22 Feb, 2024
20-21 March 2024
10 April 2024
4 March 2024
I am currently working as a senior bartender for multiple outlets on one of the biggest casino resorts in Macau. I have been working here for more than six years. I started my career behind the bar in 2012 in the Philippines. It started out thanks to my interest, curiosity and passion for drinking. I have also won a few cocktail competitions that have really helped me a lot with my career.
It’s all about curiosity and knowing how to make beautiful cocktails. I love the science that goes into making the perfect drinks and the amount of effort that goes into doing so. I also like meeting new people and how you learn and share things and knowledge with them.
I enjoy all the little things around me. I put pride into everything I do, and there is always something new to learn every night and day I work behind the bar. I am also looking to keep up with all the trends and make sure we are as relevant as possible for our guests. Constantly trying to improve my craft as a bartender is what keeps me progressing.
My main focus is the overall bar operation, but because I am working across multiple outlets I also have much wider duties and responsibilities. I also get involved in researching and developing our overall beverage program and I help take care of both gaming and non-gaming events across the casino resort’s property.
Abraham John Suyo, Senior Bartender at Galaxy Macau
I would look to make it as sustainable as possible by working closely with my team and making sure the program is in tune with market trends and consumer demand to drink more sustainable products. Less waste also means less cost and more profit. It’s all about taking care of our environment at the same time as taking care of our business. To do that you need a good training plan to Educate, Elevate and Recreate.
By that, I mean focusing on our social responsibilities and ensuring we are always using sustainable ingredients that will benefit both the company and our local community whilst at the same time encouraging and helping our staff to be more creative using fewer resources.
I always ask about the direction and vision of my boss. What type of bar or menu are they expecting and what is the range of our target market. In the resort, we have two types of gaming guests - the travelling guest and locals. The cocktail and drinking culture in Macau is quite unique as it is so diverse.
I am looking for the type of suppliers that are willing to collaborate with you and help market your products and brands so that we both benefit. Marketing is vital when it comes to business. Especially with so much focus now on social media.
We are doing a good partnership and promotion with our supplier, Flor de Caña, around promoting “Zero Waste Month”. It is helping to promote what we are doing as part of its wider campaign and is also providing a digital course for our team to take to help them be more sustainable in their everyday work. The thing I really like about it is a mutual interest campaign focused on sustainability.
One of the keys for me is how I get my whole team involved so that our service levels improve and any new guests we have to leave the bar as our friends and return as a regular.
The key factor is teamwork. Brainstorming, getting everybody involved and forming a foundation from that. It involves kitchen, bar, and front of house staff and, of course, feedback from our guests.
I mainly focus on the people and the things around me and how they can help me be a better person to work with and we can progress and grow together.
First is the attitude and the willingness to learn new things and everything else will follow.
You can teach and learn as much as you want but you have to have the right attitude.
* You can find out more about the Galaxy Macau here.
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