ESSENTIAL DUTIES:

• Cleaning Restrooms/ Restaurant
• Dusting/ cleaning of portraits and any Decorations
• Trash Disposal
• Sweeping and Mopping
• Removal and Cleaning of Floor mats
• Parking Lot upkeep
• Watering Plants
• Cleaning Windows 
• Making sure Patio areas are clean
• Vacuum carpeted areas 
• Cleaning Game Machines and Pool tables ( Where Applicable)

PHYSICAL FUNCTIONS

Adjust, bend, clean, clear, close, control, handle, hear, hold, lift, load, maintain, pull, push, remove, scrape, sort, speak, turn, unload, carry, cut, gather, open, reach, fold, polish, secure

MENTAL FUNCTIONS

Compare, coordinate, detect, inspect, observe, organize, sort, interpret, plan, calculate, estimate

METHODS, TECHNIQUES, PROCEDURES

• Clean restrooms thoroughly (toilets, sinks, mirrors, floors, walls, urinals, and stalls)
• Water any plants inside of the building
• Sweep / mop the entire restaurant
• Vacuum carpeted areas 
• Transport trash from the indoor/ outdoor receptacles to the outdoor bin/ Trash container approximately 4-5 feet high.
• Remove all floor mats and sweep/ mop floor and clean mats
• Pick up trash and debris in ‘parking lot and surrounding area
• Clean all Game machines and pool tables ( where applicable)
• Clean all windows ( sills and glass)
• Dust all portraits and “knick knacks” around the restaurant
• Any extra cleaning the restaurant may need . 

OUTPUT

Perform tasks quickly and efficiently. Each task must be completed in a timely manner before the restaurant opens for business. Failure to satisfactorily perform tasks will result in oral and /or written warnings. Continued unsatisfactory performance may result in termination.

EQUIPMENT, TOOLS, MATERIALS

Scrubbing pads, rubber gloves, bleach, degreaser, de-limer ,hot water, mop sink, mop, broom, dust pan, glass cleaner, surface cleaner, toilet brush, towels, paper towels, trash bags, pitchers

WORKING CONDITIONS

• Temperatures, heated in the winter, cooled in the summer. Hot and humid; 70-110 indoors. 
• Wet floors, possible raised areas ie. Steps and in some areas ramps
• Hands in water
• Standing for 3-5 hours per shift. Feet may get wet.
• Possibility of slips/ falls, scrapes, bruises
• Moderate ventilation
• Exposure to odors, fumes, low and bright lights

SUPERVISION CONTROL

Workers are responsible for all assigned work in the restaurant. Report to General Manager, Assistant Manager, and Kitchen Manager.