MICHAEL A. CIMINO

81 Summit Road

Chestnut Ridge, NY 10977

(845) 371-4762

SUMMARY

A polished “front-of-the-house” 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.

EXPERIENCE:

ARCOLA COUNTRY CLUB Present

Director of Food and Beverage

ALPINE COUNTRY CLUB 3/07 - 5/08

Director of Food and Beverage

Helped open $27 million restoration project. 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 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 and education of menu items at staff meetings.
Supervision of Dining Room during daily service.
Composed correspondence between management and membership.

RESTAURANT MANAGER/CONSULTANT 1/02 – 3/07

Fine Dining

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, and created company newsletters.
Programmed and maintained computerized ordering systems with an intimate knowledge of Aloha Systems.

Clients include:

The Lighthouse on the Hudson, Piermont, NY

Romolo’s, Congers, NY

Vertigo, Nyack, NY

The Flying Pig, Mount Kisco, NY

Callaghan’s Corner, Nyack, NY

Siamsa, E. Stroudsburg, PA

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.

XAVIAR’S RESTAURANT GROUP 1/91-1/02

Wine Captain, Waiter, Bartender, Maitre D’

Responsible for inventory control of alcoholic beverages.
Responsible for dining room supervision of wait and bus staff in absence of management.
Captain of wait staff for all specialty parties.

AWARDS:

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

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EDUCATION:

SOMMELIER SOCIETY OF AMERICA

Wine Captain Certification

CONNECTICUT SCHOOL OF BROADCASTING

Diploma awarded in Radio and Television Announcing