CARLOS F.

ARTEAGA
167 Wayne Street, Jersey City, NJ, 07302
Home (201) 915-9829 Cell (973) 771-8514 | ca712fd4@westpost.net
RESTAURANT MANAGEMENT PROFESSIONAL
25+ year restaurant management professional with extensive knowledge and direct
experience in all areas of food service operations. Advocate of fine food and wi
ne, with passion for persuading people to explore new gastronomic experiences.
Skilled leader with ability to orchestrate diverse front-of-the-house service te
ams that work together efficiently to provide anticipatory service and pleasurab
le fine-dining experiences. Effective translator of guest needs and service expe
ctations to back-of-the-house staff.
AREAS OF EXPERTISE
Mise en Place Catering Operations Labor Relations
Steps of Service Training/Mentoring Problem Solving/Service Recovery
Event Planning Leadership/Motivation Team Building/People Management
PROFESSIONAL HISTORY
THE RAINBOW ROOM, New York, NY March 1989 - June 2009
Captain
Managed dining room service staff for historic landmark restaurant in New York C
ity, most recently owned by Italian Cipriani S.A., and protected its reputation
for world-class, anticipatory service
* Promoted restaurant's cuisine, wines and signature cocktails; setting, ambianc
e and entertainment to guests, contributing to its overall gastronomic experienc
e
* Provided tableside and French service to dining room guests during 21-year ten
ure
* Supported banquet operations, including buffet and plated service, set-up and
breakdown
* On-boarded and trained waiters, bus persons, bartenders and other new employee
s
* Coached and disciplined guest-service employees when necessary to maintain wor
ld-class service standards
* Managed work schedules for dining room employees as union restaurant represent
ative
THE IRON MONKEY, Jersey City, NJ March 1998 - October 1998
Assistant General Manager
Managed front- and back-of-the-house of a non-union restaurant during Cipriani r
enovation of The Rainbow Room and Rainbow Grill
* Led more than 100 employees, including waiters, bus persons, bartenders, cooks
and kitchen employees
* Introduced and monitored "steps of service" standards to create greater consis
tency in the level of service provided to guests and reduce costs associated wit
h service recovery
* Served as flexible problem-solver and responded quickly and efficiently to unp
redictable queries
* Managed schedules and logistics for staff and daily operations with high atten
tion to detail
* Handled large amounts of cash
MARCH RESTAURANT, New York, NY March 1998 - October 1998
Floor Manager
Manage front-of-the-house for Michelin-rated restaurant during Cipriani renovati
on of The Rainbow Room and Rainbow Grill
* Managed reservations and table logistics
* Greeted guests and managed seating
* Served as quality-control manager, ensuring delivery of outstanding service ex
periences for all customers
* Trained, mentored and managed service staff
GLENPOINTE HOTEL, Teaneck, NJ March 1981 - February 1989
Assistant Dining Room Manager
Hired as restaurant waiter, bartender and banquet server at five-star hotel in T
eaneck, NJ; promoted to dining room manager after 2 years.