One provider across hotels, pubs, registered clubs, restaurants, bars, cafes and function centres. Crews scheduled around trade rather than around office hours, scopes written to what an Environmental Health Officer actually inspects, and directly employed police-checked staff with 20 million public liability cover.
Hospitality cleaning in Sydney covers hotels, pubs, clubs, restaurants, bars, cafes and function centres. Ongoing schedules generally run between $30 and $45 per hour, with one-off deep cleans between $40 and $50 per hour. Crews work outside trade, and every scope is written around the hygiene evidence a council inspection looks for.
Hospitality is not one cleaning job. A hotel runs a continuous cycle across guest floors and public areas; a pub gets four hours between last drinks and the bistro opening; a cafe has to be immaculate by six in the morning; a function centre needs a full reset in the gap between one event packing down and the next bumping in. Grouping them under a single provider only works if the scope for each is written separately. These are the venue-specific pages behind this service.
Guest floors, public areas, back-of-house and continuous cycles.
Gaming floors, bistros, auditoriums and member amenities.
Post-close resets on Sydney entertainment strips.
Dining rooms, pass, front-of-house and kitchen-adjacent zones.
Pre-open cleans built around a 6am service start.
Turnarounds between pack-down and the next bump-in.
Degreasing behind the line for every venue type.
The difference between a hospitality clean and a commercial clean is what gets opened. An office scope is largely surfaces you can see. A hospitality scope is dominated by the places grease, sugar and protein residue collect where nobody looks: under the cooking line, behind the bain-marie, inside the ice well, along the underside of the bar top, in the floor waste gully, at the back of cool room shelving and around the door seal, and in the bin room floor coving. Those are exactly the points an Environmental Health Officer checks, and they are the points a general cleaner walks past.
Sydney venues are inspected by their local council under the NSW food regulation framework, and a poor result is public. That makes the cleaning record part of the venue's compliance evidence rather than a housekeeping detail. We build scopes with named zones and stated frequencies so the venue can show what is cleaned daily, what is cleaned weekly and what is on a periodic cycle, and so a new duty manager can pick up the file and understand the programme without a handover conversation.
Chemical selection follows the same logic. Food-contact areas take a sanitiser rated for the job with its dwell time observed, not a general purpose spray. Bar floors take a degreaser, because a mop and hot water spreads the sugar film that makes a floor sticky instead of lifting it. Timber, terrazzo, polished concrete and epoxy all need different products, and using the wrong one on a bar face or a dining room floor causes damage that outlives the contract.
Written fixed-price scope per venue. No lock-in contract, month to month with 30 days written notice.
1300 494 983Enquire OnlineAsk a hospitality operator what they need cleaned and you get a list. Ask when the building is empty and you get the actual constraint. A Surry Hills small bar closes at midnight and has until eleven the next morning, which is generous. A Newtown pub closes at three and reopens at ten for the bistro, which is not. A CBD hotel never closes at all, so the work is threaded through the day by zone. A conference venue in Darling Harbour might have five hours between a gala dinner ending and a breakfast session starting in the same room.
Those windows determine crew size, equipment and sequence more than the floor area does. A four-hour window on a large floor means a machine and three people, not one person and a mop, and it means the floor has to be dry before the first delivery arrives. A pre-open cafe clean means no wet floor at all, so the method changes to damp-and-dry rather than flood-and-squeegee. Quoting a venue without knowing the window produces a price that cannot be delivered.
It also determines who is in the building. Overnight crews in closed venues work unsupervised around stock, tills and gaming machines, which is why we do not subcontract hospitality work. Every cleaner on a venue site is a directly employed, police-checked Pro Clean Corp staff member, on a named roster the venue holds, with a signed attendance record left for the duty manager.
Sydney's hospitality geography is not evenly distributed and the cleaning problems change with it. The CBD, Barangaroo and The Rocks carry hotel and corporate dining volume with tight loading dock windows and building management access rules that add half an hour to every mobilisation. Darling Harbour and Pyrmont are event-driven, so the workload spikes hard around conferences and stadium dates rather than following a weekly rhythm.
Oxford Street, Crown Street and King Street Newtown are late-trade strips wedged into residential blocks, which means noise discipline at three in the morning is a real constraint and a complaint from an upstairs resident can threaten a venue's licence conditions. The inner west and the Northern Beaches run more suburban pubs and cafes with earlier closes and larger outdoor areas, so terraces, beer gardens and pavement dining take a bigger share of the scope. Western Sydney and the south west carry the large registered clubs, which are effectively small commercial buildings with gaming floors, auditoriums, bistros and car parks attached.
