You must maintain a clean personal and uniform appearance. You must always adhere to Colorado Department of Health regulations. You must physically be able to spend the majority of your shift standing, walking, and carrying up to 50 pounds. You must be able to follow verbal and written instructions, write, and use a calculator and cash register. You must be able to multi-task, walking the floors, taking drink orders, picking up glasses, stocking the bar, maintaining prepared food for the guests at all times. This also means you will be keeping bar foods ready at any time the guest needs them. Customer service is our highest priority, but common sense and alcohol regulations must be adhered to when serving alcohol to Gaming and other patrons.

A Colorado Gaming License is not required, but if a bartender possesses one it carries with it additional responsibilities.

Your primary responsibilities are to:

1. Serve beverages to customers in a sanitary, pleasant and efficient manner according to the G.F. Gaming drink policy outlined in the Employee Manual.

2. Maintain a clean, stocked work area.

3. Ring all sales into cash register and maintain proper cash control procedures to account for all sales.

4. Maintain shift inventories of all beer and liquor in bar using proper inventory methods and materials provided.

5. Claim your tips to Accounting by the end of the pay period.

6. To work as a team player, helping your co-workers and managers to provide the best gaming experience for the patrons that visit us. This includes communicating with other staff via the bar TIPS log each shift, discussing the shift with the oncoming/offgoing bartender or cocktail at shift change, and helping set the next shift up for success. This also includes notifying your Bar Manager and/or MOD of any issues during your shift including intoxicated patrons, guest complaints, staff issues, etc.

7. Have the people skills and experience to be aware if a guest is intoxicated and follow good judgment to not serve them and to make sure they get home safely.

Physical Requirements for up to a 11 hr. shift:

1. Climb stairs

2. Stock Beer, Soda, Juice, Ice bin

3. Bend, Stoop, Stand, Walk, Clean, Kneel

4. Carry Trays

5. Lift up to 50 lbs.

6. Listen, See, Write and Speak

Cash handling requirements:

1. Day shift - check out bank bag from cashier cage - $100.00 bank. Verify beginning bank at cage, under camera. Get a second signature as verification of beginning bank from cashier/MOD. Make change as needed to operate for the shift.

2. “Z” the register and be sure that it was cleared at the end of the previous shift. Check the journal and receipt tapes and be sure that you have a backup. Always have the receipt tape turned on and functioning.

3. Ring in all sales/comps AS YOU GO.

4. Marketing comps/sales: marketing comps can be used. Any remainder owed can be cash sale through the bar – use the register to calculate tax owed (only on cash sale amount) – all paperwork including comps, etc. go with the receipt with your bar paperwork. Keep everything intact for inventory purposes!

5. In the event of an error or over-ring, mark the receipt tape and place it with the corrected tape in the drawer. Note the error and initial it for accounting.

6. Register sheets must be properly dated and signed.

7. At the end of your shift, “X” the register and review the tape. If no changes, “Z” the register. Complete the end of the shift paperwork. Place the “Z” tape, all comp tickets, coupons, and other paperwork in the accounting box. For shift change, oncoming bartender must verify the bank and sign the paperwork stating they’ve verified and all is accounted for. Day bartender submits any sales and paperwork for their shift before leaving. Swing bartender takes charge of the bank and follows all steps as listed above turns in bank to cashier at end of shift.

ALL BARTENDERS:

• Report tips to payroll by Sunday – end of pay period.
• Make your presence known! Your job is to provide service to our guests. You must spend an adequate amount of time interacting with each guest to gauge whether they are safe to serve per your TIPS training guidelines. Greet guests upon arrival, offer to serve them at their machines or take cash sales at GC bar, acknowledge our appreciation of their business and wish them a return visit when they leave our establishment.
• Communicate with Bar Manager and/or MOD for any problem customers, concerns, safety hazards, etc.
• Use jigger for every drink – must be seen on camera.
• All sales at the Gold Coin bar must be rung in on camera.
• Carry wristbands and ID any guest that appears under 40 years of age. If they have an alcoholic beverage in hand, we MUST see a wristband! If you are unsure of the ID, get a second form of ID or get your manager involved.
• Abide by all G.F. Gaming serving guidelines (see employee manual) at all times in order to maintain compliance of Colorado Division of Gaming regulations. Protect Gaming and Liquor licenses at all costs. One alcoholic drink is to be served no more than every 30 minutes. 1 oz liquor; 5 oz wine; 12 oz beer.
• Recognize appropriate glassware for each unique drink. RED STRAW denotes alcohol in a drink. CLEAR STRAW = no alcohol in beverage.
• Fill out TIP log on every shift.
• Proper hygiene is expected at all times in accordance with CO Department of Health guidelines.

