Simonelle Eliana Fernandes

Part of the pre-opening team at Roswyn, A Morgans Original Hotel, marking the first Ennismore-branded property in India.

Part of the pre-opening team for Madeleine de Proust, a botanical-inspired Indo-French Fusion Tea Lounge at Fairmont Mumbai, contributing to outlet conceptualization, SOP development, and service culture establishment aligned with Fairmont and Accor brand standards. Led planning and execution of multiple high-profile and flagship events, including the Fairmont Key Handover Ceremony, Wedding Sutra, Accor Road Show, ICWF, Disney Cruise Lines Dinner, as well as engagement ceremonies and baby showers, ensuring flawless coordination, service precision, and elevated guest satisfaction. Had the privilege of personally serving and hosting Accor leadership, including Mr. Sébastien Bazin (CEO, Accor), Ms. Ranju Alex (CEO – Accor India & South Asia), and Mr. Gaurav Bhushan (Co-CEO, Ennismore & CEO Lifestyle & Leisure Brands, Accor), delivering bespoke service experiences reflective of luxury hospitality and executive-level. Featured 25+ varieties of TWG Tea and five distinct specialty coffee bean blends, enhancing the lounge’s positioning as a refined, destination-led café and tea lounge. Authored detailed Beverage and Food Service Manuals, establishing clear service workflows, product knowledge standards, and training frameworks to ensure consistency, operational efficiency and team readiness from day one. Proactively identified, addressed, and resolved service gaps and operational discrepancies, contributing to smooth daily operations, guest retention, and sustained service excellence in a high-expectation luxury environment. Played a key role in mentoring and supporting team members, reinforcing service etiquette, product storytelling, and guest engagement techniques to elevate overall service delivery.

1. Effective Team Leadership: Orchestrated a dynamic team of 30 individuals within a bustling multi-cuisine, all-day dining restaurant environment, ensuring smooth operations and exceptional customer service delivery. 2. Operational Excellence: Implemented streamlined processes and protocols to optimize efficiency and productivity across various restaurant functions, including kitchen operations, dining service, and customer relations. 3. Multifaceted Skill Set: Demonstrated proficiency in diverse areas such as team management, inventory control, menu development, and quality assurance, contributing to the restaurant's reputation for excellence and innovation in culinary offerings. 4. Superior Customer Experience: Prioritized guest satisfaction through personalized service, prompt issue resolution, and continuous staff training, resulting in consistently positive reviews and repeat business. 5. Organized monthly Epicureans to enhance daily profitability. 6. Utilized SAP for raising PRs and POs. 7.Responsible for managing staff schedules, designing floor plans, and overseeing employee training programs. 8.Custodian for guest VOC's 9. Successfully passed the BSA audit, ensuring full compliance with operational standards and regulations.

-Food and Beverage GSSE and Food Runner at Tia Carmen. -Hostess/Ambassador at Tia Carmen. *A deeper insight into OpenTable and the reservation system at the host stand. *Training other interns. -Hostess/Server/ Shadow Manager at Meritage Urban Tavern. *Scheduling * Point of Sales System * Inventory * Atlas * Leading daily rehearsals * Profit and Loss Sheets * Beverage requisitions * Purchasing and Retailing -Certifications: *Arizona Food Handlers Card. -Volunteer at the Feed my Starving Children 2022 charity event.

-Executive Lounge. -In Room Dining. -Task Force at the Banquet Department.