Andrew Propes
Lakewood,Washington (WA)
Summary
Expertise includes leading and managing Dining Facility operations, managing reporting and enhancing systems to maintain responsiveness in dynamic situations. Successful at gathering, reviewing and presenting information to align operations with current situations. Excellent judgment with critical eye for detail and understanding of strategy. Proficient Senior Culinary Management NCO(E7) offering over 25 years of experience with United States Army and desiring to apply knowledge to growth-oriented position. Objective and organized with in-depth understanding of how to collect, analyze and utilize data. Good decision-making, problem-solving and planning abilities. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Area Manager
Global Connections to Employment
06.2023 - Current
- Develop, implement, and manage quality control programs to meet contract site and regulatory requirements.
- Serve as a lead auditor for seven assigned buildings, conducting Internal Quality Surveys (Compu Clean) to ensure compliance with Tri-Service Food Code regulations.
- Collect, analyze, and summarize quality performance data, identifying trends and recommending corrective and preventive actions for seven buildings.
- Maintain quality policies, documentation, and compliance records in line with industry best practices.
- Ensure up-to-date knowledge of industry standards and regulatory requirements.
- Oversee ordering and inventory management for the entire site to ensure supplies are stocked efficiently.
- Monitor supply usage trends and adjust procurement strategies accordingly.
- Work with vendors and procurement teams to ensure timely deliveries and cost-effective purchasing.
- Serve as the maintenance representative to oversee the fleet of vehicles, ensuring all are operational and up to date on required maintenance.
- Coordinate with maintenance teams and service providers to schedule repairs and inspections for 6 fleet vehicles.
- Ensure all vehicles comply with safety regulations and company policies.
- Act as the primary liaison between the subcontractor and GCE, facilitating communication and resolving operational issues at JBLM.
- Ensure subcontractor compliance with contractual agreements and performance expectations.
- Address and escalate any service gaps, quality issues, or performance concerns as needed.
- Assist with labor scheduling, team member timekeeping, and other operational needs for 114 team members.
- Provide backup support for administrative tasks and assist with visitor needs.
- Attend required GCE service training to maintain compliance and knowledge.
- Assist in recruiting, selecting, and training team members to enhance workforce productivity and efficiency.
- Supervise team performance, ensuring achievement of program goals and retention.
- Conduct performance evaluations and address team member concerns per company policies.
- Maintain professional competency through ongoing education and training.
- Uphold and promote GCE's mission, vision, and values in all duties and interactions.
- Represent GCE positively in all professional communications and engagements.
Planning and Operations NCO/ Senior Culinary NCO
United States Army
08.2021 - 05.2023
- Offered strategic advice and consultation to develop, implement and evaluate modifications and enhancements to Food Service Operations, systems and Dining Facility procedures.
- Worked flexible hours, night, weekend, and holiday shifts.
- Oversaw seven teams with 15 team members each for planning, implementing and realigning Field Feeding and Garrison Food Service operational strategies.
- Facilitated coordination of proper food service across seven entities to provide actionable information and knowledge.
- Synchronized and integrated operational planning efforts across staff sections to develop and test transition and turnover plans.
- Developed milestones, targets and metrics to support six Dining Facilities transition planning and surge planning.
- Used specialized planning knowledge to recommend optimal options and respond to unique circumstances.
- Designed, established and maintained organizational structure and staffing to accomplish goals and objectives.
Senior Culinary Management NCO
United States Army
06.2017 - 08.2021
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Applied entrepreneurial leadership and vision for two of JBLM's premier Warrior Restaurants.
- Motivated team of 45 employees to maintain high standards of food preparation and efficiency for 8 hours per shift.
FSC First Sergeant/Senior Culinary Management NCO
United States Army
10.2014 - 06.2017
- Handled administrative requirements, maintained records and submitted operational reports for over 70 Soldiers.
