Our professional restaurant resume templates show hiring managers that you are proud of your work history. Even though submitting a resume isn’t always required in your industry, doing so instantly makes you seem more dedicated.
Professional Restaurant ResumeCustomize Resume
Looking over the free professional restaurant resume templates will show you the best work experience to include in your own resume.
Creative Resume Pros and Cons
This resume template is great for applicants who want to say “I’m serious about this job opportunity” to employers. With its efficient layout, the focus is set on you and what you can offer. But, is this resume right for you?
- Pros: Polished and organizedPros: Editing and adding new work experiences is no problem
- Cons: It might not fit the overall feel of the restaurant
- Cons: You can’t downplay gaps in your employment
H: (123) 456-7890
C: (123) 456-7890
Highly motivated service industry professional with a track record of success in marketing and sales, customer service, and restaurant operations management. Expertise in creating strategies to drive marketing and sales efforts and enhance guest experiences. Proven leadership skills that guide waitstaff and barstaff towards the achievement of sales and revenue goals while delivering consistent, top-tier customer service.
Staff Coordination and Leadership
Customer Service and Satisfaction
Marketing and Sales
3/1/2011 – Current
Grace – Chicago, IL
Provide world-class customer service at Michelin-rated restaurant, collaborating with team members to devise strategic plans meeting restaurant objectives while meeting and exceeding customer expectations.
Prepare individual stations according to seating charts and verify mise-en-place levels; lead mis-en-place practices to optimize serving efficiency and support staff.
Interface with guests and present detailed menu offerings; leverage food and wine expertise to recommend complementary items, enhancing guest experience.
Oversee delivery of meals and beverages to guests by support staff and monitor guest interactions and service.
Train and coordinate waitstaff to optimize workflow and achieve high-standing customer service benchmarks; motivate staff and increase engagement by coordinating extracurricular activities such as “Fun Day.
9/1/2009 – 3/1/2011
The Capital Grille – Chicago, IL
Directed day-to-day restaurant bar operations, including staff coordination, inventory management, and sales planning.
Managed cash procedures, reinforcing compliance with restaurant guidelines regarding beverage billing and cashing up of tills.
Liaised with host/hostess stand and waitstaff to transfer bar tabs to dining room checks.
Identified opportunities to cut costs, including reducing excess inventories and introducing new beverages and specials.
5/1/2004 – 7/1/2009
Pump Room – Chicago, IL
Managed daily bar activities, including setting up and breaking down bar area, performing accurate cash and POS procedures, inventory management, and barback leadership.
Promptly greeted guests and recommended drinks to introduce guests to new experiences and offerings.
Prepared drinks according to standardized recipes to maintain consistency, presentation standards, and facilitate inventory management.
Monitored guest drinks and anticipated needs; invited and welcomed guests back at conclusion of visit.
Worked with kitchen to develop pairings with wine, beer, and cocktails.
Education and Training
Hospitality Management Studies
George Mason University Fairfax, VA