SIMONE SIMPLICIO
Sydney
Summary
Seasoned hospitality leader with over 15 years in luxury hotels and fine dining across Brazil and Australia. Expertise in restaurant management, team development, and guest experience within diverse culinary settings including Contemporary French, Italian, and upscale Mexican dining. Known for fostering high-performing teams and delivering exceptional dining experiences while driving commercial success.
Overview
15
15
years of professional experience
Work History
Venue Manager
Bistro Bondi
Sydney
08.2025 - 04.2026
- Facilitated venue opening by establishing operational systems, service procedures, and front-of-house standards.
- Managed all front-of-house operations for a 70-seat venue.
- Coordinated recruitment, onboarding, training, and development of front-of-house employees to enhance service quality.
- Implemented systems and processes to improve service consistency, accountability and operational efficiency.
- Controlled labour costs, wage budgets and rostering.
- Drove sales performance through team development, upselling initiatives, and improved guest engagement.
- Managed operations at contemporary French bistro
Restaurant Manager
Fei Jai Rose Bay
Sydney
01.2024 - 12.2025
- Led front-of-house operations, staffing, reservations, guest experience and service standards.
- Recruited, trained and developed front-of-house teams.
- Controlled labour costs and supported venue growth and operational performance.
- Cantonese Eatery
Assistant Manager
40 Res
Sydney
03.2025 - 10.2025
- Oversaw daily operations of 90-seat Modern Australian restaurant and wine bar, ensuring smooth service delivery.
- Coordinated service standards, guest satisfaction initiatives, team supervision, and floor operations to enhance customer experience.
- Supervised daily operations including scheduling shifts, assigning duties.
- Coordinated team schedules to ensure optimal staffing and coverage.
- Assisted with recruitment, training, labour management and workforce planning.
- Managed inventory levels, ensuring timely replenishment of supplies and resources.
- Implemented process improvements to streamline operations and reduce delays.
- Monitored compliance with company policies and standards within the workplace environment.
- Managed customer service inquiries and complaints in a timely manner.
- Facilitated communication between departments to enhance workflow efficiency.
Head Waiter
Bistecca
Sydney
01.2023 - 12.2023
- Premium Steakhouse
Head Waiter
Saint Peter
Sydney
01.2022 - 12.2023
- Two-Hat Seafood Restaurant
Head Waiter
Firedoor
Sydney
01.2022 - 12.2023
- Three-Hat Wood-Fire Restaurant
Head Waiter
Fred's
Sydney
01.2021 - 12.2022
- Two-Hat Modern Australian Restaurant
Assistant Manager
Bar Machiavelli
Sydney
01.2020 - 12.2021
- Italian Restaurant
Restaurant Manager
Fei Jai
Sydney
01.2018 - 12.2020
- Led all front-of-house operations and daily restaurant management.
- Controlled labour costs and optimized workforce planning to enhance operational efficiency.
- Enhanced guest experiences through attentive service and prompt issue resolution.
- Managed operations for Cantonese Eatery, overseeing daily functions and team performance.
- Developed and maintained relationships with vendors and suppliers to ensure quality and timely supply of goods.
- Enforced health and safety regulations to ensure compliance in restaurant practices.
- Ensured compliance with all food safety regulations and sanitation standards.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Collaborated with the kitchen team to streamline menu offerings and specials.
- Maintained detailed records of sales transactions and daily shift reports.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Coached team members on food safety, sanitation processes, customer service, and up-selling techniques to improve guest satisfaction and increase sales.
- Optimized profits by controlling food, beverage and labor costs.
- Adhered to all health department regulations regarding food storage and preparation.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
Assistant Manager – Opening Team
Chula
Sydney
01.2017 - 12.2018
- Played a key role in the successful venue opening.
- Recruited and trained opening front-of-house teams.
- Developed operational systems, procedures and service standards.
- Upscale Mexican Restaurant
Floor Supervisor
Fei Jai & Barrio Chino
Sydney
01.2015 - 12.2017
- El Barrio Group
Hostess & Waitress
Skye Restaurant & Bar
São Paulo
01.2011 - 12.2014
- Hotel Unique
- Managed reservations using restaurant scheduling software effectively.
- Managed multiple tables efficiently during peak hours.
- Supported serving staff, food runners and bussers to keep dining room presentable and ready for guests.
- Assisted servers with menu explanations and special requests.
- Maintained contact with kitchen and serving staff to properly handle dining details and address concerns.
- Trained new host staff on procedures and best practices regularly.
Education
Diploma of Business -
SSBT College
AustraliaDiploma of Early Childhood Education & Care -
Kirana College
AustraliaHotel Management Studies -
Senac São Paulo
BrazilSkills
- Venue operations
- Restaurant management
- Event security management
- Facility oversight
- Inventory management
- Cost control
- Relationship building
- Pre-event walkthroughs
- Service coordination
- Service standards
- Guest relations
- Customer engagement
- Staff management
- Team leadership
- Performance evaluation
- Task prioritization
- Schedule management
- Teamwork
- Verbal communication
- Interpersonal communication
- Conflict resolution
- Problem-solving
- Adaptability and flexibility
- Multitasking
- Vendor relations
- Relationship building
- Time management
- Adaptability and flexibility
- Teamwork
- Schedule management
- Interpersonal communication
Languages
- Portuguese, Native
- English, Fluent
Relocating To
Rio de Janeiro, RJ, Brazil, 08/01/26
Professional Highlights
- Managed venues ranging from 40 to 120 seats across luxury, fine dining and premium hospitality environments
- Led and developed front-of-house teams of up to 40 employees
- Controlled labour costs, wage budgets and workforce planning
- Increased sales performance through upselling, staff training and guest engagement
- Improved operational efficiency, service consistency and guest satisfaction across multiple venues
- Opened new hospitality venues and implemented operational systems, service standards and team training programs
- Experience within Australia's most acclaimed chef-hatted restaurants, including Firedoor (Three Hats), Saint Peter (Two Hats) and Fred's (Two Hats)
- Extensive wine knowledge including supplier liaison, beverage sales, staff education and guest recommendations
- Expertise in reservations management, rostering, guest recovery, VIP service and operational leadership
Timeline
Venue Manager
Bistro Bondi
08.2025 - 04.2026
Assistant Manager
40 Res
03.2025 - 10.2025
Restaurant Manager
Fei Jai Rose Bay
01.2024 - 12.2025
Head Waiter
Bistecca
01.2023 - 12.2023
Head Waiter
Saint Peter
01.2022 - 12.2023
Head Waiter
Firedoor
01.2022 - 12.2023
Head Waiter
Fred's
01.2021 - 12.2022
Assistant Manager
Bar Machiavelli
01.2020 - 12.2021
Restaurant Manager
Fei Jai
01.2018 - 12.2020
Assistant Manager – Opening Team
Chula
01.2017 - 12.2018
Floor Supervisor
Fei Jai & Barrio Chino
01.2015 - 12.2017
Hostess & Waitress
Skye Restaurant & Bar
01.2011 - 12.2014
Diploma of Business -
SSBT College
Diploma of Early Childhood Education & Care -
Kirana College
Hotel Management Studies -
Senac São Paulo