- Oversaw teams planning, implementing and realigning field and base operational strategies through two Joint Readiness Training Centers at Ft Polk and over 7 Field Training exercises.
- Ordered, unloaded, sorted and tracked supplies and equipment needed for unit activities.
- Managed all aspects of administrative and personnel needs of ground supply operations.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Maintained energy and enthusiasm in fast-paced environment.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Directed collection, organization and application of field intelligence and combat data to enhance troop safety and operational success.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Lowered restaurant costs by 25% through creative ingredient sourcing and food waste efficiency.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Oversaw contracts exceeding $4 million, ensuring timely procurement and distribution of essential equipment, food, and services.
- Ensured quality control and regulatory compliance, maintaining high standards for living conditions and mission readiness.
- Managed vendor negotiations, contract execution, and compliance to meet military and civilians needs.
Dining Facility Manager/ Brigade Food Advisor
United States Army
09.2011 - 10.2014
- Motivated over 120 staff members to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Developed unique events and special promotions to drive sales.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maximized quality assurance by completing frequent line checks.
Advanced Culinary Management NCO
United States Army
02.2008 - 10.2011
- Scheduled kitchen staff of 35 people.
- Motivated team of 35 employees to maintain high standards of food preparation and efficiency for 8 hours per shift.
- Maintained kitchen hardware and repaired tools or ordered equipment.
- Trained and managed 35 kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Education
Some College (No Degree) - Restaurant And Food Services Management
North Central Institute
Clarksville, TNHigh School Diploma -
Lakeview Centennial High School
Garland, TX07.1997
Skills
- Deployment Management
- Strategy Implementation
- Team Communication
- Manage Schedules
- Operational Efficiency
- Client Supervision
- Compliance Evaluations
- Production Targets
- Supportive Care
- Meeting Planning and Leadership
- Communications Strategies
- Overseeing Interns
- Quality Control & Assurance
- Internal Auditing & Compliance (Tri-Service Food Code, Compu Clean)
- Inventory Management & Supply Chain Coordination
- Procurement & Vendor Relations
- Data Analysis & Reporting
- Team training and Development
- Conflict Resolution & Employee Relations
- Customer & Vendor Relations
- Cross-Functional Collaboration
- Contract Oversight & Compliance
- Liaison Between Subcontractor & GCE
- Process Improvement & Efficiency Optimization
- Performance Evaluations & Employee Supervision
- Staff management
- Operations management
- Relationship building and management
- Consulting
- Market research
Accomplishments
- Supervised team of 12 staff members to win the XVIII Airborne Corps Philip A. Connelly Field Competition in 2016, 2017.
Defensive Back Coach at Steilacoom High School
Help lead the High School to their first ever State Championship game in 2019. Coached, and also help mentor the number one wide receiver in the nation in the class of 2021 Emeka Egbuka. Been coaching and mentoring the young men at the High School since June of 2017, we have produced 7 Division One Players, 8 Division Two and many Divison 3 athletes.
Certification
Food Service Management
Basic Leaders Course
Advanced Leaders Course
Senior Leaders Course
Combat Life Savers
Master Driver
Six Sigma Certification
CPR/AED Certification
ServSafe Food Handler's Certification
ServSafe (Proctor Certified)
Contracting Officer Representative (COR) Certified
Timeline
Area Manager
Global Connections to Employment
06.2023 - Current
Planning and Operations NCO/ Senior Culinary NCO
United States Army
08.2021 - 05.2023
Senior Culinary Management NCO
United States Army
06.2017 - 08.2021
FSC First Sergeant/Senior Culinary Management NCO
United States Army
10.2014 - 06.2017
Dining Facility Manager/ Brigade Food Advisor
United States Army
09.2011 - 10.2014
Advanced Culinary Management NCO
United States Army
02.2008 - 10.2011
Some College (No Degree) - Restaurant And Food Services Management
North Central Institute
High School Diploma -
Lakeview Centennial High School
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