Maintenance

REPORTS TO: Chef

FLSA STATUS: Non-Exempt

POSITION SUMMARY: Cleans and maintains the restaurant front of house dining areas, restrooms, exterior and service areas. Assists with the kitchen cleaning and maintaining health department standards.

ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities)

1. Reports to work on time as indicated on the weekly work schedule.

2. Uniform meets restaurant requirements and is maintained and clean.

3. Cleans front of the house areas, as assigned. These areas include but are not limited to, floors, bar floors/mats, windows, trash cans and restrooms, prior to opening of the restaurant.

4. Polish all brass fixtures and rails throughout the restaurant.

5. Thoroughly vacuums all restaurant areas, moving furniture when necessary.

6. Sweep and mop all tile and wood floors.

7. Cleans all restrooms and restocks Tolit paper, hand soap and hand towels.

8. Cleans all windows and mirrors throughout the restaurant.

9. Dusts all surfaces, walls, rails, wood trim, light fixtures, display areas and furniture.

10. Cleans and performs routine maintenance to the exterior of the building according to the housekeeping, cleaning and maintenance schedule established by the kitchen and other managers.

11. Assists stocking all plateware, glassware, eating utensils, cups, bowls, pots, pans and other smallware’s.

12. Removes trash from the restrooms, service areas and kitchen and places in dumpster regularly throughout the shift. Cleans and sanitizes trash cans and keeps clean liners in cans at all times.

13. Assists front and back of the house personnel in spot cleaning floors, carpeting, walls and other furnishings in order to maintain a safe and pleasing environment for team members and guests.

14. Maintains the highest degree of cleanliness and sanitation for work area to include counter tops, refrigeration units, floors, walls and shelving.

15. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the Chef or Manager-on-Duty.

16. Correctly completes all station closing duties at the end of each shift. Assists Chef, Restaurant Manager, and other kitchen personnel in accomplishing closing duties and kitchen cleanliness.

17. Follows all national, state, and local safety, health, and sanitation guidelines as specified by the restaurant.

18. Supports other Back-of-House positions as needed, providing a seamless Guest experience to all Guests.

19. Must check out with the MOD before leaving

JOB REQUIREMENTS:

• Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
• Must be able to constantly bend, stoop, lift, handle, and carry supplies goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
• Must be able to constantly stand and exert well-paced mobility for a period up to eight hours in length
• Must be able to bend, kneel, stoop, reach and squat on a frequent basis
• Must be able to communicate effectively and listen attentively
• Must be able to work in an environment subject to wet floor conditions, extreme cold (30 degrees), heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke
• The use of cut gloves as that is a company requirement for all BOH personnel for safety
• Maintains good grooming habits

MINIMUM QUALIFICATIONS:

1. Minimum 6 months general labor, restaurant experience preferred.

2. Must be able to communicate effectively and listen attentively to supervisors and other team members.

3. Ability to understand communication in English.

4. Position requires nights, weekends, and holidays availability

NOTE: The information here does not constitute a contract, express or implied. The content of this material is not all-inclusive but is for informational purposes only. Ruth’s Chris Steak House is an Equal Opportunity Employer.