Objective

Ensure the banquet hall is maintained to the highest standards of cleanliness and hygiene, providing a safe and welcoming environment for guests.

Quick Reference

  • Facility Type: Hospitality
  • Space: Banquet Hall
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-H-BH-01

Service Level

[“AS/NZS 3733:1995″,”ISO 14001:2015″,”EN 13549:2001″,”ISSA CIMS-GB”,”NEN 2075:2011″]

Scope of Work

  • Dusting of all surfaces including tables, chairs, and decorative items.
  • Vacuuming of carpeted areas and spot cleaning as necessary.
  • Mopping of hard floor surfaces with appropriate cleaning solutions.
  • Sanitising of high-touch areas such as door handles, light switches, and handrails.
  • Cleaning and sanitising of rubbish bins and replacement of liners.
  • Polishing of glass surfaces and mirrors to ensure streak-free finish.
  • Inspection and cleaning of air vents and grilles to maintain air quality.
  • Removal of cobwebs from ceilings and corners.
  • Ensuring all cleaning equipment is cleaned and stored correctly after use.

Method

  1. Begin by dusting all surfaces using a microfibre cloth, starting from higher surfaces and working downwards.
  2. Vacuum all carpeted areas using a HEPA-filter vacuum cleaner to minimise dust and allergens.
  3. Mop hard floors with a neutral pH cleaner, ensuring no residue is left behind.
  4. Use a disinfectant spray on high-touch areas, allowing appropriate contact time before wiping clean.
  5. Empty rubbish bins, replace liners, and sanitise the bin interior and exterior.
  6. Clean glass surfaces with a glass cleaner and a lint-free cloth for a streak-free finish.
  7. Inspect and clean air vents using a vacuum attachment or damp cloth.
  8. Remove cobwebs using an extendable duster.
  9. Clean and store all equipment on the trolley, ensuring it is ready for the next use.

Equipment

  • Microfibre cloths
  • HEPA-filter vacuum cleaner
  • Mop and bucket with neutral pH cleaner
  • Disinfectant spray
  • Glass cleaner
  • Lint-free cloths
  • Extendable duster
  • Cleaning trolley
  • Rubbish bin liners

Quality Criteria

Performance Level Criteria
Excellent All surfaces are free of dust and marks; floors are spotless with no residue; glass surfaces are streak-free; no odours present; high-touch areas are sanitised and visibly clean.
Good Minor dust on less accessible surfaces; floors are clean with minimal residue; glass surfaces have minor streaks; no strong odours; high-touch areas are mostly sanitised.
Pass Noticeable dust on surfaces; floors have visible residue; glass surfaces have visible streaks; mild odours present; some high-touch areas missed.
Fail Significant dust accumulation; floors are dirty with visible stains; glass surfaces are heavily streaked; strong odours present; high-touch areas are not sanitised.

Documentation

  • Cleaning Checklist: Digital or paper checklist to verify completion of all cleaning tasks
  • Incident Reports: Documentation of any cleaning-related incidents, spills, or issues encountered
  • Maintenance Records: Record any maintenance needs identified during cleaning (for reporting to maintenance team)
  • Photos: Before and after photos as requested to document cleaning completion and quality