Erin Johnson Email and Phone Number

Coordinate employee relations, talent, and company compliance at Duryea’s Orient Point, Duryea’s Montauk, and Lulu Kitchen & Bar, Sag Harbor. Lead organizational development and performance management processes to support the company’s purpose and values. Communicate the company’s unique culture and lifestyle through content creation and social and marketing initiatives. Oversee community outreach initiatives and special projects. Manage internal development of our people through trainings and thought workshops.

Co-owner/Operator of celebrated sandwich and grocery shop on Long Island's North Fork offering grab and go, and casual breakfast and lunch catering. Led and managed a staff of 12, and weathered the ebb and flow of a seasonal business. Bought an existing business operating at -18% net margin and made it profitable in 4 years. Increased gross revenue from $485k to 724k at peak, a 49% increase over first 3 years of operation. Created e-commerce grocery site in 2020, fulfilling same day pick up and delivery. Proudly served as a community hub and popular eatery.

Served as Catering Sales Mgr for boutique hotel property on Long Island's North Fork overseeing over 20 weddings a year, as well as community, corporate and social events. Grew business to extent of exceeding budget by 20.2% in 2019 and by 107.4% in 2018. Responsible for timely answering all inquiries as well as bringing new business to the table through community outreach and established relationships. Passionate about creating personalized, unique experiences, and continuously building heightened levels of customer satisfaction through team work and positivity.

Wine Consulting and Event Planning Services dedicated to providing customized solutions in marketing and private events, wine, and restaurant development. Offered a menu of services geared towards improving an existing operation, or creating the foundation for new business through industry expertise and trend forecasting. Highlights include:*Opening Manager and Wine Director for Bobo Restaurant, NYC*Wine Director for Fat Radish Restaurant, NYC*Wine Apprentice at Viu Manent, Chile*Wine Educator for American Sommelier Association*Freelance PR at Carbonnier Communications for emerging French wine regions, such as Cahors and Jura

Host of Heritage Radio Network's first wine program dubbed "At the Root of It," later renamed "Unfiltered," with Co-Host Brian DiMarco from Barterhouse. Had the incredible opportunity of interviewing winemakers, distributors, and cocktail gurus making magic happen in the beverage industry.https://heritageradionetwork.org/

Sommelier at Graydon Carter’s iconic restaurant in Manhattan’s West Village. Worked closely with the Wine Director to train staff and deliver first class guest experience. An undeniably career shaping experience - garnering record sales and epic wine exposure to the world’s most celebrated wines.

Event Sales and Management for upscale, private literary club in Manhattan, overseeing budget of 2 million in private events.

Organized US print ad placements for each issue of Wallpaper Magazine. Managed existing advertisers and solicited new ones.