Eric Freeman Email and Phone Number
Eric Freeman is an experienced Hospitality and Food Service Manager at a global law firm in NYC and an MBA candidate at NYU Stern School of Business. He holds a Management Consulting Specialization from Emory University and is pursuing an IBM Project Management Certification.At Flik Hospitality Group, Eric established Fried Frank as a Center for Excellence, consistently exceeding brand standards (KPIs). He revamped the café, introducing advanced technology like self-checkout systems and retail services, while ensuring food safety and compliance. As a Level 2 Digital Operator with Compass Group, he led digital transformation initiatives, driving engagement, sales, and innovation.He previously managed café operations for Ropes & Gray, a top 10 global law firm, in New York.Post-MBA, Eric aims to transition into Management Consulting at a leading MBB firm, where he will continue to grow his consulting skills and apply his expertise in hospitality, food, and beverage.
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Cafe And Guest Services ManagerFlik Hospitality GroupNew York, Ny, Us
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Cafe & Guest Services ManagerFlik Hospitality Group Oct 2023 - PresentNew York, New York, United StatesCafé Manager, Fried Frank (Leading Global Law Firm) | FLIK Hospitality Group•Opened & Managed a high-end dining operation, integrating retail and self-checkout technology to boost efficiency.• Enhanced engagement through digital transformation, driving targeted marketing campaigns.• Achieved company-leading KPIs, establishing Fried Frank as a Center for Excellence (CFE).• Ensured top-tier client satisfaction by assisting with guest services and event coordination. -
Ace ManagerFlik Hospitality Group Aug 2023 - Oct 2023New York, New York, United StatesOperations Support Manager• Supported FLIK corporate accounts across NYC by consulting to exceed expectations, ensuring consistent delivery of high-quality food and beverage services.• Conducted on-site audits to verify compliance with corporate standards, directly contributing to enhanced satisfaction and operational excellence.• Collaborated with chefs and directors to design innovative menus and spearhead marketing strategies, boosting engagement and driving sales.
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Food & Beverage ManagerFlik Hospitality Group Sep 2021 - Aug 2023New York, New York, United StatesCafé Manager at Top 10 Global Law Firm, Ropes & Gray ($3B Revenue) NY Office• Led strict adherence to sanitation and cleaning standards, securing an “A” rating on the 2022 NYC Health Inspection.• Managed recruitment, onboarding, and training of 13 associates, offering leadership support and cultivating a high-performing team.• Strategized and executed marketing initiatives and events to elevate guest experiences in the café and pantries.
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Army Specialist (E-4) 92GArmy National Guard Dec 2020 - Jul 2022New York, United States• Completed Basic Combat Training and Resilience Training at Fort Jackson, South Carolina, building discipline and adaptability.• Graduated as Distinguished Honor Graduate from Advanced Individual Training at Fort Lee, Virginia, with a 99.5% GPA, earning the Army Achievement Medal. -
Hospitality CoordinatorConrad New York Downtown Feb 2020 - Nov 2020New York, New York, United StatesFurloughed due to COVID-19. -
Food & Beverage ManagerConrad New York Downtown Sep 2019 - Feb 2020New York, New York• Managed daily operations of high-profile dining outlets: Atrio Wine Bar, Loopy Doopy Rooftop Bar, and In-Room Dining, achieving over $2 million in revenue.• Led and developed a team of over 40 Union Team Members: Promoted effective communication, training, and motivation, alongside supervision and counseling.• Assisted with labor control, operational decisions, inventory orders, cash management, and banquet display setups for private events.
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Management Trainee ProgramHilton Feb 2019 - Sep 2019Washington, District Of Columbia• Supported operational analysis during a 6-month departmental rotation at the Washington Hilton, working with senior management to identify efficiency improvements.• Collaborated on management of four F&B outlets: a full-service breakfast/lunch restaurant, a sports bar, a lobby bar, and a Coffee Bean & Tea Leaf/grab & go shop.• Responsible for opening/closing shifts, interpreted daily reports with senior managers, and resolved guest inquiries/issues.• Optimized inventory management: set par levels, controlled liquor costs, and coordinated ordering and receiving with the purchasing department. -
Lead HostFleming'S Prime Steakhouse & Wine Bar Nov 2017 - Feb 2019Providence, Rhode Island Area• Managed front desk and optimized seating for 200+ VIP guests: Greeted, checked in, and seated guests during peak times, streamlining interactions, traffic flow, and maximizing floor space.• Collaborated on project management initiatives: Worked alongside senior management on a concierge partnership project to attract local hotel guests and residents to the restaurant, offering dining incentives for guests referred to us. -
Hospitality Management InternRed Lobster Jun 2018 - Aug 2018Cherry Hill, New Jersey• Participated in a 10-week management training program, gaining hands-on experience in operations.• Assisted with inventory management for 2,000+ weekly guests.• Collaborated with senior managers on hiring, training, optimizing schedules, and controlling labor costs, contributing to the account ranking top in the region.• Ensured compliance with food safety and sanitation standards.• Enhanced guest satisfaction by supporting hospitality and resolving issues. -
Fine Dining Operations InternPersimmon Jul 2016 - Oct 2017Providence, Rhode Island• Expeditor at Fine Dining Restaurant: Coordinated with the executive chef to ensure smooth service flow for 100+ covers and delivered a 5-course tasting menu.• Worked independently on a project to create an inventory cost system: Calculated beverage costs to assist in decision-making regarding stock levels.• Participated in product meetings with senior management and sales reps, maintaining expertise in wine list and menu items.• Trained 5+ new employees as expeditors and back waiters.Persimmon has been recognized twice as a semifinalist for the James Beard Foundation Award for Outstanding Service in the FOH. Chef Champe Speidel is a distinguished honor chef at Johnson & Wales University and a six-time semifinalist for the James Beard Foundation Award for Best Chef: Northeast. The modern restaurant serves ingredient- and technique-driven American cuisine, with a daily printed menu featuring fresh and seasonal ingredients.
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Line Cook - High School Co-OpB.Good Jun 2014 - Aug 2015Marlton, Nj• Participated in a high school co-op program, working 20-30 hours a week while excelling academically.• Joined b.good at 17 as a Grand Opening Team Member, responsible for running the salad bar and smoothie station, fostering a passion for local and fresh ingredients.• Trained over 10 employees, developing strong leadership skills and maintaining high-quality standards in recipes and presentation at my station.• Assisted in marketing and community events, effectively promoting the b.good brand. -
Sales AssociateRite Aid Mar 2014 - Sep 2014Medford, NjAt 16, I began my journey at Rite Aid, where I quickly embraced roles in customer service, cash handling, and shelf stocking. This experience provided invaluable lessons in interpersonal skills, financial management, and maintaining organized retail environments.
Eric Freeman Skills
Eric Freeman Education Details
Frequently Asked Questions about Eric Freeman
What company does Eric Freeman work for?
Eric Freeman works for Flik Hospitality Group
What is Eric Freeman's role at the current company?
Eric Freeman's current role is Cafe and Guest Services Manager.
What schools did Eric Freeman attend?
Eric Freeman attended Johnson & Wales University.
What skills is Eric Freeman known for?
Eric Freeman has skills like Customer Service, Food And Beverage, Hospitality Industry, Retail Sales, Organization Skills, Food Safety, Microsoft Office, Marketing, Communication, Servsafe Alcohol Certified, Social Media, Leadership.
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