The full example
Everything below is fictional. The venues are described rather than named, and the achievements are the kind of thing a real restaurant supervisor does — written the way they should appear on a CV, not inflated.
Restaurant supervisor CV — example
Header
[Full Name] [Town, UK] · [phone] · [email]
Professional summary
Restaurant supervisor with five years front of house, the last two running shifts at a 110-cover all-day brasserie with a team of up to twelve. Owns the pre-service briefing, the bookings pacing and the till close, and trains every new starter on the floor. Comfortable with the step up from serving to leading a section of people. Looking for an assistant manager role.
Core skills
Shift running and section allocation · Pre-service briefing and specials Bookings pacing and walk-in management (SevenRooms) · Table turn planning Service standards coaching · Upselling of wine pairings and specials Guest complaint resolution at the table · Allergen checks and kitchen liaison Opening and closing · Till reconciliation and float (Revel EPOS) New starter training and sign-off · Side station and stock checks
Experience
Restaurant Supervisor — 110-cover all-day brasserie, Glasgow
Jun 2023 – present
· Run breakfast, lunch or dinner shifts with a team of up to twelve, setting
sections, breaks and the running order before doors open.
· Lead the pre-service briefing: specials, allergens, 86s, large parties and
the wines the kitchen wants pushed with each dish.
· Pace the bookings in SevenRooms against the kitchen’s capacity, holding
walk-in tables back on busy nights so the pass never backs up.
· Resolve guest complaints at the table and decide what is comped, logging
each one for the manager’s weekly review.
· Trained nine new starters to sign-off on menu knowledge, allergen checks,
the floor plan and the till; coached two of them into senior waiter roles.
Senior Waiter — 70-cover neighbourhood bistro, Glasgow Sep 2021 – May 2023
· Ran the busiest section on Friday and Saturday nights and covered the
supervisor on their days off, including the close and the till.
· Took wine orders across a 40-bin list and handled pairing questions at the
table after completing WSET Level 1.
· Set up the floor for private dinners of up to 30, from table plan to
pre-order sheet.
Waiter — hotel restaurant, 80 bedrooms, Stirling Mar 2020 – Aug 2021
· Served breakfast and dinner for hotel guests and the public, including
room charges posted to the PMS.
· Handled allergen requests with the kitchen before each order went in.Education and certifications
Level 2 Award in Food Safety in Catering — 2022 Level 2 Award in Allergen Awareness — 2022 WSET Level 1 Award in Wines — 2022 First Aid at Work (3-day) — 2024 Fire Warden training — 2023 Personal Licence (APLH Level 2) — in progress, expected 2026 HNC Hospitality Management — 2020
Additional
Systems: SevenRooms, Revel EPOS, Opera (room charges) Availability: full flexibility including split shifts and weekends
Templates that suit this example
- Floor — Built for front-of-house, with skills and certifications visible before the reader reaches the experience.
- Station — Compact role blocks suit a CV that moves from waiter to supervisor in three steps.
- Essential One-Page — Dates in a left gutter, so three roles and the certifications still fit one page.
Want this structure with your own experience in it?
Build your restaurant supervisor CVWhy each section is written that way
Professional summary
- Why it matters.
- Supervisor is the step where a CV stops being about your own section and starts being about the shift. The manager reading it wants to know whether you have run a service, not just worked one.
- A strong version.
- The venue and its covers, the size of team you run, the parts of the shift you own — briefing, pacing, close, training — and the move you want to make. Four sentences.
- Common mistake.
- Writing it as a waiter summary with "supervisor" in front. If the summary is all about your own service, the reader will assume you have never set the sections or run the close.
Core skills
- Why it matters.
- The words that place you at supervisor level are the words of running a shift: briefing, pacing, allocation, close, sign-off. Service skills alone put you back on the floor.
- A strong version.
- The shift responsibilities you hold, the bookings and EPOS systems you hold them in, the coaching you do and the compliance checks you own.
- Common mistake.
- Listing "customer service" and "teamwork". They are true of every waiter who applies. The reader is looking for evidence you can be left with the floor.
Experience
- Why it matters.
