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Hotel and restaurant templates, built from real operations

141 editable Excel, Word and PDF templates for hotels, restaurants, rentals, events and tours: daily reports, SOPs, budgets, checklists and training kits. Every file comes with sample data, so you can see how it works before you add your own numbers.


Written by a hotel general manager with 15+ years in luxury hotels, F&B groups and resort openings. Instant download, one-time payment.

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Colin Tran

I'm Colin, a hotel general manager based in Vietnam with 18 years in luxury hotels, F&B groups and resort openings.


I have spent my career opening hotels, building teams and fixing operations. The templates in this store come from that work: the checklists, timelines and manuals I wish I had on day one. Everything is editable and written in plain English. Use it as it is, or adapt it to your own property.

Free guides from the GM's desk

Restaurant Opening Checklist: From Lease to Opening Night
Opening a restaurant or café means running a construction project, a hiring campaign and a menu launch at the same time, usually with less cash than planned. A dated checklist, counted back from opening night, keeps the three moving together. Before...
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Group Displacement Analysis: How to Decide if a Hotel Group Booking Is Worth Taking
A group enquiry for 40 rooms looks like good news. Whether it is depends on what those rooms would have earned without the group. Displacement analysis compares the two before you quote. The question displacement answers If you accept the group, whi...
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Hotel Guest Complaint Handling: Authority Levels, Complaint Logs and Service Recovery
Most guest complaints are won or lost in the first few minutes, at the front desk or on the phone. The guest does not care who is allowed to approve a free night. They care that the person in front of them can fix the problem now. Give every level a...
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How to Build a Hotel Budget: A Step-by-Step Method for General Managers
A hotel budget is a forecast of rooms, revenue and costs, month by month, that the owner can hold management to. The strongest budgets are built from operating drivers such as occupancy, average rate and covers, not from last year's totals plus a pe...
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Airbnb Cleaning Schedule: How to Plan Turnovers Across Several Rentals
One rental is easy to clean between guests. Six rentals with same-day check-outs and check-ins, two cleaners and a weekend full of short stays is a scheduling problem. The hosts who handle it well plan from the booking calendar, not from the cleaner...
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Hotel Pre-Opening Checklist: A Critical Path from 18 Months to Opening Day
Hotel openings rarely slip because of the building alone. They slip because a licence was applied for late, a system interface was installed but never tested, or the team was hired too late to be trained. A pre-opening critical path puts every one o...
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Hotel Room Inspection Checklist: What Supervisors Should Check, Area by Area
A room inspection is the last check before a guest opens the door. Done well, it catches the hair on the bathroom floor and the dead remote battery. Done badly, it is a signature on a form. The difference is a fixed route through the room, a short l...
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How to Calculate Food Cost Percentage: Formula, Worked Example and Targets
Food cost percentage tells you how much of every dollar of food sales went on the food itself. It is the first number an owner asks about when margins slip, and the one most kitchens calculate wrongly, usually because the inventory count is skipped....
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