“My role changes with the day,” he said.
Located on 450 acres along the Kona Coast, Kohanaiki features homesites and single-family homes, along with a golf course, a private stretch of beach, sports facilities including pickleball, tennis and basketball courts, a gym, clubhouse infinity pool, and a spa and wellness center. It also has a community garden that supplies its two on-property restaurants.
As assistant general manager, Matsui is responsible for overseeing operations at the property for both member-facing amenities and employee-related matters. Currently, he said Kohanaiki has about 270 employees and nearly 200 member residents. Construction for new homes throughout the property is still in the works and once completed, Matsui said that there will be about 420 homes.
“Overall, my role is to enhance Kohanaiki’s membership experience, while supporting our Kohanaiki team members,” Matsui said. “What all that really means is to always be present – physically and mentally. Actively listening, engaging, and observing the needs of the team and our members, and efficiently responding to their requests with mindfulness.”
He assumed his role in June, bringing with him more than 25 years of experience in the hospitality and food and beverage industries. After working as a busser, dishwasher and server at various restaurants, he moved into leadership roles at fine-dining establishments, later transitioning into hotels and resorts, including serving as general manager of the Michelin-starred Restaurant and Bistro at the Auberge du Soleil in Napa Valley, California.
He came to the Islands in 2017 to serve as the food and beverage director at Hotel Wailea on Maui. Most recently, he was the food and beverage director at Wailea Beach Resort.
What lessons from the restaurant industry do you think will serve you best in this new role? Are there certain takeaways from your previous work that you will apply here?
Lessons from the restaurant industry that continue to serve me well at Kohanaiki are that to anticipate needs, one must be present and pay attention, and hospitality’s success is built around actively striving to exceed baseline expectations. I often look back on my time in Napa and Hotel Wailea, where my roles empowered me to lead in my own way while feeling consistently supported. These experiences challenged me to be creative and put me in a position to learn. I hope to do the same with our team here – ensuring they feel supported to make their own decisions and challenged to expand their knowledge.
What is currently your top priority in this role?
Continue to know both the internal team members and our community members is top priority for me. It is vital for me to learn from the Kohanaiki team as there is a wealth of knowledge here on property – from our golf pros to our F&B department, even our member services and transportation teams. Everyone contributes to the overall success of our daily operations. Additionally, it is just as important to get to know our membership as each person has their own story to share, which allows me to better anticipate their needs and understand the community that makes up Kohanaiki.
How would you describe your leadership style?
I strive to be approachable, empathetic, positive, supportive and honest. The best way to support a team is by listening to them, observing their work, offering help when needed, and empowering them to do their jobs in a way they see fit. Feedback is essential, as it allows us all to understand where we stand. I can't improve unless we know where we've faulted.
Overall, what is your goal as assistant general manager of Kohanaiki?
My goal is for our members and employees to feel that I'm listening to them, communicating effectively, responding to their needs, and making them feel supported.
Eric Matsui, Assistant General Manager
Kohanaiki
Address: 73-2055 Ala Kohanaiki
Kailua-Kona, HI 96740
Phone: 808-329-5599
Website: kohanaiki.com
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By Christina O'Connor – Senior Digital Editor, Pacific Business News