Our Hotelier team had a great conversation with the Head of Food and Beverage
department of Hotel National.
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Why do you like working for Hotel National?
What’s the best part about it?
think the hotel industry is a pretty interesting and
pleasant domain to get involved in. As any other
job, it has its ups and downs, and that’s the great part
of it: there is always place for innovation and there
will always be innovators. It is one of my favorite
areas, especially the National Hotel as the best staff
and management are concentrated here and there is
always a lot to learn.
I
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Did you always want to work in HoReCa
business? If yes, how did you pursue your career in
this field? Where did you study, where did you work
before you got this job?
have always strived to be in the hotel industry
and can’t imagine myself working in another field
anymore. I have started my career from a simple
waiter and within 6 hard working years I had an
opportunity to learn and get more closer to achieving
my goals. Despite my young age, I have managed to
become what I am now, at the same time combining
studies at university and work experience. I think I’m
pretty lucky in that respect.
I
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What is the one most challenging thing in
your job, or what’s the biggest challenge you’ve had to
face so far?
t is not easy to manage a Food & Beverage
department, as you are working with several
departments at the same time; kitchen, bar, staff. All
the difficulties can be overcome, but the fact that you
are dealing with different characters makes you always
keep and strengthen a good and healthy atmosphere,
so that it does not endanger the work.
Customers come to hotels for various reasons, but in
short, they want an experience. We are trying our best
not to just meet our client’s demands, but also exceed
them.
I
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What is the orientation in your cuisine?
ur restaurant mostly offers European cuisine,
however Armenian cuisine also takes part in it.
O
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What do you like best about your restaurant?
or me the breakfast serving process in the best
part of the day. It is not that easy, specially because
it starts from very early morning, but the warm and
multi-cultural atmosphere makes you forget about the
difficulties and enjoy your work. All the dynamics,
all the shifting with different responsibilities and the
feeling you have when you start training and end up
in a managing position, it’s more than satisfactory at
F
Arman Budaghyan - Head of Food and Beverage since July 2018. HOTEL NATIONAL
the end of the day.
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What’s your favourite dish in the menu
you’d recommend to everyone?
actually like everything in our menu, and it’s hard
for me to point it out, but I guess the most favourite
one is “Minion” Steak. I recommend everyone to
come and try it and share their impressions with
me.
I
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How did you decide to work in National
Hotel?
t that point in my professional career, I
was looking for new career development
opportunities and though that Hotel National
would provide me with them, and I was right.
Besides at first sight I was attracted to both the
place and the interior of the hotel as well.
A
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What was the best event you held last year
in your restaurant?
edding proposal during a romantic dinner at
the restaurant. The feelings were impressive
and unforgettable.
W
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Do you have any upcoming events we
should be looking forward to?
ure! The holiday season is coming up and
everybody is busy with picking up a place for
celebration. We are happy to invite all to join and
celebrate your events with Hotel National Armenia,
as we are not only offering delicious dishes prepared
by our chef, but also guaranteeing a festive mood
for the whole evening.
S