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Polished Fine Dining Server known for high productivity and efficiency in task completion. Specialize in menu knowledge, wine pairing expertise, and upscale customer service protocols. Excel in communication, adaptability, and teamwork to enhance guest dining experience and uphold establishment's reputation for excellence. Seasoned fine dining server with vast knowledge of high-end food, wine and spirits. Brings skillset in providing top-notch customer service, fostering loyal clientele and maintaining a pristine dining environment. Highlights include effective communication skills, ability to multitask under pressure and strong teamwork ethic. Prior roles have benefited from quick problem-solving abilities and keen eye for detail, resulting in enhanced guest satisfaction.

Highly motivated and dependable professional. With over 12 years of serving experience in high-volume, upscale, sales oriented service positions. Able to incorporate new skills to keep up with changing workplace, and utilize them effectively. Able to explain products coherently to a broad demographic. Consistent top percentile sales/ppa driven by both food and wine sales.

The initial spark for hotel & restaurants came from having worked for the Hilton organization in Oakland, California. Taking advice from admirable professionals at Hilton led to attending University of Nevada Las Vegas for Food & Beverage. Working for several internationally recognized hospitality groups including The House of Blues in Mandalay Bay (as well as the private club in the Foundation Room), The Flamingo Hotel and Caesar’s Palace, while attending UNLV . Moving to St. Louis in 2005, immediately offered Assistant General Manager at Cicero’s as well as planning events through the Loop Small Business District in University City Loop (Voted to Americas 10 Best Streets in 2008 by the American Planning Association). The beer culture that is thriving today in St. Louis was started through the beer education programs offered at Cicero’s. Wanting to build on elevated service skills, took a position with the opening of a contemporary farm to table restaurant, Prasino in St Charles, MO. Enjoyed working with an extremely talented team headed by Executive Chef and Owner, Tony Marchetto. Took on Prasino’s wine and beer program as well as directing dining service. Passed both Introduction and Certified Sommelier exams through the Court of Master Sommeliers, while at Prasino. transitioned to Food & Beverage Manager for the timeless St. Louis Country Club working with Executive Chef and ACF Culinary Team USA coach, Chef Paul Kampff. In the Spring of 2021, offered a food and beverage management position and opportunity to be able to follow the complete harvest. In the fall, took over as Food Beverage Director for recently opened Le Meridien in Clayton. A Marriott brand hotel. through Crescent Management. Upon taking the position, our ranking has elevated the properties Food & Beverage Guest Rating into the top 5 for the brand within the US and Canada.

Luxury hospitality professional with over 16 years of food and beverage experience, including nearly a decade serving in private clubs, luxury resorts, and upscale dining establishments. Recognized throughout my career for anticipating guest needs before they arise, cultivating long-term relationships with discerning clientele, and maintaining an uncompromising commitment to professionalism, precision, and hospitality. Trusted by leadership to train new employees, improve operational procedures, and consistently represent the highest standards of service in environments where discretion, consistency, and attention to detail are essential.

CARLOS CARDOZO

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Fine Dining Server

Food Server

Fine Dining Server

Banquet Server

Fine Dining Server

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