Restaurant Dining Room Cleaning in Seattle
Front-of-house only. Overnight detail clean on dining rooms, bars, lounges, and tasting rooms — surfaces sterilized, glass spotless, floors clean, restrooms restocked. We don't touch your kitchen.
Front-of-house only. Overnight detail clean on dining rooms, bars, lounges, and tasting rooms — surfaces sterilized, glass spotless, floors clean, restrooms restocked. We don't touch your kitchen.
Dining room, bar, booths, tables, host stand, glass, mirrors, floors, restrooms, entry, lounge, tasting room, banquettes, light fixtures, art and decor surfaces.
Cooking line, hoods, exhaust, grease traps, prep stations, walk-in coolers, dish pit. Your BOH stays your BOH. Need kitchen deep cleaning? See our separate kitchen service.
Your closing crew has been on their feet for ten hours. Asking them to wipe banquette seams and detail glass partitions at midnight is how you burn out good servers in a tight labor market.
We take the FOH detail clean off your team's plate. Surfaces sterilized, glass streak-free, floors scrubbed, restrooms restocked and sanitized. Your opening crew walks into a venue that looks like opening day.
W-2 employees only. Same crew rotation every week so your closing manager hands keys to the same lead. English-speaking, uniformed, background checked.
Full-service restaurants, fast-casual, bars, lounges, tasting rooms, taprooms, coffee shops, multi-location groups. Seattle, Eastside, King County.
White tablecloth, neighborhood bistro, hotel restaurant. Heavy on glass, mirror, polished wood, and brass detail.
High-volume dining rooms with constant table turn. Floor scrub, surface sterilize, condiment-station polish.
Back-bar glassware shelving, bar tops, bar-stool legs, brass rail polish, glass and mirror detail.
Communal tables, growler walls, tasting flight stations. Floor-heavy scope with concrete and reclaimed-wood finishes.
Espresso-bar exteriors, grinder-station surfaces, communal seating, glass pastry cases, restrooms.
2-15 locations under one operator. One account manager, one COI, consolidated invoicing, same crew rotation per venue.
Your closing manager hands off the dining room at agreed time. We sign in, get the floor.
Dust, surfaces, banquettes, glass, brass, floors, restrooms — fixed sequence so nothing gets missed.
Restroom paper, soap, trash liners. Chairs reset to floor plan. Lights and music turned off per protocol.
Alarm armed, doors locked, crew leaves. Visit logged with photo evidence — you have proof every morning.
10pm-6am window. We never touch the venue when guests are in it.
Same crew week to week. Your closing manager hands keys to a person they know.
COI naming your restaurant entity and landlord, issued at no charge.
We respect the BOH boundary. Your kitchen is your kitchen. Your line cooks are not our problem.
FOH only on this scope. Dining room, bar, host stand, restrooms, glass, floors, surfaces. We do not touch your line, hoods, exhaust, prep, walk-ins, or dish pit. Need kitchen deep cleaning? See our separate commercial kitchen service — it's quoted independently and never overlaps with FOH nightly visits.
Detail dust on every dining-room surface. Tables, bars, chair legs, banquette seams sterilized and polished. Floors swept, mopped, periodically deep-scrubbed. All glass — windows, mirrors, partitions, display glass. Restrooms fully sanitized and restocked. Mats, host stand, entry polished. Trash and recycling pulled. Venue reset for tomorrow's opening crew.
Overnight after close. Typical window 10pm-2am, always finished before 6am opening prep. We coordinate keys, alarm codes, and access with your closing manager.
Yes — it's a sweet spot. One account manager across every location, one COI, consolidated invoicing, same crew rotation per venue. Common shape: 2-15 locations in Seattle + Eastside.
W-2 only. Extensive background checks (same standard as our high-security facility accounts), uniformed, English-speaking. Important when your closing manager hands keys at midnight.
Yes. Bars, cocktail lounges, wine bars, taprooms, brewery tasting rooms, coffee shops all fit FOH. Slightly different attention areas per concept; same nightly protocol.
We bring everything — food-safe sanitizer, glass cleaner, floor chemistry, restroom chemistry, microfiber, vacuums, mops, consumables. Restroom paper and soap can be ours or yours, your call.
Three reasons. (1) Server/bartender labor is expensive and they leave streaks on glass. (2) Detail (chair legs, banquette seams, light-fixture dust) gets skipped and wears the venue down month-over-month. (3) Your closers go home on time — retention win in a tough labor market.
Tell us about your venue. We'll walk after close, write a flat-rate nightly scope, and issue a COI naming your operator. No pressure, no contract until you say go.
Separate service. Hood, exhaust, grease trap, vapor wash. Health-inspection ready. Doesn't overlap with FOH nightly.
Learn MoreHave a retail tenant adjacent to your restaurant? Same nightly crew can cover both with one scope.
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Pre- and post-event detail for restaurant buyouts, wedding rehearsals, corporate dinners.
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