MICHAEL A. CIMINO
cottageviews@aol.com
SUMMARY
A
food and beverage professional with extensive managerial, planning, and
training skills specializing in wine and bar programs, cost analysis, and menu
development. Consistently
implements successful and profitable programs that marry food, wine, and service
with a passionate commitment to excellence.
Author of The
Waitperson's Guide To Wine. Articulate speaker with teaching and lecturing
experience.
EXPERIENCE:
GLENMERE
MANSION
5/09 – Present
Sommelier/Food
& Beverage Consultant
- 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.
- Coordination and supervision
of service and education of menu items at staff meetings.
- 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, Macys.
- Implemented Thursday Evening Wine Series, the most successful of
Glenmere Mansion’s dining events.
- Supervises the Glenmere Mansion Supper Room formal dining room.
- Was awarded the Wine Spectator
Award of Excellence for Glenmere Mansion’s wine list.
- Maintains the Glenmere Mansion
wine cellar of over 200 selections of rotating stock.
ARCOLA
COUNTRY CLUB
5/08 – 1/09
Director
of Food and Beverage
- 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
3/07 – 5/08
Director
of Food and Beverage
- 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
8/03 – 8/05
General
Manager/Wine Director
- 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 1/02
– present
Owner/Consultant
- 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.
Glenmere
Mansion
The
Lighthouse on the Hudson, Piermont, NY
Romolo’s,
Congers, NY
Vertigo,
Nyack, NY
Siamsa, E.
Stroudsburg, PA
The Flying
Pig, Mount Kisco, NY
Callaghan’s
Corner, Nyack, NY
Old Fashion, Nyack, NY
XAVIAR’S
RESTAURANT GROUP
1/91-1/02
Wine
Captain, Waiter, Bartender, Maitre D’
- Responsible
for dining room supervision of wait and bus staff in absence of management.
AWARDS
AND ACCOMPLISHMENTS
AUTHOR:
THE WAITPERSON'S GUIDE TO WINE (April 2009)
AUTHOR:
BADFINGER AND BEYOND - THE BIOGRAPHY OF JOEY MOLLAND (August 2011)
AWARD
OF EXCELLENCE (The Supper Room at Glenmere Mansion)
Wine
Spectator 2011
AWARD
OF DISTINCTION (The Lighthouse on the Hudson)
Wine
Enthusiast 2006
AWARD
OF EXCELLENCE (The Park Steakhouse)
Wine
Spectator 2005
AWARD
OF DISTINCTION (The Park Steakhouse)
Wine
Enthusiast 2004
Achievements, and Customized Wine Lists can
be viewed online at cottageviews.com.
EDUCATION:
SOMMELIER
SOCIETY OF AMERICA
Wine
Captain Certification (1993)
CONNECTICUT
SCHOOL OF BROADCASTING
Diploma
awarded in Radio and Television Announcing (1987)
[Read latest Press Releases]
REFERENCES:
Furnished Upon Request
AUTHOR:
THE WAITPERSON'S GUIDE TO WINE (April 2009)