SOP – Housekeeping – Cleaning restaurants / dining area

The Cleaning and up keeping of areas like tables, chairs, changing linen and some light vacuuming is generally done by the restaurant staffs during restaurant operational hours, And the housekeeping staffs are responsible for the thorough cleaning of restaurants and all dining areas after working hours.

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 staffs.
• 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 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.
• Dust all the furniture in the Restaurant.
• Polish the furniture if required.
• With a feather duster, dust all the high ceiling, 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 Engineering Department/ control desk.
• If any lost and found items are found then inform the Housekeeping control desk / hotel security.
• Collect all dirty table linens and replenish.
• Replenish cleaning linen supplies on a daily basis.
• Return the keys to the security department.
• Fill the cleaning report / register and submit to the housekeeping control desk.

SOP – Corridor Cleaning and Minibar / Mini fridge Cleaning

Floor Corridor cleaning:

• Floor corridor must be cleaned at least once a day based on guest traffic and occupancy.
• Sweep the corridor from corner to corner with feather brush.

• Dust the fittings and skirting with a duster.
• Mop the floor with long handle mop.
• Clean the corridor in parts.
• Corridors with carpet have to be vacuumed.
• Corners and edges of the carpet are cleaned with the nozzle of the vacuum cleaner.
• Carpet shampooing should be scheduled only during off season or low occupancy.
• Dust the light fittings, artwork frame and glass with feather brush and duster.
• Any burned-out light bulbs should be replaced.
• Air supply vents and sprinklers should be also dusted and checked for proper functioning.
• If any fingerprints or smudges found on the corridor wall then the same to cleaned immediately.
• Fortnightly clean all shaft niches, sculpture and silk fabric.
• As a final step the room attendant should also clean the front and back of the emergency exit door.
• All corridors have to be spotlessly clean at all times.

Mini Fridge / Mini Bar Cleaning and defrosting:

• The Mini bar should be always clean and smells free at all the time.
• Remove all the bottles and Min bar amenities.
• Switches on the defrost switch.
• Place discard or towel inside the fridge, so that the water does not drip.
• Wipe the fridge dry and clear off water stains.
• Switch on the fridge.      
• Replenish all the supplies / amenities.