Guide · 2026-04-03
Writing a CV that restaurant teams will finish reading
Duty lists that look identical to every other waiter CV get skimmed. Here is how to describe service work so a German restaurant can picture you on their floor.
Restaurant managers skim CVs between services. Lead with the roles closest to the job you want, not a chronological dump of every short job. If you want floor service, put floor service first.
Replace empty phrases with measurable or observable duties: covers per shift, stations you owned, languages used with guests, POS systems you know, and whether you trained juniors. Numbers help when they are honest.
German applications often include a professional photo and certificates. If you have a food hygiene certificate or first-aid card, list them clearly. Missing dates and unexplained gaps raise questions — add a short line rather than leaving a blank.
Your cover letter should name the restaurant and one specific reason you chose them: menu style, service model, or neighbourhood. Copy-paste letters are easy to spot after a long lunch service.
Finally, keep the CV to two pages unless you have long supervisory experience. Dense blocks of text lose attention; short paragraphs and clear section headings help a busy chef or maître d’ find what matters.