“We can’t stress to people enough that were not picking stuff out of a bin – we’re going to the market and this is stuff people don’t want to buy.”
People
People
“I live quite far from the city and the transport network doesn’t support late night workers… all the trains end before we finish work at around midnight. An Uber all the way home for me is around $190.”
Right now, the Australian hospitality industry is suffering from a huge staff shortage, but times of crisis are also times of great opportunity. If there is a place or a business you’ve always wanted to work in, chances are this is the right time to knock on that door and offer your services.
Taking over multiple cocktail lists, bartender training and relaunching a venue is no easy task. For reigning Australian Bartender of the Year, Alex ‘Gondz’ Gondzioulis, the new challenge has arrived, stepping into the Group Bar Manager role at Liquid & Larder.
The drinks program at the venue is spear-headed by bar power duo Mikey Braun and Max Hart. According to Mikey the venue is all about being part of the local community. “We are Abbotsford born and bred, the name itself comes from the original stone mason façade,” he says. “To us, it reflects unique Aussie lingo and represents the area perfectly.”
“Having spent more than four decades working, collaborating, travelling, drinking, learning, having fun, getting into trouble, fighting, losing friends, gaining new ones and most of all sharing the Agave Love around the world with this amazing human, I am heartbroken.” – Phil Bayly
“I’m humbled to join the ranks of industry legends who even held the position in the past; Mike Enright, Paul Mant and of course Sam Egerton. As Group Bars Manager, I’ll continue to deliver Merivale’s leading standards across our 80+ venues.” – Ollie Stuart
From South West Rocks to rock ‘n’ roll dive bar; we meet this man who would have a drink with The Rock over anyone else, living or dead.
This role involves leading the consultancy department across a number of projects for Sweet&Chilli, collaborating across a number of departments; Atypical (Hotel and property consultancy), Diageo Bar Academy, Diageo Brand Ambassadors, Cocktail Porter and S&C Studio.
“People are what make a bar great. It’s always the people. Whether it’s the staff looking after you, or the people you are with, it’s always them that make an experience amazing, or on the flipside, shithouse.”
“As a drinker myself I will avoid ordering cocktails as I do not like to wait, so we have set up our bar to be as efficient as possible and to get customers their cocktails in as little time as possible.” – Bar Manager, Mark Crawford
Liquid & Larder’s Group Bar Manager will be on service across the venues to lead the way to ensure all guests are enjoying world class drinks. “The role isn’t just about making great drinks but more importantly it’s setting high standards and helping your team achieve them” said Dean Simpson, Group Operations Manager.