Nicholas Georgiou

Experienced hospitality professional with over 20 years of progressive experience in restaurants and hotel operations in Cyprus and abroad. Skilled in restaurant management, front-of-house operations, and team leadership within high-volume, guest-focused environments. Proven ability to deliver excellent customer service, train and motivate staff, and maintain high operational standards.

Strong background in both independent restaurants and hotel settings in Ayia Napa, with a consistent record of improving service quality and ensuring guest satisfaction.

Head Waiter at Asterias Hotel (2025-01 – Present)

• Led front-of-house service operations and supervised restaurant staff.
• Ensured excellent guest relations and maintained high hospitality standards.
• Supported restaurant management with service coordination and staff training.

Restaurant Manager at Koralli Restaurant (2024-01 – 2024-12)

• Managed daily restaurant operations, staff scheduling, and customer service standards.
• Oversaw front-of-house operations while ensuring an excellent dining experience for guests.
• Handled staff supervision, inventory coordination, and operational efficiency.

Head Waiter at Asterias Hotel (2023-01 – 2023-12)

• Supervised waitstaff and coordinated smooth restaurant operations during busy service periods.
• Delivered high-quality customer service and ensured guest satisfaction at all times.
• Assisted with staff training, table management, and maintaining service standards.

Assistant Restaurant Manager at Frankies Restaurant (2022-01 – 2022-12)

• Responsible for a variety of tasks, including seating customers, and caring for staff members.
• Promotes an enjoyable dining experience with excellent customer service
• Ensure maintenance of proper cleanliness in all areas of bar and front of house
• Council and discipline staff when necessary

Waiter at DE Medici Restaurant (2020-01 – 2021-12)

• Welcoming and seating guests
• Taking guest orders
• Communicating them effectively to the kitchen and in addition
• Memorizing the menu
• Offering recommendations to upsell appetizers, desserts, or drinks

Maitre d' Hotel at Sunprime Hotel Suites (2019-04 – 2019-10)

• Supervise and coordinate activities of dining room staff to ensure that guests receive prompt and courteous service.
• Inspect dining and serving areas to ensure cleanliness and proper setup.
• Receive and record guests dining reservations.
• Prepare staff work schedules.
• Speak with guests to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
• Assist with preparing and serving food and beverages.

Assistant Restaurant Manager at Barrafino restaurant (2017-11 – 2018-06)

• Assisted the Restaurant Manager with all daily tasks, and independently handled projects and customer concerns as well.
• Helped to train wait staff and kitchen staff on proper restaurant procedures.
• Worked to ensure the maintenance of restaurant sanitation and compliance with all safety regulations.
• Placed orders for necessary goods such as food, kitchen tools, and cleaning products.

Restaurant Manager at Melpo Antia Hotel Apts (2017-04 – 2017-10)

Megu Japanese restaurant

• Effectively coordinated daily restaurant management operations, resulting in greater productivity and higher levels of customer satisfaction.
• Altered the menu based on seasonal offerings and customer feedback.
• Monitored the dining room and made seating changes as necessary, and addressed any customer concerns or wishes appropriately.
• Interviewed, hired, and counseled qualified waitstaff and kitchen staff.
• Appraised staff performance and provided constructive feedback to improve overall productivity.

Pool bar Manager at Asterias Hotel (2016-04 – 2016-10)

• Provided customer service to patrons of the restaurant/bar by taking orders and preparing drinks.
• Ensuring that quality standards of service are being met during each interaction with the customers.
• Worked for hands on to train and develop new and veteran employees and provide them with a weekly schedule.
• Also, in charge of closing duties both for the bar and the restaurant itself.

Restaurant Manager at Melpo Antia Hotel Apts (2012-04 – 2014-10)

Frankies Restaurant

• Responsible for operational efficiency
• Creating a relaxed environment where service delivery and product quality is second to none.
• Leading from the front and in charge of maintaining high levels of hygiene and enforcing strict compliance with all health and safety legislation.
• Being highly visible and the face of this business.
• Ensuring the correct use of cleaning materials and equipment.
• Supervising the shifts of kitchen, waiting and cleaning staff.
• Meeting and greeting customers and organizing table reservations.
• Advising customers on menu and wine choice.
• Recruiting, training, managing and developing a team.

Restaurant Manager at Melpo Antia Hotel Apts (2011-03 – 2011-12)

• Responsible for the smooth operation of the restaurant in the hotel.
• Responsible for 7 team members restaurant staff ensuring that everything will run smoothly
• Assure every day highest possible guest satisfaction.
• Resolving daily guest complaints assuring best solution possible for the problem in order to keep the guests happy.
• Controlling all the weekly shift programs of the restaurant that no excessive shifts were given
• Assisting the General Manager with any task assigning to me.

Service Manager at Central Café, Napa Plaza hotel (2009-05 – 2011-02)

• Managing day to day the operation
• Responsible for 5 team members restaurant staff
• Ensuring that everything will run smoothly
• Assure every day highest possible guest satisfaction
• Executing successfully all the operation duties
• Preparing
• Planning
• Serving
• Organizing with efficiency

Agent support & purchase researcher at MoneyGram (money transfer company) Marquis L.t.d. (2008-01 – 2009-01)

• Worked as an agent support helping and supporting the moneygram agents with the money transfer system and researching the market for new agents according the locations, preparing, planning and organizing the new spots.

Assistant Front Office Manager at Golden Coast Hotel (2007-04 – 2007-10)

Summer-season Team Member in Front Office team

• Worked as an Assistant Front Office Manager in the hotel executing successfully all the reception duties
• Preparing
• Planning
• Organizing with efficiency, honesty and hard work

Owner at Creperie Chocolate (2004-12 – 2006-12)

• Planned and executed the opening and organization of the creperie,including creation of menus and organization of publicity
• Execute the whole marketing program of the operation in order to be successful and profitable
• Responsible for management of the operation dealing with the day to day finances, purchases of goods and sales
• Dealing with the operational issues i.e. preparing, cooking and selling the product, serving the customers and handling successfully any potential complaints

Bartender at Napa Plaza Hotel (2004-06 – 2004-09)

Summer-season Team Member in F&B team

• Worked as a bartender in the hotel pool-bar executing successfully all the daily bar duties
• Handling all the daily payments

Bartender at Napa Plaza Hotel (2003-06 – 2003-09)

Summer-season Team Member in F&B team

• Completed successfully all the required duties as a bartender in the main bar of the hotel

Supervisor at Dive Inn Restaurant Bar (2001-06 – 2001-09)

Summer-season Team Member in F&B team

• Supervised daily operations of the Dive Inn Restaurant Bar
• Responsible of managing and supervising 4 full time employees

Military Service at Cyprus National Guard (1996-01 – 1998-12)

• Completed full military service in the Black Berets division.

Tourism – College of Tourism Cyprus (1998-01 – 2001-12)

International Swiss Higher Diploma in Hotel and Restaurant Management in Hotel and Restaurant Management – Swiss School of Hotel and Tourism Management Chur, Passug (2001-01 – 2002-12)

BBA (Bachelor Of Business Administration) in Hotel and Tourism Management – HTW University of Applied Sciences, Chur (2002-01 – 2004-12)