Marco Liberati
Riyadh
Summary
Experienced hospitality leader with over a decade of international experience across London and Saudi Arabia, recognized for creating successful restaurant brands and shaping memorable guest experiences. My career began in London with respected groups such as Gaucho, Gordon Ramsay, and Billionaire Group, where I progressed through leadership roles and built a strong foundation in fine dining operations, staff development, and guest relations.
In 2020, I moved to Saudi Arabia to launch Kuuru, a Nikkei concept that I helped build from the ground up. From the first restaurant in Jeddah to the second in Riyadh, I played a central role in defining the brand identity, leading recruitment and training, and crafting the guest experience philosophy. Kuuru has since become one of the country’s most celebrated dining destinations, recognised in the MENA’s 50 Best Restaurants.
Known for combining operational expertise with a genuine human touch, I focus on building motivated, high-performing teams and creating strong bonds with guests. My leadership style is rooted in staff empowerment, authentic hospitality, and attention to detail, ensuring that every restaurant I manage becomes not just a place to dine, but a destination that people connect with and remember.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Corporate Brand Manager
Kuuru Restaurant
02.2024 - Current
- Led the creation of Kuuru Riyadh from concept to launch, collaborating directly with designers and architects to define the restaurant layout, guest flow, and staff operations across both FOH and BOH.
- Acted as the representative of Leylaty in Riyadh, managing all relations with KAFD authorities, overseeing construction site progress, and securing permits and regulatory approvals.
- Directed the full pre-opening process: procurement, staffing and recruitment, visa processes, HR onboarding, CAPEX/OPEX/manning budgets, training, and operational strategy.
- Ensured full compliance with health, safety, and regulatory standards, embedding international best practices into the design and operational setup.
- Translated the Kuuru brand DNA into Riyadh’s larger and more competitive market, tailoring the concept for scale while maintaining exclusivity and boutique positioning.
- Built and nurtured strategic guest and partner relationships, reinforcing Kuuru’s prestige within Riyadh’s fine dining and business community.
- Held weekly strategy meetings with the Jeddah GM, providing oversight across both venues to ensure brand consistency.
- Analysed and reviewed P&L performance for both restaurants, reporting results and recommendations to the Executive Committee.
- Oversaw recruitment and staffing for Jeddah and Riyadh, aligning workforce planning with brand standards and business needs.
General Manager
Kuuru Restaurant
12.2020 - 02.2024
- Launched the Kuuru brand in Saudi Arabia, transforming an initial design concept into a fully operational, award-winning restaurant.
- Designed and executed the brand identity and positioning, ensuring Kuuru was established as an exclusive, boutique Nikkei dining destination.
- Oversaw full recruitment cycle for both Front of House (FOH) and Back of House (BOH), including preparing offer letters, managing staffing plans, and supporting visa processes.
- Managed procurement and vendor selection for all crockery, equipment, and operational supplies.
- Developed and presented comprehensive budgets (manning, sales, CAPEX, OPEX, and pre-opening) to the Executive Committee.
- Defined the guest experience vision and embedded it across all training programs, service standards, and management culture.
- Built Kuuru’s reputation through high-level PR and guest relations, personally curating the clientele and positioning the venue as a prestigious “place to be” in Jeddah.
- Became the primary brand ambassador, connecting with the target audience and driving word-of-mouth recognition.
Assistant General Manager
M Restaurant
11.2019 - 11.2020
- Oversaw Front of House operations, ensuring service excellence, guest satisfaction, and brand standards across all departments.
- Managed recruitment, onboarding, and training for FOH teams, including staff inductions and delivery of the in-house training academy.
- Signed off and authorised rotas and scheduling, ensuring optimal coverage while controlling labour costs on a daily basis.
- Maintained responsibility for non-F&B procurement and stock management, ensuring operational readiness and cost efficiency.
- Led performance management, including hourly feedback, coaching sessions, and disciplinary procedures when necessary.
- Approved and regulated staff holidays and leave to maintain smooth operational flow.
