Farley's Pub
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.
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.