Restaurant Server Resume Example
An entry-level server in Charleston, four years in, who started at a diner host stand and now works a busy seafood restaurant with a strong wine list.
A fictional resume written by our team. The person, employers and numbers are invented; the tools, licenses and schools are real.
Why it works
- 1
“Server with 4 years in casual and upscale casual dining, now working 5-table sections on a 160-seat floor. Check average runs about $9 above the floor average on Toast reports. ServSafe Alcohol and WSET Level 2.”
The restaurant, the section size, a sales number from the POS and the certifications a manager has to check. That covers the first four questions in a server interview.
- 2
“Carry 5-table sections on a 160-seat floor, about 50 covers on a Friday or Saturday night”
Section size and covers give a manager the pace in one line.
- 3
“Check average ran $9 above the floor average in 2025 on the Toast server report, mostly from wine and raw bar”
Sales measured against the rest of the floor by the POS, with where the extra came from. The system's number, not the server's opinion.
- 4
“Trained 8 new servers on the menu, allergens and Toast handhelds, and 7 passed the menu test on the first try”
Trust from management plus a result for the people trained.
- 5
“Started as host on the weekend brunch shift and moved to server after 4 months”
A promotion with the time it took. Plenty of restaurants promote from the host stand, so a quick move says something.
How it scored
We ran this example through the same free roast you can use, three times, and kept the middle result. The roast ranks a resume against a typical applicant pile and grades hard: even a resume with a number in nearly every bullet usually lands in the B range.
Copy the text
Use it as a skeleton, then replace every line with your own work. A copied bullet with someone else's numbers is the fastest way to fail an interview question.
Jody Paquette Server, Upscale Casual Dining Charleston, SC | jody.paquette@example.com SUMMARY Server with 4 years in casual and upscale casual dining, now working 5-table sections on a 160-seat floor. Check average runs about $9 above the floor average on Toast reports. ServSafe Alcohol and WSET Level 2. EXPERIENCE Server, Harbor Ash Oyster House | May 2023 - Present - Carry 5-table sections on a 160-seat floor, about 50 covers on a Friday or Saturday night - Check average ran $9 above the floor average in 2025 on the Toast server report, mostly from wine and raw bar - Sold the most wine by the bottle of 22 servers in 2 of 4 quarters in 2025 - Trained 8 new servers on the menu, allergens and Toast handhelds, and 7 passed the menu test on the first try - Close 3 nights a week, running sidework checklists and the server checkout - Work private dining events for up to 40 guests about twice a month Host, then Server, Wappoo Cut Diner | Mar 2022 - Apr 2023 - Started as host on the weekend brunch shift and moved to server after 4 months - Served about 35 covers a brunch shift in 4-table sections at a 120-seat diner EDUCATION AND CREDENTIALS ServSafe Alcohol, 2025, ServSafe Food Handler, 2025 WSET Level 2 Award in Wines, 2024 High school diploma, Wando High School, 2021 SKILLS Toast POS and handhelds, OpenTable, Wine service, Raw bar and allergens, Private dining events, Opening and closing sidework, Menu training, Cash handling
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Want the longer version? How to write a resume with no experience