Carlisle Bay in Antigua announced the appointment of two new managers. Ms. Camilla Sukumaran will join Carlisle Bay as Executive Assistant Manager and Mr. William Fily as Assistant Manager of Food and Beverage. Together, they both bring more than 30 years of experience in the luxury hospitality industry.
Executive Assistant Manager of Carlisle Bay, Camilla Sukumaran
As the Executive Assistant Manager at Carlisle Bay, Ms. Sukumaran will be responsible for coordinating all departments and operations regarding the resort’s quality, training, revenues and costs, as well as the comfort and satisfaction of each guest. Sukumaran will also assist the Managing Director and step in as necessary during their absence. In addition, Sukumaran will contribute to the creation and implementation of the resort’s best practices including quality, vision, strategy, policies, processes and procedures to aid and improve operational performance overall at Carlisle Bay.
Sukumaran joins Carlisle Bay from her recent post as General Manager at The Harbour Club in St. Lucia. With a 20-year tenure in Hospitality and Tourism Management, Sukumaran brings a wealth of industry knowledge. Previous appointments include Kasbah Tamadot, Sir Richard Bronson’s Moroccan retreat and a member of Virgin Limited Edition, Bel Jou Hotel and Cotton Bay Village in St. Lucia and Parrot Cay Resort in the Turks and Caicos Islands. Originally from the United Kingdom, Sukumaran began her career at The Grove, Hertfordshire, a member of Leading Hotels of the World, and the Hotel Tresanton in Cornwall.
Executive Assistant Manager of Food and Beverage, William Fily
In his new role at Carlisle Bay, Mr. Fily will be responsible for the overall operations of seven food and beverage outlets at the resort. He will also be responsible for focused leadership and restaurant operations with an objective to drive profitability and deliver a unique and memorable guest experience. Fily’s efforts will be concentrated on elevating standards within the resort’s food and beverage department to exceed guest’s dining expectations.
Prior to joining Carlisle Bay, Fily most recently served as the Food and Beverage Director at Nihi Sumba on Sumba Island, Indonesia where here he oversaw operations of five restaurants, five bars and room service. His previous appointments include Food and Beverage Manager at The St. Regis Princeville Resort in Princeville, Kauai, Hawaii, where he managed two restaurants. Prior to that, he served as the restaurant’s General Manager at Lagoon Restaurant at The St. Regis Bora Bora Resort in French Polynesia.
