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Financial Reporting Checklist

Accounting

Check for accuracy of financial records

Ensure that all transactions are recorded properly

Comply with GAAP and other accounting principles

Auditing

Review and reconcile financial statements

Perform an internal audit to ensure all records are accurate

Ensure proper documentation for all transactions

Reporting

Create financial statements

Calculate taxes payable

Assess current financial position

Regulatory Compliance

Determine applicable laws and regulations

Ensure compliance with all relevant regulations

Review and update financial policies and procedures as needed

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Financial Risk Assessment checklist

Identify Financial Risks

Review financial statements for the past 3 years

Analyze the company's market position and competition

Assess the level of dependence on key customers or suppliers

Evaluate Risk Management Controls

Check for the existence of a risk management policy

Review internal controls and audit reports

Evaluate the effectiveness of current insurance coverages

Assess Credit Risk

Analyze accounts receivable and aging reports

Perform credit checks on major customers

Review credit terms and conditions

Analyze Market and Liquidity Risk

Evaluate exposure to foreign exchange rate fluctuations

Assess the company's investment portfolio for diversification

Review cash flow projections and liquidity planning

Review Operational Risks

Identify critical operational processes and potential bottlenecks

Evaluate the adequacy of business continuity and disaster recovery plans

Check compliance with health and safety regulations

Monitor Compliance and Legal Risks

Ensure adherence to relevant laws and regulations

Review contracts and agreements for potential liabilities

Keep abreast of changes in legislation that could impact financial risk

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Financial statement preparation checklist

Accounts Receivable

Verify invoices and documents

Check customer accounts

Reconcile accounts

Identify and record bad debt

Accounts Payable

Verify invoices and documents

Check vendor accounts

Reconcile accounts

Identify and record bad debt

Fixed Assets

Check assets for accuracy

Record assets on the balance sheet

Reconcile assets

Determine depreciation

Income Statement

Identify and record revenue

Identify and record expenses

Calculate net income

Balance Sheet

Identify and record assets

Identify and record liabilities

Identify and record equity

Calculate net worth

Cash Flow Statement

Identify and record cash inflows

Identify and record cash outflows

Calculate net cash flow

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Fire Safety Checklist

Safety Equipment

Fire Extinguishers

Emergency Lighting

Smoke Alarms

Emergency Exit Signs

Fire Prevention

Regularly Test Fire Alarms

Keep Hallways and Exits Clear

Conduct Fire Drill Exercises

Ensure Electrical Wiring is Up-to-Date

Maintain a Fire Log

Risk Management

Identify and Assess Fire Risks

Develop a Fire Response Plan

Train Staff and Students on Fire Safety

Review Fire Safety Procedures Regularly

Emergency Response

Have a Pre-determined Meeting Place

Instruct Staff and Students to Leave the Building Immediately

Alert Emergency Services

Instruct Staff to Account for Students

Evacuate Students with Special Needs Safely and Quickly

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First Aid & Medical Emergency Checklist

First Aid Supplies

Gauze pads

Bandages

Safety pins

Adhesive tape

Scissors

Tweezers

Latex gloves

Thermometer

Antiseptic wipes

Hydrocortisone cream

Antibiotic ointment

Emergency Medications

Epinephrine

Antihistamine

Pain reliever

Inhaler

Emergency Contacts

Local ambulance service

Nearest hospital

Poison control center

Doctor or nurse

Miscellaneous

Flashlight

First aid manual

Whistle or other noise-making device

Personal protective equipment

Emergency phone numbers list

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Fixed Assets Management checklist

Acquisition and Recording of Fixed Assets

Establish and document policies for capitalization thresholds and asset classification.

Verify that all newly acquired fixed assets are recorded accurately in the fixed asset register.

Ensure that supporting documents for acquisitions, such as invoices or purchase orders, are properly filed and linked to the appropriate asset records.

Depreciation and Amortization

Review the depreciation methods and useful lives of assets to ensure they are in line with accounting policies and any changes in usage patterns.

Perform regular updates of the fixed asset register to reflect depreciation or amortization charges.

Reconcile depreciation and amortization expenses in the accounting system with the fixed asset register periodically.

Asset Maintenance and Verification

Schedule and conduct regular physical asset verifications to confirm the existence and condition of fixed assets.

