In a valley where a property can check out at ten and check in at four, a turnover is not a cleaning job, it is a logistics job. The clean is the easy part. The sequencing is what determines whether the next guest walks into a finished property or a nearly finished one.
Work the property in a fixed order every time: strip all linens first and get laundry running before anything else, because laundry is the only step with a clock you cannot compress. Then trash and dishes, then bathrooms, then bedrooms, then living areas, then floors last so nothing tracks back over finished ground.
Photograph as you go, not at the end. Photos of the finished bedroom, the bathroom, and any pre-existing damage protect both the cleaner and the owner, and they settle guest disputes in one message instead of five.
The details that show up in reviews are almost never the ones owners worry about. Guests notice the smell when the door opens, the state of the shower door glass, whether the coffee setup is stocked and obvious, and whether the bins are empty and lined. They rarely notice a perfectly vacuumed carpet, and they always notice hair in a drain.
Build a restock list that lives with the property, not with the cleaner. Paper goods, soap, coffee, and liners run out on the guests' schedule, not yours, and a written par level per property is the difference between a calm turn and an emergency run into town at three in the afternoon.