Janitor

Janitor

Essential duties include 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, vacuuming carpeted areas, and cleaning game machines and pool tables (where applicable).

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

Methods, techniques, procedures include cleaning restrooms thoroughly (toilets, sinks, mirrors, floors, walls, urinals, and stalls), watering any plants inside of the building, sweeping/mopping the entire restaurant, vacuuming carpeted areas, transporting trash from the indoor/outdoor receptacles to the outdoor bin/trash container approximately 4-5 feet high, removing all floor mats and sweeping/mopping floor and cleaning mats, picking up trash and debris in the parking lot and surrounding area, cleaning all game machines and pool tables (where applicable), cleaning all windows (sills and glass), dusting all portraits and "knick knacks" around the restaurant, and any extra cleaning the restaurant may need.

Output requires performing 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 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, pitchers.

Working conditions include 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 requires workers to be responsible for all assigned work in the restaurant. Report to General Manager, Assistant Manager, and Kitchen Manager.

Benefits include paid time off, health insurance, dental insurance, vision insurance, and a referral program.