Day Shift Responsibilities:

• “Z” out register to start your shift; ring in all sales/comps AS YOU GO.
• Dismantle hot dog machine; run it through restaurant dishwasher.
• Spot clean bar from swing shift. Start the day with a clean bar.
• Fill ice bin.
• Replace all soaking soda nozzles for the day.
• Stock straws, napkins, and other paper goods. Set up bar top.
• Put juices in bins and check for rotation and freshness.
• Make coffee. Stock coffee stations.
• Stock coffee, decaf, filters, clean towels, creamers. Bar towels are WHITE only.
• Stock liquor and beer as you go, as needed, and for a full bar for oncoming shift.
• Cut and stock: lemons, limes, (wedges only expected) olives and cherries – maintain ice under concessions for food safety. No celery, cocktail onions, etc – be consistent with product inventories and general drink-making. Cut as you go for your shift, and within reasonable expectations of business levels for oncoming shift to set them up for success.
• All glassware should be picked up off the floor as you go and as you deliver drinks; should be washed and maintained throughout shift.
• All food items must be stocked. Make sure enough hot dogs and buns are defrosted for oncoming shift’s success. Because food is served at this bar special care must be taken so Department of Health standards are maintained.
• Maintain dishwashing sinks with proper temperatures and cleaning and sanitizing agents at all times. (See reference sheet at bar)
• Be sure that the hand sink is properly stocked with hand soap and paper towels per Dept. of Health regulations.
• Replace dirty towels with clean white towels. All dirty linen must be taken to kitchen linen bag. Each shift should have at least 6 towels in stock.
• New stock delivered must be properly put away in storage area not just stacked on floor – refrigerated items must be put away immediately.
• Be sure that you leave the bar clean for the next shift including the water in the sinks, wipe down work areas, and clean glassware and preparation surfaces. Stock coolers.
• Make sure hot dogs are on the machine and buns are defrosted.
• Fill coffee stations. Check CO2, check soda syrups.
• Check in with oncoming shift prior to leaving to communicate: problem customers, inventory issues, etc. Fill out the TIP log book with no incidents OR detail incidents and initial/date before leaving.
• Verify bar bank with oncoming bartender. Turn in any sales/paperwork from your shift.

Swing shift responsibilities:

• Communicate with off-going bartender from day shift – review TIP log.
• Verify bar bank. Sign verification taking responsibility of the bar bank for your shift.
• “Z” out register to start your shift; ring in all sales/comps AS YOU GO.
• Check that you have towels, and all stock needed for your shift.
• All glassware should be picked up off the floor as you go and as you deliver drinks; should be washed and maintained throughout shift.
• Stock beer/liquor/condiments/etc. throughout shift.
• Cut and stock: lemons, limes, (wedges only expected) olives and cherries – maintain ice under concessions for food safety. No celery, cocktail onions, etc – be consistent with product inventories and general drink-making. Cut as you go for your shift, and within reasonable expectations of business levels for oncoming shift to set them up for success.
• Wipe down all bar surfaces as you go to maintain a clean bar, and before leaving your shift.
• Clean all sinks thoroughly!!
• Wipe down back bar cooler doors.
• Hot dog machine: turn off, discard any remaining hot dogs (log on waste sheet), seal remaining buns.
• Cover and put away concessions.
• Beer taps – clean drain and wipe down with cold rag or soda water.
• Check CO2, check soda syrups.
• Entire bar should be clean including speed rack, guns, hoses, drains – pour green enzyme cleaner “CONSUME” down drain nightly.
• Remove all soda nozzles and soak in soda water overnight from soda stations.
• Burn ice.
• Fill out the TIP log book with no incidents OR detail incidents and initial/date before leaving.
• Turn in any sales/paperwork and bar bank with your cashier.
• Sweep & mop floor.

All Bar Staff:

The cleanliness of the bar is everyone’s responsibility. Every bartender must make an effort to perform extra tasks on a regular basis as business levels allow. If everyone does their part then the bar will be a cleaner, safer place to work.

Extra cleaning tasks:

• Mirrors
• Back bar bottles wiped, shelves underneath, and matting.
• Storage are swept and mopped.
• Back bar display shelves and glass shelves wiped.
• Back bar displays cleaned and dusted and arranged
• FB Beer cooler upstairs – cleaned, mopped, etc. as needed.

STOCKED BAR:

Turnkey ready for oncoming bartender: surfaces clean, coolers stocked, concessions stocked and iced, ice bin filled, glassware clean and stocked, hot dogs and buns thawed/ready in machine, sinks filled and ready for oncoming shift, coffee made and stations filled, soda syrups checked and changed as needed, CO2 checked and charged. Please be realistic regarding the state of the bar that you come in to as timelines or business levels may create variances in the state of the bar.

Storage areas should be locked and closed at all times. Keys in cage.

Job Type: Full-time

Pay: From $15.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Shift:

• 10 hour shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday

Ability to Relocate:

• Central City, CO 80427: Relocate before starting work (Required)

Work Location: In person