Lesson 1Continuity when cleaning staff arrives in morning: handover notes, overnight observations, and open items trackingThis lesson shows preparing clear handover notes for morning cleaners, noting night observations, tracking open issues, and ensuring cleaning, fixes, and follow-ups carry over shifts smoothly.
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 lesson explains building a standard closing checklist, dividing areas into zones, setting task repeats, time guesses, and sign-off rules for steady work and responsibility.
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 lesson covers private room closing, resetting setups, arranging furniture, handling linens, checking AV and gear, readying for next event per booking details.
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 lesson teaches verifying checklists with sign-off sheets, digital logs, photos, timestamps, and storing records for checks, incident looks, and performance tracking.
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 lesson covers managing cleaning supplies and tools, labelling and storing chemicals, basic MSDS info, and using PPE to keep staff safe while upholding hygiene in Namibian eateries.
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 lesson details bar closing, cleaning bar tops, handling glasses and returns, rotating stock, fridge checks, and POS till close for hygiene, stock 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 lesson shows quality checks on closing via samples, random spots, fix logs, and supervisor sign-offs to hold standards and guide staff on common 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 lesson outlines terrace closing, securing furniture, cleaning outside areas, waste handling, and weather protection to safeguard 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 lesson clarifies cleaning roles at close for waiters, bartenders, bussers, and Jefe de Sala, plus handoffs and cross-checks between team members.
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 lesson details dining room end-of-service tasks like quick table clearing, safe glass polishing, chair stacking or placing, floor cleaning, and final checks 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
