Kaitlyn R. Boudreaux
Waitress, Fine Dining Restaurant
Savannah, GA · (912) 555 0142 · name@example.com · linkedin.com/in/kaitlynrboudreaux
Key Qualifications
EXPERIENCE
Six years of restaurant service, four in fine dining
SETTINGS
68 seat tasting menu restaurant serving about 110 covers a night
SPECIALTIES
Tasting menu service, wine pairings, allergy handling, tableside presentation
SYSTEMS
Toast point of sale, OpenTable, BinWise wine inventory, 7shifts scheduling
CREDENTIALS
ServSafe Food Handler, Certified Specialist of Wine
EDUCATION
Associate of Arts in Hospitality Management, Coastal Georgia Community College
Executive Summary
Fine dining waitress with six years of service, the last four at a 68 seat tasting menu restaurant in the historic district that turns about 110 covers a night. Runs a four table section through a seven course menu with wine pairings, carries the highest wine attachment rate on the floor, and trains new servers on the menu and the steps of service. Average check in the section runs 165 dollars a guest.
Signature Achievements
- Sells the wine pairing on 62 percent of tables against a restaurant average of 41 percent.
- Holds an average check of 165 dollars a guest, the highest of nine servers for five straight quarters.
- Served about 300 tables in 2025 with one documented order error on the kitchen ticket log.
- Trained seven new servers on the seven course menu, allergen matrix and steps of service.
- Named by name in 38 guest reviews on the reservation platform in 2025.
- Earned the Certified Specialist of Wine credential in 2024 while working full time.
Professional Experience
Waitress
Magnolia and Oak, Savannah, GA March 2022 to present
68 seat tasting menu restaurant serving about 110 covers a night; four table section with about 16 guests a night
- Guide guests through a seven course tasting menu and describe each course, its sourcing and its pairing.
- Record allergies and dietary restrictions at the table and confirm each substituted course with the chef.
- Sell wine pairings and bottles from a 300 label list and open and decant tableside.
- Ring orders and process payments in Toast and reconcile the checkout report with the manager nightly.
- Train new servers on the menu, the wine list and the timing of each course with the kitchen.
Waitress
River Street Chophouse, Savannah, GA May 2020 to March 2022
180 seat steakhouse serving about 350 covers on a weekend night
- Served a six table section with an average check of 78 dollars a guest.
- Sold appetizers or desserts on about half of tables and raised the section's check average by 12 percent.
- Ran food for other sections during the rush and closed the section with full side work.
Certifications and Training
ServSafe Food Handler certificate, National Restaurant Association, current through 2027
Certified Specialist of Wine, Society of Wine Educators, earned 2024
Georgia alcohol server training, Training for Intervention Procedures, current
Education
Associate of Arts in Hospitality Management, Coastal Georgia Community College, Savannah, 2020
Core Skills
Tasting menu service · Wine pairing sales · Tableside decanting · Allergen communication · Course timing · Guest recognition · Toast order entry · OpenTable guest notes · Server training · Check average growth