Concierge shares her favorite moments.
Q: How long have you been a concierge?
A: I have been working in the visitor industry since 1978 and have held various positions at hotels throughout Waikīkī ( Waikīkī Beachcomber, Holiday Isle, Maile Court and Halekulani). I started as a Concierge in 1995, advancing from the front desk. I wanted to get more involved with our guests and not just check them in. Being part of the management team at the Kahala Hotel & Resort has been fulfilling and rewarding.
Q: What’s the best part of your job?
A: As a Concierge, I am very fortunate to be able to spend time with our guests and really get to know them on a more personal level. We often develop a close relationship, ultimately adopting them as our extended “ohana”—family— and sharing the aloha spirit. We provide them our personal feedback, and create a personalized experience according to their preferences. The real satisfaction comes from knowing that we helped to create treasured and long-lasting memories for our guests and visitors to take home with them and remembering the island’s embrace.
Q: Where would you suggest dining on a special occasion?
A: I may be a biased but I would recommend right here at the resort. Couples can enjoy an evening of romance with dinner under the stars in a beachfront cabana. Our team will work diligently to create a customized menu, as well as help plan an evening based on your needs and interests with elements that will surprise your loved one.
Q: What is your favorite made-in-Hawaii product?
A: It’s difficult to pick just one, but if I had to choose, it would be the Kahala’s Signature Chocolate Covered Macadamia nuts made daily right here at the resort. They are available in four flavors (blonde, dark, milk and white chocolate) with premium whole macadamia nuts as opposed to halves and pieces. Other tasteful delights are the Island Preserve’s lilikoi Cream Cheese and lilikoi Habanero Pepper Jelly.
Q: What is the most unusual request you’ve received as a concierge?
A: Nothing is really that unusual anymore, but one of the more fun requests that comes to mind was setting up a room for an arriving guest whose son loved balloons. He was celebrating his birthday and the guest wanted the entire room filled with as many balloons as possible. The entire floor of the room was covered with 150 balloons and another 150 helium filled balloons with streamers attached. Susan Koki is presently the Chef Concierge for The Kahala Hotel & Resort. She’s also a Member of Les Clefs d’OR USA and a long-standing Member of the Concierge Association of Hawai’i.
Kahala Hotel & Resort