Michael Marchessault Email & Phone Number

Yarmouth, Me

Yarmouth, Maine, United States

Full accountability for the Dietary department to include personnel management, training, oversee culinary operations, department budgeting, purchasing, and scheduling. Brentwood is a 78 bed Health and Rehabilitation Center located in Yarmouth Maine.

Standish, Maine, United States

Managed various outlets on Campus to include Pearson's Cafe, the Baggot Street Cafe, and summer events at the Stone Barn event property.

Topsham, Maine

Recruited to develop, plan, and open a sustainable Farm Fresh Eatery & Pub in Topsham, ME. Urban Element, featuring locally grown approachable American Fare, local brews, and hand craft cocktails has achieved success and received high accolades in its first year of operations. Responsibilities include:- Oversee all renovations of the existing site to fit the needs of the new concept.- New equipment procurement.- Bar and dining area design and kitchen facilities planning.- Developed menu concept - Staff hiring, training, and scheduling- Design and implementation of daily operations material- Liaison for all town and state licensing- Procurement and programming of Revel POS system- Acquired and developed all vendor relationships- Oversaw all daily operations as General Manager

Great Diamond Island, Maine

Operated this seasonal Island business to include; purchasing, human resource management, client building/sales development, reconciliation of daily revenues, P&L management, menu engineering and retail merchandising.

Falmouth, Me

Recruited by Mr. Ron Stephan to redevelop the Ricetta's Brick Oven concept and menu to revitalize the current customer base while attracting a new younger generation of diners.

Southport Island, Me

Recruited by Mr. Paul Coulombe to recommend operational changes to improve customer service, train staff members, build accounting and inventory system controls to better facilitate planning, goal setting, and purchasing. In addition, develop and implement a more refined and profitable menu for his 60 seat harbor side gem in the Boothbay Region.

The Island Of Martha'S Vineyard, Ma

Hired to improve and oversee the financial and operational aspects of this 3 unit restaurant group consisting of 2 Sharky's Cantina's and 1 high end fish house by the the name of the Martha's Vineyard Chowder Co.

Cumberland Center, Maine

Responsible for the operational development and menu conceptualization for this start up high end Cafe' & Marketplace.

Convenience Store Headquarters, Hallowell, Me

Improved profitability. service, and food quality for this multi-unit deli concept.

Falmouth, Me

Directed the day to day operations for the Ricetta's restaurant organization. Overall charge of hiring, training and continual development of all management personnel. Complete accountability for company profits, service excellence, menus, and food/beverage quality. Facilitated and continually engaged with the greater portland community and other local businesses.

Various Massachusetts Locations

Directly managed all aspects of store operations and overall profitability. Selected to participate on the opening team for new units across MA.

Chelmsford, North Andover, And West Concord Massachusetts

Executive Chef for this multi-unit high end Italian concept.

Back Bay, Boston Massachusetts

Managed Culinary staff for the Boodles restaurant concept, and was directly involved in large banquet operations.

Associate Of Science - As, Restaurant, Culinary, And Catering Management/Manager, Cum Laude

Restaurant, Culinary, And Catering Management/Manager

Activities and Societies: Invited to participate in the hotel's English Club to assist Japanese employees in speaking conversational.