Open To Work
Nick Economou
Summary
Dynamic food and beverage operations leader with deep experience in casino, hotel, resort, and high-volume hospitality environments. Proven record of driving revenue growth, improving service standards, managing large teams, and leading multi-unit operations across food, beverage, banquet, and entertainment service areas. Experienced in opening new properties, revitalizing underperforming locations, controlling costs, and building strong vendor, executive, and guest relationships. Also a licensed contractor with successful business ownership experience in Arizona and Nevada, bringing additional operational discipline, accountability, and problem-solving ability.
Personable Service Manager driving process optimization and business profitability on continuous basis. Accomplished in leading by example and enabling employees to achieve personal and professional best. Understands, keeps abreast of and complies with federal, state, and local regulations that affect service operations.
Overview
1
1
year of post-secondary education
31
31
years of professional experience
Work History
Ancillary Food Services Manager
Costco Wholesale
Huntsville
07.2017 - Current
- Oversee bakery operations for a high-volume warehouse location with approximately $2 million in annual sales.
- Manage scheduling, production sheets, production guidelines, product rollout, and quality control to ensure Costco standards and consistency.
- Lead personnel scheduling and daily operational execution to maintain efficiency and service levels.
- Support opening teams for new warehouse locations across the Southeast.
- Assist struggling warehouse locations by helping improve operations, consistency, and performance.
- Maintain strong attention to detail in production, compliance, and team coordination.
Contractor
ACME Landscaping & Maintenance
05.2006 - 07.2017
- Own and operate a licensed contracting business serving Arizona and Nevada.
- Generate approximately $1.4 million in annual sales.
- Supervise crews of up to 27 employees, including two supervisors and two operations managers.
- Provide landscape design and maintenance, pool design and maintenance, painting, block walls, security services, and additional property support solutions.
- Manage business operations with a focus on customer satisfaction, reliability, and job completion.
Director of Food & Beverage Operations
Golden Nugget Hotel & Casino
Laughlin
03.2013 - 05.2015
- Directed a food and beverage department with an annual budget of $11.2 million.
- Supervised three restaurant general managers, one beverage manager, one banquet manager, and an executive chef.
- Contributed to major capital projects, including a snack bar remodel and a $3.2 million renovation of a special events venue.
- Coordinated entertainment food and beverage support for major acts including Toby Keith, Reba McEntire, Kenny Loggins, Larry the Cable Guy, and Tim McGraw.
- Implemented a self-inspection health program to improve consistency in health scores across all outlets in a 45-year-old facility.
- Worked closely with brand COO partners for Saltgrass Steakhouse, Claim Jumper, and Bubba Gump’s to ensure casino-level support.
- Oversaw remodel and product rollout for Starbucks operations.
General Manager
Hunters Grill & Vito’s Pizza
Mohave Valley
05.2006 - 01.2008
- Managed annual sales of $1.3 million across restaurant and bar operations.
- Oversaw food sales of $785K and liquor sales of $500K.
- Controlled combined cost of sales at 27% and labor at 25%.
- Led 73 full-time and part-time managers and employees.
- Developed promotions to maximize sales, guest traffic, and profitability.
Director of Food and Beverage
Eureka Hotel & Casino
Mesquite
08.2004 - 05.2006
- Helped the property exceed budgeted revenue by $831K in 2006, reaching total revenue of $13.9 million.
- Increased steakhouse average check from $23.50 to $34.00 per person.
- Improved service standards by rolling out a servernomics training program across all outlets.
- Increased wine and alcohol sales by 216% through better storage organization, monthly training, and weekly sales incentives.
- Implemented a prime vendor program with Sysco Las Vegas to improve pricing and retain rebates.
- Negotiated a Coca-Cola contract across sister properties to increase rebates and reduce costs.
- Raised buffet average check from $5.01 to $8.89 through beer and wine specials and higher-quality offerings.
- Helped Friday night seafood buffet become the property’s highest-grossing gaming revenue night.
Restaurants Operations Manager
Harrah’s Laughlin
Laughlin
04.2003 - 08.2004
- Oversaw multiple outlets including a steakhouse, buffet, coffee shop, Mexican restaurant, room service, beach hut, and Starbucks.
- Supported annual restaurant revenues exceeding $19 million.
- Helped Harrah’s Laughlin achieve top CSA scores in the company for three consecutive years.
- Led the department to a $326K profit in 2004, the first profit in the property’s 16-year history.
- Managed five managers and thirteen supervisors.
