Quick-Service Restaurant CV: Example and Template
Here's how to show in quick-service restaurant management that you have standards, speed of service and cost ratios under control at the same time.
Currently 2 open Quick-Service Restaurant Manager positions in Switzerland, across 2 cantons. Coop advertises the most.
CV example — two-page template
This template is editable straight away — or upload your existing CV and it is carried into this layout automatically.
Which qualification belongs on a CV for quick-service restaurant roles?
State the federal qualification first - Quick-Service Restaurant Specialist EFZ or Restaurant Specialist EFZ - followed by additional hospitality-sector certificates.
Write the qualification exactly as it appears on the certificate of proficiency, including vocational school and graduation year. For career changers: a Federal VET Certificate (EBA) as a kitchen assistant or restaurant assistant, a Nachholbildung (catch-up qualification) under Art. 32 BBV, or a foreign gastronomy qualification recognised by the SBFI should also be clearly stated. If you are working without a formal qualification, list completed station training, shift-leader programmes and the number of employees you have led instead.
From shift-leader level upward, the hospitality proficiency certificate is expected - that is, the Wirtekurs or Wirtefachausweis G1-G3 from GastroSuisse - because cantons require this for the operating licence. For branch and area management, the Federal Diploma of Higher Education as Area Manager Restaurant Services or Chef de Service, along with the Advanced Federal Diploma of Higher Education in Hospitality Management, are the usual next steps. Add HACCP training, a vocational trainer course, BLS-AED-SRC and fire safety instruction with the year completed - these credentials carry real weight in quick-service restaurant recruitment.
Also place the qualification in the headline under your name. HR staff at chains check within seconds whether EFZ, Wirteausweis and vocational trainer course are present before reading the rest. If a certificate is still outstanding, state this transparently, e.g. «Wirtefachausweis G2 in progress, completion 06/2026», rather than omitting it.
How do I describe work experience in quick-service restaurants with figures?
For every role, always state the operation's size, revenue and team size, and back up your impact with metrics such as speed of service, food cost and labour cost ratio.
Start each role with two lines of context: operation format (quick service, fast casual, staff restaurant, food court), annual revenue in CHF, number of employees, opening days, and channels such as counter, drive-through, self-ordering kiosk and delivery. An operation with CHF 3.4 million in revenue and 38 employees is a completely different management task from a branch with CHF 900'000 - without this information, your experience cannot be properly assessed.
Then formulate three to four results with before-and-after figures: speed of service in seconds, orders per hour at peak, average ticket size in CHF, food cost ratio and waste as a percentage, labour cost ratio, QSC or mystery-shopping score, inventory discrepancies, crew turnover and number of apprentices trained. Link the action to the effect, for example «introduced a pre-production plan based on quarter-hour forecasting - waiting time down from 216 to 182 seconds».
Avoid generic statements such as «responsible for daily operations» or «guest-oriented». Such phrases apply to any hospitality role and provide no proof. What is strong is what an operations manager can verify: CHF saved through reduced food cost, quarterly revenue growth, audit points, official food inspections passed and the number of shift leaders you have developed.
How long, with or without a photo - what is customary in Switzerland?
Two pages, a friendly application photo and a clearly stated work permit status are the standard in the Swiss quick-service restaurant sector.
Keep the CV to two pages, or one page if you have less than five years of experience. Summarise older short-term roles, casual work and seasonal positions in a single line, and give your last three roles the most space. State gaps of more than three months briefly and factually, for example a language stay, family time or further training.
A professional portrait photo is customary in hospitality and expected for guest-facing roles - well-groomed, friendly, not a casual snapshot. Add your place of residence and canton, your citizenship or permit status (Swiss citizen, C, B, G cross-border commuter), your earliest start date and, if requested, a salary expectation such as «CHF 85'000 gross p.a. at 100%». For branches outside the main centres, a category B driving licence and your flexibility for early, late and weekend shifts are a real advantage.
Bear Swiss specifics in mind: the L-GAV for the hospitality sector regulates minimum wages, a 42-hour week and holiday entitlement, so employers value candidates who handle working-time recording and rest periods correctly. State your language skills with CEFR levels and add where you use them (guest contact, crew instruction, supplier contact). Two references with role and phone number, or the note «References available on request», round off the CV.
Where Quick-Service Restaurant Manager are hired in Switzerland
How the 2 open positions are spread across the cantons.
Figures as a table
| Canton | postings |
|---|---|
| Zürich | 1 |
| Zug | 1 |
Which languages the postings require
Of 2 postings that state a language — in brackets, those requiring professional level.
Figures as a table
| Language | postings |
|---|---|
| German | 2 (2) |
Who hires Quick-Service Restaurant Manager in Switzerland
Employers with the most open positions. Staffing agencies are excluded.
Figures as a table
| Employer | postings |
|---|---|
| Coop | 1 |
| Stiftung zuwebe | 1 |
Full-time or part-time?