Compare the results of the physical count to the fixed asset register and investigate any discrepancies.

Review and update the insurance coverage for fixed assets to ensure adequate protection against loss or damage.

Disposal and Retirement

Document and authorize the disposal or retirement of fixed assets according to company policies.

Ensure that gains or losses on the sale or retirement of assets are correctly calculated and recorded in the financial statements.

Update the fixed asset register to remove disposed or retired assets and ensure that all related depreciation or amortization entries are ceased.

Internal Controls and Auditing

Implement segregation of duties to ensure that no single individual has control over all aspects of fixed asset transactions.

Develop a system of internal controls to prevent and detect errors or fraud in the management of fixed assets.

Coordinate with internal or external auditors to facilitate audits of fixed assets and ensure compliance with regulatory requirements.

Reporting and Compliance

Prepare and review periodic fixed assets reports for accuracy and completeness.

Ensure compliance with local, state, and federal regulations regarding fixed asset accounting and reporting.

Maintain documentation for audit trails and support compliance with tax laws related to depreciation, credits, and deductions for fixed assets.

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Fleet Management Checklist

Vehicle Maintenance

Regularly scheduled maintenance and inspections

Fuel and oil checks

Tire rotation and pressure checks

Engine and transmission maintenance

Replacement of worn-out parts

Vehicle Safety

Checking driver credentials

Monitoring safety of vehicles

Ensuring vehicles are equipped with appropriate safety equipment

Regular maintenance and safety checks of vehicles

Driver Management

Monitoring driver behavior

Providing driver training

Enforcing safety rules and regulations

Monitoring driver hours of service

Fleet Management Software

Researching fleet management software solutions

Evaluating fleet management software features

Integrating fleet management software with other systems

Installing and configuring fleet management software

Reporting

Creating reports on vehicle and driver performance

Generating reports on fuel usage and maintenance costs

Analyzing data to identify trends and improve efficiency

Generating reports for compliance and regulatory purposes

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Food Allergy and Special Diets Checklist

Staff Training

Ensure all staff members are trained on the common food allergens and their potential effects.

Teach staff how to communicate with guests about food allergies and dietary restrictions.

Regularly update training to include information on new allergens, menu changes, and best practices.

Menu Planning

Clearly label menu items with potential allergens, including gluten, nuts, dairy, soy, and shellfish.

Offer a variety of dishes that cater to common dietary restrictions, such as vegan, gluten-free, and dairy-free options.

Consult with a nutritionist or allergen specialist to ensure menu offerings are safe and inclusive.

Kitchen Procedures

Establish dedicated preparation areas to avoid cross-contamination of allergens.

Use separate cooking utensils, cutting boards, and fryers for allergen-free meal preparation.

Implement strict cleaning protocols for all kitchen equipment and surfaces to eliminate allergen residues.

Guest Communication

Provide detailed information about menu items and ingredients upon request.

Encourage guests to inform staff about their allergies or dietary restrictions before ordering.

Maintain an open dialogue between kitchen staff and service staff to address any special dietary needs or changes.

Emergency Preparedness

Have an action plan in place for responding to accidental allergen exposure or allergic reactions.

Keep emergency contact information readily available, including the nearest hospital or urgent care clinic.

Ensure that select staff members are trained to administer first aid and recognize the signs of anaphylaxis.

Supplier Management

Carefully select suppliers that provide detailed allergen information for their products.

Regularly review ingredient lists from suppliers for changes that may introduce new allergens.

Establish a system for verifying the allergen status of new products before incorporating them into the menu.

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Food and Beverage Checklist

Food & Beverage Checklist

Check for sufficient stock of food & beverage items

Check for cleanliness & organization of kitchen/dining areas

Check for proper temperatures of food & beverage items

Check for proper sanitation & disposal procedures

Check for sufficient staffing & training of kitchen staff

Check for food & beverage quality & freshness

Check for expiration dates of food & beverage items

Check for proper labeling of food & beverage items

Check for food allergies & dietary needs of guests

Check for proper food & beverage storage & handling

Check for compliance with local health & safety regulations

Check for proper documentation of food & beverage orders

Check for adherence to serving guidelines & policies

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Food Ordering and Receiving Checklist

