What to Include in a Cover Letter

What to Include in a Cover Letter

After spending so much time on your resume, it can feel frustrating to find out you also need to write a cover letter. But rather than thinking of this requirement as a burden, view the cover letter as a platform. This is your chance to explain why you’re the best fit for a job and prove it, all in one place. If you think an employer might have concerns about your work history, you can use a cover letter to ease their fears.

That’s a lot of information to pack into one letter. Fortunately, there’s a standard template you can follow.

1. Contact Information

Begin your letter with your own contact information. Include your name, address, phone number, and email address. You can even include your Sirvo URL. If you do, make sure you’ve chosen a custom Sirvo URL that uses your name or a professional phrase, not just random numbers.

If you’d like, you can use the same header as your resume. Your resume header should already have your name and contact information, and using it for your cover letter creates a consistent look across your application documents.

After your own information, list the company or hiring manager’s information. A name, job title, company name, and address is sufficient. Including the employer’s contact information is a traditional practice that’s expected in physical cover letters. However, it’s not always relevant today. For example, in emails or when filling out an online form, you can skip your employer’s contact information.

2. Greeting

A greeting is so simple that it doesn’t seem worth mentioning. But what’s important about the greeting is that you use a person’s name. “Dear Sir or Madam” or “To Whom It May Concern” won’t leave your employer with a good impression. On the other hand, using a contact’s name is personable and demonstrates that you cared enough to do your research.

Finding a name isn’t always easy. The first place you should check is the source of the job opening. Some job ads include a contact’s name. If you learned about the job through your network, ask that person who will be reviewing applications for the job opening. But most of the time, you’ll need to do some internet sleuthing.

Begin at the company’s website and search for a hiring manager. If there’s no clear contact listed online or the company lists more than one hiring manager, your best shot is to just call the company. Don’t try to call the person you think will be doing the hiring. Instead, call the main line. Explain that you’re applying for this position and that you’d like to know the hiring manager’s name. They should be perfectly willing to help you out.

If none of that works you can always get creative and use something like, “Dear future superior,” or “Hello amazing hiring manager,”. That’ll get their attention!

3. Introduction

When you finally begin your letter, introduce yourself and state the position you’re applying for up front. Most people mention where they heard about the job, and this is especially important to do if you found out through a mutual contact. Being part of someone’s extended network automatically makes you more trustworthy than a general applicant.

Your first paragraph should also have a “hook,” that concept you learned about in elementary school English class. Capture the reader’s attention with information that leaves them wanting to read more. Examples are a time when you successfully did similar work, a skill that’s directly relevant to the job, or a connection to the company or its mission.

4. Body Paragraphs

After your introduction, include two to three body paragraphs dedicated to demonstrating your skills and knowledge of the company. First, paint yourself as a strong candidate for the job. Detail how your strengths would be an asset to the employer. Highlight past achievements by using concrete examples and numbers and feel free to organize this information into a list or bullet point to emphasize it.

The hiring manager might not know who/what ‘Bob’s Burgers’ is, or how that experience would be related to the position listed, so it’s your job to let them know what you learned and why it’s relevant.

Even if your past experience isn’t directly related to the position you’re applying for, you have transferable skills that apply to this job. The cover letter is your chance to explain how all your experience is relevant and makes you an excellent fit.

Either within your skills paragraphs or in the following paragraph, demonstrate your knowledge about the company and job opening. Connect your skills to what you know about the company and their pain points. For example, you might have noticed areas where they struggle and have ideas about how you can help them improve. Being well-informed about the company is an asset and places you ahead of the competition.

5. Conclusion

Before you close, briefly summarize why you’d be a great fit for this job, touching on your letter’s “greatest hits.” End the letter with a polite closing, and avoid saying anything that sounds too demanding or arrogant. Finally, use a formal closing such as “Sincerely” or “Best” when signing off. If you’re submitting a physical letter, leave space for your signature.

A cover letter doesn’t have to be a stressful task. Just follow the standard formula for a clear and professional letter.

You might also like…

Avoiding Negative Chef Stereotypes

Avoiding Negative Chef Stereotypes

There are plenty of stereotypes surrounding the role of the chef–and all too many of them are negative. Learn to create a kitchen that’s fun to work in while still maintaining the expectations of the restaurant’s customers and avoiding these chef stereotypes!

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.

Lessons from Las Vegas

Lessons from Las Vegas

The deadliest shooting in U.S. history, will force the nation’s hotel industry to rethink security procedures, but there may be little new they can do now to prevent such events, experts say.

Hotels can’t install metal detectors or other elements deemed intrusive without damaging the whole concept of hospitality that is at the heart of their business. Hotel operators will have to rely even more on the eyes and ears of regular employees such as housekeeping staff and front desk workers to detect and report unusual behavior.