How the positions are advertised.
Figures as a table
| Workload | postings |
|---|---|
| Vollzeit / plein temps | 2 |
The CV in full
To read through and reuse.
Selina Brunner
Quick-Service Restaurant Manager · Quick-Service Restaurant Specialist EFZ, Area Manager Restaurant Services with Federal Diploma of Higher Education
Restaurant manager with 9 years of experience in quick-service and fast-casual operations with counter, drive-through and delivery. I run branches with up to CHF 3.4 million in annual revenue and 38 employees, steering performance through metrics such as speed of service, food cost ratio and QSC audit score. My strength is combining consistent standards compliance under HACCP self-monitoring with stable staff planning within the framework of the L-GAV.
What sets me apart
Management through branch KPIs: I work daily with revenue per labour hour, average ticket size, waste ratio and speed of service, deriving concrete shift-level actions from them rather than general appeals.
Peak management across counter, drive-through and delivery: I schedule position staffing for lunchtime peaks of over 320 orders per hour and keep drive-through handout times under 180 seconds even with parallel delivery volume.
Hygiene and self-monitoring concept: I maintain HACCP documentation, cold-chain records and allergen declarations to a standard that has seen official food inspections at three sites pass without any complaints.
Staff recruitment for shift operations: Through structured onboarding and a position-based training plan, I reduced crew turnover from 64% to 38% per year.
Key achievements
Cut speed of service by 34 seconds. Reorganising the production line and introducing a forecast-based pre-production plan cut average guest waiting time from 216 to 182 seconds while peak revenue rose 12%.
Reduced food cost ratio by 2.8 percentage points. Daily waste tracking, portioning training and adjusted restocking frequency delivered around CHF 90'000 in annual profit improvement on CHF 3.2 million revenue.
Led branch to regional QSC award win. Within 14 months, the mystery-shopping score rose from 82% to 96% and the Google rating from 3.6 to 4.5, with 640 additional reviews.
Experience
Restaurant Manager — BurgerNest Systemgastronomie AG, Olten, since 03/2021
Quick-service branch with counter, drive-through, self-ordering kiosks and delivery; CHF 3.4 million annual revenue, 38 employees across 3 shifts, open 7 days a week.
- Grew revenue over 3 years from CHF 2.7 million to CHF 3.4 million (+26%), with average ticket size rising to CHF 14.20 from CHF 12.60.
- Reduced labour cost ratio from 33.5% to 30.8% through quarter-hour forecasting and position planning within L-GAV-compliant scheduling.
- Raised QSC audit score from 82% to 96%; passed 2 official food inspections without complaints and fully digitised HACCP self-monitoring.
- Developed 5 shift leaders internally, guided 4 apprentices to their EFZ (100% pass rate), and reduced crew turnover from 64% to 38%.
Assistant Manager / Shift Leader — Pasta Rapido Gruppe AG, Zürich, 08/2018 - 02/2021
Fast-casual outlet in a railway station location with CHF 2.1 million revenue, 24 employees and lunchtime peaks of 320 orders per hour.
- Responsible for 8 to 10 shifts per week including till closing and daily reconciliation, keeping discrepancies under CHF 5 on monthly average.
- Reduced waste ratio in the fresh-food section from 4.1% to 2.3% by switching to hourly pre-production quantities instead of batch production.
- Built up the delivery channel: 480 orders per month, 94% on-time rate, without extending counter waiting times.
- Created an onboarding guide for 6 stations, cutting new crew training time from 6 to 4 shifts.
Quick-Service Restaurant Specialist EFZ, Counter Team Leader — Alpstadt Food Court GmbH, Aarau, 08/2015 - 07/2018
Food-court location with 3 service lines, 1'400 guests per day and strong Saturday trade.
- Led 6 to 9 employees per shift across till, grill and service; met target staffing levels in 98% of shifts.
- Implemented a cross-selling campaign with menu upgrades: increased drink attach rate from 58% to 71%.
- Maintained daily temperature and cleaning logs; internal hygiene audit scores above 95 points for 2 consecutive years.
- Switched stocktaking from monthly to weekly and reduced inventory discrepancies by 41%.
Education
Area Manager Restaurant Services with Federal Diploma of Higher Education, Management, guest relations, hospitality business administration — Hotel & Gastro formation Schweiz, Weggis · 2020
Quick-Service Restaurant Specialist EFZ, Quick-service restaurant management (3-year initial vocational training) — Vocational School for Gastronomy and Retail, Aarau · 2015
Hospitality Proficiency Certificate / Wirtefachausweis G1-G3, GastroSuisse · 2021 · HACCP and hygiene training under the GastroSuisse GHP industry guideline · 2023 · Vocational trainer course for training companies (40 lessons), Canton of Solothurn · 2019 · BLS-AED-SRC Complete and SUVA fire safety training · 2024