Please read and refer to the Salter Brothers Hospitality SBH Code of Conduct.

We are all required to adhere to the Code of Conduct. If you observe any breaches, please report them to your manager or the General Manager.

At Salter Brothers Hospitality, our core values—Mastery, Elevated, People People, Care, and Enduring—guide everything we do. These principles reflect our commitment to quality, innovation, authentic experiences, and genuine care for our guests and each other. 

In alignment with our company these values, we are committed to fostering a safe, respectful, and inclusive workplace for everyone. As part of this commitment, we consulted with the team on the Spicers Scenic Rim Trail’s Sexual and Sex-Based Harassment Prevention Plan, and we are pleased to share that the first version of the plan has now been completed. 

Click here to view SRT Sexual and Gender based harassment Prevention Plan

Click here to view a fact sheet on Sexual harassment and sex or gender-based harassment

Key Details About the Plan: 

• The plan was developed in consultation our team to ensure it reflects real workplace experiences and concerns. 

• A hard copy is available at Clumber shed, with printed copies available upon request. 

Next Steps: 

• The plan will be reviewed monthly for the next six months (Mar – Aug 2025) to assess the effectiveness of the controls in place. After this period, reviews will occur every three months. 

• Updates will be made as needed, particularly if changes to controls are required or new risks are identified. 

• A full review of the plan will be conducted every three years, or sooner if: 

• A report is made. 

• New risks are identified during regular check-ins. 

• Concerns arise through anonymous reporting or other feedback channels. 

• We will continue to consult regularly to identify emerging risks and ensure the plan remains relevant and effective. 

We encourage ongoing feedback to help us refine this plan. You can share your thoughts confidentially through private discussions with your manager, General Manager, or the People Team. 

Additionally, we have attached the Work Health and Safety Queensland (WHSQ) fact sheet on sexual and gender-based harassment, which outlines definitions, examples, and legal obligations.  Please read this.

As detailed in the Code of Conduct: No employee is to commence work, attempt to work, or return to the workplace whilst under the influence of alcohol, illegal drugs or prescription drugs that impair the employee’s ability to perform their role.

On tour and if dining with guests you are permitted to have one alcoholic beverage (standard pour). However, if you are on night duty drinking alcohol is not permitted as you must maintain a zero-blood alcohol limit.

You are not permitted to drink alcohol after your shift while on tour.

Many team members contribute to each and every tour. Tips are not received often, and we regard them as being lucky. Lucky to have guests on your tour who are willing to tip.

Our team members and guides team members deliver outstanding experiences every single time. Tips are therefore shared with the full team in acknowledgement of our shared commitment to excellence.

• When tips are received, they are collected and distributed monthly (or when a sum has been reached) to every team member (full‐time and casual) by our People team via EFT.

• Tips are shared with everyone based roughly on number of hours worked.

• Any cash tips received by Team Members need to be deposited into our bank account or you can keep the cash and transfer.  

• Tips must be declared with team members onsite and send in the tour feedback email for recording.

Tips are calculated using the following formula:

1) Work out their number of Full Time Equivalent (FTE’s) Team Members for the month and divide total tips by number of FTE’s  

• 2) A full‐time team member = 1 FTE  

• 3) A permanent part‐time team member = 0.5 FTE  

• 4) A casual team member = 0.25 FTE  

Any funds left over are to be used or distributed at the GM’s discretion.  

Tip theft has occurred in the past will be taken seriously.

If you are passionate about sustainability and waste management, get involved!  

Minimising our footprint is part of the job and in line with values and our Ecotourism Certification.

Sustainability & Waste Management Policy

We encourage team members to utilise technology to support their performance. The purpose of this policy is to communicate what is expected of Team Members when accessing or using social media during work and after work hours.

Please read our Social Media Policy

The purpose of this Policy is to ensure business rules are in place for team expense reimbursements.

All purchases must be pre-approved by your manager or the General Manager. Purchases that do not have prior approval may not be reimbursed. This policy outlines how you will be reimbursed for work-related expenses and the procedure for reimbursement.

Procedure

• Team members are required to complete the Team Expense Reimbursement Form
• You must ensure that you attach a valid tax invoice (GST showing if applicable).
• We require an itemised tax invoice so we can allocate purchases and GST correctly.
• You must request a tax invoice from the supplier to be reimbursed (invoice or receipt for non-registered GST suppliers). There are no exceptions, no receipt no reimbursement.
• Expenses will be reimbursed to the bank account you receive your pay into.
• Ensure you submit your reimbursements within 1 week of purchase.

You will not be reimbursed for the following reasons:

• if a valid tax invoice IS NOT provided;
• if only EFTPOS merchant receipts are provided;
• if you did not seek prior approval;

Food Handling Safety ensuring that food that is transported, prepared, cooked and served follows the Australian Food Safety Standards. A food handler must maintain good personal hygiene and have safe habits to protect others from getting foodborne illnesses.

All team members engaging with food must have a Food Safety Certificate and you must refresh your knowledge regularly, click here to view the QLD Food Handling resource.

Please assist yourself and others in the kitchen – if you see something, say something. It can be easy to forget our habits from home.  Reminding each other on best practices is helpful in ensuring we get it right.

Please read our Food Handling Safety – Work Safe Policy & Procedure

Food processing is any activity you do to prepare food. All team members engaging with food preparation must refresh knowledge regularly and refer to signage in kitchens to ensure food is prepared safely. If you prepare food, you have a duty of care.

Refer to the QLD Government website on Safe Food Preparation.

Please read our Prepare Food Safely

Please carefully read the Safe Work Procedure for Vehicle and Driving Safely Work Safe Procedure

If you have any questions, concerns or need any clarification please discuss with your manager.

A “hazardous manual task” refers to any activity that requires a person to physically lift, push, pull, or carry a load, where the movement involves repetitive or sustained force, awkward postures, high or sudden force, repetitive motions, or exposure to vibration, putting the worker at risk of musculoskeletal injuries. 

Please read our Hazardous Manual Tasks – Work Safe

Slips, trips and falls in the hospitality industry refers to accidents where team members or guests may slip on wet or slippery floors, trip over obstacles, or fall due to uneven surfaces, often caused by food spills, water leaks, clutter, or poor floor maintenance. 

In the context of hiking trails or working outdoors uneven ground, obstacles such as trees, rocks or holes, footwear and weather conditions pose risks for slips, trips and falls. 

Please read our Slips, Trips & Falls – Work Safe Policy

The impacts of exposure to high heat, fire or open flames can put you and others at risk of injury.

Please read our Heat, Fire, Burns Work Safety Procedure

Use of a chainsaw is by prior company approval, and anyone being considered for use must have a chainsaw ticket or qualification. No team member is to use a chainsaw without prior written approval from the General Manager.

Chainsaw operations is a high-risk activity, and the highest level of caution and risk management applies.

If you are found to not be wearing the required PPE, you will have your chainsaw access revoked without question.

Please read our Chainsaw Operations Work Safe Procedure if this applies to your role.

Knives are an important piece of equipment in any kitchen as they are constantly in use for all methods of cookery.

Please read our Safe Knife Use Work Safe Procedure

Floor Cleaning is an essential element of ensuring a clean and hygienic environment for our venues. Specific mops and buckets must be used for bathrooms. Floor cleaning can pose risks for you and others.  

Please read the Floor Cleaning Processes and Safe Work Procedure so you know how to perform the duty and do so safely.