Brighton & Hove has one of the busiest hospitality scenes on the south coast. Between lunch trade, evening covers and weekend visitors, cleaning is easy to squeeze into the gaps — and that is usually when standards slip. A simple, written checklist keeps everyone working to the same standard and makes it obvious when something has been missed.
Daily: before and after service
Daily tasks protect the first impression customers get when they walk through the door. Split them into pre-opening and close-down so nothing is left for the next shift.
- Wipe and sanitise tables, chairs, menus, condiment holders and card machines
- Vacuum and mop dining floors, paying attention to table bases and corners
- Clean and restock customer washrooms, including dispensers, mirrors and touch points
- Clean the bar top, glass-washer surrounds and front-of-house counters
- Empty bins, replace liners and clean bin surrounds
- Spot-clean entrance glass, door handles and push plates
Weekly: the areas customers notice eventually
Weekly tasks cover the places that do not look dirty on day one but build up quickly in a busy venue.
- Dust skirting boards, light fittings, window sills and high ledges
- Descale washroom taps, toilets and urinals
- Deep clean chair and banquette upholstery where appropriate
- Clean the outside of fridges, cabinets and general kitchen surfaces
- Wash internal windows and glass partitions
Monthly and periodic tasks
Some jobs only need doing every few weeks, but they make a noticeable difference to how a venue looks and feels. Schedule them during quieter periods or before a closed day.
- Machine-clean hard floors and grout lines
- Clean behind and under movable furniture and equipment
- Wash walls, doors and frames in high-traffic areas
- Review your checklist and adjust it for seasonal trade
Make the checklist work in practice
Assign each task to a named role, record when it has been done, and keep the checklist somewhere visible. If your team is stretched, many venues bring in a professional cleaning team to handle front-of-house, washrooms and general kitchen areas outside opening hours, so staff can focus on service.
SKMa Facilities Ltd plans restaurant, café and pub cleaning around your opening hours, with a written cleaning specification so you know exactly what is covered on each visit.
More cleaning advice
- How Often Should an Office Be Professionally Cleaned?
Daily, several times a week or weekly? How headcount, footfall and facilities affect the right cleaning schedule for your office.
- End of Tenancy Cleaning Checklist for Landlords and Tenants
A room-by-room checklist to help properties be returned or re-let in clean, presentable condition.
- What Is Included in a Professional Deep Clean?
How a deep clean differs from regular cleaning, what it usually covers and when it makes sense to book one.
