Matteo Ramazzina

• Supervising new opening of most ambitious fine dining project in Kuwait, to date, alongside three new casual dining concepts.
• Overseeing operations, budgeting and project management for whole company new FnB projects.
• Designed strategy and action plans with aggressive timelines for implementation as to meet constructions and operational deadlines
• Worked with the restaurants' respective Head of Departments to create, establish, evaluate and revise company policies such as ethos, market offers and media strategy, from scratch.
• Recruited, hired and assisted in training all personnel, working to establish key internal functions and outline scope of positions for new organisation.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Exercised leadership capabilities by successfully motivating and inspiring others.

• Assisted in recruiting, hiring and training of team members.
• Supervised, developed and conducted performance evaluations for 80 employees and location managers.
• Oversaw operations and reviewed performance measures of three locations of Italian iconic restaurants.
• Designed strategy and action plans with aggressive timelines for implementation.
• Worked with Chef Antonino to establish, evaluate and revise company policies such as ethos, offers and media exposure strategy.
• Trained and guided team members to maintain high productivity and performance metrics.
• Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency by creating unique SOP manuals for each new opening.
• Partnered with several design, food industry and fashion brands for tailored collaborations (Gucci, Alessi, Riedel, De Cecco, La Perla, Ferrari etc.).
  

• Managing team of up to 55 employees, including budget, training and development.
• Successfully expanded company restaurant portfolio with 3 new concept openings during my tenure
• Gained San Pellegrino 50 best award for Masso Restaurant after a complete culinary and service strategy makeover.
• Developed a crisis action plan that kept Masso operational throughout the pandemic, resulting in the development of several sister revenue generating outlets, a state of the art catering and takeaway program. Despite the circumstance closed the year in positive bottom line.
• Developed best wine list in the Gulf 2018, awarded by Wine Spectator Award of Excellence 2018/2019.
• Awarded Best Restaurant of the Year 2019 by Bahrain Confidential.
• Assessed and rewrote all SOP and training manuals to maximise efficiency, security and cost control.
• Achieved record sales for 2019 through improving menu offer, service approach, external catering and seasonal beverage program.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Maintained energy and enthusiasm in fast-paced environment.
• Improved operations during and post COVID through consistent hard work and dedication.

• Successfully developed the most extensive and finest North American wine selection in Europe
• Developed and improved business activities based on the analysis of P&L statements
• Consistently maintained COS 3.1% (yearly average) below company suggested targets
• Reached company sales targets in 2016 (£2.35m) and 2017 (2.47m) despite a loss of 2400 covers in 2016 and 3650 in 2017
• Developed and managed an impeccable ordering program, stock rotation and stock investments – £635k holding stock, maximum one-month shelf life and strategic 40% value gain in less than a business quarter.
• Consistently excelled in reaching spends per head each quarter through incentives, themed dinners and intensive systematic staff training
• Successfully developed suppliers’ relations, secured and promoted other exclusive listings and partnerships for a minimum of one calendar year
• Maintained highest standards of service and sales across all outlets through sales incentives and training on service, knowledge and sales
• Developed and managed several wine programs for several prestigious Pop Up Michelin star Chef Events: Wolfgang Puck (Spago, Chinoise on Main, Bar and Grill), Francis Malmann (Patagonia Sur, Garzon, 1884 Restaurant)
• Organised many successful wine dinners, events, art exibitions through close partnerships with Stag’s Leap Wine Cellars, Château Lafite-Rothschild, Joseph Phelps, Catena, Lanson Champagne, Marchesi di Frescobaldi, Château Mouton-Rothschild, and Sine Qua Non,

• Leading and training the sommelier and wine department within the establishment and managing 35% of the overall revenue
• Developed, renewed and managed all wine lists and offers for the Lounge bar and fine dining restaurant
• Handled all beverage supplier’s relations, together with costing and accountancy for all outlets
• Managed a team of nine sommeliers on an operational level, and overseeing all other business beverage teams, including budget, coaching, discipline, productivity goals and recruitment
• Organized business analysis, revenue projection and weekly presentations for regular managers meetings
• Developed and delivered short and practical training for the business in areas including refined service, wine and food pairing, and customer communication
• Managed daily operations, including lunch and dinner services, communicating all changes implemented.

