Restaurant Cleaning Schedule

Prepared by: [Your Name]

Date: October 3, 2050

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Kitchen Area

1. Cooking Stations

• Wipe down all surfaces after each meal.

• Sanitize cutting boards, knives, and cooking utensils at the end of each shift.

• Clean stovetops, griddles, and ovens after closing to remove any grease buildup.

• Sweep and mop the kitchen floor thoroughly before the end of the day.

2. Storage Areas

• Check and clean storage shelves for spills or crumbs daily.

• Organize the pantry to ensure all food items are properly stored and labeled.

• Wipe down refrigerator and freezer doors daily.

3. Sinks and Dishwashing Area

• Clean and sanitize sinks after every use.

• Empty and clean the grease traps at the end of the day.

• Wipe down dishwashing machines and check for any leftover debris.

4. Trash Management

• Empty all trash bins and sanitize the bins before replacing the liners.

• Take out the garbage to the dumpster area post-lunch and dinner.

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Dining Area

1. Tables and Chairs

• Wipe down tables and chairs after each guest leaves.

• Sanitize table tops and chair armrests at the end of each shift.

• Inspect chairs for any damage or loose screws.

2. Floors

• Sweep the floor after each meal service.

• Mop Disinfect floors after closing, focusing on high-traffic areas.

3. Condiment Stations

• Wipe down condiment containers and refill as needed.

• Clean the condiment station daily to prevent spills or contamination.

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Restrooms

1. Sinks, Mirrors, and Countertops

• Clean and sanitize sinks, countertops, and faucets every few hours.

• Wipe down mirrors to remove any smudges or streaks.

2. Toilets and Urinals

• Sanitize toilets and urinals every few hours.

• Restock toilet paper, hand soap, and paper towels as needed.

3. Floors and Trash

• Sweep and mop restroom floors at the end of the day.

• Empty and sanitize trash bins before replacing liners.

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Outdoor Area (Patio and Entrance)

1. Seating and Tables

• Wipe down all outdoor seating and tables after each use.

• Sanitize at the end of each day to prevent any food buildup or stains.

2. Sidewalk and Patio Floors

• Sweep the outdoor area at the end of the day.

• Power wash the patio weekly or as needed to maintain cleanliness.

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Closing Procedures

Area	Task	Frequency	Responsible Person
Kitchen	Clean stovetops and grills	Daily after closing	Kitchen Staff
Dining Area	Sanitize tables and sweep floors	After each meal service	Waitstaff
Restrooms	Refill soap and sanitize toilets	Every few hours	Cleaning Crew
Outdoor Area	Sweep and wipe down tables	End of day	Outdoor Attendant

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For any questions or concerns, please contact [Your Name] at [Your Email] or visit [Your Company Name] located at [Your Company Address]. To schedule any special cleaning services, feel free to email us at [Your Company Email] or call us directly at [Your Company Number].

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