Description

The FOH Cleaner is responsible for cleaning the front of the restaurant and preparing it for service the following day/later that morning

• Pulls out all tables 8 from the walls and dusts all walls, pictures and light fixtures with long duster
• Vacuums all carpeting, runners and floor mats in the dining room
• Wipe down all chairs and booths to ensure there is no debris prior to service
• Mops floors and cleans drains and exterior of the equipment behind the raw bar
• In the guests bathrooms, cleans toilets and urinals with TIDE and replaces the urinal cakes
• Washes sinks, walls and all stainless steel with all purpose cleaner
• Restock soap, paper towels, toilet seat covers, C fold towels, sanitary napkins and diaper deck liners
• Remove trash and change out with new trash bags
• Mops floors with Wash and Walk floor cleaner
• Sprays bathrooms with air deodorizer
• Place all barstools upside down on the bar and sweep all non-carpeted floors
• Mop all floors behind bar and clean all drains, drain taps, stainless steel and exterior equipment behind the bar
• Mop all floors with Wash and Walk cleaner, and clean stainless steel and flooring under back wait station
• Wipes down front entry doors with OASIS glass cleaner
• Properly store all cleaning equipment and supplies in storage area and rise out mops, buckets and dustpans
• Walks through work with opening manager prior to clocking out.

Qualifications

• To perform the job successfully, the FOH Cleaner should demonstrate the following competencies:
• Customer service- Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance.
• Oral communication-Responds well to questions.
• Team Work Balances team and individual responsibilities.
• Diversity- Shows respect and sensitivity for cultural differences.
• Ethics- Treats people with respect.
• Organizational Support- Follows policies and procedures.
• Adaptability- Manages competing demands.
• Attendance/Punctuality- Is consistently at work and on time.
• Dependability- Follows instructions, responds to management direction.
• Innovation- Generates suggestions for improving work.
• Planning/Organizing- Uses time efficiently.
• Professionalism- Approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions; follows through on commitments.
• Quality- Demonstrates accuracy and thoroughness; looks for ways to improve performance; monitors own work to ensure quality.
• Safety and Security- Observes safety and security procedures;
• Reports potentially unsafe conditions.
• High school diploma, equivalency degree or prior experience preferred.
• Direct supervision by the Sous Chef, or Chef.
• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Must be able to stand and exert well-paced mobility for entire shift. Must have a good sense of balance, be able to lift, bend, kneel, stoop, push, pull, climb and wipe. Must push and/or lift items weighing up to 50 pounds. Position involves repetitive hand and wrist motion. Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors.

Although all aspects of this position may not be described, I certify that this is an accurate statement of the major responsibilities and the necessary minimum qualifications. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.