Summary
Overview
Work History
Education
Skills
Timeline
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Robert Lam

7311 Roosevelt Way NE Apt 205,WA

Summary


Professional seafood expert with proven track record in overseeing seafood operations and ensuring high quality standards. Strong focus on team collaboration, seamlessly adapting to changing needs while consistently achieving results. Skilled in inventory management, quality control, and customer service, with keen ability to lead and motivate teams effectively. Extensive experience in cost management, loss prevention and safety/sanitation compliance. An exceptional Manager with an entrepreneurial spirit and a passion for sharing my love of good food. Twenty plus years in Grocery, Natural Foods and retail stores. Reliable and results-driven, prepared to make significant impact in all stores.


Overview

46
46
years of professional experience

Work History

Seafood Manager

Metropolitan Market
05.2008 - Current
  • Interviewing job candidates and making staffing decisions
  • Instructing staff on how to handle complicated sales and marketing challenges
  • Hire, train and evaluate personnel for sales and marketing duties
  • Assign employees to specific duties to best meet the needs of the store
  • Training team members on proper ways to cut a variety of fish to eliminate waste and save money
  • Provide detailed information to customers about available seafood products and self-service items
  • Re ordering inventory when it drops below predetermined levels
  • Examining product to verify and that it is correctly priced and displayed.
  • Created an invoice tracking system
  • Testing new potential products for vendors in order to increase sales
  • Trouble shooting current and potential losses while providing alternative solutions to rectify the situation
  • Working to form lasting relationships with local vendors, while holding them to high standards of quality product and service.
  • Increased sales volume by implementing targeted marketing and seasonal promotions
  • Maintained accurate records of sales data, allowing for effective analysis of trends and forecasting future inventory needs.

Seafood Department Manager

Penhollow Markets
04.2001 - 05.2008
  • Implemented a new ordering process and identified ineffective work habits in order to improve effectiveness
  • Generated repeat business through exceptional customer service
  • Conducted store inventories once per quarter.
  • Examined merchandise to verify that it was priced and displayed correctly


Seafood and Meat Specialist/ Seafood Manager

Larry's Markets
10.1990 - 09.2001
  • Suggested additional items and offered samples of the weekly promotional items in order to increase store sales
  • Interviewed, hired and trained new team members Delegated tasks to team members to optimize productivity
  • Supervised over 80 employees in 6 stores with over $5 million in sales for seafood and $10 million for meat
  • Handled products and equipment in accordance with safety and sanitation guidelines
  • Fulfilled special order requests; including special occasion and party platters.
  • Built attractive holiday and seasonal displays for merchandising program.
  • Ad planning and writing
  • Kept vendors to high standards in order to provide the highest quality of product to customers
  • Maintained accurate records of sales data, allowing for effective analysis of trends and forecasting future inventory needs.

Executive Chef

Great Western Pacific Inc.
05.1989 - 08.1990
  • Oversaw a staff of 50 employees.
  • Controlling inventory, food costs and meeting projected targets
  • Bulk ordering for 3 restaurants (Fisherman's, Crabpot and The Salmon Cooker
  • Created daily specials and menu planning

Prep Cook- Promoted to Head Chef

Ivar's
03.1979 - 05.1990
  • Sauteed, broiled and fried for 5 stations
  • Made soups, sauces and daily specials from scratch
  • Broke down and portioned all meat and seafood dishes
  • Worked shifts serving 300-1200 covers per day
  • Trained Cook for the re-opening of Acres of Clams in 1984
  • Was made Sous Chef at the Salmon House when it re-opened in 1985
  • Was made Sou Chef at Acres of Clams (helping to promote team building)
  • Became the Head Chef at the Captains Table

Education

Associate of Arts - Business And Accounting

Western Governors University Online
Online
01-2016

Skills

  • Trained in Food and Safety standards
  • Courteous and professional demeanor
  • Effective at multi-tasking
  • Meeting and exceeding quarterly sale goals
  • Culinary arts background
  • Excellent Chef
  • Extensive knowledge of meat and seafood quality and preparation
  • 28 Million in sales with an average 9% increase yearly
  • Developing specialty, value-added products to maximise profit margins
  • Planned and developed a Private label smoked seafood line of products
  • Oversaw a Grand Opening of a new store in Redmond for Larry's Market including hiring and training staff while staying under the proposed budget
  • Created safety and cleaning procedures to make sure Industry Health Standards were met or exceeded
  • Opened The Seafood Department at Mercer Island Store during the pandemic

Timeline

Seafood Manager

Metropolitan Market
05.2008 - Current

Seafood Department Manager

Penhollow Markets
04.2001 - 05.2008

Seafood and Meat Specialist/ Seafood Manager

Larry's Markets
10.1990 - 09.2001

Executive Chef

Great Western Pacific Inc.
05.1989 - 08.1990

Prep Cook- Promoted to Head Chef

Ivar's
03.1979 - 05.1990

Associate of Arts - Business And Accounting

Western Governors University Online

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