You’re looking for a great job in the restaurant business, and the positions you’re applying for are among the most competitive in your area. You know that hiring managers will have a long list of candidates and a deep stack of resumes to sort through for each applicant they eventually call in for an interview. So you’ll need a cover letter that will help you make it to that final round.
As you draft and edit your letter, here are three points you’ll need to address in order to impress restaurant employers and get your foot in the door.
1. You know how to cater to individual tastes.
Whether you’re applying for a position as restaurant manager, server, line cook or head chef, you’ll be dealing with customers. Even if you aren’t interacting with them face-to-face, you’ll be responsible for a major aspect of each client’s individual experience and level of overall satisfaction.
And since every customer will have different preferences, demands, needs and expectations, you’ll have to be ready to handle anything and everything that might come your way. A great restaurant employee is flexible enough to take care of multiple guests at a time while also giving each one his or her full attention.
2. You’ll do whatever it takes to maximize the guest experience.
You can upsell and you know how to make recommendations to restaurant patrons and potential clients, but you also know how to scale back the hard sell and make clients feel welcome, respected and appreciated. You can anticipate guest needs, but you’re never pushy. You’ll take back an order if you have to, but you’ll also do whatever it takes to get it right the first time. In other words, you’re fully committed to the overall experience of your employer’s guests and clients.
These days, the cost of dining and entertainment can take a substantial piece out of a client’s weekly budget, and expectations for an evening out are high. You recognize this, and you’re ready to provide each customer with the respect and red carpet treatment he or she deserves.
3. You understand the importance of inventory control.
It takes money to run a successful restaurant. And even though that money isn’t yours, you respect your employer’s need to increase revenue while controlling expenses. This means limiting loss, keeping bulk orders lean, rotating refrigerated goods properly and avoiding waste.
In a well-run kitchen or food warehouse, details matter. Food is a high volume business, and any small source of uncontrolled cost or inventory mismanagement can add up and have a significant financial impact on the company over the long run. Let your employer know that you take lot tracking protocols and first-in-first-out principles seriously. You’re here to feed and pamper your guests, but you’re also here to help your employer run a successful and profitable business.