John D McNelly

Cleaned and swept out over the road coach busses preparing them for touring trip.

• Swept hard surface floors using broom or push broom dust mop.
• Improved overall facility appearance through consistent attention to detail and adherence to cleaning schedules.
• Kept floors clean and hazard-free through regular sweeping, mopping, vacuuming, and polishing activities.
• Enhanced cleanliness and sanitation by routinely performing thorough cleaning tasks in assigned areas.
• Kept building spaces premises clean inside and outside.
• Maintained a safe environment for building occupants by promptly addressing spills, debris, and other hazards.
• Damp-mopped hard floors to clean and remove residue or spillage.
• Collaborated with other janitorial staff members to complete large-scale projects quickly and efficiently.
• Upheld company standards for cleanliness in all areas through proactive identification and resolution of potential problem spots.
• Fostered positive working relationships with co-workers, supervisors, and building occupants through effective communication and collaboration.
• Ran variety of cleaning machines such as floor machines designed to strip, wax, extract, and top scrub floors and carpets.
• Reported damages and hazardous conditions to management for further action.
• Cleaned equipment and machinery to maintain in optimum working condition.
• Handled spills, accidents and other cleaning emergencies to maintain cleanliness standards throughout assigned shift.
• Kept public pathways clear of safety hazards and spills with regular checks and attention.
• Maintained floor cleaning and waxing equipment.
• Responded immediately to calls from personnel to clean up spills and wet floors.
• Maintained optimal supply levels to meet daily and special cleaning needs.
• Identified repair needs and major maintenance concerns, and escalated issues to management.
• Operated buffers and burnishers to clean and polish floors.
• Used hand trucks or manually lifted supplies, equipment and heavy furniture.

• Kept kitchen areas neat and clean by removing trash and organizing supplies.
• Followed supervisor instructions to complete tasks on time.
• Kept work area clean, dry, and free of debris to prevent incidents and accidents.
• Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
• Completed extra cleaning work on garbage cans, racks, dry storage areas, and other fixtures to keep kitchen spotless.
• Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Contributed to a positive team environment through effective communication and collaboration with kitchen staff members.
• Supported overall restaurant operations by promptly restocking clean dishes and utensils in designated areas.
• Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
• Increased performance reliability under pressure by consistently meeting fast-paced dishwashing demands, even during the busiest service periods.
• Ensured consistent cleanliness by adhering to strict sanitation procedures for all dishes, utensils, and equipment.
• Reduced dish breakage by carefully handling delicate items during the washing process.
• Maintained a safe working environment by properly using and storing cleaning chemicals according to safety guidelines.
• Streamlined dishwashing processes by prioritizing incoming dirty dishes based on usage needs of the kitchen staff.
• Fostered a positive work environment by maintaining a professional attitude and appearance at all times.
• Collaborated effectively with servers and bussers to ensure timely clearing of tables, enhancing guest experience throughout their visit.
• Minimized cross-contamination risks by following proper procedures for washing cutting boards, knives, and other essential tools.
• Exceeded health code standards with diligent attention to detail when cleaning all surfaces within the dishwashing area.
• Demonstrated flexibility in adjusting work schedule to accommodate fluctuating business demands during peak dining hours or special events.
• Inspected dishwashing equipment and reported issues to supervisor.
• Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or [Type] items used often by kitchen staff.
• Minimized water usage and environmental impact with effective washing techniques, aligning with sustainability goals.
• Supported culture of hygiene and cleanliness, participating in regular kitchen cleaning and sanitation drives.
• Reduced risk of cross-contamination, meticulously organizing dishware and kitchen tools after thorough washing and sanitization.
• Improved safety in kitchen by properly handling and storing cleaning chemicals and supplies.
• Increased kitchen efficiency, organizing clean dishes and utensils in accessible manner for culinary staff.
• Enhanced dining experience for customers by ensuring clean, spot-free dishes and utensils.
• Optimized cleaning processes, experimenting with different detergents and wash cycles to achieve superior cleanliness.
• Contributed to inventory management by reporting low supplies of cleaning agents and dishware to management.
• Ensured timely availability of kitchenware, speeding up service during peak times with efficient dishwashing routines.
• Maintained cleanliness and sanitation in kitchen, contributing to healthy working environment by rigorously following cleaning schedules.
• Fostered collaborative work environment, sharing best practices with new team members for maintaining high standards of kitchen cleanliness.
• Enhanced equipment longevity, performing routine checks and maintenance on dishwasher to ensure optimal performance.
• Improved operational efficiency by implementing system for pre-soaking heavily soiled pots and pans, reducing cleaning time.
• Bolstered team morale and productivity by maintaining positive attitude and assisting colleagues during high-pressure periods.
• Facilitated smooth kitchen operations, promptly addressing any malfunctions with dishwashing equipment to prevent downtime.
• Streamlined waste management procedures, effectively sorting and disposing of garbage and recycling materials.
• Reinforced health codes compliance, regularly cleaning and sanitizing dishwasher area and sinks.
• Stored dishes, utensils and kitchen equipment in proper locations.
• Sorted and rinsed dirty dishes, glasses and utensils prior to washing.
• Delivered washed dishes to various stations throughout restaurant to help team stay productive and focused on customer needs.
• Monitored dishwashing machines for proper functioning.
• Increased machine efficiency by scraping and pre-washing dishes.
• Gently moved glassware, crystal, and other delicate items to prevent breakage.