Close Close Preview

Your amazing online presence is right this way.

Create your profile
Capture who you are, what you do, and where you're going. All in one place.

Jamil Azar

Jamil Azar

General Manager

Meet & Eat - Boutique Restaurants Group

Hawally, Kuwait

General Manager M&E Boutique Restaurants Group


Meet & Eat - Boutique Restaurants Group

General Manager

* Identify, develop, initiate and direct pre-opening, opening, short, medium and long-term strategies, action plans and targets in line with the defined vision, mission and objectives of Meet and Eat - boutique restaurants group.
* Develop and acquire new businesses and premium brands ensuring healthy and progressive growth.
* Started-up Meet and Eat hospitality arm of Professional Projects Group Company from the grounds up; from being the first team member to a current team of 200 people
* Sourced, negotiated & closed exclusive regional F&B joint ventures; forming a Food & Beverage brands portfolio; ranging from class fine dining to trendy up-casual concepts (Brands from Italy, Lebanon etc)
* Created in house food and beverage concepts; with pilot outlets and up scaled catering company.

Career medium 02
Career medium 03


Group Food and Beverage Manager

* Lead the complete organization structuring, operation and administration sides
* Lead the development and launch of Naranj Syrian Cuisine with annual turnover of 5 millions USD, UGrill Restaurant a unique concept with 2 millions USD annual turnover as well R Boutique Cafe and Rohr Swiss Chocolate Middle East.
* Lead strategic food service division development & business planning
* Maintain brand and partner relationships
* Oversee brand marketing communication tools to use and timing
* Develop team succession planning
* Negotiate multi-million dollar construction, furnishing and equipment
* Lead and Monitor the Expansion process and location allocation for the new Markets in KSA, UAE and Jordan


Le Commodore Hotel

Director of Food and Beverage

Commercial and Sales
* Redefining Menu concepts for italian restaurant, room service, banquet and catering sales kit.
* Together with the General Manager and the Financial Controller plan the yearly targets and financial budgets.
* Planning and implementing the yearly food and beverage promotional calendar.

Kitchen and Food Production
* Enhancing quality, selection, and value of all food, beverages, and merchandise.
* Implementing HACCP audit.
* Kitchen Re-Structuring:

Administration, Control and Purchasing
* Reviewing and re-structuring all food and beverage supplier contract in respect of quality and prices.
* Re-engineered expense control systems to run below budgeted costing and enhance profitably.

Career medium 01

Safir International Hotel Kuwait

Food and Beverage Manager

Key Achievements:

• 30% enhancement of Food and Beverage Revenue
• 41% additional Food and Beverage GOP.
• 30% higher employee satisfaction index.

Moevenpick Hotel Kuwait

Assistant Food and Beverage Manager

Key Achievements:

• Opening the biggest convention centre.
• Opening of the first Brazilian restaurant in Kuwait
• Managing and implementing the biggest out side catering event in Kuwait for 2500 people.

Career medium 04
Career medium 01

Intercontinental Phoenicia Beirut

Restaurant Manager

Key Achivements:

• Generating the highest revenue for Mosaic restaurant July 2004 with 450 000 USD
• Creating two very successful themed night Seafood night on Wednesday and Lebanese Oldies on Tuesday until know talk of town.
• Created the busiest Sunday brunch in Lebanon with an average of 300 guests for brunch time.
• Creating a new concept of mini bar “fridges “for our long stay guests and residential suites.
• Creating with the Executive Chef a new room service menu which was awarded from the company head office for the design, variety of food and the very special diet corner tagged as “Silouhette”.
• Managing the restaurant Mosaic during the Francophone Summit which was held in the hotel.
• Implementing the HACCP program.


Sunset Beach Resort

Banquet and Catering Manager

* Pre-opening team.
* Setting all SOPs for banquet and catering department
* Recruitment of F&B staff
* Ordering and receiving of all FF&E and SOE

Career medium 06

InterContinental Hotels Group

Restaurant Manager Qatar

Started as Waiter at Intercontinental Le Vendome Beirut and than promoted to Assistant Restaurant Manager and after that transfered to Intercontinental Doha as opening restaurant manager of the high end fish market restaurant Sultan Ibrahim.


Hotel Managment Institute Licensed from AH&LA

Diploma, Hotel and Restaurant Management