Eric Freeman Email & Phone Number

New York, NY, US

New York, New York, United States

• Café 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.

New York, New York, United States

• Operations 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.

New York, New York, United States

• Café 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.

New 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.

New York, New York, United States

Furloughed due to COVID-19.

New 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.

Washington, 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.

Providence, 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.

Cherry 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.

Providence, 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.

Marlton, 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.

Medford, NJ

At 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.