Marc Champagne work email
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Marc Champagne personal email
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PROFESSIONAL PROFILEConstruction Management Specialist representing owners and developers successfully navigating through new construction and renovations bringing projects to completion on time and on budget. I am a passionate & experienced Construction & Hospitality Professional with 25 plus years of relevant experience, related but not limited to Construction and Facilities Management. As a high level operator, I have the ability to balance Project Management with precision, focus and total oversight of team progress for successful completion. My experience covers Small and Large Scale remodels, as well as leading ground-up construction projects. I am a successful team leader & solution focused project manager with a consistent & proven track record. My relevant strengths and skills that contribute to my success include some of the following characteristics: • Creative & Assertive project management style, • Thorough in both listening & assessing needs when balancing deliverables in project oversight• Effective & Committed team player with strong interpersonal and communication skills• Self-Directed and Motivated• Driven to accomplish and takes initiative to succeed for the best interests of the team/client• Determined to always complete projects on schedule and exceed company/client expectationsProvided Services:• Owner's Representative• Construction Project Management• Contract Management• Construction Budgeting• Vendor Coordination• Lease review• Permitting• Design assistance• Facilities Management Direction• Massachusetts Notary Public• And a wide variety of activities bringing a project from design concept to completion
Mmc Construction Management
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OwnerMmc Construction Management Jan 2022 - PresentI am an experienced Construction Management Professional with 25 plus years experience. Providing professional construction direction to navigate through commercial/restaurant/retail construction projects
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Vice President OperationsC-Mac Services, Inc. May 2021 - Jan 2022Halifax, Massachusetts, Us -
Svp Construction OperationsProgroup Aug 2019 - Apr 2021Trooper , Pa, Us -
Director Of Construction & FacilitiesTatte Bakery & Cafe Oct 2016 - Aug 2019Cambridge, Ma, UsTatte is a small, high-end startup bakery/café. As part of the original executive team I am responsible for, but not limited to:• Budgeting and managing annual Repairs and Maintenance• Providing creative insight to better guest experience• Soliciting and reviewing bid requests, finalizing contractual documents with General Contractors and vendors, and coordinating overall project• Supervising build out of new locations, meeting with Building, Health, Safety, and Fire Enforcement inspectors for plan review to comply with local codes, laws and ordinances, • Permit acquisition when needed• Collaborating with Operations Department to develop ongoing training standards for management/hourly staff -
Director Of Construction & FacilitiesNot Your Average Joe'S Mar 2013 - Oct 2016Milton, Massachusetts, Us• Managed annual Repairs and Maintenance budgets• Collaborated with Culinary Team on Design and Kitchen Equipment Package• Solicited and reviewed bid requests, finalized contractual documents with General Contractors and vendors, and coordinated overall project• Reviewed leases with VP of Real Estate for accuracy, concentrating on construction scope and landlord obligation• Reviewed & developed landlord work letters to best suit needs• Supervised build out of new locations, met with Building, Health, Safety, and Fire Enforcement inspectors for plan review, to comply with local codes, laws and ordinances• Executed and managed renovations of existing locations and capital budget construction projects• Worked with Culinary Department to develop ongoing training standards for management/hourly staff -
Project ManagerShawmut Design And Construction Jun 2012 - Mar 2013Boston, Ma, Us• Managed all aspects of multiple construction projects including financial controls, accounting and financial management• Developed relationships with clients and subcontractors• Developed construction schedules• Procured necessary equipment and furnishings -
Director Of Construction & FacilitiesPalm Restaurant Group Mar 2010 - Feb 2012Washington, Dc, Us• Managed annual Repairs and Maintenance budget for 27 locations including Puerto Rico• Designed kitchen and bar layout using CAD for all new restaurant locations and created equipment specifications• Developed and managed $2.6 million plus Capital Budget and $8 million in new builds annually• Solicited and reviewed bid requests, finalized contractual documents with necessary General Contractors and vendors, and coordinated overall project• Supervised build out of new locations, met with Building, Health, Safety, and Fire Enforcement inspectors, and reviewed plans to comply with local codes, laws and ordinances• Executed and managed renovations of existing locations and capital budget construction projects• Designed and implemented new policies and procedures required for proper ServSafe practices, staff safety, and exhaust system cleaning compliance• Worked with Culinary Department to develop ongoing training standards for kitchen staff• Developed and reviewed landlord work letters to best suit needs• Reviewed leases with VP of Development for accuracy -
