Lesson 1Continuity when cleaning staff arrives in morning: handover notes, overnight observations, and open items trackingThis part explains making clear handover notes for morning cleaners, noting night observations, tracking open issues, and making sure cleaning plans, fixes, and follow-ups go smooth over shifts.
Writing concise, actionable handover notesDocumenting spills, stains, and damage foundFlagging maintenance and repair requestsTracking incomplete tasks and deadlinesHandover communication between shiftsLesson 2Standard closing checklist structure: zone breakdown, task frequency, time estimates, and completion sign-offThis part shows how to make a standard closing checklist, split venue into zones, set task times, guess time needed, and rules for finishing and signing off to keep things steady and accountable.
Defining zones and responsibility areasListing tasks by daily and weekly frequencyEstimating realistic task durationsOrdering tasks for efficient workflowSign-off fields and escalation notesLesson 3Private room closing tasks: resetting for next booking, furniture configuration, linen handling, and AV/equipment checksThis part covers private room closing, like resetting setups, moving furniture, handling cloths, checking sound and gear, and readying for next booking by event plans.
Reviewing next event setup requirementsFurniture layout and chair alignmentCollecting and bagging used linensTesting AV, screens, and microphonesSecuring decor, signage, and amenitiesLesson 4Verification and recording of checklist completion: physical sign-off sheets, digital logs, photos as proof, and timestamped recordsThis part covers checking closing checklists done, using sign-off papers, digital logs, photos, and times, and storing for audits, incident checks, and staff watching.
Designing clear paper sign-off sheetsUsing digital checklist and log appsPhoto evidence standards and anglesTimestamp rules and user identificationArchiving records for audits and reviewsLesson 5Cleaning materials, tools, and safe chemical use: inventory, labeling, MSDS basics, and PPEThis part explains handling cleaning stuff and tools, labeling and storing chemicals, basic safety sheets, and using gear to keep workers safe while holding hygiene.
Inventory and par levels for suppliesLabeling and safe chemical storageReading and applying MSDS basicsSelecting and using correct PPECleaning tool care and replacementLesson 6Bar closing tasks: bar top sanitation, glass/run-back procedure, stock rotation, refrigeration checks, and POS till cleanupThis part details bar closing, like cleaning bar tops, handling glasses and returns, turning stock, checking fridges, and closing POS till for hygiene, control, and readiness.
Bar top and garnish station sanitationGlassware run-back and polishing flowStock rotation and date labelingRefrigeration temperature and seals checkPOS till counting and discrepancy logsLesson 7Quality control sampling and spot checks: randomized verification, corrective action logs, and supervisor sign-offThis part details quality checks on closing jobs using samples, random spots, fix logs, and boss sign-off to hold standards and guide staff on repeat problems.
Planning random spot check schedulesSampling methods for different zonesRecording defects and corrective actionsSupervisor sign-off and commentsUsing findings for staff coachingLesson 8Terrace closing tasks: furniture securing, outdoor cleaning, waste removal, and weatherproofing proceduresThis part outlines terrace closing, like tying furniture, cleaning outside, clearing rubbish, and weather-proof steps to guard gear and keep guest-ready for next service.
Stacking and locking outdoor furnitureCleaning tabletops, railings, and floorsOutdoor ashtray and waste removalProtecting cushions, umbrellas, and heatersWeather checks and storm precautionsLesson 9Role assignment for cleaning tasks: waiter, bartender, busser, and Jefe de Sala responsibilities and handoffsThis part makes clear who does cleaning at close, jobs for waiters, bartenders, bussers, and Jefe de Sala, and how to hand over and cross-check between roles.
Mapping tasks to each front-of-house roleWaiter duties for tables and stationsBartender duties for bar and backbarBusser duties for floors and wasteJefe de Sala oversight and sign-offLesson 10Dining room closing tasks: table clearing, glassware polishing, chair stacking/placement, floor cleaning, and ambient checksThis part details end-service dining room work, like quick table clear, safe glass handling, right chair spots, floor clean, and final checks to ready for next service.
Sequence for clearing tables and side stationsStandards for cutlery and glassware polishingCorrect chair stacking and spacing rulesEnd-of-night floor sweeping and moppingLighting, music, and scent final checks
