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Photo for: Know Your Bartenders: Gabor David Molnar, Bar Manager at The PIG Hotel

Interviews

Know Your Bartenders: Gabor David Molnar, Bar Manager at The PIG Hotel

In the interview below, learn more about Gabor as he shares some tips to increase beverage sales in a bar.

Gabor began working in the hospitality industry in 2011 when he turned 18 and relocated to London in 2015 to further his education and improve his bartending skills before joining The Pig organization. Gabor decided to pursue a career in bartending because he enjoys helping people, getting to know them, providing for them, making memories, and discovering new flavors. Gabor began working as a bar manager at The Pig in 2019. 

Your current place of work / Last place of work 

The Pig on the beach

Tell us about yourself. 

Bar manager since 2019 at The Pig. I started to work in hospitality in 2011 when I turned 18 and moved to London in 2015 to learn more and become a better bartender before joining The Pig group.

Why did you want to become a Bartender?

Serving people, meeting people, looking after people, creating memories, and learning about flavours.

What are some of the most important skills for a Bartender?

Great hosting and people skills. Good memory, and not a disadvantage if you can make a mean daiquiri.

What do you look for when buying new products for your business? 

Brand, sustainability, how it’s made and where, Price, how it fits into the brand of the bar

Gabor David Molnar

Image: Gabor David Molnar

If you had to pick one spirit brand, you love, which one would it be?

The Botanist gin

What's the best part of your job?

Every day is different; meeting new people, hearing their stories, and creating memories and moments that bring them back again. 

Please share some tips to increase beverage sales in a Bar.

Sell good drinks, and train the team to be able to share the story behind the drinks and the knowledge of the products. Pair them with food, make them irresistible 

What do you love hearing as a bartender?

“Oh wow” when a guest tries a drink, or the appreciation when they leave happy.

How can a customer get your attention in a crowded bar?

That is my job to see the bar, the crowd, and the waiting customer.

Gabor David Molnar

Image: Gabor David Molnar

What is your go-to "surprise me" order?

Daiquiri, Hanky Panky, and Sazerac. 

Please name 3 bars that you admire and why

- Savoy for the history and classic cocktails

- The Pig on the beach- spending my every day there 

- 3rd is always the bar where I am at the moment because if there were a better bar, then I would be there.

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Any good customer story that you recall that comes to mind?

So many, this is the best part of our job. Getting to know people and becoming a remarkable memory of their lives.

Maybe one of the favourites is getting one of our regular guests to propose and get married and then welcome them back as wives and husbands.

Header Image: Gabor David Molnar

International and Domestic Submission deadline is February 22. If you are looking to grow your brand in 2024, looking for product feedback, or looking to get in front of real trade buyers. It's time to enter your brands in the London Competitions. Here's how to enter, costs and benefits.

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