- Oversaw a Starbucks opening and a $6 million buffet renovation with 450 seats, 11 action stations, and a bar.
Assistant Director of Food & Beverage
Pearl River Resort
Philadelphia
06.2001 - 01.2003
- Oversaw a 600-person department with seven outlet managers, nineteen outlet supervisors, one banquet manager, and one beverage manager.
- Managed seven restaurants, five bars, two nightclubs, 75,000 square feet of banquet space, five VIP boxes, and a 125,000 square foot gaming floor.
- Supported annual food and beverage revenue exceeding $25 million.
- Collaborated with the executive chef on food and beverage selection, menu planning, and special events.
- Negotiated vendor contracts and maintained accurate contract records.
- Prepared weekly payroll in alignment with projected revenue.
- Updated pricing systems and daily specials while maintaining strong health department ratings.
Ancillary Department Manager
Costco Wholesale
Memphis
08.1998 - 05.2001
- Led daily pre-shift and weekly meetings to support efficiency and performance.
- Scheduled and directed staff to maximize productivity and compliance.
- Maintained food safety, sanitation, quality control, and organizational standards.
- Built sales forecasts and schedules to support productivity targets.
- Prepared weekly payroll based on projected revenue.
- Oversaw meat, deli, bakery, and food court departments with average weekly revenues of $43K.
Food & Beverage Manager / Executive Sous Chef
Horseshoe Hotel & Casino
Tunica
04.1996 - 07.1998
- Managed four restaurants, room service, 60,000 square feet of banquet space, and gaming floor operations.
- Led customer service and technical training for new hires and existing staff.
- Oversaw backstage food and beverage operations for entertainers at Bluesville Nightclub.
- Directed back-of-house production for a 350-seat buffet with 11 action stations.
- Managed annual revenues exceeding $15 million.
- Maintained a 6,000-bottle wine cellar for VIP service and executive needs.
- Created wine dinners for VIP guests and introduced a martini and tapas menu.
- Enforced liquor laws, handled guest issues, and developed bar incentives to drive sales.
Manager
Grand Casino
Tunica
03.1995 - 03.1996
- Managed a 175-seat, 24-hour restaurant.
- Coordinated closely with kitchen leadership to ensure front-of-house and back-of-house alignment.
- Supervised 39 employees, including four supervisors.
- Managed ordering of paper products and food items through warehouse systems.
- Reviewed time sheets and Kronos reports for payroll accuracy.
- Maintained food quality, cleanliness, and guest service standards.
Education
Diploma - Food Service Management
Culinary Institute of America
Tunica , Ms 05.1999 - 03.2000
Certificate - Culinary Arts
Culinary Institute of America
Tunica, MS 05.1999 - 08.1999
High School Diploma - General Education
Laughlin High School
Skills
- Food & beverage operations leadership
- Casino and resort hospitality management
- Multi-unit and high-volume restaurant operations
- Catering and Banquet Operations
- Budget, labor, and cost control
- Team training, development, and accountability
- Vendor negotiations and contract management
- Health, safety, and sanitation compliance
- Revenue growth and guest service improvement
- Opening teams and operational turnaround support
- Executive leadership and cross-functional coordination
Work Preference
Job Search Status
Open to workWork Type
Full TimeContract WorkGig WorkLocation Preference
On-SiteRemoteHybridSalary Range
$50000/yr - $200000/yrTimeline
Ancillary Food Services Manager
Costco Wholesale
07.2017 - Current
Director of Food & Beverage Operations
Golden Nugget Hotel & Casino
03.2013 - 05.2015
Contractor
ACME Landscaping & Maintenance
05.2006 - 07.2017
General Manager
Hunters Grill & Vito’s Pizza
05.2006 - 01.2008
Director of Food and Beverage
Eureka Hotel & Casino
08.2004 - 05.2006
Restaurants Operations Manager
Harrah’s Laughlin
04.2003 - 08.2004
Assistant Director of Food & Beverage
Pearl River Resort
06.2001 - 01.2003
Diploma - Food Service Management
Culinary Institute of America
05.1999 - 03.2000
Certificate - Culinary Arts
Culinary Institute of America
05.1999 - 08.1999
Ancillary Department Manager
Costco Wholesale
08.1998 - 05.2001
Food & Beverage Manager / Executive Sous Chef
Horseshoe Hotel & Casino
04.1996 - 07.1998
Manager
Grand Casino
03.1995 - 03.1996
High School Diploma - General Education
Laughlin High School