Lesson 1Continuity when cleaning staff arrives in morning: handover notes, overnight observations, and open items trackingThis section explains preparing clear handover notes for morning crew, noting overnight issues, tracking open matters, and ensuring cleaning plans, fixes, and follow-ups carry on smoothly across 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 section shows designing a standard closing checklist, dividing the venue into zones, setting task frequency, time guesses, and clear sign-off rules for consistency and 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 checksThis section covers private room closing, resetting layouts, adjusting furniture, handling linens, checking AV and gear, and readying the room for the next booking per 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 recordsThis section covers verifying closing checklists are done, using sign-off sheets, digital logs, photos, timestamps, and storing records for audits, incident checks, 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 section explains managing cleaning supplies and tools, labelling and storing chemicals, basic MSDS info, and using PPE to keep staff safe while upholding 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 section details bar closing, sanitising bar tops, handling glassware and run-back, rotating 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 section details quality checks on closing tasks with sampling, random spot checks, fix logs, and supervisor sign-off to hold standards and guide 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 proceduresThis section outlines terrace closing, securing furniture, cleaning outdoor areas, clearing waste, and weatherproofing to protect 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 section clarifies who handles cleaning at close, duties for waiters, bartenders, bussers, and Jefe de Sala, and managing handoffs and 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 checksThis section details end-of-service dining room tasks, quick table clearing, safe glassware handling, proper chair placement, 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
