Estric Joseph, Project Manager/Food Service Director

Estric Joseph

Project Manager/Food Service Director

Ft Leavenworth Army Base

Location
United States
Education
High school or equivalent, High School
Experience
34 years, 2 months

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Work Experience

Total years of experience :34 years, 2 months

Project Manager/Food Service Director at Ft Leavenworth Army Base
  • United States - Kansas
  • My current job since June 2014

 Coach, mentor, motivate and supervise managers, employees, and contractors
 Lead team of 70 employees and 4 managers
 Responsible for the budget of a $5 million contract
 Oversee operations of cafeteria and catering functions including labor/food cost control, food preparation and quality, employee training and scheduling
 Develop short term and long term financial and operational plans for the unit
 Develop and deliver process reports, and proposals
 Effectively communicate project expectations to team members and senior military management
 Train and enforce the new TB Med-30

Assistant Director of Food Service at Aramark @University Dining Macon
  • United States - Georgia
  • June 2012 to June 2014

Aramark @University Dining Macon, GA
Assistant Director of Food Service 06/2012-present
• Manages team of 62 with $20.5 million in annual sales
• Manage/Direct Front and Back House Operation of the Unit
• Oversees the Catering Department in accordance with all catering functions
• Assists in the development of short term and long term financial and operational plans for the unit.
• Assists Director of Food Service in the preparation of the annual budget.
• Monitors the performance of the unit through verification and analysis of customer satisfaction systems and financial reports.
• Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints.
• Recommends and maintains sales/marketing programs.
• Recommends and maintains a pro-active human resource function to ensure employee motivation, training and development,
• Implements and maintains effective two-way communication systems reaching all employees.

Director of Food Service at MMI @ William Carey University
  • United States
  • May 2010 to June 2012

• Managed a team of 35 employees with over $3.5 million in annual revenue.
• Instruct sessions in cooking, food preparation, customer service
• Reduced food costs by 40 percent by expertly estimating purchasing needs and buying through approved suppliers.
• Surpassed revenue goals in four consecutive quarters.
• Initiated program that standardized employee training and led to increase in customer satisfaction by 12%
• Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
• Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.

DFAC Food Service Manager at Agility Logistics
  • Afghanistan
  • March 2009 to May 2010

• Managed service to 210, 000 Soldiers and Civilians
• Oversaw P&L and budgeting statements for over 85..5 million
• Managed coached, trained and developed the skills of over 75 employees.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.

Multi-Unit Director of Food Service at Metropolitan Food Service (City College)
  • United States
  • December 2005 to March 2009

• Managed a dining program consisting of two cafeterias and multi stations for two branded concepts
• Organized all catered events; hired, scheduled, and trained catering staff; directed 60 employees
• Ensured proper food presentation, portion control, and maintenance of proper serving temperatures
• Managed $10.5 million in catering and cafeterias sales for over 19, 000 students and staff.
• Drove food costs down by 9% by effectively improving inventory procedures and reducing spoilage levels.
• Supported all kitchen operations when chef was absent.

Education

High school or equivalent, High School
  • at Saint John's Boys High School
  • May 1984

Specialties & Skills

Budget Setting
Service Operations
Budget Preparation
Managing Budget
Operations Training
COOKING
COST CONTROL
FOOD SERVICE
LOGISTICS
OPERATIONS
ORDERING
• Knowledge of creating nutritional meals within the budget• Experience in High-Profile Catering
Financial Forecasting
Training/Development

Languages

English
Expert