1. Paul Parsons
123 Reed Street | Asheville, NC 28803 | 828.337-8548 | pastoralpp@hotmail.com
Objective: As a proven leader in the Food & Beverage industry I look forward to applying and further
developing my skill set in a professional, dynamic and exciting atmosphere.
Education
Appalachian State University
 BA, 1994
 Anthropology/ Sustainable Development
 President, ASU Anthropology Society, 1993
 Court of Master Sommeliers, Certified Sommelier
 Society of Wine Educators, Certified Specialist of Spirits.
Experience
July 1, 2013-Dec. 25, 2014
Department Head, Vue 1913/ Presidents Lounge | Omni Grove Park Inn | Asheville, NC
Responsibilities included:
 Daily operation of 120 seat upscale restaurant and a full service bar.
 Generation of daily reports.
 Interviewing and hiring all Front of House (FOH) personnel.
 Scheduling
 Training of all staff in proper service standards, wine and spirits knowledge.
 Performance review of all staff.
 Payroll/timecard review daily, working closely with the Paymaster.
 Monthly P&L review including labor cost analysis.
 Development of Bi-weekly, Monthly, Quarterly, and Annual goals, action plans, and review.
 Beverage Menu development and maintenance.
 Inventory procurement, rotation, storage, and security.
 Monthly Beverage inventory count and reconciliation.
 Quarterly China, Glass, and Silver count and reconciliation.
 Forecasting.
 Ensuring compliance with all local, state, and federal permits and codes.
 Working with multiple departments to achieve common goals.
 Security of outlets and wine cellar.
 Facility maintenance.

2. 2
Aug. 2011-July 2013
General Manager, Horizons/Magnolia Lounge | Grove Park Inn | Asheville, NC
Responsibilities included:
 Daily operations
 Generation of daily, weekly, and monthly reports.
 Scheduling
 Payroll review
 Staff training
 Implementation of Goals and Action Plans designed to achieve them.
 Inventory acquisition and maintenance.
 Monthly inventory count and reconciliation.
 P&L review.
 Compliance with all local, state, and federal codes and permits.
 Security of outlets and wine cellar.
 Review of current Food and Beverage Trends.
 Worked with Department Head and F&B Director overseeing the transition from Formal Fine Dining to a
more relaxed concept and re-branding.
Sept 2010-Dec 2014
Sommelier | Grove Park Inn | Asheville, NC
 Worked with vendors and distributors for inventory procurement and menu development for the resort.
 Developed and maintained and award winning beverage program.
 Conducted training seminars for all staff with a focus on wine and spirits general knowledge, and proper
service thereof.
 Worked closely with guests on a daily basis.
Jan. 2005-Aug. 2011
Supervisor, Horizons/Magnolia Lounge | Grove Park Inn | Asheville, NC
 Responsible for supervising all FOH staff in lieu of General Manager.
 Generated daily reports.
 Monthly beverage inventory count.
 Ensured proper maintenance of Bars, Service Stations, and Dining Areas.

3. 3
Sept 1998-Aug. 2011
Server/Service Captain | Horizons | Grove Park Inn
 Responsible for guiding guests experience in a 4 Diamond/4 Star award winning restaurant. This
included being intimately familiar with all ingredients and recipes, as well as all aspects of an ever
evolving menu of composed dishes.
 Developed a deep knowledge of the world of wine and spirits.
Awards and Acknowledgments
 Employee of the Year 2003, Grove Park Inn