Creating and structuring the catering activity for in-house management at the Grand Théâtre de Provence. The goals were to operationalize three sales points, ensuring a quality experience, fluidity, and revenue generation.

I had one month to establish the catering department, with complete freedom granted by the Theatre Director to design the menu options, needs, card layouts, recruit personnel, and set up the cash processing systems.

I experienced significant professional and personal growth at the Grand Théâtre de Provence. This was the first setting where I applied Lean Management and a people-centered managerial approach in earnest.

I built a network both within and outside the organization. I strived to be a worthy representative of the company at all times, ensuring its image was upheld during all my professional interactions.

This ten-year collaboration with the theatre teams was my most rewarding professional journey and provided a robust foundation for earning my MBA from Savignac through the validation of experiential learning.