Jonathan Palmer
Fine Dining Server
Charlotte, NC · j.palmer@email.com · (555) 482-7734
Dear Restaurant Manager,
I'd like to apply for the Server position at your restaurant. In my current role at a 200-seat steakhouse, I average $340 in per-shift sales — roughly 20% above the floor average — by consistently upselling wine pairings and seasonal specials.
At Marlowe Steak & Fish I work a station of 6-8 tables during dinner rush, ring orders in Micros, and coordinate with the kitchen to keep ticket times under 12 minutes during peak. I completed a wine certification course and use it to recommend pairings that regularly push my average check 15% above other servers on the floor, and I've trained four new hires on our service sequence.
I ask for the large-party section most weekends — coursed service for 12-tops and the occasional buyout — and I keep a mental book of thirty-plus regulars whose orders I know before they sit down. My closing sidework checklists were adopted as the standard for the whole floor.
I like restaurants where the pace is fast and the standards are high, and from what I've read about your dining room, that's exactly the environment you run. I'd welcome the chance to bring my sales record and service polish to your team — I'm available to start immediately and can provide references from my current GM.
Sincerely,
Jonathan Palmer