Hotel operators will have to rely even more on the eyes and ears of regular employees such as housekeeping staff and front desk workers to detect and report unusual behavior.

“No matter what we do, there are always going to be security issues. The responsibility has to be on every level and not just security personnel. Everyone should be flagging odd behavior,’’ said Mehmet Erdem, a hospitality professor at the University of Nevada Las Vegas.

While casinos and hotels do not permit people to walk through their private property with concealed or unconcealed weapons, there is little to stop them from letting guests enter with guns hidden in bags.

In the aftermath of the horrific mass shooting in Las Vegas, it’s important to refresh yourself and your staff on the best practices that have been in place for many years.

Casinos will likely add more security personnel in the aftermath of the massacre, said Michael McCall, a professor at Michigan State University’s School of Hospitality.

“Security being present to the extent that they are noticeable would be a disincentive’’ to criminals, said McCall.

“Security being present to the extent that they are noticeable would be a disincentive’’ to criminals.”

McCall agreed with Erdem that metal detectors would not be a viable solution as it would hurt the guest experience. People will not want to stand in long lines like they do at airport security posts.

“Vacationers want to relax, they don’t want to be reminded of the dangers in the world,’’ said McCall.

Hotels will need to beef up their training programs so that all employees, and not just security personnel, can learn to detect suspicious behavior, said Erdem. Strip casinos could consult with airlines on how they spot suspicious behavior, he said.

During a call with Homeland Security and the FBI, The Colorado Hotel and Lodging Association learned that the perpetrator of this heinous act:

  • Checked in as one person with 9 suitcases and did receive bellman assistance to his room.   Over the course of the four days he stayed, he brought an additional 6 suitcases into his room.
  • Refused cleaning services in his room for multiple days
  • Ordered room service, but met them in the hall and never allowed access or even the door to be opened.

Odd behavior in isolation can often be explained away, but if several employees notice unusual behavior and report it to a central location, hotels can respond before tragedy happens, Erdem said.

For more information on what should be considered suspicious and what you should do if you see suspicious activity, please download the FBI’s “Potential Indicators of Terrorist Activities related to hotels and motels” by clicking here.  In addition, through their Hometown Security program, the Department of Homeland Security offers multiple resources and training tools, including “See Something, Say Something” and active shooter training, for businesses to help prepare for and protect themselves from attack.

This article was brought to you in association with the Las Vegas Review-Journal and the CHLA.

 

You might also like…

Lessons from Las Vegas

Lessons from Las Vegas

In the aftermath of the horrific mass shooting in Las Vegas, it’s important to refresh yourself and your staff on the best practices that have been in place for many years.

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.

Problem Customers: How To Handle Them So That Your Boss Takes Notice

Problem Customers: How To Handle Them So That Your Boss Takes Notice

Customer service is a huge part of the restaurant business, and front-of-house restaurant employees need to keep their people skills sharp to stay ahead in this business. Particularly, you will want to practice dealing with problematic customers. Your shift manager will appreciate your ability to deal with these folks and diffuse tense situations because they can focus on other things. Here are a few tips for dealing with problem customers.

1. Graceful Conversation Enders

Some customers don’t mean to be in the way, but they are overly friendly. They think the waiter is a captive audience or that ‘waitress’ is another word for ‘date.’ Since you are actually working and can’t spend all day listening, you will have to come up with a polite sentence or two that lets you leave the chatterbox.

Some good ones: “That’s great, I’ll have to tell my co-workers. Excuse me.” And, “You know, that is fascinating, but I had better get you your drinks now.”

What are some of your best conversation enders? Let us know on twitter @gosirvo

2. Resolving Customer Complaints

I should clarify: a customer who brings a problem to your attention isn’t immediately problematic. It’s best to take the attitude that any complaint is genuine and serious. Always respond to a complaint with an apology and an offer of a solution to their complaint.

It’s best to give them the impression that you are taking it seriously. Ideally, you are taking it seriously, even if it seems trivial to you. Practice letting them finish their complaints and paraphrasing what you heard them say before giving your own reply. This ensures that you know the problem they want to fix, and it lets them know that you really understood their position. Sometimes just allowing someone to vent and feel heard can solve whatever their complaint was!

Practice looking attentive and not crossing your arms while you listen. Body language can speak volumes to an annoyed customer.

3. Practice Keeping Calm

Develop a mantra for when you are faced with an angry customer that reminds you that everyone sometimes has a bad day and that the complaint isn’t an attack on you. Practice keeping your voice low and calm while talking people through solutions. Your keeping your cool will keep things from escalating.

Additionally, people who are ornery by nature get off on seeing others flustered. Don’t give them the satisfaction.

