- Sanitize surfaces : Wipe down tables, chairs, booths, menus, and high-touch contact points regularly.
- Floor care : Sweep, vacuum, and mop dining room floors to transparent 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.