Su­san Koki

Concierge shares her fa­vorite mo­ments.

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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

Su­san Koki

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