Dear General Manager,
I'm applying for the Server position at Olive & Ember. I've eaten at your patio twice this summer and noticed how well the staff move as a team on a full Friday night. I've spent the last three years on busy floors like that, and I'd like to bring that experience to your restaurant.
At Copper Kettle Bistro I work a five-table section and serve 80 to 100 covers on a typical weekend night. I know the full menu and our wine list, and I'm comfortable suggesting pairings and specials without sounding scripted. Our POS is Toast, and I handle split checks, comps, and large-party orders without slowing down the line. Last spring my manager asked me to lead the server side of our new tasting menu, so I wrote tasting notes for the staff and walked new servers through the courses during pre-shift.
I take allergies and dietary requests seriously. I confirm them with the kitchen at the time of ordering and again when the plate goes out, and I've never had an allergen incident on one of my tables. I'm ServSafe Food Handler and ServSafe Alcohol certified, and I'm careful about checking IDs.
I'm fast, I stay friendly during the rush, and I help other servers when their section is in the weeds, whether that's running food, bussing a table, or refilling drinks.
I'm available for nights, weekends, and holidays, and I'd be glad to come in for a trail shift. Thank you for considering me.
Sincerely, Carlos Rivera