Day two of a five-day event. 150,000 visitors. 200 of your 600 staff are no-shows.
Wolfgang Schürmann has been there. He restructured the menu, reassigned every manager, got on the radio, and delivered anyway — because he's spent two decades learning every role from the ground up.
In this episode: what high-pressure event operations teach you about leadership, why you cannot lead a team you haven't worked alongside, and the story of a Michelin star chef who threw a frying pan — and then did something that Wolfgang still thinks about 30 years later.
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