Estric Alexander Joseph
San Angelo,TX
Summary
Dynamic and results-driven Area Manager, Executive Chef, and Catering Director with over 25 years of global food service leadership across diverse sectors, including higher education, corporate environments, healthcare, and government military dining. Achieved operational turnarounds, increased revenue, and enhanced workforce engagement in high-volume settings. Expertise in P&L management exceeding $30 million and overseeing large-scale catering operations serving over 40,000 meals daily. Certified ServSafe instructor and Registered Proctor with a proven track record in compliance, efficiency, and customer satisfaction. Recognized for strong leadership skills and a meticulous approach to process improvement that drives organizational success.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Area Manager of Operations
Blackstone/Rolling Hills
Columbus , Ga
08.2025 - Current
- Managed and streamlined daily operations across various locations to improve overall productivity.
- Designed and implemented comprehensive operational strategies to improve service delivery outcomes.
- Facilitated discussions with senior management to integrate operational targets with broader organizational objectives.
- Coordinated compliance initiatives within branch operations to align with company standards and policies.
Multi-Unit GM/ Sr Executive Chef
Sodexo
Goodfellow AFB/Corpus Christi Health Care, TX
12.2021 - 08.2025
- Analyzed operational processes and identified improvements, leading to cost reductions of eight to ten percent.
- Analyzed departmental workflows and instituted labor strategies that improved efficiency by ten to fifteen percent.
- Executed detailed audits and developed uniform reporting practices to improve overall budget accuracy.
- Developed and executed training initiatives aimed at ensuring compliance with industry standards.
- Supervised daily functions across multiple units, focusing on maintaining exceptional service delivery.
Multi-Unit Director / Sr. Executive Chef
DynCorp / KBR / Fluor
12.2017 - 12.2021
- Analyzed market trends and executed initiatives resulting in six to seven percent annual revenue growth across international operations.
- Supervised production processes involving 505 employees, delivering over 10,000 meals on a daily basis.
- Analyzed vendor relationships and streamlined procurement processes, resulting in a five to ten percent decrease in costs.
- Evaluated and improved sanitation and safety protocols, safeguarding health for 45,000 personnel.
Director of Dining Services / Executive Chef
Odessa College
Odessa, TX
12.2015 - 12.2017
- Restructured $5.5 million dining program to increase NOI by 20%.
- Directed $4.5 million multi-concept operation, optimizing food cost management.
- Enhanced forecasting and reporting accuracy by 30%.
Director of Dining Services / Executive Chef
West Virginia State University
WV
12.2012 - 12.2015
- Managed $15.5 million dining account with full P&L oversight.
- Reduced operating costs through inventory optimization and supplier renegotiations.
- Conducted audits to enhance transparency and ensure compliance.
Project Manager
Fort Leavenworth Army Base
Leavenworth, KS
12.2010 - 12.2012
- Managed $21m dining and correctional services program, enhancing operational efficiency through workflow redesign.
- Oversaw 70 employees, ensuring precise financial accountability and resource management.
- Redesigned workflows that significantly boosted overall efficiency in service delivery.
Multi-Unit Director of Food & Beverage
City College of New York
New York, NY
12.1998 - 12.2010
- Directed $15.5M annual sales serving 17,000+ customers
- Improved staffing models and forecasting accuracy
- Strengthened operational consistency and cost control
Education
High School Diploma -
Antigua Boys High
St Johns Antigua05-1984
Skills
- Collaborative leadership
- Budget management expertise
- Budget reduction initiatives
- Curriculum development skills
- Strong verbal communication
- Effective problem resolution
- Team skill enhancement
- Organizational strategy development
- Client engagement strategies
- Project execution
- Strong technical capabilities
- Resilience under pressure
- Critical analysis
- Financial management
- Multi-site management
- Budget management expertise
- Profit growth initiatives
- Cost management and forecasting
- Expense management
- Talent development
- Safety management
- Effective vendor negotiation
- Efficiency improvement
Accomplishments
Oversaw $30M+ P&L portfolios, exceeding compliance standards
- Increased revenue 6–7% annually and boosted NOI 20%
- Improved profitability 15–25% via forecasting, labor optimization, and vendor renegotiation
- Reduced food/supply costs 8–12% through standardized purchasing and waste-reduction systems
- Directed operations producing 10,000+ meals/day supporting readiness for 45,000 personnel
- Led teams of 500+ employees across U.S. and international sites
Certification
- ServSafe Instructor & Proctor
- HACCP Certified
- OSHA Food Safety
Timeline
Area Manager of Operations
Blackstone/Rolling Hills
08.2025 - Current
Multi-Unit GM/ Sr Executive Chef
Sodexo
12.2021 - 08.2025
Multi-Unit Director / Sr. Executive Chef
DynCorp / KBR / Fluor
12.2017 - 12.2021
Director of Dining Services / Executive Chef
Odessa College
12.2015 - 12.2017
Director of Dining Services / Executive Chef
West Virginia State University
12.2012 - 12.2015
Project Manager
Fort Leavenworth Army Base
12.2010 - 12.2012
Multi-Unit Director of Food & Beverage
City College of New York
12.1998 - 12.2010
High School Diploma -
Antigua Boys High