France
Area Manager with a proven track record of internal progression, currently leading multi-site operations across 15 international locations for Iris Galerie. I bring hands-on experience in performance management, franchise compliance, and KPI analysis within a fast-paced, global environment. Known for operating independently, building strong cross-cultural teams, and maintaining consistent standards across dispersed locations. I work closely with franchise partners and senior stakeholders to resolve operational challenges, support growth, and forecast performance. With 10+ years across hospitality, retail, and leadership roles, I combine operational rigor with strong communication skills, supported by a BA in Corporate Communication. Seeking Area Manager or Operations Management roles where developing teams, fostering strong leadership, and supporting long-term professional growth are central to success.
Area Manager overseeing 15 Iris Galerie locations onboard MSC Cruises. Serve as the main point of contact between Iris Galerie and our franchise partner, ensuring strong communication and adherence to franchise standards. Manage a mix of onsite ship visits and virtual check-ins to monitor KPIs, support gallery performance, and maintain operational excellence. Conduct audits, identify improvement opportunities, and work closely with multicultural teams across a diverse, international environment. This is a highly autonomous, travel-intensive role involving close collaboration with MSC project management, issue resolution, and contribution to budget forecasting and performance planning.
Increase gallery's reputation for excellence through meticulous upkeep, product presentation and customer service. Promote open communication with staff to maintain an honest and motivating work environment. Optimise gallery performance through continuous evaluation of KPIs and identifying improvement opportunities.
Worked under the guidance of Gault and Millau's 2016 "Best Pastry Chef" winner, Steve Morrachini. Plated desserts for the Michelin Star rated restaurant La Passagère in l'Hôtel Belles Rives*****. Executed 5 star quality entremets for the Bistrot Terrasse in l'Hôtel Juana. Utilized chocolate tempering for chocolate decorations