Old Loves simply wouldn’t be the same without general manager, Callum Marra, or “Squid” as he is known to most. We caught up with him to hear about his journey behind the bar, from humble beginnings to running the show.
How did you first get into the bar world, and what kept you in it?
I got my first job in a pub when I was 19 and went to Western Australia from New Zealand (NZ) for a summer. To be honest, at the time I just needed beer money. When I went back to Wellington after the summer, I went to university and worked as a bouncer. Then I switched back over to the bar and just fell in love with it.
What keeps me in the industry is exactly what made me fall in love with it the first time. Stepping behind the bar on a busy weekend night, the feeling of being on the stick, music blaring, the energ – it’s like stepping onto a pirate ship! Over time as my career progressed, I fell in love with spirits, cocktails, and making connections with people over the bar top. Well over a decade later in the industry and that feeling still hasn’t gone away.
How has your leadership style evolved over time, and what kind of environment do you try to create for your staff?
Old Loves really has turned into a beast in recent history!
The big thing for us is collaboration. When I first got into management I was trying to play “hero-ball” and bit off a bit more than I could chew. One thing the boys (Dre Walters and Adam Cork) had to teach me was to rely on them as owners and the team around me, and if I did that, it would all get easier.
We have an awesome group of staff who are all super passionate about the same things we are.
I try to lean on them as much as possible to give them a sense ownership over the venue as well. They have taken that responsibility and really run with it, I couldn’t do it without them.
Old Loves (and Old Mates Group as a whole) is built on a culture where we try to put fun above formality, both in service and among ourselves. We are all about a genuine sense of hospitality and having a good time when we’re at work. We joke around and have a blast, especially when it’s super busy, and both staff and guests respond to that.
Bars are places where people come to have a laugh and enjoy themselves, the easiest way to let them tap into that energy is if everyone on both sides of the bar is having a good time.
Bars are places where people come to have a laugh and enjoy themselves, the easiest way to let them tap into that energy is if everyone on both sides of the bar is having a good time.
With so much time behind the bar, what have learned about people?
The main thing people want in life is to be acknowledged, to feel like they’re welcome, and have a sense of belonging. You never know what someone is going through before they come through the door. For the most part, I don’t believe in the idea of a “Karen” or that “all customers are entitled” – a lot of these stereotypes run rampant through our industry on social media.
People would be amazed at the response they get if everyone who comes into their venue feels acknowledged, seen, and that they are important.
At Old Loves, one thing we preach above all else is a genuine greeting the second anyone walks through the door, we always ask the person’s name and do our best to remember it.
When the wait time is long or you make a mistake – make a point to actually acknowledge that with some honesty and empathy and you will be amazed what a difference that can make to a person. That lesson has served me well in my personal life too.
At the end of the day, in hospitality we don’t sell food or drinks, we sell a feeling of connection, the sense that the person standing across from you cares about you, that you’re welcome in this little bubble, and that whatever is going on outside isn’t of concern anymore (at least for the time it takes to drink your cocktail). That is a powerful thing.
You now have a wealth of knowledge and experience, how did you hone your skills and what advice can you give to people wanting to get into the industry?
I was lucky enough to have some amazing mentors in my career. Special shout outs must go to Mat and Tracey Lear, Jason Deane, Benny McKew, Liam Cabourn, Sarah Mycock and Dre Walters, just to name a few.
My advice to anyone getting into the industry is to seek out jobs and environments where you are the dumbest person in the room. It can be intimidating at first, but the growth and knowledge you gain from constantly putting yourself in environments where you are forced to sprint just to keep pace with the people around you cannot be replicated, especially from your comfort zone.
Also, go out in your own time and spend time in venues engaging with the wider community. I have learnt so much about drinks and how to give great service by being on the receiving end in great bars.
I also need to give a shout out to Hawthorne Lounge, Hanging Ditch, Byrdi, Caretaker’s Cottage and Cantina OK!, just to name a few.
If you could serve a drink to your younger self, what would it be, and what would you say to him?
Honestly, I think my younger self could probably stand to just get a classic daiquiri, to realise that an amazing experience can come from places that aren’t just in the glass.
Early in my career I was so focused on being that little bit smarter or more knowledgeable and thought that this was the secret sauce that would take me to the next level.
Now I know that most people don’t want a riff on some long-forgotten Savoy classic fortified with re-distilled unicorn tears, served with extra pomp and circumstance and over-explained by someone who takes themselves far too seriously.
Just make good drinks that you would actually want to order again and follow that up with some genuine hospitality.
And lose the man bun, you look ridiculous.