4. Have A List Of Potential Solutions Handy

Customers who are having a bad time tend to collect complaints until their minor irritation snowballs into general hatred. To the extent that is possible, have a list of potential solutions to potential complaints in your apron pocket so that you can head off the snowball. Typically a free drink or discount coupon will suffice.

There will be times when you won’t be able to do something to head off a complaint. In those situations, it is helpful to have a script that you memorize to explain the situation. Practice calmly saying something such as, “I’m sorry, but we are out of…” and you will be able to clearly communicate your position. This can sometimes be enough to calm a customer.

5. Follow Up On Complaints

Customers want to be treated as individuals, and they want to feel like you personally care about whether they are having a good time. Take a few moments to check in on the especially grouchy to make sure that the solution you offered worked and that they are now in a happier frame of mind.

6. Know When To Call In The Big Guns

All these steps are ways to avoid having to pull in the manager to deal with a customer, but it is sometimes unavoidable. Your manager would rather step in before things get out of hand.

  • If you spilled something on a customer (we’ve all been there) and have potentially ruined not only their clothing but also their night… it’s best to call in a manager.
  • If a customer is insisting that you break a restaurant policy, get a manager. If he or she decides to bend the rules, you aren’t in trouble.
  • If a customer seems to be threatening or is clearly inebriated, the restaurant would prefer that you call for help in getting him or her out of there before the other customers get annoyed.

Knowing how to handle the particularly difficult FOH situations will help you stand out for your boss and further you in your restaurant career. Follow these tips to really impress with your people skills.

 

Work Culture: Creating A Place To Love Not Leave

Work Culture: Creating A Place To Love Not Leave

Most restaurants, it turns out, do not close during their first year. Forbes reports on a 2014 study that shows only 17% of restaurants fail in the first year, a failure rate lower than some other service businesses. Bar and Restaurant Success reported that 2016 was the seventh successive year of growth in the industry and that wholesale food prices were going down in that year while menu prices went up. In addition, The Motley Fool reported that for the first time in 2016, the average American spent more on restaurants and take-out than on groceries! Seems it’s a very good time for restaurants.

Let’s not get carried away, though, with the idea that success is easy or likely. By the third year, almost half of restaurants close. So, what is the difference between success and failure?

We all know the mantra that food and service make the restaurant. Imagine, for a moment, that two restaurants in close geographic proximity offer the same quality food and equally good service. Which will prevail in the competitive restaurant industry?

Certainly management practices impact the ultimate success of a restaurant — but what about differences in the customer experience? Wait, weren’t we talking about equally good service? But consider this: in one of those restaurants, employees do their job and serve their customers well, if perfunctorily. In the other, employees do their job joyfully and serve their customers so well that they leave smiling and look forward to returning soon.

And that last experience has everything to do with work culture, creating a place your employees love and don’t want to leave. A great work culture not only makes your business more fun and less stressful for you and your employees, it is critical to your competitive success. It’s just good business to be a happy business.

Your employees are your face to the public, and they are most directly responsible for creating the experience that will bring your customers back again and again. If you want your customers to leave happy and satisfied and eager to return, focus on creating that experience for your employees through the work culture you develop.

What will keep your employees happy and satisfied, looking forward to work? What do your employees want?

What your employees want:

  • Employees want you to be clear about the core values of your business so they can align with them and represent them well. This means you need to be clear about your core values and reflect them in every aspect of your business.
  • Employees want to feel that they are “going somewhere,” that is, that they can advance in your business, whether in status or increased income and benefits or personal growth.
  • Employees, like all people, experience greater satisfaction when they feel part of something bigger than themselves, whether that’s a “team” or a concept they embrace and promote.
  • Employees appreciate fairness and integrity.
  • Employees appreciate recognition and contribute more when they get it.
  • Employees benefit from well-defined responsibilities and a measure of predictability but conversely need variety to maintain maximum enthusiasm and creativity.
  • Fun and laughter not only reduce stress, but they release “feel-good” brain chemicals.

Simple enough, but how can you ensure that you are doing your part to create the work culture that keeps your employees at their best as they serve your customers? Keep in mind both formal mechanisms as well as informal mechanisms.

Formal mechanisms include:

  • Staff meetings. It’s difficult in the restaurant industry to take time for staff meetings, but they are invaluable for building a team environment in which all contributions matter. Make staff meetings short, informative, and encourage staff contributions. Maintain a positive atmosphere, and let employees know what their channel is to deal with complaints.
  • Meet with each employee privately for a written “review”. Discuss employee’s goals at work as well as employer evaluations and areas that need work. Revisit these issues at each meeting to evaluate progress toward resolution.
  • Institute a health and safety program. Healthy employees are happier employees.

Informal mechanisms:

  • Nip problems in the bud. If you spot something going on, don’t let it fester.
  • Do not allow aggression among employees, active or passive.
  • Encourage positive attitudes and cooperation.