Order Preparation

Review inventory and determine what items need to be ordered

Check the par stock levels and update order quantities accordingly

Verify with kitchen staff if there are any upcoming events or menu changes that might affect order quantities

Order Placement

Contact approved suppliers and place orders for required items

Confirm delivery dates and times, and ensure they align with the restaurant's schedule

Record all order details, including supplier name, items ordered, quantities, and expected delivery date

Receiving and Inspection

Ensure that the receiving area is clean and organized before deliveries arrive

Check the delivery against the purchase order to confirm that all items are accounted for

Inspect the quality and condition of delivered items to ensure they meet the restaurant's standards

Temperature Control

Verify that refrigerated items are delivered at the correct temperature

Ensure that frozen items are solid and show no signs of thawing

Immediately store perishable items in appropriate storage areas to maintain food safety

Storage and Inventory Update

Label all items with the delivery date and rotate stock using the 'First In, First Out' (FIFO) method

Update the inventory system with the new stock levels

Report any discrepancies or issues with the order to the supplier and management

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Food Prep Checklist

Cleaning and Sanitization

Ensure all surfaces have been cleaned and sanitized prior to food prep

Check sanitizer solution concentration with a test strip

Wash, rinse, and sanitize cutting boards, knives, and other utensils after each task

Equipment Check

Verify that all equipment is functioning correctly

Ensure that refrigeration units are maintaining proper temperature

Calibrate thermometers and scales

Ingredient Preparation

Wash and dry all fruits and vegetables

Trim, chop, slice, or grate ingredients as required by recipes

Measure and pre-weigh ingredients to ensure accuracy and consistency

Storage and Handling

Label and date all prepped items before storing

Store prepped food at the correct temperatures to prevent spoilage

Use FIFO (first in, first out) method to rotate ingredients and minimize waste

Personal Hygiene

Wash hands thoroughly before handling food or kitchen equipment

Wear appropriate personal protective equipment (PPE) such as gloves, aprons, and hairnets

Ensure all staff are healthy and show no signs of illness

Cooking and Temperature Control

Preheat ovens, grills, or other cooking equipment to the correct temperature before use

Use a food thermometer to check internal temperatures of meat, poultry, and other cooked foods

Chill cooked food rapidly if not served immediately

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Food Safety and Hygiene Checklist

Personal Hygiene

Employees must wash hands thoroughly using soap and warm water for at least 20 seconds before handling food or utensils.

Staff should maintain clean and trimmed fingernails without nail polish unless wearing intact gloves.

Hair restraints like hairnets or caps should be worn to keep hair away from food and surfaces.

Food Storage

Raw and cooked foods must be stored separately to prevent cross-contamination.

All food items must be stored off the floor on shelves or pallets to allow for proper cleaning and to prevent pests.

Ensure all stored foods are covered and labeled with the contents and date received or prepared.

Food Preparation

Use separate cutting boards and utensils for raw meats, seafood, poultry, and ready-to-eat foods.

Cook foods to the appropriate internal temperatures to ensure harmful bacteria are killed.

Avoid bare-hand contact with ready-to-eat foods by using utensils or gloves.

Cleaning and Sanitizing

Clean and sanitize food-contact surfaces after use and whenever there is a change in tasks.

Use a sanitizer approved by the health department and check concentrations with test strips.

Clean and sanitize sinks, faucets, and other high-touch surfaces regularly.

Pest Control

Regularly inspect premises for signs of pests and take prompt action to control any infestations.

Ensure all doors, windows, and other openings are properly sealed to prevent pest entry.

Store waste and food scraps in covered, pest-proof containers and dispose of waste regularly.

Temperature Control

Regularly check and record temperatures of refrigerators and freezers to ensure they are operating at the correct temperatures.

Use a calibrated food thermometer to check the temperatures of hot and cold held foods.

Promptly refrigerate or freeze perishable foods within 2 hours of purchasing or preparing them.

