Executive Chef and Hotel/Restaurant Manager Cover Letter
Inferior cover letters wallow in generalities and abstraction. This letter is unusually interesting because of its many references to restaurants in specific locations around the world.
Sample Executive Chef and Hotel/Restaurant Manager Cover Letter
2365 S Mayfield Ave
Chicago, IL 60652
Enclosed is my resume for your review. I am confident that my extensive experience as an executive chef and hotel/restaurant manager would serve as an asset to a position in your organization. My career began 23 years ago as an apprentice training under several notable, internationally known chefs. Since that time I have been involved extensively in the area of food services management and marketing.
I am currently General Manager and Corporate Executive Chef of Hague Nieuw-York. In 1999, I was hired to start up this 225-seat restaurant. The casual dining establishment is part of Avanti Brands, Inc., USA. I am responsible for all financial reporting and instituted key control systems to meet the standards of the parent company. Additional achievements include gaining excellent media publicity, creative menu development, and directing on- and off-site catering for many New York City premieres. I was asked to coordinate all aspects of our new construction and assist in the design aspects of the kitchen.
As Director of Operations for Town Square Katering and Times Square Restaurant in Hoboken, New Jersey, my staff and I expanded the business to accommodate parties ranging from 10 to 4,000 people and grossed more than $1.5 million in sales.
Working as Vice President of Operations and Executive Chef for Pine Ridge Country Club, I oversaw all profit-and-loss functions for a 165-seat, a la carte restaurant and a 1,000-seat banquet facility. The club had an 18-hole championship golf course that I managed, with an active membership of 1,000 members.
I gained extensive international experience working as Executive Chef for Ordini's, a five-star-rated restaurant in New Zealand, preparing food for the Prime Minister, various heads of state, and visiting dignitaries. I obtained my New Zealand Master Chef's Certification. In addition, I served as an Executive Pastry Chef and Chef for a Hawaiian hotel owned and operated by the Sheraton Corporation.
Thank you for your consideration. I look forward to speaking with you personally regarding my qualifications and how I can contribute positively as a member of your management staff.
John Michel, C.M.C.