Our people
Elaine - Assistant Manager
Shilling Brewing Co.
Meet Elaine
-
Why did you choose to work for us?
It came down to the interview. I was being interviewed for multiple bar jobs at the time and when I arrived at my interview for Waxy O’Connor’s in Glasgow (the first unit I worked in) the manager clocked on my CV that one of my interests and hobbies was drawing. He gave me a piece of paper and a pencil and asked me to draw an apple. This I did while he conducted the rest of the interview. Once I had finished he called another member of staff over (who I later found out was studying Art at Glasgow School of Art) and asked him to grade it, this was to be the deciding employment factor (all in good banter). It was agreed my apple was good enough and I got the job. To this day, 16 years later, the drawing of the apple still resides in my staff file.
-
Tell us about your story so far?
I started as a Bar Tender in Waxy O’Connor’s in Glasgow, I was there for about two years and in that time was promoted to Supervisor and then the Assistant Manager position. I was then moved to Bar M (now Star & Garter) at Putney in London where I worked for a year before being transferred to Waxy O’Connor’s in Birmingham, I was there for about a year before leaving Birmingham and Glendola Leisure at that time.
Five years ago I was back studying in Glasgow when I was approached by the Operations Manager to come on board as a Part-Time Supervisor of a new unit being opened in Glasgow. After I graduated from college I was promoted back to an Assistant Manager and have recently been promoted to the position of Deputy Manager of Shilling Brewing Company, the first microbrewery bar the company have opened. -
What do you get up to on a typical day/shift?
My day differs every single day. Mainly I deal with the day-to-day operational issues within the unit, answering the phone, taking bookings, responding to enquiries, that sort of thing. Longterm I also deal with the recruitment of staff, the training of staff and junior managers, health and safety, staff and management rotas, ordering supplies, payroll, social media, and the all of the basic admin that comes with running a city centre bar.
-
What do you like most about working here?
Ultimately is has always come down to the people. The teams I have worked with over the years have introduced me to some of the finest, smartest and most creative people walking on the face of the planet. People who work in bars are built in a different way than most. People who work in hospitality tend to have a strong work ethic. We work hard and we play hard, and the friendships created in this type of environment, in my experience, are rarely found in computer filled, white washed offices with fluorescent strips lights. I still have friendships with people I met and worked with over 16 years ago.
-
What's been your biggest achievement so far?
Opening Shilling Brewing Company.
-
What makes someone successful here?
Work hard. Be ambitious. Have passion for what you do.
-
Tell us about the training and development…
There is endless training within Glendola Leisure. As a career Bar Tender you can become a Product Champion, be sent on WSET wine course, visit breweries and distilleries. There are First Aid courses, Licensing courses, Diageo Spirit Training, Supervisor Skills and Staff Council meetings which you can become involved with as much as or as little as you like. Once you progress up to Assistant Manager level there is the Management Development course which is a series of three day courses which run four times a year covering PR, Marketing & Social Media, Budgets, HR & Training and Team Building etc.
-
What is it really like to work here?
No day is the same. There are of course frustrations and stresses and the hours can be long and tiring, but ultimately the good always outweighs the bad. There is nothing more satisfying than seeing your busy bar or restaurant operating flawlessly with a great team of expert staff.
-
What do you think makes us unique as an employer?
Again this comes down to the people. There is a real sense of family which has been cultivated within Glendola Leisure. You quickly grow to care, not only about your own team, but about your colleagues and counterparts in other units. The community of units close to each other means there are always people around to help and advise. The fact that the senior management team are known to all of my staff is incredibly rewarding to them as well. They feel valued.
-
What would you say to someone who was thinking of applying?
Do it.
A bit more about you...
-
Why did you choose to work for us?
It came down to the interview. I was being interviewed for multiple bar jobs at the time and when I arrived at my interview for Waxy O’Connor’s in Glasgow (the first unit I worked in) the manager clocked on my CV that one of my interests and hobbies was drawing. He gave me a piece of paper and a pencil and asked me to draw an apple. This I did while he conducted the rest of the interview. Once I had finished he called another member of staff over (who I later found out was studying Art at Glasgow School of Art) and asked him to grade it, this was to be the deciding employment factor (all in good banter). It was agreed my apple was good enough and I got the job. To this day, 16 years later, the drawing of the apple still resides in my staff file.
-
Tell us about your story so far?
I started as a Bar Tender in Waxy O’Connor’s in Glasgow, I was there for about two years and in that time was promoted to Supervisor and then the Assistant Manager position. I was then moved to Bar M (now Star & Garter) at Putney in London where I worked for a year before being transferred to Waxy O’Connor’s in Birmingham, I was there for about a year before leaving Birmingham and Glendola Leisure at that time.
Five years ago I was back studying in Glasgow when I was approached by the Operations Manager to come on board as a Part-Time Supervisor of a new unit being opened in Glasgow. After I graduated from college I was promoted back to an Assistant Manager and have recently been promoted to the position of Deputy Manager of Shilling Brewing Company, the first microbrewery bar the company have opened. -
What do you get up to on a typical day/shift?
My day differs every single day. Mainly I deal with the day-to-day operational issues within the unit, answering the phone, taking bookings, responding to enquiries, that sort of thing. Longterm I also deal with the recruitment of staff, the training of staff and junior managers, health and safety, staff and management rotas, ordering supplies, payroll, social media, and the all of the basic admin that comes with running a city centre bar.
-
What do you like most about working here?
Ultimately is has always come down to the people. The teams I have worked with over the years have introduced me to some of the finest, smartest and most creative people walking on the face of the planet. People who work in bars are built in a different way than most. People who work in hospitality tend to have a strong work ethic. We work hard and we play hard, and the friendships created in this type of environment, in my experience, are rarely found in computer filled, white washed offices with fluorescent strips lights. I still have friendships with people I met and worked with over 16 years ago.
-
What's been your biggest achievement so far?
Opening Shilling Brewing Company.
-
What makes someone successful here?
Work hard. Be ambitious. Have passion for what you do.
-
Tell us about the training and development…
There is endless training within Glendola Leisure. As a career Bar Tender you can become a Product Champion, be sent on WSET wine course, visit breweries and distilleries. There are First Aid courses, Licensing courses, Diageo Spirit Training, Supervisor Skills and Staff Council meetings which you can become involved with as much as or as little as you like. Once you progress up to Assistant Manager level there is the Management Development course which is a series of three day courses which run four times a year covering PR, Marketing & Social Media, Budgets, HR & Training and Team Building etc.
-
What is it really like to work here?
No day is the same. There are of course frustrations and stresses and the hours can be long and tiring, but ultimately the good always outweighs the bad. There is nothing more satisfying than seeing your busy bar or restaurant operating flawlessly with a great team of expert staff.
-
What do you think makes us unique as an employer?
Again this comes down to the people. There is a real sense of family which has been cultivated within Glendola Leisure. You quickly grow to care, not only about your own team, but about your colleagues and counterparts in other units. The community of units close to each other means there are always people around to help and advise. The fact that the senior management team are known to all of my staff is incredibly rewarding to them as well. They feel valued.
-
What would you say to someone who was thinking of applying?
Do it.
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