Front-of-House (Dining & Guest Areas)
Sanitize surfaces: Wipe down tables, chairs, booths, menus, and high-touch contact points regularly.
Floor care: Sweep, vacuum, and mop dining room floors to explicit food debris and spills.
Restroom upkeep: Scrub toilets, clean sinks, wipe mirrors, mop floors, and restock paper goods and soap.
Glass and entry: Keep glass doors and front windows free of streaks and smudges.
Back-of-House (Kitchen & Prep Areas)
Sanitize stations: Disinfect food prep counters, sinks, and storage shelving.
Equipment care: Deep clean heavy appliances like grills, fryers, and hood filters on a periodic schedule.
Floor maintenance: Sweep and mop greasy or wet kitchen and dishwashing floors safely.
Waste and Inventory Management
Trash removal: Empty all trash and recycling bins, replacing liners as needed.
Supplies tracking: Monitor inventory for cleaning agents, trash bags, and paper products, reporting low stock to managers.
Health compliance: Follow strict local health codes and safety standards for chemical handling.