Lesson 1Continuity when cleaning staff arrives in morning: handover notes, overnight observations, and open items trackingDis part explain how fi prepare clear handover notes fi mornin staff, write down overnight observations, track open issues, an make sure cleanin plans, repairs, an follow-ups flow smooth cross 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-offDis part show how fi design a standard closin checklist, break di venue into zones, set task frequency, estimate time, an put clear completion an sign-off rules fi consistency an accountability.
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 checksDis part cover private room closin routines, like reset layouts, fix furniture, handle linens, check AV an equipment, an prep di room fi next bookin by event specs.
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 recordsDis part cover how fi verify closin checklists done, usin physical sign-off sheets, digital logs, photos, an timestamps, an store records fi audits, incident checks, an performance watch.
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 PPEDis part explain how fi manage cleanin materials an tools, label an store chemicals, know basic MSDS info, an use right PPE fi keep staff safe while holdin hygiene standards.
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 cleanupDis part detail bar closin routines, like sanitizin bar tops, managin glassware an run-back, rotatin stock, checkin refrigeration, an closin POS till fi hygiene, control, an 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-offDis part detail how fi do quality control on closin tasks wid samplin, random spot checks, corrective logs, an supervisor sign-off fi hold standards an coach staff on repeat issues.
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 proceduresDis part outline terrace closin routines, like securin furniture, cleanin outdoor surfaces, handlin waste, an weatherproofin steps weh protect gear an keep guest-ready fi 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 handoffsDis part clear up who do which cleanin tasks at close, definin duties fi waiters, bartenders, bussers, an Jefe de Sala, an explain handoffs an cross-checks 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 checksDis part detail end-a-service dinin room routines, like quick table clearin, safe glassware handlin, right chair placement, floor care, an final ambient checks fi prep 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