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Food Safety Checklist

Food Storage

Check temperatures of cold storage units

Check labels on all food products for expiration dates

Ensure food is stored in proper containers

Food Preparation

Wash hands and surfaces often

Cook and store food at the proper temperature

Keep raw and cooked foods separate

Do not use utensils that have been in contact with raw food on cooked food

Cleanliness

Clean and sanitize all surfaces and utensils

Dispose of all food items that have not been used or stored properly

Clean and sanitize all equipment

Maintain a clean and organized workspace

Personal Hygiene

Ensure all staff are wearing clean clothing

Ensure all staff are wearing proper hair restraints

Ensure all staff are wearing gloves when handling food

Ensure all staff are practicing proper handwashing techniques

Pest Control

Check for signs of pests in food storage and preparation areas

Set traps and other pest control measures

Regularly inspect food storage and preparation areas for signs of pests

Food Safety

Ensure all food is properly cooked and stored

Check for signs of contamination in food

Ensure food is stored at the proper temperature

Check for signs of spoilage in food

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Food Storage and Rotation Checklist

Receiving and Initial Storage

step"=>"Inspect deliveries for proper temperature, signs of spoilage, or damage."}

step"=>"Check the expiration or use-by dates on all products."}

step"=>"Label all items with the date received and open date, if applicable."}

step"=>"Immediately store perishable goods in refrigeration or freezer units."}

Refrigerated Storage

step"=>"Store foods at or below 40°F (4°C) to inhibit bacterial growth."}

step"=>"Arrange foods to allow for proper air circulation."}

step"=>"Place raw meat, poultry, and seafood on the lowest shelves to prevent cross-contamination."}

step"=>"Regularly monitor and log temperatures of the refrigeration units."}

Dry and Non-Perishable Storage

step"=>"Keep storage areas cool, dry, and well-ventilated."}

step"=>"Store dry goods off the floor and away from walls to prevent pest infestation."}

step"=>"Separate chemicals and cleaning supplies from food items."}

step"=>"Use FIFO (First In, First Out) method to rotate stock and reduce waste."}

Freezer Storage

step"=>"Maintain a consistent temperature of 0°F (-18°C) or below."}

step"=>"Wrap items properly or store in airtight containers to prevent freezer burn."}

step"=>"Organize and label items with the freezing date and content."}

step"=>"Regularly defrost and clean the freezer to maintain efficiency and cleanliness."}

Food Rotation

step"=>"Label each item with a use-by or expiration date upon opening."}

step"=>"Place newer items behind older items on shelves to ensure proper rotation."}

step"=>"Discard any items that are past their expiration or use-by date."}

step"=>"Perform regular inventory checks to identify items that need to be used soon."}

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Food Waste Log Checklist

Preparation and Cooking Processes

Review recipes to ensure accurate measurements and minimize excess

Train staff on portion control to prevent over-preparation

Monitor cooking times and temperatures to avoid overcooking or burning food

Storage and Inventory Management

Regularly check inventory to track expiration dates and use items accordingly

Store food at the correct temperatures to extend shelf life

Implement a first in, first out (FIFO) system to use older stock before newer items

Waste Recording and Analysis

Log all wasted items with date, time, and reason for waste

Categorize waste into types (spoiled, overproduced, unserved, etc.)

Review the waste log weekly to identify patterns and develop reduction strategies

Staff Training and Engagement

Conduct regular training sessions on waste reduction techniques and policies

Encourage staff to suggest ideas for reducing waste

Recognize and reward efforts and improvements in reducing waste

Customer Awareness and Portion Options

Educate customers about waste reduction efforts via menus or signage

Offer a range of portion sizes to accommodate different appetites

Provide options for customers to take leftovers home

Post-Service Waste Management

Separate waste into compostable, recyclable, and landfill

Partner with local farms or composting facilities to repurpose food scraps

Regularly service and clean waste management equipment to ensure efficiency

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Front Desk Checklist

Guest Registration

Greet and welcome guests in a professional manner

Verify identity and obtain necessary information

Provide information about the hotel services, amenities, and policies

Process payments and provide receipts

Issue room keys and ensure guests are aware of the operations of their room

Room Assignments

Determine and assign rooms based on guests’ preferences and availability

Provide directions to the guest room and instruct guests on how to access the room

Provide a map of the hotel and/or local area

Provide information about area attractions and transportation options

Check-Ins

Confirm reservation details

Review and explain the hotel policies and procedures

Inquire about any special needs or accommodations

Provide additional amenities and services as requested

Provide information about the hotel services and amenities

Check-Outs

Verify account balance and process payment

Ensure all keys have been returned

Provide information about local attractions and transportation options

Thank guests for staying at the hotel and encourage them to return

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Front-of-House Operations Checklist

Opening Procedures

Unlock the front door and disable the alarm system.