- Ensured compliance with brand standards through Mystery Diner programs, achieving consistent high scores in service quality.
- Acted as a key support to the General Manager in daily operations, financial oversight, and team leadership.
Assistant General Manager
Billionaire Company, Maya
12.2018 - 11.2019
- Supported the pre-opening of Maya, an Italian Brasserie by Briatore, contributing to the launch of a new luxury dining concept in London.
- Focused on staff recruitment and training, ensuring both Front of House and Back of House teams were aligned with the brand’s high service standards.
- Designed and delivered training sessions to embed brand culture, guest interaction techniques, and service excellence.
- Played a central role in shaping the guest experience strategy, ensuring a balance between authenticity, exclusivity, and personalized service.
- Worked closely with the General Manager to oversee daily operations post-opening, maintaining consistency in service delivery and team performance.
- Developed early expertise in luxury hospitality openings, laying the foundation for later success in leading the creation of Kuuru Jeddah and Riyadh.
Restaurant Manager
Maze Grill, Gordon Ramsay
04.2017 - 12.2018
- Managed daily restaurant operations, ensuring service excellence and a consistently premium guest experience.
- Created and managed weekly rotas for FOH and BOH teams, balancing labour efficiency with service requirements.
- Oversaw beverage procurement and supplier relations, including weekly orders and stock management.
- Monitored gross profit (GP) margins on beverages to maintain profitability and cost control.
- Conducted daily time & attendance checks for FOH and BOH, ensuring compliance and accuracy.
- Delivered staff training on wine, spirits, and food knowledge to elevate service standards and product upselling.
- Carried out fire safety opening and closing checks, ensuring full compliance with health & safety regulations.
- Reconciled cash and credit card transactions to maintain accurate financial records.
- Actively fostered a positive team culture, motivating staff to deliver outstanding service and creating memorable guest experiences.
Supervisor
Gaucho
04.2017 - 12.2017
- Acted as key holder, responsible for opening and closing the restaurant, daily paperwork, and operational readiness.
- Managed end-of-day reporting using Fourth Hospitality, including staff hours, productivity plans, Excel reports, and financial summaries for head office.
- Conducted daily briefings and created floor plans/section divisions to optimise team performance during service.
- Oversaw sales tracking and reporting, ensuring performance targets were monitored and communicated to senior management.
- Supervised FOH teams during service, ensuring company standards were consistently upheld.
- Delivered personalised guest service, resolving requests and ensuring memorable experiences for VIP and regular clientele.
- Supported smooth coordination across all departments, ensuring efficiency in both front and back-of-house operations.
Table Host
Gaucho
03.2015 - 04.2017
- Completed the Gaucho Academy certification, gaining expertise in premium service and Argentine cuisine & wines.
- Managed a large section independently, ensuring timely and accurate delivery of food and beverages.
- Provided specialist knowledge and recommendations on Argentinian wines, enhancing guest experience and driving upselling.
- Organized and supervised closing procedures, delegating duties to waiters and ensuring readiness for the next service.
- Maintained service consistency and guest satisfaction through close coordination with FOH and BOH teams.
Skills
- Guest relations
- Cost control
- Operations management
- Brand strategy
- Sales strategy
- Brand positioning
- Brand-building strategies
- Talent development
- Budget planning
Certification
- PCI full course training
- Level 2 Award for Personal Licence Holders
- Fire Marshall certificate
- First AID certificate
- WSET level 2 certificate
LANGUAGES
Italian
Native or Bilingual
English
Full Professional
Spanish
Full Professional
Timeline
Corporate Brand Manager
Kuuru Restaurant
02.2024 - Current
General Manager
Kuuru Restaurant
12.2020 - 02.2024
Assistant General Manager
M Restaurant
11.2019 - 11.2020
Assistant General Manager
Billionaire Company, Maya
12.2018 - 11.2019
Restaurant Manager
Maze Grill, Gordon Ramsay
04.2017 - 12.2018
Supervisor
Gaucho
04.2017 - 12.2017
Table Host
Gaucho
03.2015 - 04.2017
References
References available upon request
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