Place of work: brilliant corners, London.

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Tell us a little bit about yourself. How did you begin your career and how did you progress into this role?

I have been in London for the past ten years working in bars, clubs, restaurants, and hotels learning as much as I could from each establishment, I also spent 7 years in south Italy(Bari) where I graduate from hotel school, and a season in Ibiza, I am now the bar manager at brilliant corners in Dalston, low-lit bar/restaurant for cocktails, natural wine, Japanese small plates and DJ sessions on an audiophile system.

Define your role and the tasks involved in your role.

Making sure everyone is looked after guests and employers, a person that you go for that little extra that the bartender can not give because is super busy making thousands of drinks is the guy that guests and workers can go anytime and ask for advice on what to drink, obviously, it comes with all the paperwork, stock take, training and all that.

"I think the role of a bar manager is more like being the main host of the bar." - Cosmin Tigroso

What questions would you ask the bar owner before you plan your sales growth strategy?

We usually think about our clientele, it often changes, so we try to keep up with the demand, as much as we can try to bring new things we always look at what our guests want and we take it from there.

How can suppliers work with you to drive sales?

We try to work with small wineries and keep it as cozy as possible, therefore guests find some small producers and they tend to get attached to them, we use as much as we can locally produce in terms of spirits but we do use a lot of Japanese spirits too, the local produce we use they deliver themselves, we have a very good relationship.

Give us an example of a profitable bar menu program with examples of names and why you have them.

I have noticed on the last menu the use of teas in the drinks it makes a lot of sense in terms of profit, also low abv drinks which are in high demand work pretty well.

What do you look for items that qualify for house pour

We try to keep it is as local as possible but again we always look at what the crowd wants.

What do you look for items that qualify for non-house pours

We try to bring stuff that is not as common one thing we start doing is offering borghetti as an alternative to coffee tequila and people like it a lot.

What are the four main things you focus on daily in your role?

Making sure we are ready to go and safe, staff food, coffee, and good vibes.

5 ways to upsell drinks at the bar?

Cocktail of the day, special menu inserts, Instagram posts, chatting with guests, themed cocktail.

Tips on training new bartenders

I really think it depends on the bartender if they really want to learn or not, you can't really train someone that doesn't want to be trained, I think they will learn everything if they really want to.

What's trending in the UK drinks scene? cocktails, brand names, categories?

I guess we all still figuring that out, we still sell lots of margaritas and negronis, maybe we all got nostalgic.

What's customer service to you?

Make people feel at home, that's the reason why we call regulars because they always come back, just like at home.

Define a good bartender

It's like a good red wine it only gets better with time but is a mix of skills, hosting, knowledge, banter.

How do you manage non-performing brands

We try to push them at events or on special cocktails but usually they all perform pretty well.

How can you increase your beverage sales with the selection you already have?

Changing the menu seasonally and offering different spirits in the cocktails.

How according to you has the role of the Bartender evolved, especially now during Covid times?

I don't think it changed much, everything seems pretty much like before especially now with all the restrictions lifted.

What else do you look for in a brand before saying yes apart from quality, value, and package?

The possibility to create a long time relationship.

Give us an example of a common problem in the bar business and how you handle it.

Shortage of produce, that's why I try to stay as local as possible.

Your favorite places to enjoy drinks in London?

The sun tavern, nine lives.

What's the best part of your job?

Creativity and people.

What's the worst part of your job?

Late nights.

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