Michael A Cimino Restaurant Consultant

Cottage Views Restaurant & Wine Consulting

Michael A. Cimino

9404 State Route 414, Lodi, NY  14860

cottageviews@aol.com  

   

SUMMARY

Michael A. Cimino is a food and beverage professional with extensive managerial, planning, and training skills specializing in wine and bar programs, cost analysis, and menu development.  He consistently implements successful and profitable programs that marry food, wine, and service with a passionate commitment to excellence.  He is an articulate speaker with teaching and lecturing experience, and is the author of A Beginner’s Guide To Wine.

EXPERIENCE:  

DAMIANI WINE CELLARS, Burdett, NY            1/2014 – Present

Tasting Room Manager / Sommelier 

GLENMERE MANSION, Chester, NY                 5/2009 – 12/2013

(A Relais & Chateaux property)

Director of Food & Beverage / Sommelier

  • Responsible for the selection of all table wares and fixtures for dining room, including silverware, china, stemware, uniforms, and linens.
  • Responsible for design of wine list, drinks lists, bar set up, and beverage policy.
  • Responsible for inventory and ordering of all beverages, including liquor, wine, beer, soda, tea.
  • Designed Employee Handbook, wrote policy for front of the house employees, hired and trained opening crew.
  • Responsible for menu research, development, and formatting.
  • Coordinated and supervised the implementation of service and education of in all aspects of dining.
  • Programmed Micros POS with any pertinent changes to menus.
  • Hosted educational wine seminars for staff.
  • Responsible for calculation of liquor cost analysis. 
  • Responsible for account maintenance of non-beverage venders including Harbor Linen, Cintas, Edward Don, IWA, Fortessa, Casa del Bianco textiles, American Hotel Registry, and others.
  • Implemented Thursday Evening Wine Series, the most successful of Glenmere Mansion’s ongoing dining events.
  • Maître d’ of Glenmere Mansion’s formal dining room.
  • Was awarded the Wine Spectator Award of Excellence for Glenmere Mansion’s wine list (2011, 2012, 2013).
  • Maintained the Glenmere Mansion wine cellar of over 225 selections of rotating stock.

ARCOLA COUNTRY CLUB                                                 5/2008 – 1/2009

Director of Food and Beverage / Sommelier

  • Responsible for inventory and ordering of all beverages.
  • Coordination of service and education of menu items at staff meetings.
  • Supervision of Dining Room during daily service.
  • Programmed Club Systems POS with any pertinent changes to menus.

ALPINE COUNTRY CLUB                                                 3/2007 – 5/2008

Director of Food and Beverage / Sommelier

  • One of 4 managers responsible for the selection of all table wares and fixtures for dining room, including silverware, china, stemware, and linens.
  • Designed Employee Handbook, wrote policy for front of the house employees, hired and trained opening crew.
  • Designed wine list and drinks lists, set up bar, and set drink policy.
  • Hosted educational wine seminars for staff and club members.
  • Responsible for calculation of Profit and Loss statements for all events.
  • Responsible for inventory and ordering of all beverages.
  • Coordination of service and education of menu items at staff meetings.
  • Supervision of Dining Room during daily service.
  • Programmed Club Systems POS with all menus and beverages.
  • Composed correspondence between management and membership.

THE PARK STEAKHOUSE                                              8/2003 – 8/2005

General Manager / Sommelier   

  • Responsible for running front of the house, including opening and closing of restaurant, supervision of the dining room, and handling of daily bank deposits.
  • Helped refine and implement company policies and created company handbook.
  • Responsible for hiring, scheduling, training, and supervision of twelve-person (12) bar, wait and bus staff in all aspects of service.
  • Designed extensive wine, wine dinner, scotch, and martini menus, as well as inventory spreadsheets, and maintained cost analysis of beverage programs.
  • Responsible for pricing, budgeting and purchasing of all alcoholic beverages.
  • Defined and programmed Aloha computerized ordering system.

COTTAGE VIEWS RESTAURANT CONSULTING  Founded Jan. 2002

Owner/Operator

  • Founded, developed curriculum for, and taught Wine and Service classes under the banner of Cottage Views School of Wine; a hands-on (including wine making) adult continuing education study course.
  • Helped start-up, or refine, menus, wine lists, service, pricing, inventory control, and restaurant policy for new and existing restaurants in the suburban New York area.
  • Created wine lists and maintained extensive wine programs, including purchasing, education of employees, and design of inventory spreadsheets.
  • Designed strategic mark-up system for alcoholic beverages for use in competitive marketplace.
  • Planned, implemented, and executed special promotions and policy for private parties, wine dinners, and wine and cheese demonstrations.
  • Designed advertising campaigns, built restaurant mailing list databases, designed websites, and created company newsletters.
  • Programmed and maintained computerized ordering systems with an intimate knowledge of Aloha Systems.

XAVIAR’S RESTAURANT GROUP                            1/1992-1/2002

Wine Captain, Waiter, Bartender, Maître D’

Responsible for dining room supervision of wait and bus staff in absence of management.

 

 AWARDS AND ACCOMPLISHMENTS

Author – A Beginner’s Guide to Wine

Guest Sommelier on Ask Chef Tony (2013) View Clip Here

Wine Spectator Award of Excellence – Glenmere Mansion (2011, 2012, 2013)

Wine Enthusiast Award of Distinction – Lighthouse on the Hudson (2006)

Wine Spectator Award of Excellence – Park Steakhouse (2005)

Guest Sommelier and speaker for WOR Radio’s Taste of New York (2005)

Wine Enthusiast Award of Distinction – Park Steakhouse (2004)

 

EDUCATION:

SOMMELIER SOCIETY OF AMERICA – 1993

CONNECTICUT SCHOOL OF BROADCASTING – 1987