Service Sales

Estric A. Joseph

*** ********* *****~ Warner Robins, GA (31093)~ 615-***-****~ab1t7e@r.postjobfree.com

Summary

Motivated Multi-Unit Director of Food Service offering 23 years of experience in food

Industry such as educational, military {Afghanistan}, correctional & healthcare food services

Focused on high standards for quality and presentation, while maintaining profitable margins.

Superior communication and leadership skills

Cultivates a company culture in which staff members feel comfortable voicing questions and concerns, as well as contributing new

ideas that drive company growth.

Proven team builder who exhibits decisiveness and leadership in determining departmental direction and project execution

Experience in High-Profile Catering for Governors, Mayors, African/Chinese Delegates

Employment History

Aramark @ Wesleyan Dining~Macon, GA

Assistant Director of Food Service 06/2012-present

• Manages team of 24 with $2.6 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.

• Develops new programs that result in an increased level of customer satisfaction and operational excellence.

MMI @ William Carey University Hattiesburg, MS 05/ 2010-06/2012

Director of Food Service

• 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.

• Developed department's first incentive performance plan, which motivated staff and resulted in an increase in sales.

• 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.

• Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.

• Prepared a variety of local and seasonal specialties which contributed to a 22% boost in sales during the summer months.

• Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.

• Expert in final plate preparation with authentic presentation.

Agility/DynCorp Kandahar, Afghanistan 02/2009-03/2010

DFAC Food Service Manager

• 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 or over 75 employees in Three locations.

• Led shifts while personally preparing food items and executing requests based on required specifications in absence of lead cook

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining

facilities.

• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

• 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.

Metropolitan Food Service (City College) New York, NY 12/ 2005-04/2009

Multi-Unit Director of Food Service

• 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.

• Assisted with preparation, set-up, and service for catering events

ABL Management, Inc. Orangeburg, SC 03/1998-12/2005

Sr. Director of Food Service

• Coordinated and supervised management staff regarding production, food quality, cost control, labor management, employee training and

scheduling for more than 100 employees

• Successfully managed the operating budget of $9.5 million

• Supervises all Jail Food Services Supervisors and assists in the training of inmate workers;

• Conducts on-the-job training for all Jail Food Services Supervisors;

• Ensures compliance with rules and regulations governing the conduct of inmate workers while in the kitchen;

• Ensures that both main jail and modular jail kitchens comply with state regulations and adhere to nutritional, sanitary, safety, security, health and

religious standards and procedures;

Antigua/Barbuda Defense Forces St.John, Antigua/Barbuda 1986-1998

Quartermaster/Logistics Spec.

• Managed Supplies/Food Services for 200,000 soldiers and trained food preparation workers

• Established and maintained systems and procedures for ordering, receiving, storing, preparing, and portion control as well as menu planning

and development

• Command and exercise staff responsibility for units engaged in supply and service and other logistical support.

• Plan and direct activities of personnel and units responsible for the receipt, storage, and issue of all commodities of supply

• Responsible for clothing and textile renovation, laundry and shower, subsistence and aerial delivery.

• Direct and supervise the collection, evacuation, and accountability for all classes of supply

• Advise the commander on logistical matters and unit mission capabilities.

Education and Certifications

• Graduate of St. John’s Boy’s High School~

• ServSafe Certificate

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