Arman Budaghyan – Head of Food and Beverage since July 2018. HOTEL NATIONAL

• Why do you like working for Hotel National? What’s the best part about it?
I 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.

• 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?
I 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.

• What is the one most challenging thing in your job, or what’s the biggest challenge you’ve had to face so far?
It 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.

• What is the orientation in your cuisine?
Our restaurant mostly offers European cuisine, however Armenian cuisine also takes part in it.

• What do you like best about your restaurant?
For 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 the end of the day.

• What’s your favourite dish in the menu you’d recommend to everyone?
I 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.

• How did you decide to work in National Hotel?
At 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.

• What was the best event you held last year in your restaurant?
Wedding proposal during a romantic dinner at the restaurant. The feelings were impressive and unforgettable.

• Do you have any upcoming events we should be looking forward to?
Sure! 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.

Бакур Григорян – Директор F&B

“Лидер должен иметь «управлять изменениями”

Управлять отделом F&B одного из лучших отелей Еревана очень ответственно. На какие самые важные вещи стоит обращать внимание в вашей должности?
Кто-то может подумать, что хороший директор отдела F&B должен быть «человеком с большой картины». Это верно в определенной степени. Когда вы на вершине, важно думать о более крупных целях и не увязнуть в мелочах…
Тем не менее, отличные лидеры также серьезно относятся к деталям. Они признают, что должны требовать качественную работу от своих подчиненных.
Понятно, что не очень приятно кого-то увольнять или наказывать, но лидеры не хотят рисковать, так как одно гнилое яблоко может испортить все остальные…
Кроме того, очень важно уметь справляться с переменами: они могут быть захватывающими, но это не всегда легко. Истинные лидеры должны оставаться открытыми для новых подходов и определять, какие изменения на рабочем месте стоит проводить. Способность «справляться с переменами» является желательной чертой в личностных тестах ИПЦ, которые измеряют лидерский потенциал.

Как долго вы работаете в сфере гостеприимства?
У меня была возможность работать и проходить тренинги в разных брендах, и не только в Армении. В 2000 году, когда я начинал свою карьеру официанта в небольшом отеле, индустрия Гостеприимства в Армении была не такой уж популярной, но, если уж влюбляешься в Гостиничную индустрию, то это навсегда.

Мы знаем, что Отель Опера Сьют запустила “13 Lounge & Bar”. Подскажите пожалуйста, каков основной акцент бара и что нового и особенного могут найти там гости?
Участие в ночной жизни Еревана – не из самых легких вещей в мире. Владельцы наших клубных карт уже знают, но если вы новичок, то это может касаться и вас тоже.
Лаунж Бар 13 – это высококлассное заведение для людей, которые отмечают конец своего дня. Со среды до воскресенья мы обеспечиваем формулу «диджейская музыка – превосходное сочетание напитков» для настоящего веселья и успеха. У нас работает «фейсконтроль», чтобы сохранить атмосферу среды в гармонии для наших гостей.

В отеле Опера Сьют есть несколько баров и ресторанов, и интересно узнать, имеют ли они одинаковое меню, или отличаются друг от друга своим меню и кухней в целом?
Вообще мы предлагаем итальянскую, международную и армянскую кухни в нашем отеле. Ежедневно в ресторане Бон Аппетит на 12-м этаже сервируется интернациональный завтрак с акцентом на качество используемых продуктов.
В нашем меню лобби-бара есть армянские, итальянские и некоторые международные блюда, которые можно отведать в лобби в сочетании с очень богатым выбором напитков.
Наше меню обслуживания номеров специально разработано для гостей, которые стремятся к уединению, принимая во внимание их ожидания и удобство ужина в номере.
Наш ресторан Синатра – это место, где местные жители и гости столицы стремятся попробовать итальянскую кухню с лучшим видом на нашу столицу. Он также хорошо известен в городе как отличное место для организации индивидуальных ужинов для особых случаев.
Лаунж Бар 13 – это любимое место жителей и гостей нашей столицы, где они имеют возможность расслабиться в конце дня с любимым напитком в руках, в особой атмосфере.

 

Bakur Grigoryan – F&B Director

“The Leader should have an ability to ‘manage changes’”

To manage Food and Beverage department of one of the best hotels of Yerevan should be very responsible job. What are the most important things you must pay attention in your position?

One might think that good Director of F&B needs to be “big picture person only”. That’s true, to a certain extent. When you’re at the top, it’s important to think of larger goals and not get bogged down in the weeds…
However, excellent leaders take details seriously too. They recognize that they must demand quality work from their subordinates.
Obviously, it’s not pleasant to have to fire or discipline someone, but leaders don’t want to risk one bad apple spoiling the bunch…
Also, is very important to have ability to roll with changes: Change can be exciting, but it isn’t always easy. It’s up to great leaders to remain open minded to new approaches and determine what workplace changes are worth pursuing.
The ability to “manage change” is a desirable trait in the CPI personality tests, which measures leadership potential.

How long have you been already working in hospitality industry?

I had a chance to work and to be on trainings in different Brands not only in Armenia. In 2000 when I stated my career as a waiter in a small hotel, the Armenian hospitality field was not this much popular, but if one falls in love with Hotel Industry it is forever, I think.

We know that Opera Suite Hotel has launched 13 Lounge & Bar in your hotel. Can you please give an idea what is the main accent of the bar and what a guest can find there specific and new?

Going out for nightlife in Yerevan is not always the easiest thing in the world. Our Club card holders will already know, but if you’re just starting out, this could be linked to you as well.
Lounge Bar 13 is an upscale establishment for the people who celebrate the end of their day. From Wednesday to Sunday we provide “DJ music- excellent drink combination” guaranteed formula for the true happiness and success. We practice “face control” to keep the mood of this venue’s organic ambiance for our guest.

Opera Suite Hotel has several bars and restaurants and it is interesting to know whether they have the same menu, or they differ from each other by the types of menus and kitchen in general?

In general, we serve Italian, International and Armenian Cuisines in our Hotel.
We serve international Breakfast with the highlight of quality of used products daily in our Bon Appetite Restaurant in 12th floor. 
In our Lobby Bar menu, we have Armenian, Italian and some International dishes available for enjoyment in Lobby complimented with a very rich selection of drinks.
Our Room Service Menu is customized for guests who are striving for privacy, bearing in mind their expectations and comfort of in room dinning.
Our Sinatra Restaurant is a place where not only locals are striving to experience Italian Cuisine with the best view of our Capital city. It is also well known in the city place for organizing customized special occasion dinners.
Lounge Bar 13 is a beloved place, where residents and guests of our Capital city have opportunity to relax in the end of the day with their favorite drink in a very unique ambiance.