What do you call the teams of employees that stay to clean the restaurant at the end of the day?

The term used to refer to the teams of employees that remain to clean the restaurant at the end of the day is "Closers." This name reflects their role in effectively closing down the restaurant operations by ensuring that all areas are cleaned, organized, and ready for the next day’s business. Closers typically have specific responsibilities that may include cleaning tables, washing dishes, and tidying up the kitchen and dining areas.

Greeters are responsible for welcoming guests and managing the seating arrangements. Setters might be involved in setting up tables for service but do not typically have cleaning responsibilities at the end of the day. Waitstaff focus on serving customers during their visit rather than on end-of-day cleaning tasks. Thus, "Closers" is the most appropriate designation for the team that handles these cleaning duties.