Project ManagerCurtis Construction Company, Inc. May 2008 - Oct 2009• Managed all aspects of multiple construction projects• Facilitated General Contractors LEED’s process on LEED certified projects -
Project ManagerNoble Ventures, Inc. Jul 2005 - Apr 2008• Managed all aspects of multiple construction projects• Continued to provide value added services for clients by developing kitchen and bar layouts, CAD drawings, and specification cut sheet books for the kitchen equipment packages -
Facilities DirectorPalm Management Corporation May 2000 - May 2005Washington, Dc, Us• Managed annual Repairs and Maintenance budget for 27 locations including Puerto Rico• Designed kitchen and bar layout using CAD for all new restaurant locations and created equipment specifications• Developed and managed $2.6 million plus Capital Budget and $8 million in new builds annually• Solicited and reviewed bid requests, finalize contractual documents with necessary General Contractors and vendors, coordinate overall project• Supervised build out of new locations, met with Building, Health, Safety, and Fire Enforcement inspectors and reviewed plans to comply with local codes, laws and ordinances• Executed and managed renovations of existing locations and capital budget construction projects• Designed and implemented new policies and procedures required for proper ServSafe practices, staff safety, and exhaust system cleaning compliance• Worked with Culinary Department to develop ongoing training standards for kitchen staff• Developed and reviewed landlord work letters to best suit needs• Review leases with VP of Development for accuracy
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Performance Development ConsultantThe Cheesecake Factory May 1999 - May 2000Calabasas Hills, Ca, Us• Directly responsible for the management and supervision of a Training Team consisting of 25 people (front and back of the house staff) for restaurant openings• Responsible for the development and implementation of new training materials and protocols• Worked with management teams and hourly staff members at existing locations to insure all employees were properly trained, training standards completed, documented, certified, and filed -
Kitchen Design ConsultantRestaurant Development & Construction, Inc. May 1997 - May 1999• Designed kitchen floor plans using CAD: specify appropriate equipment, plumbing and electrical requirements • Consulted with owners and restaurant architects to design the most efficient working kitchen and bar allowable with allocated space parameters• Prepared equipment specifications to meet the restaurant volume demands and the client’s budgetary needs• Provided ongoing technical support to the kitchen staff, managers, and owners
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Executive Chef/Training ChefMorton'S The Steakhouse Oct 1996 - May 1997Houston, Texas, UsResponsible for the hiring, training and scheduling kitchen staff; maintaining inventory control, product quality, and Morton’s standard of excellenceDesigned and developed new menu items to fit Morton’s profile -
National Team LeaderMorton'S The Steakhouse Feb 1994 - May 1997Houston, Texas, UsResponsible for the direction and supervision of the opening training team for new restaurant openingsAssisted in the creation and implementation of Morton’s training manualsWorked directly with the Director of Restaurant Services ordering restaurant supplies and equipment for each opening as well as setting up national purveyor accountsAssisted management staff in interviewing and hiring restaurant staff for each new restaurantTrained kitchen staff to adhere to Morton’s Standard of Excellence and recipe specificationsTrained and worked in all aspects of restaurant operations (Food & Beverage Controller, Assistant Manager, Wine Captain, and General Manager)Successfully opened 13 locations
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Executive ChefMorton'S The Steakhouse Feb 1993 - Oct 1996Houston, Texas, UsResponsible for the hiring, training and scheduling of the kitchen staff; maintaining inventory control, product quality, and Morton’s standard of excellenceManaged kitchen team consisting of 20 staff members
Marc Champagne Skills
Marc Champagne Education Details
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Lynn UniversityBusiness
Frequently Asked Questions about Marc Champagne
What company does Marc Champagne work for?
Marc Champagne works for Mmc Construction Management
What is Marc Champagne's role at the current company?
Marc Champagne's current role is Experienced Commercial/Restaurant/Retail Construction Management Consultant.
What is Marc Champagne's email address?
Marc Champagne's email address is ma****@****aol.com
What is Marc Champagne's direct phone number?
Marc Champagne's direct phone number is +161759*****
What schools did Marc Champagne attend?
Marc Champagne attended Lynn University.
What skills is Marc Champagne known for?
Marc Champagne has skills like Construction Management, Budgets, Process Scheduler, Facilities Management, Restaurants, Restaurant Management, Management, Construction, Food And Beverage, Renovation, Cost Control, Contract Management.
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