Turn on all lights, including accent and decorative lighting.

Inspect the cleanliness of the dining area, including tables, chairs, and floors.

Guest Services

Greet guests promptly and with a friendly smile.

Manage the reservation system and accommodate walk-in guests.

Ensure menus are clean, up-to-date, and presentable.

Health and Safety

Sanitize all high-contact surfaces regularly, including menus, tables, and chairs.

Monitor and manage the occupancy of the dining area to comply with local health regulations.

Train staff on proper handwashing and hygiene practices.

Dining Room Management

Check table settings for completeness and cleanliness before service.

Coordinate with the kitchen to ensure timely delivery of food.

Monitor ambient conditions, such as temperature, music volume, and lighting.

Bar Operations

Stock the bar with necessary spirits, mixers, and garnishes.

Ensure the bar area is clean and organized.

Prepare and serve beverages in accordance with standard recipes and presentation guidelines.

Closing Procedures

Close out cash registers and prepare the deposit.

Secure all doors and windows, and set the alarm system.

Turn off all lights, appliances, and equipment.

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Fueling Checklist

General

Check fuel levels

Check for any leaks

Check for any signs of water in the fuel

Safety

Check fuel sources for appropriate safety equipment

Check fire extinguisher is full and in working order

Check that no smoking or open flames are present

Equipment

Check fuel filters and hoses for any damage

Check fuel nozzle and hose for damage

Check fuel cap and seal

Preparation

Check that fuel tank is clean and free of debris

Check that fuel tank is properly vented

Check that fuel tanks are properly secured

Check that all necessary PPE is available and in use

Process

Drain fuel into a suitable container

Ensure fuel is stored in a safe and secure location

Check fuel level indicators on tanks

Check fuel levels in tanks with a dipstick

Fill tank with correct grade of fuel

Check fuel is stored at correct temperature

Check fuel for quality and contamination

Record fuel levels and other relevant data

Check for any signs of water in the fuel

Clean up any spills and dispose of waste correctly

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Getting started with Manifestly

First Section

A step with conditional logic.

Understanding Workflows

This step has a due date setting to be due 20 minutes after the run was started. If the step is late, you'll get a notification

A step with a data collection field of Yes/No which is used to show the next section of this workflow

We assigned this step to you by using a role.

Understanding Runs

A quick video on the relationship between workflows and runs (and an example of embedding videos)

You can add another person to this run using the +👤 icon in the upper right of this page

You can assign any step to another person using the avatar image to the right

When commenting on a step, if you @mention the person they'll receive a notification with your comment

Tracking Progress

Your team can customize your notification settings

Summary views. View and work on multiple runs in progress at the same time.

Exporting detailed data and viewing custom reports

User Management and Pricing

Use departments to separate workflows and people for more privacy

Understand pricing and the 3 different user permissions levels

Integrations

Slack integration. Use workflows right within Slack.

Microsoft Teams integration. Create and use workflows within MS Teams.

Salesforce integration

Integrate using an integration platform such as Zapier

Using web hooks and the Manifestly API for total integration control

Next steps

Create your first workflow

Simply delete the test department we created or this workflow we created when you're done with this.

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Grant Accounting checklist

Grant Setup

Review and understand the grant agreement or award letter

Set up grant in accounting system with appropriate tracking codes or project identifiers

Establish budget controls and reporting categories per grant requirements

Financial Management

Allocate staff time and payroll costs to the grant based on actual time spent on grant-related activities

Track and document all grant expenditures with appropriate supporting evidence

Review expenses regularly to ensure they are allowable and within the budget

Reporting and Compliance

Prepare financial reports in accordance with the grantor's reporting timeline and format

Ensure compliance with all grant conditions, including any restrictions on use of funds

Maintain records for required period after grant closure for audits and reviews

Revenue Recognition

Recognize grant revenue in accordance with accounting standards and grant terms

Reconcile grant receivables and deferred revenue accounts regularly

Monitor cash flow from grantor and follow up on any delayed payments

Audit Preparation

Compile all financial records, reports, and supporting documents for the grant

Conduct internal review of grant transactions and compliance prior to audit

Coordinate with auditors and provide requested information promptly

Closeout Procedures

Complete final grant expenditure report and submit to grantor

Reconcile all grant accounts and ensure all revenue and expenses are accurately recorded

