Sam Jabraouti

Accomplished COO/ Managing Director with extensive leadership experience in the hospitality, catering, and F&B sectors. Solid culinary background, recognized for driving multi-unit operational excellence, cost efficiency, and sustainable business growth. Expert in restructuring operations, optimizing P&L performance, and leading large cross-functional teams to deliver consistent profitability and service excellence.

Operations Director - KSA at TGP International (2025-11 – Present)

Executive oversight of multi-brand F&B portfolios across the Kingdom. Al Mamlaka Social Dining in Riyadh with 22 outlets at Kingdom Tower. F&B consulting and managing projects with Qiddiya. Al Zal street food with RCRC managing 46 outlets.

• Provide executive oversight of multi-brand F&B portfolios across the Kingdom
• Lead strategic creation and commercialization of differentiated restaurant concepts from ideation through market launch
• Direct investment-grade feasibility modeling, brand DNA development, operating architecture design, and governance frameworks
• Partner with investors and stakeholders to align concept positioning and asset structuring
• Drive sustainable EBITDA expansion and portfolio value enhancement

COO - Rejoined at Belajio Resort & DCS Hospitality Group (2022-09 – 2025-09)

Directed operations across multiple business units overseeing 2 fine dining, 2 high quality casual dining, 1 lounge with entertainment, 3 burger QSR, 1 coffee shop/bakery, 2 Banquet Halls and 47 catering sites with over 1,000 staff providing over 90,000 meals a day. Annual revenue exceeded SR 100M.

• Managed sport events catering such as Formula One generating over SR 15M in one-month
• Aligned people and operational systems with strategic priorities, income generation goals, and cost effectiveness measures
• Identified operational incompetence and developed solutions improving financial outcomes
• Ensured compliance with HACCP & health, safety, and food quality standards aligned with international benchmarks
• Conducted financial analysis, operational audits, and market research to guide strategic decisions
• Trained management teams on new business models and performance optimization

Operations Director at Equation City Inc. (2018-09 – 2022-08)

Directed multi-casual-fine dining and QSR concepts and catering operations across multiple brands.

• Drove top-line growth through innovation in concept development and operational efficiency
• Oversaw marketing campaigns, events, and catering contracts to enhance market presence
• Oversaw full operational strategy and performance across multiple F&B and catering brands
• Led cost-efficiency programs and productivity initiatives, improving gross margins and service consistency

COO at Sisban Restaurant Group (2017-06 – 2018-08)

Managed 10 F&B concepts (QSR and casual-fine dining) across 23 locations in KSA with over 200 employees.

• Controlled P&L, COGS, and labor budgets
• Implemented cost-control strategies that improved margins
• Directed franchised and local brand operations, ensuring compliance with company standards

COO at Belajio Resort & DCS Hospitality Group (2010-09 – 2017-01)

Oversaw resort operations, including food service, staffing, budgeting, and guest satisfaction.

• Developed and maintained high-quality service standards across all departments
• Spearheaded HR development programs to enhance retention and performance

Director of Operations at Ruby Tuesday Casual Dining (2007-10 – 2010-10)

Managed daily operations across multiple franchise American casual dining outlets.

• Ensured consistent service and quality standards
• Monitored financial performance, implemented cost control, and optimized operations

Culinary Director at Casper and Gambini's Restaurants - Coffee House (2003 – 2007)

Culinary leadership and direction for coffee house operations.

Executive Chef at Sheraton Gateway Hotel (2000 – 2003)

Executive culinary leadership and kitchen management.

Culinary Manager at Marriott Toronto Airport Hotel (1998 – 2000)

Culinary management and oversight.

Banquet Chef at Hilton Dubai Hotel (1996 – 1998)

Banquet and event culinary leadership.

Executive Sous Chef at JW Marriott Dubai Hotel (1993 – 1996)

Executive sous chef responsibilities and kitchen management.

Bachelor of Business Administration in Hospitality Management – Riverbank University

Hospitality Program in Hospitality – Glion Institute of Higher Education

Master Certificate in Essential Hospitality Management – Cornell University