Restaurant front of house cleaning checklist

Complete major cleaning tasks during closed hours or lowest-volume periods. Divide tasks between pre-opening (floors, bathrooms, dusting) and post-closing (tables, chairs, condiment stations). During service, implement a continuous cleaning system where staff handle small tasks during natural lulls. Restrooms should have scheduled checks throughout service hours.

Begin with a walkthrough demonstration showing exactly how each task should be performed to standard. Create visual guides with photos of properly cleaned areas. Implement a buddy system where experienced staff mentor newcomers. It’s also important to review completed checklists with new staff to provide constructive feedback and answer questions about specific cleaning techniques.

Assess your unique spaces, materials, and customer flow patterns. Add sections for special features like outdoor seating, waiting areas, or self-service stations. Consider your restaurant’s style—fine dining requires more attention to details like silverware polishing, while casual eateries might need more frequent table turnover cleaning protocols.