Erica Berryhill Email & Phone Number

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.

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.

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.

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.

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.

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.

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.

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.