Procedure For Cleaning Restaurants / Dining area
Maintaining cleanliness in restaurants and dining areas is crucial to ensure a safe and hygienic environment for customers and staff. Standard Operating Procedures (SOPs) are essential in guiding cleaning staff on the proper procedures to follow.
The first step in cleaning restaurants and dining areas is to remove all the dishes, utensils, and leftover food from the tables. The cleaning staff should then wipe the tables and chairs with a clean, damp cloth to remove any food particles, spills, or stains
Next, the floors should be swept and mopped thoroughly, paying special attention to the areas beneath the tables and chairs. Any visible dirt or debris should be removed, and the floors should be left to dry completely.
The cleaning staff should also clean the windows, mirrors, and any other glass surfaces in the dining area, using a glass cleaner and a microfiber cloth to ensure a streak-free finish. Finally, the staff should sanitize all surfaces, including tables, chairs, and door handles, using an appropriate disinfectant.
The Cleaning and upkeep of areas like tables, chairs, changing linen, and some light vacuuming are generally done by the restaurant staff during restaurant operational hours. The housekeeping staff is responsible for the thorough cleaning of restaurants and all dining areas after working hours.
Following these SOPs will ensure that the restaurant or dining area is clean, hygienic, and safe for customers and staff alike.
Cleaning of Restaurant / Dining Area Cleaning:
- Restaurants and dining areas have to be cleaned daily before their opening time and as and when requested by the restaurant staff.
- Collect all the cleaning items required for particular Outlets.
- Collect the dining area keys from the security department.
- Turn on the lights so you know what you are doing clearly.
- During morning time open the drapes and blinds to allow the natural light.
- Observer the entire area to plan the work.
- Before starting to clean the restaurant the public area attendant should move all the chairs from the table and make room for proper cleaning.
- Vacuum the entire carpeted area and upholstery.
- If any food spills are found on the carpet then follow the do the spot cleaning as per the standard procedure.
- If the floor is not carpeted, sweep and mop the floor.
- Clear the garbage from the service station.
- DustDust: To sprinkle lightly with flour; sugar or other substance. all the furniture in the Restaurant.
- Polish the furniture if required.
- With a feather duster, dust all the high ceilings, niches, pictures/artwork, and corners.
- Clean and disinfect telephones.
- Wipe the side stations and host stations.
- Dust the Point of sales terminals with appropriate cleaning supplies.
- Polish brass/copper items whichever is present with the proper cleaning supplies.
- Clean the mirrors/windows, as and when required.
- All maintenance should be immediately given to the Engineering Department/ control desk.
- If any lost and found items are found then inform the HousekeepingA department of the rooms division; responsible for cleaning the hotel's guest rooms and public area... control desk/hotel security.
- Collect all dirty table linens and replenish them.
- Replenish cleaning linen supplies daily.
- Return the keys to the security department.
- Fill out the cleaning report/register and submit it to the housekeeping control desk.
Training Summary questions:
Q1. Who is responsible for the upkeeping of a restaurant during operational hours?
Q2. Why it is required to move the chairs from the table before cleaning?
Q3. What all to be cleaned in the dining area?
Q4. What procedure is to be followed for lost and found items found in dining areas?
Q5. Steps for cleaning the dining areas in hotels?
Patreon Only SOP Download
SOP Number: Housekeeping SOP - 30
Department: Housekeeping – Public AreaThe Public Area refers to the place where all guests make the use of; such as the dining room; the s...
Date Issued: DATE THE DOCUMENT WAS CREATED.
Time to Train: 45 Minutes
