Lesson 1Continuity when cleaning staff arrives in morning: handover notes, overnight observations, and open items trackingThis part explains how to make clear handover notes for morning cleaners, write night observations, track open issues, and make sure clean plans, fixes, and follow-ups go 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-offThis part shows how to make standard closing list, split place into zones, set task times, guess time, and put clear finish and sign rules wey keep things steady and hold people answer.
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 reset setups, move furniture, handle cloths, check sound and gear, and ready room for next book as per event plan.
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 how to check closing lists done, with paper sign sheets, digital logs, photos, and time stamps, and store records for checks, incident looks, and work 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 PPEThis part explains how to handle clean stuff and tools, label and store chems, know basic safety sheets, and use right gear to keep staff safe while clean proper.
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 clean bar top, handle glasses and returns, turn stock, check fridges, and close POS till for clean, control, and ready.
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 how to check closing work quality with samples, random spots, fix logs, and boss sign to keep standards and teach 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 safe furniture, clean outside, clear rubbish, and weather-proof steps wey protect gear and keep guest-ready for next time.
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 which clean job at close, set duties for waiters, bar men, bussers, and head sala, and explain handovers and cross-checks.
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 handle, right chair place, floor clean, and final checks wey ready room for next.
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
