1Your hotel
The size of the hotel, how full it will be, and what a room sells for. Pick a sample hotel or type your own numbers.
2Departments and standards
How much work each department does per guest, and the fewest people you will ever roster. Every number can be changed. Add your own departments (maintenance, laundry, spa, night audit) at the bottom.
Results
For a typical day at your occupancy, and for a week of such days.
By department
| Department | Work hours / day | Minimum hours | Scheduled hours / day | Hours / week | Shifts / day | FTE | Cost / day | Cost / week | CPOR | % of rooms revenue |
|---|
Scheduled hours = the larger of the work hours and the minimum staffing. Costs include the benefits load. CPOR = cost per occupied room = labour cost divided by rooms sold.
Where the labour cost goes
Cost per day by department, including benefits.
Cost per occupied room as occupancy changes
Minimum staffing is spread over fewer rooms when the hotel is quiet, so CPOR rises.
4Staffing guide
How many people (shifts) to schedule on a day at each occupancy level, using your standards. Pin it next to the schedule: look up tomorrow's forecast, read across.
The highlighted row is closest to your occupancy. Housekeeping people include attendants, inspectors and evening turndown staff.
5What if?
Move the sliders to test a change without touching your plan above.
| Your plan | What if | Change |
|---|
How you compare (rough guide)
Typical ranges quoted in industry articles and surveys for full-service hotels. Survey labour figures usually include managers and salaried staff; this calculator only counts the departments you list. They are rough guides, not authoritative standards: your market, union agreement, brand standards, room size and service level matter more. Use them to spot numbers worth a second look.
| Measure | Yours | Typical range | Reading |
|---|
How it's calculated
Rooms. Occupied rooms = rooms × occupancy. Stayovers = occupied × stayover share. Check-outs = occupied minus stayovers, and the tool assumes the same number of check-ins (a steady week). Rooms revenue = occupied rooms × ADR.
Housekeeping. Cleaning hours = (check-outs × departure minutes + stayovers × stayover minutes) / 60. Attendant paid hours = cleaning hours × paid hours per shift / productive hours per shift (the rest is breaks, cart set-up and linen runs). Inspectors = attendants (rounded up) / attendants per inspector, rounded up, each working one shift. Turndown hours = occupied rooms × turndown share × turndown minutes / 60.
Front desk. Transaction hours = check-ins / check-ins per agent hour + check-outs / check-outs per agent hour. Because guests arrive in waves, agents spend only part of their time on these, so work hours = transaction hours / share of desk time on check-ins and check-outs.
Food and beverage. Covers (meals served) = occupied rooms × covers per occupied room + outside covers. Server hours = covers / covers per server hour. Kitchen and support hours = server hours × support ratio.
Your own departments. Work hours = units of the chosen driver / units per labour hour + fixed hours per day.
Every department. Minimum hours = minimum people per shift × shifts per day × paid hours per shift. Scheduled hours = the larger of work hours and minimum hours. Shifts = scheduled hours / paid hours per shift, rounded up. FTE = weekly hours / hours in one FTE week. Cost = hours × wage × (1 + benefits load). CPOR = cost / occupied rooms. Labour % = cost / rooms revenue. Weekly figures = daily × days you operate.
Limits. Every day is treated as a typical day; real weeks have Sunday check-out peaks and quiet Tuesdays, so use the staffing guide day by day. Front-office and F&B managers, salaried staff, sales and admin are not included unless you add them. F&B labour is normally judged against F&B revenue, so the rooms-division figure (housekeeping and front desk, plus any department you tick) is shown separately. Nothing you type leaves this browser.