Operation manuals are worth their weight in gold. I’ll tell you why designing your own has to be a priority.

In this episode, I am going to be taking a closer look at your operations manual.

In the last episode, I looked at who you were and what job descriptions were needed to operate your hospitality property. I also talked about assigning the right people for each job, determine the specific tasks for each job and what is required to complete each task. This was to be done in an easy to follow, step-by-step checklist form.

When all the checklists are completed and compiled you have a working "Operations Manual".

I would now like to dive into the actual operations manual itself, what is it going to look like, and how it is going to be used.

When opening up your completed operations manual, you should have nothing but a series of checklists and the checklists should be easy to find.

To do this you divide your checklists into categories and each category assigned a colour.

For example,
• Housekeeping-blue
• Customer service-red
• Breakfasts-green
• Accounting-yellow
• Maintenance- orange
• And on, and on, you get the idea.

Each checklist details the specific steps each housekeeper, front-desk agent, maintenance person, accountant etc, must take to do their job.

The checklists have to be very specific, with step-by-step instructions of what to do and in what order.


For example, continue reading for a closer look at housekeeping and more...

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