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

Keep the bar stocked, clean and ready so bartenders can deliver consistent service, taking responsibility for dedicated bar support and safe handling of supplies and equipment.

What on Earth Will You Do?

• Complete assigned opening, replenishment and closing checklists.

• Restock approved spirits, mixers, ice, glassware, garnishes and consumables according to par levels and instructions.

• Use hygienic ice handling and keep clean equipment separated from dirty items.

• Support ingredient preparation only within training and approved recipes; label and date preparations.

• Collect used glassware and coordinate washing and polishing with Stewarding.

• Maintain clean work surfaces, drip trays, floors and waste areas during service.

• Handle tools and chemicals according to training, report spills and remove broken glass safely under procedures.

• Report equipment defects; do not attempt untrained repairs.

• Assist receiving checks, rotation, stock counts and approved internal transfers.

• Record or report breakage, waste and shortages promptly to the Head Bartender.

• Follow bar priorities set by the Head Bartender and coordinate replenishment without obstructing service.

• Refer drink recommendations, allergy questions and payment requests to trained service colleagues; beverage preparation requires specific training and authorisation.

• 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.

• Practise replenishment routes, safe ice handling, glassware flow and cleaning routines.

• 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.