Julie Pujol

At Matisc, I managed several large-scale public catering operations for major sporting and cultural events.

I was responsible for the concessions at the Astroballe and the public catering at the Open Parc, with the aim of ensuring smooth operations, quality service, and profitability.

I also coordinated and managed food trucks at music festivals and sporting events, handling logistics, team management, stock monitoring, and on-site operational organization.

As part of a structuring and development initiative, I participated in the creation of the catering section for the Braderie de Lyon, in cooperation with the My Presqu’Ile association.

This mission involved coordinating stakeholders, logistical organization, and establishing a common framework for operation.

Finally, I contributed to the opening and management of the restaurant Le 21 – Silex 2, involving operational organization, team management, and daily activity steering.

These experiences have allowed me to develop a strong capacity for anticipation, high-volume flow management, and multi-stakeholder coordination in demanding and dynamic environments.

During the opening of Le Grand Réfectoire, I actively participated in the administrative and organizational structuring of the establishment.

I implemented the necessary administrative processes for launching the business: document organization, accounting follow-up, structuring of management tools, and formalization of internal procedures.

In parallel, I developed and managed the external events division for the CBH group. This included project coordination, client and partner relations, logistical planning, and operational follow-up of services.

My responsibilities also included:

• Human resources management (scheduling, team coordination)

• Cash register programming and setup

• Accounting and administrative follow-up

• Stock management and optimization

• Coordination between operational teams and management

This experience allowed me to work on a high-stakes opening project, requiring rigor, foresight, and the ability to quickly structure effective processes.

It strengthened my overall business vision: connecting strategy, organization, management, and operations to ensure coherent and controlled development.

As an operations assistant, I contributed to structuring and streamlining the daily organization of the restaurant. Team coordination, service supervision, bar management, and customer reception optimization were part of my responsibilities. I worked in a dynamic environment requiring rigor, responsiveness, and a service-oriented approach.