Erica Berryhill Email & Phone Number

Las Vegas, Nv, Us

Las Vegas, Nv, Us

Las Vegas, Nevada, United States

Manage client onboarding processes including contracts, service orders, installation and implementation.

Las Vegas, Nevada, United States

As the Private Dining Lead at Bouchon Las Vegas, I managed comprehensive private dining projects from initial inquiry through to post-event follow-up. With a focus on delivering seamless experiences and ensuring high client satisfaction, I developed event schedules, coordinated logistics, and utilized Microsoft Excel for detailed tracking and reporting.I led cross-functional teams in the successful execution of high-profile events, managing timelines, budgets, and client expectations to ensure outstanding outcomes. One of my career highlights includes overseeing Bouchon's 20th-anniversary event, which was a resounding success, showcasing my project management skills and ability to execute under pressure.In recognition of my dedication to excellence, I was honored with the Thomas Keller Scholarship Award in 2023, which underscores my commitment to culinary arts and exceptional service.

Las Vegas, Nevada, United States

As the Floor Operations Manager at FUHU, part of Zouk Group, I led the operational launch of the restaurant within Resorts World Las Vegas. In this role, I managed a team of over 60 staff members and successfully oversaw a $500K CapX budget, ensuring that all project milestones were completed on time, within budget, and aligned with the overall scope.I spearheaded the development and implementation of standard operating procedures (SOPs) and 5+ training programs, which resulted in a 20% improvement in team efficiency and operational consistency. Through meticulous planning and use of BirchStreet for ordering and procurement, I ensured the timely delivery and seamless integration of essential materials and equipment, contributing to the successful venue opening.In addition, I directed and coordinated two cross-functional departments, overseeing training, staffing, and scheduling while implementing problem-solving initiatives that promoted smooth collaboration and alignment between teams. By closely working with key stakeholders and cross-functional teams, I ensured that expectations were managed and all deliverables were met within scope, contributing to the overall success of the project.

Las Vegas, Nevada, United States

During my time at Del Frisco's Las Vegas, I oversaw and facilitated comprehensive training programs for new hires, ensuring the delivery of top-tier service and adherence to company standards. By following the organization’s well-established training framework, I helped ensure that all team members were equipped to provide exceptional hospitality, which played a key role in driving customer retention and fostering repeat business.I was recognized for my leadership abilities and selected as a traveling trainer for new store openings, a reflection of my commitment to operational consistency and excellence in training across multiple locations.In addition to leading client-facing operations, I ensured service quality and strict adherence to project timelines, resulting in consistently high levels of client satisfaction and a loyal customer base. My dedication to both hospitality excellence and operational efficiency contributed to the long-term success of the business.

Sullivan'S Raleigh

At Sullivan’s in Raleigh, NC, I directed a 4,000-bottle wine program, where I managed vendor relationships, inventory, and staff training. I brought a fresh perspective to the program by introducing new processes from Del Frisco's, our sister restaurant, ensuring consistency in operations and service quality.My role focused on training a passionate team on the intricacies of wine, helping them develop deep knowledge and confidence in service. Through careful training, I built a team that could deliver exceptional guest experiences and elevate the wine service standards.Using Excel, I tracked sales and optimized inventory, leading to a 25% reduction in excess inventory. In addition, I planned and executed high-revenue events, demonstrating strong project management and event coordination skills that contributed to the restaurant's success.

Del Frisco'S Charlotte

During my time at Del Frisco's Las Vegas, I held multiple key roles, including Lead Trainer, Server, and was honored as Employee of the Month. I worked closely with management to ensure that new team members were trained according to Del Frisco's high standards of service. By facilitating comprehensive training programs, I ensured that all staff were equipped to deliver exceptional hospitality and uphold the company’s reputation for excellence.As a Server, I was responsible for providing top-tier customer service, managing client interactions, and ensuring seamless dining experiences. My attention to detail and focus on customer satisfaction contributed to consistent repeat business and positive client feedback.In recognition of my dedication, I was awarded Employee of the Month, which reflects my commitment to service excellence, leadership, and consistently going above and beyond to support my team and provide outstanding service to guests.

Charlotte, North Carolina Area

As the General Manager at Nolen Kitchen, I was proud to lead a restaurant deeply connected to its local neighborhood and tight-knit community. I oversaw all aspects of the restaurant’s operations, from staffing and training to financial management and marketing, ensuring that we not only provided excellent service but also fostered a welcoming environment for our regular guests and new visitors alike.By utilizing the Microsoft Office Suite to streamline administrative functions such as payroll, scheduling, and reporting, I helped maintain smooth day-to-day operations while allowing the team to focus on delivering personalized, high-quality service. My efforts to build strong relationships with our community contributed to the restaurant’s consistent sales growth through strategic management and thoughtful operational improvements that resonated with our loyal customer base.At Nolen Kitchen, creating a sense of home and community was at the core of everything we did, and I worked closely with the staff to ensure every guest felt valued and part of our extended family.

Charlotte, Nc

As the Administrator and Sales Event Coordinator at Villa Antonio, I was responsible for overseeing the administrative functions and coordinating a wide range of events, from intimate gatherings to large-scale celebrations. My role involved managing client relationships from the initial inquiry through to the successful execution of events, ensuring each occasion was tailored to meet the unique needs of our guests.I worked closely with clients to design and plan events that captured their vision while staying within budget and on schedule. My ability to coordinate logistics, manage vendor relationships, and oversee all event details helped create seamless and memorable experiences for every occasion.In addition to event coordination, I handled key administrative tasks such as scheduling, payroll, and reporting using tools like the Microsoft Office Suite, which helped streamline operations and improve efficiency. My focus on client satisfaction and operational excellence contributed to the success of Villa Antonio, fostering repeat business and strong community ties.

Troy, Michigan

As the Multi-Site Training Coordinator for Ocean Prime, I traveled to several locations to lead comprehensive training programs and ensure the successful onboarding of new hires for restaurant openings. I oversaw the full-cycle recruitment process, including hiring, staffing, and scheduling, to align with each location’s operational needs and construction timelines.I developed and facilitated training programs that focused on service excellence, compliance, and operational standards, ensuring that all staff members were fully prepared to deliver the high-quality service expected at Ocean Prime. By coordinating training efforts across multiple sites, I ensured seamless onboarding and alignment with each restaurant's go-live dates.In addition to training responsibilities, I managed inventory logistics, ensuring that each restaurant had the necessary materials and equipment in place for an efficient launch. Throughout my role, I focused on cultivating a positive work culture, leading by example, coaching team members, and aligning with Ocean Prime’s core values to foster teamwork and employee morale.