At Earth Hotels, we don’t do cookie-cutter hospitality.

Support Earth’s curated wine programme through approachable recommendations, accurate wine service and careful stock handling, while remaining an active member of the floor service team.

What on Earth Will You Do?

• Recommend wines and approved food pairings within the guest’s preferences and budget; explain producers and styles in accessible language.

• Present bottles, confirm label and vintage, use suitable glassware and serve at approved temperatures and measures.

• Check opened wines under preservation procedures and escalate suspected faults to the manager.

• Follow responsible alcohol service procedures and refer refusal or intoxication concerns to the duty manager.

• Maintain wine storage, rotation, opened-bottle records and preservation routines.

• Assist stock counts and record breakage, waste and discrepancies promptly.

• Check availability and vintages against the in-house printed list and POS; submit changes for approval before use.

• Recommend replenishment based on demand and stock levels; supplier selection, purchasing and price changes require management approval.

• Manage an assigned section or support floor service as allocated by the supervisor, including accurate orders and payments.

• Communicate allergies to the kitchen and bar and verify pairing ingredients where relevant.

• Support team wine training, supplier tastings, member wine dinners and approved pairing events.

• Provide guest feedback and sales observations to the Venue Manager and Director of F&B.

• Support assigned outlet and station setup, stock and equipment checks and report readiness gaps.

• Attend SOP, sequence-of-service, menu, systems and safety training and participate in mock services.

• Check wine storage and list accuracy and practise wine presentation and pairing recommendations.

• Restaurant service experience and foundational wine knowledge; introductory wine qualification or equivalent practical training is desirable.

• Work collaboratively and communicate clearly with guests and colleagues across departments.

• Follow approved hygiene, allergy communication, safety and emergency procedures; report incidents and unsafe conditions promptly.

• Carry out additional reasonable duties within training and competence as assigned by management.