Samy Najar

Le Bar à Guss assists hospitality and private/professional event establishments in the creation, optimization, and implementation of tailor-made bar experiences.

With a background in high-end hospitality, particularly in bar operations, service, and management, I work with restaurants, hotels, bars, campsites, and event venues to help them structure their offerings, improve profitability, and streamline their operations.

My services can include:

My approach is simple: to offer concrete, elegant, and profitable solutions, adapted to the identity of each venue or event. The goal is to bring real added value, both in terms of customer experience, service efficiency, and cost control.

Le Bar à Guss offers creative, professional, and operational support designed to transform a bar offering into a true lever for image and profitability.

Bar Manager – Le Mamma, Collioure

As the Bar Manager at Le Mamma restaurant in Collioure, I was responsible for the complete management of bar operations, from daily setup to customer service.

My main responsibilities included preparing and serving drinks, cocktails, and aperitifs, organizing the workstation, managing inventory, tracking supplier orders, and optimizing raw material costs.

I also worked on selecting spirits, sourcing products, finding suppliers, and highlighting references that aligned with the establishment's identity. This approach aimed to build a high-quality, profitable bar offering tailored to the restaurant's clientele.

I participated in the creation and evolution of the beverage menu, with a particular focus on product quality, recipe consistency, margin control, and customer experience.

I also contributed to the implementation and use of a PMS / operational management tool to structure order taking, streamline service, improve sales tracking, and facilitate coordination between the front-of-house, bar, and other production areas.

At Aquatis SA, I held the position of Head Waiter, with direct involvement in customer service, operational organization, and the improvement of the bar offering.

My main responsibilities included setting up the dining room, welcoming guests, taking orders, providing recommendations, table service, and monitoring the customer experience.

I also participated in improving the bar's product offering, providing an operational perspective on product selection, presentation, menu coherence, and service efficiency.

Part of my work also focused on the structural reorganization of the beverage storage area to optimize space, facilitate restocking, improve inventory visibility, and enhance team efficiency during service.