Bar Supervisor or Supervisor in Training

Glou - Sustainable Wine Dispensary

We're looking for our new bar supervisor. To begin with, this is a 3/4-day-working week, but we would like for this to become a full-time role. Fri, Sat, Sun (+ one more day) with a mix of day and night shifts. This role is intended to support our manager with managerial tasks, so wine, cocktail and food knowledge is paramount.
- We pay for training (inc WSET) & breaks - because breaks are not leisure time & instead just a way of sustaining a shift (and a right)
- We are not "a family" - Boundaries are equally as important as agency and contribution: flat hierarchies, team spirit, but no "industry standard free 'extra miles'"
- Small team of mates, who get the work done and are having a good time doing so

We're lucky to have a great team and now want to add to it.

Glou is a sustainable wine bar and wine store. We exclusively work with Australian producers (wine, spirits, beer, produce) and with circular economy in mind. Having worked with wine previously and relevant wine knowledge is a must, but formal qualification is not needed. You should have solid cocktail experience and some skill and interest into food.

As we are all seasoned hospitality professionals, we know that everyone needs a weekend off here and there, and we always make that work with notice. As Glou is owner-operator run, we believe in flat hierarchies - we are all colleagues on shift, we've got each other's backs and get stuff done together.

We work with Square, Shopify, Canva, Google Suite, Whatsapp and Wowapps.

What we’ve got to offer:

- You get to meet and work with the excellent producers behind the wines and spirits we serve
- You get to go out to vineyards and wineries
- We believe in skill transfer: we are happy to teach you everything we know and hope to learn from you as well
- We do not overoster staff, pay for breaks and value your time and labour
- You are going to be part of creating new seasonal menu items, such as cocktails and other offers such as special nights, tasting events, industry events etc.
- You will support the delivery of small to medium scale zero-waste offsite events
- You get to dive into sustainable practices, not just in the vineyard, but also within the hospitality industry and beyond
- You get to have a real say in the day-to-day and strategic operations: We foster a transformational management style
- You get to pet all of the dogs of Collingwood & Fitzroy (yes, we have designated dog treats behind the bar for all our four-legged pals)
- You work for and alongside people who have worked their entire lives in hospitality and deeply understand and foster the changes we -need
- to see in the industry

What the role demands:

- Previous experience in bar supervision is preffered, but we are happy to consider people who have what it takes without prior experience
- Relevant wine knowledge (on par with WSET 3)
- Relevant cocktail experience
- Plenty of Front of House experience
- A proven track record of meeting KPIs
- An exceptional eye for detail - because this is where beauty lives
- Self-Motivation
- Proficiency in Google Suite
- Empathy and the desire to create memorable experiences for patrons
- Punctuality and reliability
- Strategic thinking
- Sensory abilities and a well educated palette
- The desire to do the right thing by the planet, staff and patrons
- The ability to lift up to 32kg
- The ability to stand and walk for long periods
- A deep care and appreciation for the hard work that goes into making wine, distilling spirits and growing food
- Creativity
- A valid VIC drivers licence (ideally manual) is preffered
- Fluency in English
- Unrestricted working rights in Australia
- A food safety supervisor certificate or the willingness to obtain one (paid by us, of course)

You’ll be working with the following five characters:
Part-timer excellence and weekend hero. Very gifted musician who owns exactly one belt. He also happens to be our vibe manager - which means he’s in charge of music when everyone else runs out of ideas. Beyond that, he shakes cocktails like no one else in the team and stays cooler than a frozen cucumber under pressure.

Voted ‘Kindest man alive’ several times by the rest of the team. A creative through and through, engaged, ambitious and a future psychotherapist. Avid Sunday rally attendee and former bar owner in Aotearoa. He charms patrons like no one else does.

Our favourite coastal human, bringer of freshly shucked oysters, a multitalent on the sewing machine, crochet needles and much more. Festival lover, full time student and all around provider of sunshine.

Our keeping-things-running-legend and music master. Hospitality veteran, fighter for small business, fountain of hospitality expertise and a delight to hang out with. Never let's a dog go un-treated and they also happen to be the cocktail wizard at Glou. Drinks beer out of mugs for fun and chucks oysters faster than anyone else.

Our Head of Multitasking aka Operations Mana