Aris Vavassis

Wine and hospitality professional with more than 20 years of experience across corporate dining, luxury hotels, independent restaurants, and fine dining in the United States and Europe. Extensive background in beverage program development, wine purchasing, distributor partnerships, staff education, and guest engagement. Recognized for developing the 2026 Wine Spectator Award of Excellence wine program at Provence Restaurant at Searstone.

Experienced creating wine-focused events, educating teams and guests, and building successful beverage programs that balance quality, profitability, and exceptional hospitality.

Hospitality Manager - Wine & Beverage Program Lead at Morrison Living / Compass Group (2025-08 – Present)

• Oversee front-of-house operations within a multi-outlet corporate dining program operating under an approximately $6 million annual budget.
• Developed the 2026 Wine Spectator Award of Excellence wine program for Provence Restaurant at Searstone.
• Curated 80 wine selections and managed an inventory of approximately 600 bottles.
• Created and executed wine dinners, educational tastings, and themed beverage events.
• Collaborated with distributor representatives and vendor partners on wine selection, beverage programming, pricing, and product evaluation.
• Delivered ongoing wine education to front-of-house associates, strengthening product knowledge and service consistency.
• Led, trained, scheduled, and mentored a team of 20 front-of-house associates.
• Improved guest satisfaction scores from 72 to 89 through structured service standards and team development.

Beverage Manager at 21c Museum Hotel (Accor) (2025-05 – 2025-07)

• Managed beverage operations supporting approximately $1.3 million in annual beverage revenue.
• Oversaw beverage purchasing, pricing, inventory management, and vendor relationships.
• Worked directly with distributor partners on product selection and beverage programming.
• Educated bartenders and service staff on wine, spirits, and beverage knowledge.

General Manager at Table 9 (2018-06 – 2024-12)

• Directed all operational aspects of an upscale restaurant generating approximately $2.5 million in annual revenue.
• Managed beverage purchasing across wine, spirits, and beer categories.
• Curated wine lists, negotiated pricing with distributors, and managed inventory to beverage cost targets.
• Maintained approximately 28% beverage cost through disciplined purchasing, inventory management, and vendor negotiation.
• Developed strong working relationships throughout the coastal North Carolina hospitality market, providing firsthand knowledge of a key territory for wine sales.
• Educated front-of-house staff on wine service, food pairing, and beverage sales.

Head Sommelier / Assistant Manager at Yard Restaurant (2016-11 – 2018-05)

• Directed wine service, cellar management, purchasing, and wine list development.
• Conducted wine education for service staff and provided tableside sommelier service.
• Managed supplier relationships across Old World and New World wine portfolios.

Head Sommelier at By The Glass (2015-10 – 2016-10)

• Managed wine procurement, inventory, and guest-facing wine service.
• Delivered staff wine education and supported premium beverage sales.

Co-Owner / Operator at Meat Market (2006-02 – 2015-05)

• Built and managed all aspects of a successful independent restaurant operation.
• Oversaw beverage purchasing, vendor negotiations, budgeting, staffing, and financial management.
• Developed long-term relationships with wine importers and distributors while managing the beverage program.

Degree in Accounting – KORELKO Private Educational Institute