ball rolling by placing signage right as you enter the Main Entrance of the arena, at the ticket booth, outside FIU's VIP suites, and to the right and left of the scoreboard.

At the home opener, the University's basketball program honored Fontainebleau for their partnership, where FIU Associate Athletic Director of Development, Chris Bultinck, presented a team jersey to Philip Goldfarb. The partnership continues for four more years, creating brand leverage for Fontainebleau, with an average 260,750 fans and 200 plus events at the arena on a yearly basis.

The FIU Basjketball Team Gets Ready for Their Game Philip Goldfarb Honored and Accepts Team Jersey

HOSPITALITY & TOURISM INTERNSHIP PROGRAM

FONTAINEBLEAU'S PARTNERSHIP WITH FLORIDA INTERNATIONAL UNIVERSITY

BleauFish Ocean to TableStripSteak Comes to Fontainebleau This FallHakkasan’s “Yum Cha” Lunch Menu & RecipeGold Standard LeadershipNew Talent Page on myFB

INSIDE THIS EDITION

CHEZ BON BON OPEN!

The much anticipated Chez Bon Bon is open! Paying homage to the hotel’s original coffee and patisserie shop, Chez Bon Bon offers gour-met chocolates, specialty cakes, pastries, gela-tos, cupcakes, light bites and quick lunch items.

Guests can satisfy their sweet tooth with mouth-watering delights by Fontainebleau’s award-win-ning Executive Pastry Chef Jordi Panisello and Pastry Team. Live-action stations allow shop-go-ers and passersby to marvel at the creation of ex-quisite quality truffles, pralines, bonbons, fudge and more, prepared daily in a variety of signature flavors and styles. All of Chez Bon Bon’s offerings are blended, designed and crafted in the choco-late shop in the Back-of-House Pastry kitchen.

For those celebrating a special occasion or simply looking for a treat, resident Cake Artist Angela Louise Encio has created a wide range of confec-tions with designs that incorporate modern and creative elements. Guests can make an appoint-ment with Angela for custom cakes with mes-saging, unique themes and one-of-a-kind flavors or they can take advantage of ready-to-go cakes, perfect for last-minute dinner parties or get-to-gethers. Team Members can enjoy all the Chez Bon Bon has to offer at a 20 percent discount.

“Not only does Chez Bon Bon revere the Fontaine-bleau’s original coffee shop, it offers a variety of savory and sweet treats that will surpass any other offerings available in town,” said Philip Goldfarb.

Chez Bon Bon Just Before Doors Opened

The Chez Bon Bon Team Celebrates on Opening Day

Katie ThompsonSenior Manager of Communications & EngagementContent and Layout

CONTRIBUTORSAction Plans. Are You On Track?New Team Member of the Quarter ProgramFree Employee Assistance ProgramsQuarter Recap in PicturesComing UpAnd More...

Felix Oquendo Sets Up for Free Smoothie Day

NOVEMBER• Annual Team Member Event• Team Member Engagement Survey• Free Thanksgiving Turkey Giveaway• Thanksgiving Lunch/Dinner at Cafe 54• Team Member Appreciation Days:

OCTOBER• Health Fair• Pumpkin Carving Contest• Race For the Cure 2014• Team Member Appreciation Days:

DECEMBER• Overnight Team Member Breakfast• Annual Door Decorating Contest• Holiday Happenings at Cafe 54• New Year's Eve/Morning Breakfast at Cafe 54

• $45 25 minute Massage or Facial at Lapis Spa• $85 50 minute Massage or Facial at Lapis Spa• $55 Manicure/Pedicure Combo at Lapis Salon• Team Bleau Exclusive Rate + 50% Off Cabana• Free Lapis Spa Kit with $30 Purchase at Lapis

Retail• Free Bleau Bootcamp Classes• Free Makeup Class• 50% Discount at BleauSignature• Exclusive Staples Discount

• Bleau Goes Pink Pre-fix Menu + 10% Team Member Discount

• StripSteak "Sneak Peak" Raffle• Special Team Bleau Menu at Café 54 every

Friday• $45 25 minute Massage or Facial at Lapis Spa• $85 50 minute Massage or Facial at Lapis Spa• $55 Manicure/Pedicure Combo at Lapis Salon• Team Bleau Exclusive Rate + 50% Off Cabana• Free Lapis Spa Kit with $30 Purchase at Lapis

Retail• Free Bleau Bootcamp Classes• 50% Discount at BleauSignature• Exclusive Staples Discount

• Team Bleau Exclusive Rate + 50% Off Cabana• Free Lapis Spa Kit with $30 Purcahse at Lapis

Retail• 50% Discount at BleauSignature• Exclusive Staples Discount