Most importantly, remember: people who laugh together stay together — and keep your customers coming back. Find things each day to laugh about. Plan laughter into every day, and seize opportunities to find humor in your environment. It’s an invaluable tool for defusing the stress that accompanies life in the restaurant industry.

Your employees will appreciate you for the interest you show in them and the supportive, happy culture you create, and they will, in turn, engage your customers in that experience.

You might also like…

Lessons from Las Vegas

Lessons from Las Vegas

In the aftermath of the horrific mass shooting in Las Vegas, it’s important to refresh yourself and your staff on the best practices that have been in place for many years.

read more
Work Culture: Creating A Place To Love Not Leave

Work Culture: Creating A Place To Love Not Leave

A great work culture not only makes your business more fun and less stressful for you and your employees, it is critical to your competitive success. Find out why it’s good business to be a happy business in our latest post!

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.

Avoiding Negative Chef Stereotypes

Avoiding Negative Chef Stereotypes

There are plenty of stereotypes surrounding the role of the chef–and all too many of them are negative. You, however, want to break out of those stereotypes and create a kitchen that’s fun to work in while still maintaining the expectations of the restaurant’s customers. By learning to recognize these familiar stereotypes, you can avoid the trap of becoming one of them.

Stereotype #1: The Angry Chef

You’re probably familiar with the angry chef from comics and television. This typically male character is often the one standing over a new employee, bellowing at them–or perhaps chasing a server who dared ask for a customer’s requested substitution on a meal. In your kitchen, this plays out as a chef who is quick-tempered, hard to please, and who can quickly bring down the mood of the entire evening.

Avoiding the Stereotype: If you don’t want to be the angry chef, there are several things to keep in mind. First and foremost, respond–don’t react! By controlling your responses to everyone else in the kitchen, you’ll quickly deescalate what could otherwise be a negative situation. You can also follow some of these tips:

  • Always take a minute to think before responding in anger. Is that response the one you really want to give the person in front of you?
  • Remember that some things aren’t within the control of your coworkers. Blasting a server for the customer’s order won’t help!
  • Take a break and calm down if you need to. Just make sure the kitchen is covered!

Stereotype #2: The Stressed-Out Chef

Being a chef is a difficult, demanding job. You’re constantly moving, constantly trying to get orders out, and the danger of making a mistake is high. Not only that, many kitchens are stiflingly hot or packed too full to be comfortable. As a result, this stereotypical chef is constantly running on high-stress levels, rarely able to calm down.

Avoiding the Stereotype: You know just how stressful a bad day at work can be. There are days when the crush of the kitchen can get to anyone! That doesn’t mean, however, that you have to live in that heightened state of stress. Instead, try this:

  • Arrange your kitchen so that things run smoothly most days. Know who to ask to take care of specific tasks, have adequate staff on hand to take care of the orders you know are coming in even on busy days, and do as much prep work as possible ahead of time.
  • Let go of the need for perfection. Take a deep breath and be willing to laugh at yourself when things go wrong.
  • Be a little silly, as long as it doesn’t compromise safety. Humor will always defuse tension!
  • Separate life stresses from work stress. Learn not to bring life stress to work, and don’t take work stress home with you.
  • Take adequate breaks throughout your shift so that you can calm down and regain perspective if needed.

Stereotype #3: The Perfectionist

This stereotypical chef is an artist. Everything must be exactly so: the recipe followed perfectly, the plates arranged exactly the same way before they leave the kitchen, and everything moving at exactly the pace he’s set. If things don’t go his way, he’s right there in the middle, micromanaging the little details and insisting that perfectly adequate work be redone until it’s up to his standard of perfection.

Avoiding the Stereotype: Ouch! Did The Perfectionist sound just a bit too familiar? Fortunately, you can learn to let go and avoid micromanaging every aspect of your employees’ performance. Try this:

  • Delegate, then let people do the jobs they’ve been assigned. Don’t hover over them every moment.
  • Don’t insist on perfection. Keep in mind that most people won’t notice many of the differences you’re stressing over.
  • Give your staff freedom. Trust that they know what they’re doing and will come to you if there’s a problem–most of the time, they will!

You don’t want to be a stereotypical chef. You want to be a great, memorable chef with a staff who enjoys working for you. By avoiding these key stereotypes, you can shift the way you respond to your kitchen staff and your customers, making yourself more than a stereotype ever could be.

You might also like…

Avoiding Negative Chef Stereotypes

Avoiding Negative Chef Stereotypes

There are plenty of stereotypes surrounding the role of the chef–and all too many of them are negative. Learn to create a kitchen that’s fun to work in while still maintaining the expectations of the restaurant’s customers and avoiding these chef stereotypes!

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.