A restaurant resume should show service level, covers, and pace.

These titles can describe overlapping work, but keyword searches treat them as different queries. Put the title used in the vacancy at the top of your resume when it accurately describes your experience.

• Restaurant Server
• Waiter
• Waitress
• Food and Beverage Assistant
• Front of House Team Member
• Chef de Rang
• Banqueting Server

Describe the service sequence and venue type you can manage confidently, from greeting and ordering through payment and reset.

• Table serviceEssential

  State section size, covers, service style, and level of independent ownership.

  Also write: waiting service · food service · front of house

• Food and beverage serviceEssential

  Name restaurant, bar, banqueting, breakfast, room-service, or another relevant operation.

  Also write: F&B service · hospitality service

• Allergen awarenessEssential

  Show the correct process: checking current information and escalating, never guessing.

  Also write: food allergens · allergy procedure

• Upselling

  Connect recommendations to guest needs, average spend, or product mix without describing pressure selling.

  Also write: suggestive selling · menu recommendations

• Cash handling

  Include payments, splits, refunds, till close, and discrepancy control where owned.

  Also write: card payments · bill settlement

Hospitality systems are useful filters when connected to accurate orders, bookings, bills, and handover.

• EPOS

  Name the platform if useful and show ordering, modifiers, bills, and payment responsibility.

  Also write: POS · point of sale

• OpenTable

  Relevant to reservations, table plans, notes, and guest flow.

  Also write: ResDiary · SevenRooms

• Kitchen display system

  Shows experience coordinating accurate courses and service timing.

  Also write: KDS · order screen

• PDQ terminal

  Useful where you handled card payments, split bills, and end-of-shift checks.

  Also write: card terminal

Food safety, alcohol, and service training matter when current and relevant to the venue.

• Level 2 Food Safety

  A common UK hospitality requirement. State the awarding body and current status.

  Also write: food hygiene certificate · food safety in catering

• Personal Licence

  Relevant only where you hold a current licence and the role needs alcohol-retail responsibility.

  Also write: APLH

• Allergen training

  Useful when it covers venue procedure and safe communication.

  Also write: food allergy training

• WSET qualification

  Relevant to wine-led restaurants and hotels when the exact level is stated.

  Also write: WSET Level 1 · WSET Level 2

Strong service is visible in timing, accurate communication, product knowledge, calm recovery, and coordination with kitchen and bar.

• Menu knowledgeEssential

  Show ingredients, preparation, pairing, daily changes, and correct allergen escalation.

  Also write: product knowledge · wine knowledge

• Guest experience

  Use feedback, repeat guests, complaint recovery, or service-standard evidence.

  Also write: customer service · hospitality

• Section management

  State table or cover count and how you coordinated courses and resets.

  Also write: station management

• Team communication

  Show accurate calls, allergy flags, course timing, and handover with kitchen, bar, and hosts.

  Also write: front-of-house teamwork

The figures below are examples. Replace them with your own evidence—the structure is reusable, the content is not.

• Always smiling

  Use guest feedback, repeat customers, service recovery, or calm high-volume evidence.

• Excellent food knowledge

  Name cuisine, menu responsibility, pairing knowledge, or training.

• Guessed allergen information

  Describe the safe checking and escalation process instead.

• Tips as the only performance measure

  Use service feedback, covers, spend, accuracy, or responsibility because tipping varies by venue and market.