Lebenslauf-Beispiel
CV example for hospitality staff in restaurants, hotels and catering. With tips on seasonal work, tronc earnings and progression to shift leader.
All-round hospitality professional with 6 years of fine-dining service experience at The Ledbury (2 stars) and bistro The Clove Club. Completed Sommelier course at WSET in 2024. Progressed to shift leader at The Clove Club: leading 4 colleagues during services of 80+ covers.
Farm-to-table restaurant in Shoreditch Town Hall. Lunch and dinner, 80-100 covers per service.
Michelin-starred restaurant in Notting Hill. À la carte and chef's menu dining.
Vorlage: creatief · Farbe: amber
Konkret, ohne Floskeln — was bei Personalern wirkt.
UK hospitality employers (The Ledbury, Sketch, The Wolseley, Soho House group, Hilton) screen on level: fine-dining vs. brasserie vs. fast service. Specify where you have worked (Michelin-starred restaurant, hotel chain, local bistro). State your languages — French or Italian for international clientele in London is a real differentiator.
Many hospitality staff progress internally to shift leader, supervisor or head waiter. Mention that title if you held it — employers see that others have already promoted you. Also: being part of an opening team for a new venue is a strong signal.
Wine revenue +%, tronc earnings, average covers per service. Not all numbers are available but if you have one, use it. "+18% bottle revenue 2024" says far more than "passionate about wine".
