The restaurant industry in Peru has experienced an annual growth rate of over 9% and contributes nearly 3% to the national GDP, supported by substantial investments in new shopping centers. This upward trend underscores the growing relevance of food courts, which play a vital role in customer satisfaction within shopping malls—where cleanliness is a critical factor. However, cleaning operations often lack efficiency due to poor task standardization, ergonomics, and waste segregation design. This study proposes a Service Management Model based on Lean Service tools to improve the productivity of the cleaning process in a food court in a Peruvian shopping mall. The main objective was to assess the feasibility of enhancing this operation through: (1) Work Standardization to reduce non-value-adding movements; (2) Ergonomic Design to improve tools and the working environment; and (3) Layout Design to optimize waste collection routes. A pilot plan and Arena software were used to validate results statistically. Implementation led a 30% reduction in man-hours for core tasks, enabled by improved cleaning tools, clearer task assignments, and better waste bin placement encouraging customer tray disposal. The solution proved economically viable, projecting annual savings of $12,886.20 (21%) for the company. The model allowed a reassignment of staff time without affecting current break schedules, opening the possibility for operatives to support additional tasks. Continued process monitoring and staff engagement are recommended to ensure long-term sustainability.