Marc MAUROU

En résumé

Entreprises

• Sodexo - Catering manager

  Issy-les-Moulineaux 2013 - maintenant Attached to project director, in charge of catering operations on mining site of Goro, project Vale Inco,
  south New Caledonia.
  
  * In charge of catering department for production and distribution of 3000 meals per day. 2 restaurants and 6 satellites.
  * Creation of menus cycle respecting nutritious rules & guidelines in line with client contract.
  * Follow up, analysis and control of financials. ;
  * Management of 2 executive chefs and 94 employees. ;
  * Close collaboration with store buyer for organization of bulk buying, storage, control & distribution of goods entered on site.
  * Conflict resolution and mediation, risk control analysis.
  * Follow up and finalization of restructuration work for central kitchen.
  * Responsible to achieve targets set by client for food quality and customers satisfaction trough KPI's.
  * Analyzed, set-up and creation of new structures. ;
  * Regular board meeting intervention with clients to discuss and organized all catering operation to satisfies all needs respecting contractual guidelines.

• siblu France SAS - Camp manager

  Pessac 2008 - 2012 Worked directly with the General Manger on all activities of the property, including employees, maintenance, sales, and P/L analyses.
  
  Management:
  Accountable for the management of 3 bars, 2 restaurants, security on camp, catering department and 850 residences. Ensured the compliance with all licensing laws, health & safety and other statutory regulations.
  
  Team Management:
  * Responsible for over 75 direct reports. ;
  * Motivated and developed training programmes to ensure a best-in-class customer service was delivered across all customer touch-points.
  * Direct and manage property operations to assure optimum performance and continual improvement in the five Key Result Areas (guest service, employees, sales/marketing, property appearance, and profit/financial control).
  Sales Incentives:
  
  * Designed incentives and other motivational programs to ensure sales targets were exceeded.
  * Oversaw guest service functions to ensure corrective action was taken to resolve guest complaints and ensure that superior guest service was delivered.
  
  Revenue/Profit:
  
  * Grew the revenue by over EUR 2m in 18months through strong staff training, recognition of key elements for advancement, followed up on market trends and consolidate with opening of new POS.
  * Analyzed profit & loss and took corrective measures to ensure profit margins were respected & then exceeded.

• Lansdowne Hotel - Executive chef

  2006 - 2008 Head hunted by the owner to obtain a 4th star and to provide leadership by excitement, enthusiasm, a positive mental attitude and commitment toward the company objectives.
  
  Kitchen Management:
  
  * Lead change management to obtain additional star for hotel from 3 to 4 which was achieved in 12 months and 2 months ahead of schedule
  * Hired and trained the new brigade, breakfast, lunch, dinner and 24hrs room service.
  * Sourced & priced new menus for 2 food outlets. ;
  * Created catering services for wedding and in-house conferences for up to 400 guests.
  * Monitored and checked Health & Safety procedures & practices.
  
  Kitchen Renovation
  
  * Ownership of the entire kitchen renovation which was delivered under budget & 2 weeks ahead of the target date.
  * Sourced of top range culinary equipments with maintenance program.
  * Ensured continuous services were maintained in the restaurant, room service, throughout the renovation.

• French restaurant - Restaurateur

  2004 - 2006 Founder
  Created a French restaurant and catering services & proposed fine, eclectic food using local and imported delicacies.
  Management
  
  * Recruited, train and continuously developed the team to achieve their personal best and the delivery of a best-in-class customer experience.
  * Oversaw the front of house training and delivery of outstanding table service. Flambé & decoupage.
  * Implemented, monitored and check Health & Safety procedures & practices.
  * Mentioned in the ``Australian'' for its fine dining and typical French ambience.
  * Mentioned in the ``food traveller'' for its first anniversary.
  
  Revenue/ profit:

• Lamrock café Bondi - General Manager

  1998 - 2004 Day to day running of 600 seating's café/brassiere on Bondi beach. Promoted and marketed the business using new web technology.
  
  Team Management:
  
  * Recruited, trained and monitored up to 60 team members in a highly paced environment.
  * Close and ``hand's on'' management style. Identifying strong elements and putting them in management position, in view of the Sydney Olympics.
  * Management of up to 50 extras during year the Sydney Olympics.
  
  Revenue/Profit:
  * Managed budgets and financial plans according to in-house guidelines. ;
  * Financial reporting and budget prevision.
  * Achieved profit within 6 months of arrival. ;
  * Responsible for the large expansion, from the conception to exploitation in prevision of Sydney Olympics. Averaged 5500 covers daily.
  * Profit margin exceeded by 20% for 4 consecutive years.

• Barrista - Manager

  1996 - 1998 * European cuisine 60 covers restaurant in high turn-over beach culture. ;
  * Responsible of quality control within restaurant and Barrista training. ;
  * Stock control of both front & back of house. ;
  * Management of 6 full times & 3 extras.

Formations

• University Of Montreal (Montréal)

  Montréal 1979 - 1982

• Montreal University (Montréal)

  Montréal 1979 - 1982 BTS Hôtelerie restauration
  
  RSA, HCCAP