Manager Sales
Resume:
ABBIE PINGITORE
Boston, MA **118
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******@********.***
Professional Experience
August 2008 – January 2009
Director of Catering
Restaurant Associates
Harvard Business School
Boston, Massachusetts
Oversaw 5.5MM catering operation as well as 4MM Executive Education catering operation in a union
environment. Ensured that company’s service standards were being upheld. Involved with the
planning and contracting of events as well as being responsible for BEOs being accurate and
distributed in a timely manner. Chaired daily BEO meeting. Interfaced with accounting team to enable
more highly profitable events. Oversaw prime costs with relation to the catering operation. Handled
details for the HBS Centennial events (3,000 guests) as well as the annual HBS reunion circuit.
Planned and executed numerous highly visible functions for various Deans as well as for President
Faust. Reported to General Manager of this account. Fee account.
May 2006 – August 2008
Director of Operations
The Catered Affair
Hingham, Massachusetts
Responsible for event operations of family owned 10MM off premise catering operation. Directly
responsible for hiring of management, training, ensuring that company prescribed standards was met
as well as the overall responsibility staffing levels and the execution for each type of event. Handled
details for various Galas, Natick Mall opening, Nordstrom’s openings (Natick, Burlington), and Boston
Marathon pre-run Pasta Dinner as well as numerous social events for high profile clientele. Intimately
involved with day to day business decisions and short and long term business strategies. Increased
bottom line by reducing overhead and running a more efficient operation. Developed and maintained
client relationships. Reported directly to Owners of company
March 2004 – April 2006
City Director of Food and Beverage Operations
Kimpton Hotel and Restaurant Group
Bambara Restaurant
Ruby Room Lounge
Boston, Massachusetts
Responsible for 7.5 MM in annual F&B revenue, (of which 5MM generated by catering), while maintaining
total financial accountability. Hired and trained upper management staff (Executive Chef, Director of
Catering, Banquet Chef, and Restaurant Managers). Oversaw Catering reports (PACE, productivity, lost
business, etc.) which led to the increase of catering revenue by 10% per year. Responsible for writing F&B
Budget and presenting to KHRG and ownership group (client). Ensured balance between customer, staff
and client satisfaction. Acted as liaison between KHRG and client.
Reported directly to Vice President of Restaurant Operations
October 2000-February 2004
General Manager
Shallots, NY
New York, New York
Opened this 125 seat fine dining restaurant in Midtown Manhattan. Glatt Kosher. Maintained strict
religious standards while providing guests with a fine dining experience. Full service catering on
premise events from 50 to 150 guests and off premise to 600+ guests. Annual catering revenues were
2MM. Responsible for hiring and training of all upper management staff as well as instituting
performance goals/rewards for catering team. 4.5MM in annual sales. Brokered the sale of business.
November 1994-September 2001
President
Pingitore and Associates, Inc.
New York, New York
Set up, opened, trouble shot and implemented systems for numerous restaurants. Advised on
numerous business plans for clients. Wrote, tested and priced entire menus from ‘pub grub’ to fine
dining. I have advised major NYC landlords as to possible tenants, leasing terms and strategies.
July 1991-November 1996
General Manager
Zip City Brewing Co.
New York, New York
Opened 200 seat micro-brewery in Flatiron district of Manhattan. Oversaw entire operation, (trained at
Eureka Brewing Co.) had total financial responsibility and accountability. Reported to ownership group.
4.5MM in annual sales.
October 1989 – July 1991
General Manager
Island Grill
New York, New York
Opened this fashionable 125 seat restaurant in Flatiron district of Manhattan that specialized in fresh,
grilled seafood. Critically acclaimed for its funky décor and casual yet refined service standards
(Interior Design/Zagats). 2MM in annual sales.
September 1988 – September 1989
Banquet Manager
Tavern On The Green
New York, New York
Responsible to book all banquet rooms in this NYC institution which grossed 22MM in catering revenue
and 26MM overall. Handled weddings, Bar/Bat Mitzvahs, anniversary and birthday among other social
events. Ensured guest satisfaction while maintaining large unionized staff. Reported to Director of
Catering.
March 1984 - August 1988
Dining Room Manager / Beverage Director
'21' Club
New York, New York
Hired as dining room manager in this prestigious high volume restaurant. I was positioned in every
department in the operation. Became beverage director under Jerry Berns’ (owner) direction.
Maintained a beverage inventory of 4MM. Controlled costs and product by instituting ‘bottle for bottle’
exchange program along with realistic PARS behind bars, in the wine cellar and in the warehouse.
Teaching
Member of Faculty of •New School University from 1995-2003 and have taught a variety of classes
including How To Open A Restaurant.
Education
University of Denver
Denver, Colorado
Business
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