Julien Vermont

Julien Vermont

Bar Manager at Barbary deli+cocktail club
Lives in Dubai, United Arab Emirates

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Experience

4 years and 2 months

  • Bar Manager

    Emerald Palace Kempinski Dubai - Dubai, United Arab Emirates

    Management
    November 2018 - Now · 9 months

    • Planned and created Menus for bars, lounges, nightclubs and restaurants • Stock and cost control – beverage potential and variances • Creating SOP’s • Highly IPOS knowledge (Micros, Oracle, EMC, Stocktakeonline) • Recruiting, training & development • Manage and supervise a team up to 32 • Brunch, conference & banqueting roomduties • A la carte dinner service in the 3 Michelin * restaurant • Highly knowledgeable for Bartending and Mixology • Answer and respond to customer inquiries relating to food and beverage preparations • Monitoring bar inventory and OS&E • Adhering tobudgets, increasing profits and managing cashflows • Provide inputs toadvertising and marketing campaign teams • Analyze and plan restaurant sales levels and profitability

  • Bar Manager

    Barbary deli+cocktail club - Dubai, United Arab Emirates

    F&B service
    August 2017 - Now · 2 years

    Pre-Opening of the venue - Recruitment for a team of 7 peoples - Costing / Alcohol Menu / Training / Cocktails menu of 120 signatures cocktails - Cross training Sales/Customer services - Start with a Variance BEV at 39% to 3% within 4 month - Increasing the Bar revenue of 36% in 4 month - Resolve finance issue reconciliation - Liaise with accounts department to ensure invoices are forwarded promptly and are correct and that cash procedures are being adhered to - Perform a duty manager role while on shift when required , taking sole duty management responsibilities for the Hotel and dealing with any issues that may arise during shift - Developed the Cocktails skills / knowledge of the teams with regular training - Established Test and Bartender contest - Established new marketing techniques / Food pairing menu / Happy hour / Master class with international famous Bartender - Organize Rota Ensure breaks are organized in accordance with fluctuations in the volume of business - Take responsibility for stock control, including ordering, acceptance, maintenance of stock levels and stock rotation, and return of any substandard items

  • Operations Manager

    Cartel bar private speakeasy - Aix-en-Provence, France

    F&B service
    July 2016 - August 2017 · 1 year and 2 months

    - Pre-opening of the venue - Help the owner to create the Bar / Bar arrangement / small kitchen for home products and alcohol/ Atmosphere of the venue. - Recruitment for a team of 4 peoples : 1 hostess / 1 senior Bartender / 1 apprentice / 1 waiter - Manage the finance part / Budget of the Bar - Customize cocktail for customer no menu 100% Creation - Check customer satisfaction regularly, ensuring all guest feedback is dealt with in a professional and efficient manner to minimize negative impressions - Enforce Licensing Laws, Rules of Management & in-house security policies - Develop and maintain professional relationships with internal and external customers - Monitor and maintain cleanliness, sanitation and organization of assigned work areas. - Responsible for accurate staff scheduling according to the daily activities. Before the beginning of each week based on occupancy levels

  • General manager

    Poney club - Annecy, France

    F&B service
    June 2015 - June 2016 · 1 year and 1 month

    - Pre-opening of the venue - Responsible for the smooth running of the Bar & Restaurant Department in line with company standards of Procedures, predetermined budgets and all relevant legislation. - To be aware and ensure compliance with all company policy’s regarding: Fire, Health & Safety, Hygiene, Food Hygiene, and Customer Care & Security. - . Monitors POS management programs and purchasing practices including inventories and receivables. Assists departmental budgets - Assist the Food and Beverage Director and Restaurant Manager to implement the business operating budget plan set by the company in order to ensure ongoing optimum total guest satisfaction, cost control and revenue potential. Reviews operating budgets and revenue reports. Analyzes established goals and objectives compared to actual results and implements recommendations to achieve projected goals. - Creation Menu / training cocktails - Training Hygiene and security

Languages

2 languages

  • French

    Native or fluent

  • English

    Professional working

Personal information

Nationalities

  • French

Skills

6 skills

  • Hard work
  • Highly professional
  • Managing a team
  • Self-organised
  • Very ambitious
  • Very creative
Connections
Samson Ngure
Security officer at Safari Park Hotel and casino
Furqan Usman
stewarding supervisor at Emerald Palace Kempinski Dubai
Emmanuel Collins Usianeneh
General helper at Hearthroll hotel Nigeria
View 8 connections
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