Server Cover Letter Example

My average check per guest went from $42 to $48 in six months at Gandy Point Grill, and not by pushing the most expensive dishes. I listened to what each table wanted and suggested the dish or drink that fit, and that is the kind of server I want to be at Kingfisher Oyster Bar.

I work a five-table section in a 90-seat restaurant and serve 12 to 16 tables a shift, from seating to payment. Allergy details are taken at the table and passed to the kitchen in writing on every order, because a spoken message can be lost on a loud night. Most guest concerns I settle at the table, within the comp limits the restaurant sets, before they reach a manager. I close out checks and tips in Toast, and my checkout has balanced at the end of every shift.

Tasting each new oyster with the chef is what drew me to Kingfisher Oyster Bar. A raw bar asks more of a server than a grill does: guests want to know which oysters are briny and which are sweet, and a shellfish allergy has to reach the kitchen correctly every time. I would learn your list in my first week so I can guide guests ordering oysters for the first time. Training new servers on the menu is part of the job I already do; I have trained five on the menu, Toast and the section layout. Before serving I was a host and covered server shifts on busy weekends after six months, so I know both ends of the dining room.

Weekday afternoons are open for me, so a trial shift or a short conversation can happen whenever suits you. If a trial works, a Friday dinner in your busiest section would show you the most.