KOLOA — Thomas Kim and Stan Yoshimori were named Manager of the Year and Employee of the Year, respectively, in ceremonies at the Hyatt Regency Kauai Resort and Spa last week. The awards are given each year to Hyatt’s most
KOLOA — Thomas Kim and Stan Yoshimori were named Manager of the Year and Employee of the Year, respectively, in ceremonies at the Hyatt Regency Kauai Resort and Spa last week.
The awards are given each year to Hyatt’s most outstanding employee and manager based on “quality of service and measurable demonstration of Hyatt’s standards of excellent service and positive attitude.”
“It’s definitely an honor for me and the employees here,” said Kim. “It’s great to be a part of the ‘ohana here.”
With more than eight years of service, Kim is Hyatt’s Executive Housekeeper, Public Areas and Laundry Manager and reports to Rooms Executive, Steve Austin.
Kim helped oversee the recent 563-room renovation project at the Hyatt and believes that it is one of the biggest accomplishments that he has been a part of. The project was finished on Dec. 19 of 2003.
“I was blessed with a wonderful staff (for that project).”
“Thanks to Thomas, we managed to refurbish an average of four rooms a day including major painting and tile replacement plus getting old furniture out and new furniture in,” said Austin. “Thomas was our main coordinator and he did the job with dedication, resourcefulness, and a big smile every day.”
Kim began his career as an Assistant Front Office Manager, then became Laundry Manager and eventually Executive Housekeeper.
Yoshimori, a 10-year veteran of Hyatt started as a Casual Cook in 1993.
His position today is Cook I in the Culinary Department.
He works at Poipu Bay Grill and Bar and reports to Executive Chef, David Boucher.
“I just go to work and do my thing,” said Yoshimori. “The guys I work with are good. It’s like a big happy family.”
Yoshimori has the task of overseeing all food operations at Poipu Bay Grill and Bar where he maintains excellent food quality, cleanliness and organization.
“Stan is a great example of team spirit and professionalism,” said Boucher.
“He is a mature, professional leader and an excellent mentor for the other cooks who work with him.”
Each employee receives airline tickets for two to any destination in the United States, Canada or Caribbean; a six night stay at any Hyatt, one week of additional vacation, $350 food and beverage credit and $500 spending money for their trip.
