Managing Director of Operations

The Managing Director – Operations (Food & Beverage) leads day‑to‑day performance across a multi‑brand restaurant portfolio operating in Kuwait and the GCC. The role owns end‑to‑end delivery across Operations, Supply Chain, Marketing, Customer Experience, and Property Management, ensuring consistent brand standards, service quality, and profitable growth across all locations.

This position partners closely with the CEO, CFO, Human Capital, and the wider Operational Leadership Team to translate strategic priorities into operating targets, strengthen prime cost management, improve productivity, protect margin, elevate guest experience, and ensure new openings stabilize quickly against approved revenue and profitability targets.

• Develop and implement operational strategies aligned with company mission, values, and objectives. Translate executive priorities into clear operating targets by brand, market, and location, supported by a structured weekly and monthly review rhythm.
• Drive operational excellence across all business lines through SOPs, best practices, and continuous improvement methodologies. Build and maintain a unified operating system across brands, including playbooks, SOPs, service standards, escalation paths, and audit routines.
• Oversee policies and procedures that enhance productivity, quality, and customer satisfaction.
• Provide decision‑ready operational insight to executive leadership, highlighting changes, root causes, and corrective actions.

• Support evaluation of new business opportunities, including acquisitions, joint ventures, and market expansions, by assessing operational readiness, scalability, and execution risk.
• Lead integration of new brands or locations, ensuring smooth transitions and alignment with company standards.
• Own opening readiness and ramp‑up discipline: pre‑opening checklists, training readiness, supply readiness, and stabilization tracking.
• Escalate early when openings are off‑track and drive corrective actions with clear owners and deadlines.

• Own prime cost governance across brands and locations, including labor efficiency, scheduling accuracy, overtime control, yield and portion discipline, and waste reduction.
• Run weekly prime cost and performance reviews with Operations and Finance, ensuring corrective actions are agreed, tracked, and closed.
• Collaborate with the CFO on budget development and resource allocation.
• Identify and implement cost‑saving initiatives and productivity improvements.
• Protect margin by validating operational feasibility and financial soundness of promotions and pricing actions.

• Lead restaurant operations performance across all formats (QSR, casual dining, catering, B2B food), ensuring consistent execution of brand standards and guest experience.
• Maintain close alignment with culinary leadership on menu readiness, quality standards, portion discipline, and new product roll‑outs.
• Review weekly and monthly P&L, sales reports, and performance by brand and location, covering revenue, prime cost, labor productivity, guest feedback, and corrective action closure.
• Drive rapid intervention for underperforming locations with structured recovery plans.

• Oversee Marketing & PR to ensure alignment with brand strategy, enhance customer engagement, and promote a customer‑centric culture.
• Oversee Customer Experience initiatives to maintain high levels of satisfaction and loyalty.
• Set guest experience standards and ensure feedback themes translate into practical actions and closure.
• Align campaign calendars, seasonal events, and launches with operational capacity and training readiness.

• Provide strategic oversight of supply chain, logistics, and property management to ensure cost‑efficiency, reliability, and alignment with operational goals.
• Own supply chain performance: availability, cost targets, supplier service levels, substitution rules, and critical item controls.
• Strengthen inventory discipline through…