Malcolm Simpson Email & Phone Number

Malcolm Simpson is a General Manager at Aburi Restaurants Canada. He possess expertise in restaurant management, restaurants, wine, management, menu development and 11 more skills. He is proficient in Japanese. Colleagues describe him as "I've worked for Malcolm since he joined Miku back in 2017. Joining the management team, Malcolm has been a tremendous presence within Aburi Restaurants, creating a smooth transition and earning his respect as a manager with his colleagues. Malcolm has demonstrated on multiple occasions his accountability and reliance to depend on him, always supporting his colleagues and pushing them to be better individuals for themselves. While Malcolm offers tremendous insights towards hospitality management and how to keep a business operating efficiently, his dedication to his workplace extends beyond the tasks and duties expected of him as a manager. I've had the privilege to be taught perseverance, receiving valuable feedback to improve my competence through Malcolm's coaching for my duties at Miku restaurant; broadening my skills as a result. Starting at Miku earlier than Malcolm, I've seen the impact of his personality and passion influencing his colleagues to give their best as well. By treating those he manages with compassion and respect, I've learnt how to look at the bigger picture; to think about the logistics of a decision without haste in order to gain the best outcome. I believe Malcolm's abilities offers more than management expertise, his ability to build connections with his colleagues fosters a team environment that enables everyone to strive to deliver the best service they can, knowing that we're supported by him on our management team. I truly believe that Malcolm brings a positive impact to Aburi Restaurants, and enhances the environment he chooses to work in. " and "Malcolm has been my mentor during my two and half years under his management at Bincho Yakitori. From 2007 when he recruited me to open the first Japanese Yakitori Izakaya in London until 2010 when I was able to become GM of an outlet in my own right. Mal first trained me as a bar tender in the flagship restaurant at the OXO Tower in bar operations and procedures. From here I was able to learn Sake service and specific traditional Japanese service techniques. In 2008 when Bincho opened a new site in London's SoHo, he selected me as Bar Manager with aim of becoming his 2iC. From this position I was able to learn bar management, scheduling, stock control, staff "train the trainer" techniques and it was possible for me to further study Sake and Shochu. Over time, Mal would provide me with vast amounts of documents and books to read that were to help me further my skills to do with self management, recruiting, public relations and communication. By the time Mal had decided to leave for new challenges in Japan, I was equipped and ready to take on his role as GM. I had read the books, studied the memos and started to develop my own procedures and plans. A few months after Mal had left, I had established my own team and am now ready to open a new Bincho with a new team less than a year on. Mal is my mentor, my coach and a very good friend. In short, I would say he is the most able "train the trainer". His level of experience and skills on offer would suit a new or established restaurant concept who is looking to improve sales or enhance staff training from bus boy level to management staff, be it front or back of house. If you have any questions, please do not hesitate to contact me."

Listed skills include Restaurant Management, Restaurants, Wine, Management, and 12 others.

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  General Manager

  Aburi Restaurants Canada

  Vancouver, Bc, Ca