About this template
The Trade — Front of House template is a welcoming CV set in DM Serif Display and Mulish on warm peach paper. Sections give space to floor positions (greeter, server, sommelier, maître d'hôtel), openings managed, languages spoken and guest-experience metrics — useful for the dining room as much as for back-office and service training roles.
Who is it for?
It suits servers, captains, sommeliers, maître d'hôtels and floor managers applying to fine-dining restaurants (Eleven Madison Park, Per Se, The French Laundry, Le Cinq, L'Ambroisie, Quince, Single Thread), starred independents, premium bistros, brasseries and hotel restaurants (Le Meurice Alain Ducasse, Epicure au Bristol). Equally useful for service trainers and operations managers applying to franchise groups or hospitality consultancies.
How to use it
Cite certifications (Court of Master Sommeliers levels, WSET Level 1-4, Diploma in Wines, Society of Wine Educators CSW, MOF Sommelier, MS Master Sommelier). List languages with CEFR level (English, French, Italian, Japanese are often expected in fine dining). For sommeliers, state cellar size and value managed (references count, $ M inventory), specialty regions and growers in allocated allocation (Coche-Dury, Roumier, Leflaive, Screaming Eagle, Penfolds Grange).
Frequently asked questions
Should I list service competitions and trophies?
Always for sommelier and maître d'hôtel profiles. ASI Best Sommelier of the World, Concours du Meilleur Sommelier de France, TexSom, Best Sommelier of America, Court of Master Sommeliers Master Sommelier title: state year and rank. For MOF Sommelier and MOF Maître d'Hôtel, the year and session are publicly verifiable references that materially shift recruiter perception.
How do I describe seasonal experience?
List seasons by venue and period (summer 2024 — The Maidstone, East Hampton, June-September) with exact role and rhythm (covers per service). Hamptons, Aspen, Côte d'Azur and Lake Como recruiters read the season sequence first — a coherent seasonal career equals a year-round career in certain profiles, particularly captains and concierge-sommeliers.
Does it suit wine-bar or wine-shop applications?
Yes. New York wine bars (Compagnie des Vins Surnaturels, Eel Bar), Bay Area natural-wine venues (Ordinaire, Bar Crenn) and London neighbourhood wine shops (Top Cuvée, Sager + Wilde) recognise WSET certifications and natural, biodynamic and niche-wine mastery. Adapt the regions and growers list to reflect the venue's editorial line.