• Successfully developed and managed all wine lists and offers for all restaurants, including sourced and incorporated selections of contemporary and New World wines.
• Strategically managed all beverage suppliers’ relations, together with full responsibilities in beverage costing and accountancy for all businesses.
• Analyzed the monthly P&L statement and presented on weekly finance meeting, what is driving the numbers and what the activities are to improve.
• Coordinated and supervised all Food & Beverage promotions.
• Prepared, in collaboration with the Head of Food & Beverage, the revenue forecast for the group weekly.
• Developed and delivered hospitality training on “academics, up-selling and service techniques” across the whole group.
• Achieved company set business targets by increasing beverage revenue of 3% minimum PQ.
• Overachieved budget target by 4% average cost controlling targets per quarter.
• Reduced sizeable amount of overstock in value by maximising stock rotation through promotions and offers.
• Secured and organized several exclusive wine dinner events: Angelo Gaja, Marchesi di Frescobaldi, Gutt Oggau, Wines of Portugal, Castello di Romitorio, Roberto Voerzio, Eugenio Rosi, Allegrini Ca del Bosco and Maurizio Zanella.
• I was awarded the title of World Brand Ambassador from the House of Krug Champagne.

• World-class establishment, part of the exclusive ‘Leading Hotels of the World’ group, providing impeccable luxury services since 1906
• Manage the wine program and service for the fine dining restaurant, room service, cigar shop, casino floor & restaurant and private events department
• Managed one of the largest Cuban cigar selections in the UK and, at the time, the only indoor cigar tasting area in the UK.
• Maintained the very highest standard by managing and developing the beverage service across all departments.
• Managed and developed a team of 12 staff, including budget, coaching, recruitment, discipline and productivity goals.
• Developed and delivered beverage training on “Ritz own iconic service techniques, sensible up-selling and general wine training”.
• Over-achieved business sales targets in 2012 by 2.7%.

• Two restaurants part of the Gordon Ramsay Restaurant group
• Maze was awarded a star Michelin, providing a tasting like fine dining experience on a large scale
• Maze Grill is one of the best steak houses in London
• Developed, sourced and managed all wine lists and offers for both restaurants
• Managed beverage suppliers relations together with costing and accountancy
• I managed a team of 19 staff, including payroll, budget, development and training
• Enforced beverage training on “academics, up-selling and service techniques”
• Successfully expanded the wine selection, adding a selection of fine sake, Artisan beers and unusual ‘fruit wines’
• Improved customer experience and stock management by introducing iPads as wine lists
• Developed and launched pairing menus in collaboration with the executive chef, including the ‘unusual beverage pairing menu’.

• Private members club in Berkley Square, London owned by restaurant entrepreneur Marlon Abela, featuring one of the world’s largest and most significant wine lists and a three Michelin stars executive chef
• Maintained and developed the world-class wine list, together with MARC wine buyer
• Achieved the highest standards in service whilst managing the daily operations
• Developed and managed the monthly Fine Wine Club for all club members
• Enforced beverage training on “wine knowledge, up-selling and service techniques”
• Successfully relocated the whole Club wine stock, 11k units and £2m stock value, during refurbishment and reorganized it all for inauguration personally
• Introduced over 350 references of fine and rare vintages of New World wines
• Developed a practical and systematic inventory procedure for monthly stock take to be carried out by two staff members, instead of the original six
• Managed 18 wine events, working alongside real personalities of the wine industry, including Aubert De Villaine, Peter Gago, Marchese Frescobaldi, Angelo Gaja

Graduated with specialization on front of house and bar management