Assistant Manager

Glou Wine Bar + Shop

We're looking for our new assistant manager. You will need a VIC drivers license and access to your own vehicle to be a successful applicant. (Free parking & other reimbursements are obviously available) And of course, adequate wine, cocktail and food knowledge is paramount. Previous experience in any type of management role required.

• Many perks such as paid training and professional development certifications, free parking, paid breaks, etc.
• Lots of creative freedom - if the product is Australian, you can go play with it.
• We work directly with producers, which means lots of opportunities to work with incredible winemakers, distillers, etc.

Little spiel about Glou and the roster:

Glou is a bar and wine store in Collingwood. 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 in food, as we are currently extending our food offering.

Hospitality, as we all know, is a line of work that often takes place when everyone else is playing or already in bed - but as we are all seasoned hospitality professionals, we know that everyone needs a weekend off here and there; we always make that work with notice. This role's roster is currently Friday - Tuesday. Roster changes can be discussed after the probation period.

The nitty gritty and how to apply (further down):

Glou is owner-operator run, so we believe in flat hierarchies - we are all colleagues on shift. We've got each other's backs and get stuff done - together.

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 bar snacks, 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 on- and offsite events
• You get to dive into more 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 will 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
• You will work in an inclusive environment that has strong policies against bigotry and discrimination

What the role demands:

• Inherently hospitable demeanor - every customer should feel welcome and looked after as if they had been to a friend's home
• Previous experience in venue management is essential. This may include roles such as bar manager, supervisor or duty manager
• Relevant wine knowledge (on par with WSET 3 desireable, but comparable to WSET 2 is a must)
• Relevant cocktail experience
• Plenty of Front of House experience
• Food plating/preperation and/or produce handling is MUST
• A proven track record of meeting KPIs and basic computer literacy
• 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 and regular access to a car is essential (reimbursments & parking available)
• Fluency in English
• Unrestricted working rights in Australia
• A food safety supervisor certificate or the willingness to obtain one (paid by us, of course)
• A valid VIC RSA

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 brand new supervisor, who we're still getting to know ourselves, but already loving their music curation and their excellent sense of style. They are a longstanding hospitality professional, with food plating skills that resemble those of a hatted chef

Our Head of Multitasking aka Operations Manager, mostly found in an unending battle with one of her six inboxes, painting a wall for a third time or coming up with a new version of 'the-five-year-plan'. Part-time student but also charms patrons from behind the bar with her wild part-german part-aussie accent three times a week.

Our in-house wannabe tradie - also happens to be our wine buyer. Highly decorated somm with a long standing career in wine and fine dining before he decided he wants to make things with his hands. So if he's not out curating our list or tasting wines, he's either fixing something or making furniture in his shared studio in Brunswick.

How to apply:

If the above sounds like something that you'd like to be a part of, please send us an email to

When applying, please include your resume and answer the following questions:

1. What's your favourite Australian producer (wine/beer/spirits/produce) right now and why do you love their product?

2. What's your favourite restaurant in Naarm and why?

3. What's your favourite bar in Naarm and why?

4. What's your go to dinner you cook at home?

We would encourage you to answer these questions based on what you actually like, rather than responding with something you may think we might like to hear. There is an infinite number of reasons why someone likes to eat/drink something or why they cook for themselves in a particular way - all of them are valid and we are excited to hear about your preferences

Applications not submitted via email and/or without the above 4 questions answered won't be considered. Thanks team