We service all of them, and the scope is written to the precinct as much as to the venue. A harbourside hotel and a Blacktown club are both hospitality; almost nothing about their cleaning programmes is the same.
A nightly clean keeps a venue trading. It does not keep a venue in good condition. Every hospitality site accumulates work that only a periodic programme addresses: hard floor strip and seal in bistros and back-of-house, carpet extraction in gaming rooms and function spaces, tile and grout restoration in bathrooms, pressure washing of beer gardens, smoking areas and waste docks, high dusting of ceiling fixtures and vents, and internal and external glazing.
Left off the schedule, these are the items that make a venue feel tired even when the nightly clean is being done properly. Grout goes grey, carpet holds odour, the beer garden pavers grow a black biofilm in the joints, and the glass haze is the first thing a customer sees from the footpath. Building them into a documented annual calendar spreads the cost and stops them turning into emergency work before a licensing review or a refurbishment handover.
Venues that also operate accommodation, retail or office space in the same building usually fold those areas into a single commercial cleaning arrangement so there is one calendar rather than several. Larger operators with multiple sites tend to run it through facilities management cleaning with consolidated reporting across the group.
We walk the venue before quoting, at the hour the work would actually happen where possible. That produces a zone list, a frequency for each zone, the access and alarm arrangement, and a fixed price per visit rather than an open hourly rate. Ongoing hospitality schedules generally land between $30 and $45 per hour of crew time, and one-off or deep cleans between $40 and $50 per hour, with the visit price built from the crew size and hours the window requires.
Agreements run month to month with 30 days written notice. There is no lock-in term, which matters in a sector where a venue can change hands, change concept or change trading hours in a quarter. A one-off deep clean does not commit a venue to a schedule either; plenty of operators bring us in once after a function, a handover between licensees or a floor that has gone past what the in-house team can recover, and decide afterwards.
Call 1300 494 983 or enquire online and we will book the walkthrough. If you already know which venue type you are, the pages above go straight to the detail for pubs and clubs, hotels, restaurants, bars, cafes and function centres.
Hospitality cleaning is the umbrella for every venue that serves food, drink or accommodation. In practice that means hotels and serviced apartments, pubs and registered clubs, restaurants and bars, cafes, function and conference centres, and the back-of-house kitchens that sit behind all of them. The shared thread is that these venues are food businesses under the Food Act 2003 (NSW) and are inspected on the state of their premises, so the cleaning scope is written around hygiene evidence as much as appearance.
Ongoing hospitality cleaning in Sydney generally sits between $30 and $45 per hour under a regular schedule, and one-off or deep cleans between $40 and $50 per hour. Hourly rates only tell part of the story for a venue, because the real cost driver is the size of the room, the floor surface and the turnaround window available between close and open. We quote a fixed price per visit after a walkthrough rather than leaving a venue exposed to an open-ended hourly bill.
Almost always outside trade. Bars, pubs and clubs are cleaned after close, typically between midnight and 5am. Restaurants and cafes are cleaned either late at night or before service, depending on whether the venue does breakfast. Hotels run a continuous cycle because public areas and back-of-house never fully close. Function centres are cleaned in the gap between a pack-down and the next bump-in, which can be a few hours. The schedule follows the venue, not the other way around.
Yes, and it is usually the part that matters most at inspection. Kitchen scopes cover floors and floor waste, wall and splashback degreasing, the underside and rear of cooking lines, cool room shelving and door seals, stainless benching and shelving, bin rooms and the grease-loaded transition zone between kitchen and dining floor. Canopy and duct cleaning to the fire standard is a separate specialist trade and we scope it as an exclusion so nobody assumes it has been covered.
Yes. Sydney hospitality groups routinely run a pub, a couple of restaurants and a function space under one operator, and splitting those across three cleaning contractors creates three sets of invoices, three standards and three people to chase. A single agreement gives one scope per venue, one reporting line and one point of escalation, while still letting each site keep the schedule its trading pattern needs.
Yes. All Pro Clean Corp staff are directly employed rather than subcontracted, hold current National Police Clearances, and work under 20 million public liability cover. Direct employment matters in hospitality specifically, because crews hold keys and alarm codes for closed venues that still contain stock, tills and gaming equipment, and a subcontracted roster makes it impossible to say who was actually in the building.
Hotels, pubs, clubs, restaurants, bars, cafes and function centres. One provider, one reporting line, no lock-in contract.
