- 185 S. Edgewood St. #3 Ÿ Xxxxxx, XXXXXX xxxxxx ( (xxx-xxx-xxxx * abc@xyz.com

(Date)

(HR Department

Name of Company/Recruitment Firm

Street Address

City, State, ZIP code

Job Reference Number, if any)

Dear Hiring Manager,

        In response to a job vacancy posting for the position of ________________, I am pleased to tender my application to become part of your team. My resum is attached for your review and consideration.

What I offer is my baccalaureate degree in Hospitality & Resort Management backed by more than 15 years of experience in providing world-class customer service and efficient operations management in the restaurant business. I am currently the Director of Food & Beverage with GF Hotels Management in Xxxxxx, XXXXXX having been promoted from my entry position as Food & Beverage Manager. Prior to this, I was the Restaurant Manager with Bass Pros Shops, after serving the Peabody Hotel as Chez Philippe Culinarian. For more details, please take a moment to go through my resum .

In all my recent professional engagements in the restaurant business, I have demonstrated not just my managerial and administrative competencies, but also my personal strengths that include a passion for achieving business objectives through innovative, people-centric and efficiency-driven leadership excellence. Along the way, I have also proven my business-aware social and interpersonal communication skills in building sustainable professional relationships with customers that create brand loyalties, and with suppliers and industry professionals that foster a harmonious collaborative work environment in achieving shared commitments.

I am confident that my education, experience, and personal strengths qualify me as a suitable candidate for the vacancy, one who can help achieve your objectives as part of your culinary management team. Should you need further clarification, please do not hesitate to reach me through my phone or email address indicated in the heading. An interview with you or your representative is most welcome. Thank you for considering me, and I look forward to hearing from you soon.

Sincerely,

MATTHEW STOREY

Attachment: Resum

- 185 S. Edgewood St. #3 Ÿ Xxxxxx, XXXXXX xxxxxx ( (xxx-xxx-xxxx * abc@xyz.com

Restaurant GM ▪ Director - Food & Beverage (Hospitality)

Qualifications Profile

    Self-assured and results-driven restaurateur and culinary arts professional with more than 15 years providing world-class customer service and efficient operations management in the restaurant business.

    Exhibited outstanding competence in marshaling cross-departmental resources for a unified customer-driven and profitable restaurant operation, generating $5M to $10M in annual sales, reducing labor and inventory costs while driving quality menu content design and production, and developing a motivated productive staff.

    Excellent compliance management skills, consistently adhering to service quality standards for a totally satisfying dining experience that create competitive advantages in highly demanding hospitality markets.

    Well-organized and resourceful, with multitasking and prioritization skills that optimize limited resources to achieve expected results in both front and back-office restaurant operations.

Professional Experience

GF Hotels Management Ÿ Xxxxxx, XXXXXX Apr 2016 Present

    Develop and execute operations strategies in collaboration with sales, marketing, banquets, and guest relations to unify and streamline multi-departmental operations in meeting sales objectives.

    Manage social media marketing through strategic parxxxxxxerships that raise brand visibility in local markets.

    Develop annual operating and capital budgets for food and beverage.

    Design and execute innovative menu content with the chef to raise customer dining interest while generating target profitability.

    Executed stricter inventory management controls that decreased overall alcohol cost by 6% during the first 3 months of tenure through negotiated price advantages with local vendors.

    Managed routine operations, reducing expense against forecasted operational budgets by standardizing procedures in multiple Food and Beverage outlets, and improving inter-departmental coordination for a more unified team effort in achieving shared commitments.

    Maximized workforce effectiveness, maximizing available resources across departments while reducing labor overages, outages, and addressing opportunities for improving process efficiency.

    Managed a data-driven inventory management that provided accurate documentation and effective ordering for all food and beverage outlets.

    Reduced labor costs by 6% while improving employee performance through coaching and professional development, implementing team-building activities, and conducting regular performance evaluations to meet revenue targets.

    Interacted with guests to solicit feedback on their dining experience, identifying and resolving potential issues to maintain customer patronage and repeat business.

    Managed administrative tasks, budgets, and developed marketing plans to improve sales and profit margins while managing inventory to decrease variances on weekly and monthly PMIX reports that fed into annual budget forecasts for food and beverage expenses.

    Drove efficient kitchen operations, working with the Executive Chef to produce diversified high-quality menu content, and develop creative culinary presentations, collaborating with suppliers in creating plate designs to reflect menu theme and seasonality, and balancing operating cost and product quality advantages.

    Conducted individual kitchen staff training for creativity and execution for a 4-star classical French restaurant.

- 185 S. Edgewood St. #3 Ÿ Xxxxxx, XXXXXX xxxxxx ( (xxx-xxx-xxxx * abc@xyz.com

Education & Credentials

B.A. in Hospitality & Resort Management, UNIVERSITY OF XXXXXX Xxxxxx, XXXXXX (2016)

Technical Skills

MS Office 365, Micros, Sales Pro, Opera, Digital Dining, & ADP Software

Professional Development & Certifications

    Certified Hotel Industry Analytics (CHIA), Certified Guest Service Professional (CGSP), Certified in Hospitality HR Management, and Hospitality Law & Risk, American Lodging Association

Affiliations & Community Involvement

    Volunteer Coordinator: St Jude Banquet | Holiday Inn Banquet

    Member: Peabody Hotel Culinarian | Hilton Worldwide Catering, Banquets, Sales & Marketing

    Volunteer: Kemmon Wilson School of Hospitality and Resort Management

    Volunteer Chaperon: Kemmon Wilson School of Hospitality and Resort Management