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Resume example

Waiter resume example

A waiter in France does far more than carry plates. Before service comes the mise en place: setting tables, polishing glasses, filling cruets, checking the day's specials and allergens with the kitchen.

During service, you greet guests, explain the menu, recommend a wine by the glass, take orders on the handheld or the till, coordinate timings with the kitchen and clear between courses. In a brasserie or café, the pace is fast and you may also make coffees and serve the terrace. In a traditional restaurant, the work is more codified, with a chef de rang responsible for a section and commis supporting them. Shifts are often split, with a break between lunch and dinner, and weekends are standard.

Resume example

[First name Last name]

Waiter | Brasserie and Terrace Service, High-Volume Covers

[City] · [phone] · [email]

Profile

Waiter and chef de rang with [x] years in brasseries and traditional restaurants. Manages a section of [x] tables, advises guests on dishes and wine pairings, and keeps the kitchen informed of timings. Trains commis and handles complaints calmly.

Experience

Waiter / Chef de Rang, [Restaurant name], [City]

[month year] to present

  • Served a section of [x] tables at lunch and dinner in a brasserie with a busy terrace
  • Recommended dishes and wines by the glass, increasing additional sales of desserts and coffees
  • Informed guests accurately about allergens in coordination with the kitchen
  • Trained new commis on the table plan, the ordering system and service standards
  • Handled guest complaints on the spot and passed feedback to the manager

Resume headlines

  • Waiter | Brasserie and Terrace Service, High-Volume Covers
  • Chef de Rang | Fine Dining, Wine Service and Guest Relations
  • Bilingual Waitress (English, French) | Restaurant and Hotel Service

Summaries for your profile

Entry level

Friendly and quick waitress with seasonal experience in a beach restaurant and a café in [City]. Comfortable carrying several plates, using a handheld ordering system and serving a busy terrace. Speaks English and French, available evenings and weekends.

Experienced

Waiter and chef de rang with [x] years in brasseries and traditional restaurants. Manages a section of [x] tables, advises guests on dishes and wine pairings, and keeps the kitchen informed of timings. Trains commis and handles complaints calmly.

Career change

Former [previous job] moving into restaurant service, bringing a strong sense of hospitality, the habit of staying calm under pressure and fluent [languages]. Has completed a short service training course and is available for split shifts.

Tips

  • State the type of establishment (brasserie, fine dining, hotel, beach restaurant) and the service style you practised.
  • Mention the size of your section or the volume of covers, using placeholders if needed.
  • List languages with a level: they are valued in tourist areas and hotels.
  • Include wine knowledge or any barista skills, which make you more versatile.
  • Show availability for split shifts, evenings and weekends.

Mistakes to avoid

  • Writing 'good presentation' instead of showing service skills.
  • Leaving out seasonal jobs, which count as real experience.
  • Not mentioning which ordering systems you have used.
  • Using a casual photo if you choose to include one.

Working as a waiter in France

In France, search for serveur or serveuse, commis de salle, chef de rang, runner or serveur polyvalent. No diploma is legally required, but employers recognise the CAP Commercialisation et services en hôtel-café-restaurant, the Bac pro Commercialisation et services en restauration, the BP Arts du service and the Titre professionnel Serveur en restauration. In France, service is included in menu prices, so tips are a bonus rather than the core of earnings. Restaurants must be able to tell guests which regulated allergens are in each dish, so expect to be briefed on them. Split shifts, evenings, weekends and seasonal contracts in tourist areas are common, and conversational French is expected in most restaurants.

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Frequently asked questions

Should I put a photo on my waiter resume in France?

It is not required, and many candidates now leave it out. If you include one, choose a neutral, professional photo. Hospitality employers mainly want a clear resume with your experience, languages and availability. Your presentation will be judged at the interview or the trial shift.

Do seasonal jobs count as experience?

Yes. A summer season in a busy beach restaurant or a ski resort shows you can handle volume and long days. Group short contracts by season, mention the type of establishment, and say what you were trusted with by the end, such as a section of tables or the terrace.

What is the difference between commis and chef de rang?

In traditional French service, the chef de rang manages a section, takes orders and advises guests, while the commis de salle supports them: bringing plates, clearing and resetting. Use the title you actually held, as recruiters will ask about your responsibilities.

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