A Day in the Life: Mastering the Art of Bar Management

Greetings! I am Samy, originally from Sri Lanka, but have been residing in Dubai for nearly two decades. I’ve had the remarkable opportunity to be involved in various pre-openings and now find myself at Coya since 2021 as the head of operations for the bar. Usually, one would expect me to be found right behind the bar but I prefer to trust my expert team to handle that. I rather play the role of an observer, aiding my co-workers when needed and ensuring our customers are treated with the best service.

Can you describe a regular day in your role as a bar manager?

To elaborate on my day as a bar manager, it involves a variety of tasks, each with its own set of responsibilities which need to be completed. A significant part of my role involves follow-ups with my team, which comprises of 13 dedicated individuals. Furthermore, I find myself also sifting through emails, organizing events, coordinating with suppliers about their availability, updating my team, reviewing bookings, and steering the team in accordance with the business demand.

How do you gauge the quality of mixology across the UAE?

As an insider of the UAE’s bar industry, I must say the mixology scene here is impressive. The industry is brimming with well-educated individuals who are capable of crafting top-quality cocktails. Reflecting on the past decade, it’s clear how the industry’s skill has evolved with mixology now standing outside of the box. This growth can be attributed to the training programs, masterclasses, the recognition of The World’s 50 Best Restaurants , and the influx of skilled European bartenders adding to the talent pool.

With mixology transforming over the years, the game’s changed and it’s not just about shaking cocktails anymore. The incorporation of various technologies and methods like Sous vide, evaporation & carbonation has pushed bartenders to a level beyond what we’ve come to expect. The industry’s evolution also meant a shift towards sustainability, striking a balance, and enhancing quality and consistency of cocktail programs.

What makes a bar unique? And what strategies you have to make a successful Bar?

This fresh wave of innovation sweeping the world of mixology is not just spurring the creation of inventive cocktails but also encouraging adoptive practices like employing local ingredients, making the bar a more relevant and environmentally responsible space. Nowadays, no cocktail menu is complete without season and region indicative infusions or tinctures, as their inclusion has become a testimonial to freshness, quality, and the bartender’s creativity. The enhancement of classic cocktails with new elements like smoke, savories, and even medicinal herbs, is both a nod to the past and an eye towards the future.

“Serveware is abundant”

There’s an impressive array of serveware and glassware availablein Dubai, catering to the diverse requirements of today’s bars. Suppliers in the UAE have become increasingly attuned to the evolving needs of mixologists, ensuring that we have access to a variety of glass types to suit the latest cocktail trends. This accessibility to a wide selection of glasses helps us to better enhance our craft. Hotelity provides exceptional guidance when it comes to selecting the finest glassware for our business. In particular, Suraj, who has invaluable bartending experience, excels at ensuring our supply meets our exact needs.

In addition, the growth of the cocktail culture globally has required professionals to have a deeper understanding of their customers’ preferences which, in turn, has led to the development of more personalized experiences. This has further pushed the boundaries of this exciting sphere, paving the way for matchless offerings that can cater to an individual’s taste and mood. But at the heart of this evolution, the timeless goal of delivering exceptional flavors and memorable experiences remains unchanged, demonstrating that while mixology may have transformed over the years, its essence is firmly rooted in tradition.

The cocktails at Coya, for instance, have been pre-batched for the sake of efficiency and consistency. Created with collaborative efforts, these cocktails are simply served, labor-saving, and maintain superior quality. If a crowd of 600 guests were present, we could easily manage with only three or four bartenders thanks to our pre-batch concept.

What is the bestseller at Coya?

Now, our best selling cocktail at Coya is the Pisco Sour, and the Rosita Spritz is equally popular. These two are globally recognized cocktails carried by all the Coya establishments.

Something that you don’t like about the current industry ?

When considering the current state of the industry, one gripe I have is the push towards absolute sustainability. While it is a commendable thought, practical application of such a concept remains a challenge. I hold the belief that we should aim to minimize waste with the mantra of “clean as you go,” where we make the most of the products we have, e.g turning off the water when it’s not required during preparations. Each small step towards sustainability, when performed consistently in everyday bar operations, can lead to effectual long-term changes.

What’s your all time favorite cocktail

If I were to pick a favorite cocktail, it would be the Manhattan. It’s the simplicity of it and the quality of the ingredients that have me sold.

What inspires you?

My sources of inspiration hinge on individuals and multicultural exposure to diverse drinks along with esteemed global alcohol brands.

What is your goal which you will know that will be achieved

My objective is to expand COYA to locations where we can execute kitchen and bar takeovers. Combining flavors, cuisine, and music creates the perfect blend for a thriving bar and restaurant.