Eric Matsui Email & Phone Number

Kailua-Kona, Hawaii, US

Bethesda, MD, US

At Wailea Beach Resort, I oversee all aspects of dining and hospitality services, ensuring top-tier experiences for every guest. My role involves strategic oversight and hands-on management of seven dining outlets across the resort. - As a member of the Executive Committee, I am closely involved in the budgeting, capital expenditure planning, organization.

- Responsible for the management and evolution of the food and beverage program at Hotel Wailea.- Oversaw a team of 6 managers and 50+ line staff at Hawaii's only Relais & Chateau property.- Responsible for the conceptualization, evolution, profitability and growth of The Restaurant, Birdcage Lobby Lounge, The Treehouse, The Pool and Cabanas, private.

Rutherford, CA, US

- Oversaw daily operations at the Michelin starred Restaurant and adjacent Bistro of a Forbes Five Star Relais & Chateau resort. The Restaurant and Bistro generated over $12 million in annual revenue. - In charge of hiring, training, managing and disciplining Restaurant and Bistro staff.- Managed a staff of over 75 employees. - Lead a team that included a.

Bethesda, MD, US

• Oversaw daily operations of Michael Mina’s Arcadia restaurant, Tanq Bar, and room service.
• Managed beverage program that included a worldly but California focused wine list of over 230 wines.
• Managed and scheduled a Union staff of over 40 associates.
• Closely involved with budget forecasting and P&L analysis.
• Managed overall beverage and labor costs.
• Conducted monthly beverage inventory.

Bethesda, MD, US

• Oversaw daily operations in the restaurant and room service.
• Managed and scheduled a Union staff of over 40 associates.
• Closely involved with budget forecasting and P&L analysis.
• Worked closely with Private Events team as I was in charge of all banquet bars. This included calling in Union bartenders, cash handling, inventory management, set up, break down, and acted as the onsite contact for.
• Attended all Banquet Event Order meetings to ensure staffing and product were on hand for the event.
• Staffed and managed all aspects of any banquet bar that a private event requested.

• Started with the company as Sasa's Beverage Director. As the company began to grow, I proposed the need for a Director of Operations. I was immediately promoted and began planning on opening our next outlet. I, along.
• Promoted to Director of Operations when planning for Roti 8 began.
• Organized and directed the opening of front of house operations.
• Ordered all front of house flatware, small wares, glassware, beverage product, and beer and wine on tap systems.
• Negotiated contracts with alcohol, textile, OpenTable, POS, internet, TV, and cleaning companies.
• Worked with the Chef de Cuisine on formatting menus and training guides.

• I was recruited by an employee at Esin Restaurant. A few months later, I was promoted to Beverage Director. I was in charge of ordering all beverage product, tasting potential items(wine, spirits, beer), and managing.
• In charge of all beverage related inventory. And kept all costs under budget during my tenure.
• Ordered all product pertaining to wine and spirits.
• Scheduled tastings with suppliers.
• Organized wine, cocktail, and dessert spirits lists.
• Handled staff training in wine and spirits department.