Marc Micallef Email & Phone Number

Phuket, Thailand

Shanghai, China

Oversee day-to-day administrative and operational functions of True Legend Hospitality Group. The restaurant portfolio consisted of 2 sports bars, 3 Mexican restaurants and 1 tap house that focused on our craft beers Beast of the East.

Shanghai City, China

Overall responsibility for directing the daily operations of the restaurant (FOH & BOH), ensuring compliance with company standards in all areas of operation, customer relations, financial accountability and ensuring the highest quality products and services are delivered to each customer.

Shanghai City, China

Creation & development of the concept. Implementing all procedures & standards. Menu creation & costing. Training employees in both kitchen & service. Sourcing produce & negotiating with suppliers. This position requires me to have a hand on every aspect of the business.

Shanghai City, China

Taken on-board to smoothly manage the change in brand from Terroir Parisian to Bistro by Yannick Alléno. My task was to reposition the restaurant to a market more accessible for the Zhongshan Park area. As GM of the restaurant I am in charge off all aspects of restaurant’s operations including finance, payroll, sales & marketing & in-house human resources.

Shanghai City, China

In charge of restaurant operations including marketing, budget, SOP and purchasing. In charge of a 12 person team including floor and kitchen staff. Improving marketing strategy and finding new business such as business groups, events & product launch.

Région De Lyon, France

Creating daily menu starters and in charge of garde manger station and pastry. A small kitchen environment required very good organisational skills and teamwork in order to send 100-140 covers per day. This job permitted me to have a better understanding of kitchen organization.

Drogheda Ireland

My tasks included stock control, staff scheduling, assisting with creating new menus plus updating and controlling hygiene and security standards. I welcomed guests and resolved problems in manager’s absence.

Bachelor’s degree in international hospitality and catering management at the Paul Bocuse Institute Lyon, France

Shanghai, Chine

In charge of training a young group of Chinese students in different domaines of a fine dining restaurant:- Head waiter, waiter- Bar- Maître d- Cost control

Région De Paris, France

Service en chambre dans une palace Parisienne 5 étoiles. Connaissances des règles de service de très haut standard. Savoir s'adapter à tout moment aux besoins des clients.

Région De Lyon, France

I was in charge of training the new staff and the communication of the pub

Région De Lyon, France

Licence En Management De L'Hôtellerie Et Restauration International, Management, Comptabilité, Ressources Humaines, Food & Beverage Management

Baccalauréat International De Genève, Chemistry, Math, Geography, Francais, Anglais, Art