Document lessons learned and best practices for future grant management

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Grant Proposal Template Checklist

Proposal Development Section

Identify funding opportunity

Read and follow guidelines

Develop project summary

Define project goals and objectives

Develop project plan and timeline

Identify project partners and stakeholders

Outline project budget

Develop evaluation plan

Proposal Writing Section

Write cover letter

Write executive summary

Write introduction

Write background and significance

Write project description

Write methods section

Write budget and budget justification

Write evaluation plan

Write conclusion and future directions

Proposal Submission Section

Review and edit proposal

Obtain necessary signatures and approvals

Submit proposal by deadline

Confirm receipt of proposal by funder

Post-Submission Section

Follow up with funder

Prepare for possible site visit or interview

Prepare for possible revisions and resubmission

Develop plan for implementation if funded

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Guest Check-in Checklist

Welcome

Greet the guest

Provide check-in information

Verify guest's identity

Provide key card or room access

Check-In

Verify guest's contact information

Collect payment information

Provide room assignment

Give directions to the room

Additional Services

Provide concierge services

Offer valet parking

Provide local area information

Provide dining options

Provide spa services

Information & Requirements

Provide hotel policies

Explain any additional charges

Explain Wi-Fi availability

Provide safety/security information

Provide pet policies

Check-Out

Provide check-out information

Collect room key

Verify payment

Provide any additional services

Thank the guest for staying

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Guest Check-out Checklist

Welcome and Greeting

Greet guest and thank them for staying

Confirm their check-out time

Inquire if they have any additional needs

Payment

Collect payment

Provide receipt

Check for room damage

Check-Out Procedure

Retrieve guest belongings from room

Check for any forgotten items

Check room for cleanliness

Provide directions to the guest

Collect any keys/access cards

Feedback

Ask for feedback on their stay

Inquire about any areas for improvement

Thank the guest for their feedback

Farewell

Thank the guest for their stay

Invite them to return

Wish them a safe journey

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Hazardous Materials Checklist

Emergency Response

Be familiar with emergency response plan

Ensure personnel trained in emergency response

Monitor and maintain emergency response equipment

Storage and Handling

Ensure containers are in good condition

Ensure containers labeled properly

Ensure proper segregation of incompatible materials

Ensure proper ventilation

Monitor spills and take appropriate action

Transportation

Ensure proper documentation is in place

Ensure personnel is trained in proper handling and transportation of hazardous materials

Ensure proper loading, securing, and unloading of materials

Ensure proper emergency response plan is in place

Regulatory Compliance

Ensure regulatory requirements are met

Monitor for changes in regulations

Ensure records are kept up to date

Ensure proper waste disposal methods are in place

Training

Ensure personnel are trained in proper handling and storage of hazardous materials

Ensure personnel are trained in emergency response

Ensure personnel are trained in regulatory compliance

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Health and Safety Compliance Checklist

Kitchen Health and Safety

Ensure all staff are trained and have current food handler's certificates

Verify that all cooking equipment is clean and in good working order

Check that food storage areas are maintained at proper temperatures and conditions

Fire Safety and Emergency Procedures

Inspect all fire extinguishers and fire suppression systems regularly

Conduct regular fire drills and make sure all staff know emergency exits and procedures

Maintain clear and unblocked access to all emergency exits

Cleaning and Sanitation

Implement a daily cleaning schedule for all areas of the restaurant

Use appropriate sanitizing solutions for cleaning tables, surfaces, and equipment

Regularly clean and sanitize restrooms, ensuring they are stocked with soap and paper towels

Personal Hygiene

Require employees to wash hands frequently with soap and warm water for at least 20 seconds

Enforce a strict policy regarding sick employees staying home from work

Provide necessary personal protective equipment such as gloves and masks

Pest Control

Schedule regular inspections and treatments with a licensed pest control service

Seal any gaps or holes that could allow pests to enter the establishment

Store food in pest-proof containers and dispose of garbage regularly and correctly

Chemical Storage and Handling

Label all chemicals clearly and store them away from food preparation areas

Train staff on the proper use and handling of cleaning chemicals

Keep Material Safety Data Sheets (MSDS) accessible for all chemicals used in the restaurant

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