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

As Head Barista, based primarily at our Lounge and overseeing hotel-wide coffee and tea standards, you lead the coffee experience at Earth Jumeirah Beach and set the standard for every cup we serve. You own the quality, consistency and creativity of the coffee programme, and you lead, train and inspire the barista team to deliver it with warmth and craft. This role combines hands-on excellence behind the bar with leadership on the floor, making sure every Earthling enjoys a coffee moment that feels personal, intentional and memorable.

What on Earth Will You Do?

• Lead coffee and tea preparation, presentation, equipment calibration, product knowledge and quality assurance across all Earth Jumeirah outlets, with Sticky Lounge as the primary daily operational base.

• Lead day-to-day barista service and coaching at Sticky Lounge, working hands-on behind the bar during peak periods, while coordinating regular quality checks and training at BARE Brasserie and other hotel service points.

• Own hotel-wide approved recipes, specification sheets, brewing specifications and presentation standards, and make sure every barista follows them consistently.

• Develop seasonal and signature coffee menus and submit costed proposals to the Venue Manager and Director of F&B for approval; train the team before every menu change.

• Champion Earth-sourced ingredients and signature coffee blends, and coordinate with approved coffee and tea suppliers on quality, freshness, technical support and new products.

• Run regular cupping and tasting sessions to monitor quality and drive continuous menu improvement.

• Lead, coach and motivate the Baristas reporting to you, setting clear expectations for quality, speed and guest engagement.

• Deliver barista onboarding and ongoing training on espresso calibration, milk texturing, latte art, brewing methods and allergen awareness.

• Assess barista skills through practical checks and keep individual training records up to date.

• Allocate barista stations, prep duties and breaks, and prepare staffing recommendations and training plans for the Venue Manager.

• Hold pre-shift briefings covering menu updates, guest notes and daily priorities.

• Recognise good performance and address gaps early, raising staffing or performance concerns to the Venue Manager.

• Welcome Earthlings warmly and guide them through the beverage menu with confidence, including origins, brewing methods and tasting notes.

• Build relationships with regular guests and make sure the team knows their preferences.

• Handle guest feedback professionally, lead quick service recovery and act on trends from guest comments and online reviews.

• Ensure the coffee station is clean, organised and fully set up before every service.

• Set proposed par levels for coffee, milk, syrups, tea and consumables, and submit purchase requests through approved channels.

• Coordinate stock counts, check deliveries for quality and freshness, apply FIFO and investigate discrepancies with management.

• Monitor beverage cost, portion control and wastage, and recommend actions to stay within agreed targets.

• Lead sustainable practices at the coffee station, including reusable cups, composting coffee grounds and correct waste separation, and share Earth Hotels’ impact initiatives with the team and Earthlings.

• Ensure POS orders and billing are accurate, and that beverage items, modifiers and prices match the approved menu.

• Ensure complimentary drinks and voids follow approved controls, with no self-approval outside delegated authority.

• Coordinate order flow with the F&B Supervisor and service team to ensure smooth guest flow across the venue.

• Coordinate with the Kitchen and Pastry teams on pairings, menu launches and promotions, and support events with coffee service when required.

• Set and check calibration standards: dial in grinders and verify dose, yield, extraction time and taste against approved recipes at opening and throughout service.

• Ensure milk and alternative milks are stored, labelled and handled correctly, with approved cross-contact controls for dairy and other allergens.

• Oversee daily, weekly and monthly cleaning schedules for espresso machines, grinders, steam wands and brewing equipment in line with manufacturer guidance.

• Review calibration, cleaning, temperature and waste records daily and follow up on any gaps.

• Report equipment faults to Engineering promptly and coordinate preventive maintenance, water filter changes and equipment readiness across hotel coffee stations.

• Support the Venue Manager in finalising the coffee menu, recipes, specification sheets and opening par levels.

• Take part in coffee equipment installation, testing and supplier training, and confirm the station is ready for service.

• Train the opening barista team through induction, menu and beverage training, SOP and sequence-of-service training and mock service.

• Report missing items, defects and training gaps before launch and help close them out.

• Consistent beverage quality, positive guest feedback, cost and waste variances within budget and complete barista training records, reviewed with the reporting manager against agreed targets.

• Make sure the team completes required food safety training and that station food safety records are accurate and up to date.

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

• Report operationally to the designated Venue Manager, with functional coordination with the Director of F&B on hotel-wide coffee and tea standards.

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