Janitor

Janitor

Essential duties include cleaning restrooms, dusting and cleaning decorations, trash disposal, sweeping and mopping, removal and cleaning of floor mats, parking lot upkeep, watering plants, cleaning windows, ensuring patio areas are clean, vacuuming carpeted areas, and cleaning game machines and pool tables where applicable.

Physical functions required include adjusting, bending, cleaning, clearing, closing, controlling, handling, hearing, holding, lifting, loading, maintaining, pulling, pushing, removing, scraping, sorting, speaking, turning, unloading, carrying, cutting, gathering, opening, reaching, folding, polishing, securing.

Mental functions required include comparing, coordinating, detecting, inspecting, observing, organizing, sorting, interpreting, planning, calculating, estimating.

Methods, techniques, and procedures include cleaning restrooms thoroughly, watering plants, sweeping and mopping the entire restaurant, vacuuming carpeted areas, transporting trash to the outdoor bin, removing floor mats and cleaning them, picking up trash and debris in the parking lot, cleaning game machines and pool tables where applicable, cleaning all windows, dusting portraits and knick knacks, and any extra cleaning the restaurant may need.

Output must be performed 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, and materials include 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, and pitchers.

Working conditions include temperatures ranging from 70-110 indoors, wet floors, possible raised areas such as steps and ramps, hands in water, standing for 3-5 hours per shift with feet potentially getting wet, possibility of slips/falls, scrapes, bruises, moderate ventilation, and exposure to odors, fumes, low and bright lights.

Supervision control involves workers being responsible for all assigned work in the restaurant and reporting to the General Manager, Assistant Manager, and Kitchen Manager.