The selection criterion for positions in the food service industry is quite stringent. Customer loyalty is critical, and employers make sure that they only hire people who can perform extraordinarily.
The need for exceptional customer service is high in a restaurant setting, therefore employers examine resumes in detail. Even a resume for an entry-level host position will be scrutinized deeply.
For that reason, the content of your resume has to be strong and the format has to be just right. As a matter of fact, a lack of experience is no indication of a lack of talent to build upon.
Remember that through your resume for a restaurant host position, you are being judged for what you have not even done yet. Employers are often not concerned about the experience when they hire people at the entry-level – lack of experience is a given – but they are very concerned about how much you know about food service and its application.
Here is an example of a restaurant host resume who has no experience in hand:
Entry Level Restaurant Host Resume No Experience
100 Cambridge Drive
Henrico, VA 62827
A customer service-oriented individual with exceptional know-how in acting as the personal representative of the overall service and hospitality of the staff. Motivated, resourceful, and inspired to create a comfortable and customer-oriented environment for restaurant patrons. Bilingual: English/Spanish.
• Ability to offer seats to guests by using the seating chart
• Skilled in monitoring restaurant activities to determine dining flow
• Particularly effective in responding to patrons’ inquiries in accordance with restaurant policies
• Well-versed in suggesting menu items according to each patron’s tastes
St. Peters’ High School, Henrico, VA – 2014
St. Peter’s High School, Henrico, VA
May 2022 – Sep 2022
• Took orders from students and packed their lunches or set them up in trays
• Delivered order trays to tables and ensured that each student’s credit stub was punched
• Assisted in creating a cafeteria menu in accordance with the nutritional needs of a varied student body
• Cleaned and sanitized tables, chairs, and counters
• Prepared food items keeping in mind food safety measures
• Handled food and supplies inventory
Tier-one service | Hospitality
Teamwork | Maintenance work
Suggestive selling | Food and beverage serving
Dining room set up | Buffet management
Conflict resolution | Communication
STRONG PROFESSIONAL REFERENCES ARE AVAILABLE