- Covers and team size tell the reader what "supervisor" meant where you were. Running four waiters in a bistro and twelve across an all-day brasserie are different jobs, and both are worth describing precisely.
- A strong version.
- For each role: covers, service style, team size, then the parts of the shift you ran and the decisions that were yours — pacing, comps, cover calls, training sign-off.
- Common mistake.
- Reusing the waiter bullets — took orders, served food, cleared tables. A supervisor CV earns its title in the bullets, so make them about the shift and the team.
Training and coaching
- Why it matters.
- Most restaurants promote supervisors partly so that new starters have someone to learn from. A reader wants to see that you have done it deliberately, not just by example.
- A strong version.
- How many starters you trained, what you signed them off on, and anyone you coached into a senior role. Specific and countable.
- Common mistake.
- Writing "trained new staff" with nothing after it. The number, the content and the outcome are what make it believable.
Certifications
- Why it matters.
- A supervisor who holds first aid, a fire warden ticket or a Personal Licence can be left in charge legally and safely, which is a large part of what the title means.
- A strong version.
- Level 2 food safety and allergen awareness as the floor, then the ones that matter for being in charge: First Aid at Work, fire warden, APLH. If something is in progress, say so with the expected date.
- Common mistake.
- Leaving a Personal Licence off because you are not yet the DPS. Holding it is still the thing that lets a manager roster you alone on a licensed floor.
If your experience looks different
Most people are not the candidate in the example. Three common situations, and what to change for each.
First supervisor role — moving up from waiter or senior waiter
Your summary. Say it plainly: "Senior waiter with three years at a 90-cover restaurant, looking for a first supervisor role." The reader will look for the times you have already done the job without the title.
What to emphasise. Covering the supervisor on their days off, running the close, leading a briefing, training a new starter, handling a complaint without calling a manager, and any time you set the sections.
Bullets you could adapt
- ·Covered the supervisor’s shifts for [X] weeks, running the close, the till reconciliation and the end-of-night handover.
- ·Trained [X] new starters on the floor plan, allergen checks and the EPOS to sign-off.
- ·Led the pre-service briefing on [X] shifts a week, covering specials, allergens and large parties.
Certifications. First Aid at Work and a fire warden course. They are short, and together they turn "good waiter" into "someone we can leave in charge".
Experienced supervisor — going for assistant manager
Your summary. Move the emphasis from the shift to the week. Lead with the manager duties you have already held — rota input, ordering, stock, the weekly meeting — and the size of team you have run.
What to emphasise. Rota writing or cover planning, ordering and stock counts, manager cover during absence, the trade figures you report on and anyone you developed into supervisor.
Bullets you could adapt
- ·Covered the restaurant manager for [X] weeks, writing the rota, placing the weekly orders and attending the trade meeting.
- ·Ran the floor for private events of up to [X] guests from the pre-order sheet to the final bill.
- ·Coached [X] waiters into senior waiter or supervisor roles with a written development plan each.
Certifications. Personal Licence (APLH) and Level 3 Supervising Food Safety. They remove the two most common reasons a supervisor is passed over for an assistant manager role.
Moving into restaurant supervision from retail, cafés or events
Your summary. Lead with the parts that transfer — leading a shift, a team, a till and a complaint — and name what is new: usually the pace of a restaurant service and the kitchen relationship.
What to emphasise. Team leading, shift running, cash reconciliation, training starters, complaint handling and any food or alcohol service you have done in a café, bar or events setting.
Bullets you could adapt
- ·Ran shifts of up to [X] staff in a high-footfall retail unit, including opening, closing and the daily till reconciliation.
- ·Supervised a team of [X] event staff serving a [X]-guest function from set-up to clear-down.
- ·Completed Level 2 Food Safety and Allergen Awareness ahead of moving into restaurants.
Certifications. Level 2 Food Safety and Allergen Awareness first, then First Aid at Work. They close the gap between "has led a team" and "can lead a team on a restaurant floor".
Next steps
Other CV examples
Build your own restaurant supervisor CV
Answer a few questions about your experience and get a structured CV you can edit, export and tailor. Free to start, no card needed.
Start building