Arthur Broussoux

At the Agence de Développement et d’Innovation de Mayotte (ADIM), I lead strategic innovation initiatives to support the island’s economic transformation, particularly in the wake of cyclone CHIDO. I design and implement territorial programs such as France 2030 Mayotte, with a focus on identifying and supporting high-impact, structuring projects that address local priorities — from water scarcity and food resilience to sustainable energy and digital inclusion. These projects are developed in close coordination with national partners, especially the Secrétariat Général pour l’Investissement (SGPI). I also manage the VivaTech Challenge Mayotte, support local entrepreneurs, and build partnerships with key stakeholders (BPI France, Banque des Territoires, local governments) to strengthen the regional innovation ecosystem. My mission: to foster inclusive, resilient, and mission-driven innovation that empowers Mayotte to rebuild and thrive as an outermost European region. Key responsibilities: Strategic deployment of France 2030 at the territorial level, including project pipeline development and coordination with SGPI and BPI France. Support for structuring innovation projects aligned with Mayotte’s recovery and long-term development priorities post-CHIDO. Coaching of project leaders on funding, positioning, and technical content of applications. Design of support tools: calls for projects, training webinars, templates, and guidance materials. Stakeholder engagement and public-private coordination to drive investment in key sectors (AgroTech, blue economy, climate resilience). Representation of Mayotte at national innovation events (VivaTech 2025) and promotion of local initiatives on the national stage.

Established the SOPs for each department Worked closely with shareholders to ensure that the general design, values and vision of the resort were being followed and respected Planning of activities via a work plan designed jointly with the heads of departments and shareholders Ensured that the key production indicators are respected (Hotel percentage of occupation, average room rate, operations costs, F&B costs, income per area, utilities expenses, inventories, etc.) Created a pricing policy and menus for the F&B department Supervised all the purchases of each departments Managed new hotel projects (yoga deck, jungle kitchen, etc.) in order to increase revenue and guest satisfaction Ensured guests general satisfaction  (Booking.com : 9,6, TripAdvisor : 5 stars) Prepared for inspection, certification and hotel categorization Recruitment of heads of departments and staff for each departments Resolving daily issues 

Cookut is the latest French Cookware brand , which is becoming a firm favourite with keen cooks around the world. It brings you innovative, stylish and eco friendly products offering a fresh take on utensils. Our ranges draw from France’s long tradition and expertise in kitchen accessories. But we also look to the future : Cookut means modern technology, intelligent design and bright colors. Main Responsibilities : Mainland China, Japan, S. Korea, Singapore, Hong Kong, Taiwan, Malaysia , Australia, Vietnam, Philippines , Indonesia.... ( 18 countries ) Handled 14 countries with $70 000 +/month in revenue, managing 5 people based in Shanghai and Shenzhen Developed business plans and sales strategies for markets to ensure attainment of company sales goals and profitability  Developed distribution channels to increase market shares in each product category Controlled the forecasts and the supply chain Trained and monitored importers/distributors/retailers Managed all regional marketing issues and trade shows (Singapore, Frankfurt, Paris, Shanghai & Hong Kong) Initiated new products based on market needs and worked together with product development team and designers Led the sales force in the execution of market and product strategies, met sales targets in assigned markets and customers, and took actions in profitable growth of the business

• Promoting a development culture: managing shelf ,motivating the sales teams, evaluating colleagues. • Promoting a results-based culture: ensuring the sales revenue, setting up sales events, analyzing commercial activities. • Promoting customer culture: guaranteeing a unique customer service.

• Hiring and managing a team of 4 waiters and bartenders. • Responsible for general management of the bar, cash handling, and events • In charge of inventory management and handling, as well as the order of new stocks

• Establishing communicating operations through non-traditional media • Building and managing teams (up to 12 people) • Project management and operational follow-up by setting up detailed client reports

• Performance analysis, linear analysis, and negotiation practices • Contributed to the elaboration of merchandising sales-tools advice and implementations