Erik Berger Email & Phone Number

Bentonville, Arkansas, Us

I assist clients and stock shelves

Richboro, Pa, Us

Custom Garden Care: tending to extremely high end customers estatesBrickyard - General yard upkeep, fill orders, move lots of big, heavy stones

Richboro, Pa, Us

Advanced through multiple roles for this Fortune 500 leader in providing a variety of support and dining services to businesses in 55 countries.Duke University Kunshan Campus, General Manager & Executive Chef: Directed opening and operations of campus food services, including defining and implementing KPIs, AOBs, and SOPs, managing $1M in initial start-up funding, and leading staff in Novartis.• Accountable for P&L performance of medium-volume restaurant generating ¥5M in annual revenue, serving hundreds of guests daily, and hosting events. Regional Chef: Provided guest chef services, trainings, and operational support to new and established business units.• Completed intensive training on Centers for Excellence (CFE) programs, train the trainer initiatives, Winnows kitchen technology, and HSE practices and standards.• Instrumental to launching new services for Novartis, Duke Kunshan University, and Nike’s Satellite Concept: Market. Reduced Nike’s food costs from 148% to 95% within three months, beating target of 100% and dramatically improving client satisfaction with selection, presentation, and quality of daily offerings.• Advised key accounts on preparing for CFE, a rigorous certification earned by only top 1% of all business units worldwide.Novartis Campus Pudong, Executive Chef: Led high-profile project to open and operate two (2) 250-seat dining rooms, a grab-and-go breakfast kiosk, a full-service coffee bar, a lounge bar, on-campus catering services, and 39 full-service executive pantries.• Held full accountability for P&L performance of high-volume restaurant generating $1.2B in monthly revenues and expertly directed staff of 70 serving 1600+ guests daily.

Based on my previous success with Luna Restaurant Bar and Café, I was hired to lead a major effort to stabilize sales and turn around performance for this contemporary establishment serving Mediterranean-influenced American cuisine. I overhauled their menu to expand offerings while increasing quality and consistency. In addition, I led and mentored team members on preparing and presenting dishes, as well as adhering to customer service and operational standards. I also worked closely with our vendors and suppliers.My notable accomplishments in this role include:♦ Achieved 30% increase in revenue subsequent to menu changes and customer service improvements. ♦ Brough food costs under control to 28-32% of sales and reduced number of limited-time offers.

Through diligent and creative leadership, I rejuvenated the Shanghai location of this Hong Kong-based restaurant group with 15 concepts spanning the Asia region. I managed an end-to-end project to rehabilitate the existing location, refocusing the vision on casual family style dining and special events designed to attract new customers. My responsibilities included forecasting staffing requirements for front- and back-of-house, facilitating training, overseeing customer relations and service quality, planning annual promotions and menus, and conducting regular business reviews.My notable accomplishment in this role:♦ Effectively managed financial performance, including P&L and annual budgeting; boosted gross annual sales by 150-200% versus previous management team.

I oversaw kitchen operations and contributed to improved performance for both the restaurant/bar and catering businesses. My role included planning and creating appetizers, entrees, deserts, and specials, supervising staff, and monitoring food quality, hygiene, and food/kitchen safety.My notable accomplishments in this role include:♦ Spearheaded full culinary revamp resulting in substantial increase in food sales within 12 months and two guest chef television appearances.♦ Created kitchen specifications to successfully provide on-premises catering at four-day event with 8000 guests; also served as production kitchen with full Western, Chinese, meat fab, garde manger, baking, and pastry facilities.

Aos In Culinary, Culinary

Creative Writing And Poerty

High School Diploma, High School