The document provides a summary of Robert Wedemeyer's relevant experience and accomplishments. It details his experience over 30 years working in retail grocery management, food distribution, and merchandising roles. Some of the key responsibilities and achievements highlighted include taking over underperforming stores and departments and improving financial performance, implementing inventory control systems, training employees, meeting sales and budget goals, and opening new locations. It also lists his education in food services, business management, and relevant training programs.

1. RW
ROBERT WEDEMEYER
4820 200th
St. SW B-303
Lynnwood, WA 98036
206-683-2624
Bob@bobwedemeyer.com
RELEVANT EXPERIENCE & ACCOMPLISHMENTS:
Fred Meyer, Inc.-Retail Grocery (November 2010 – present)
Food Manager (May 2014 – Present)
Seattle Area, Washington
 Asked to return to Management, learned new techniques and programs in 2 months, regaining position immediately.
 Direct supervision & training of up to 200 employees
 Establishing new department merchandise standards, & ensured sales promotions and displays met divisional standards
 Training and implementation of new Inventory control-automatic ordering system
 Met budgeted financial and inventory goals, reviewed financial reports, identified trends and deficiencies, and planned appropriate
action
 Invited to take over underperforming store, to establish and correct behaviors not in-line with corporate success.
Murray’s Cheese Master (January 2012 - May 2014)
Greenwood-Seattle Area, Washington
 Learned new program, as well as product knowledge to lead a team of 7 cheese mongers.
 Opened the first Fred Meyer Murray’s Cheese shop in the Seattle area.
 Responsible for customer service, ordering, inventory control, cheese shop standards, training, and customer cheese education
classes.
 Maintained top ten status out of over 80 locations..
Food Receiving Clerk/District Trainer (November 2010 - January 2012)
Ballard-Seattle Area, Washington
 Seattle Location, highest volume store in 2000+ Kroger enterprise,
 Responsible for inventory control, backroom standards and security, training ,
 Reduced Grocery shrink by .3%, by reducing inventory and using proper RTV procedures.
Retail Merchandising Services (October 2011 – present)
Merchandiser/Representative/District Trainer
Northgate Target, Seattle, Washington
 Learned new procedures for new position.
 Responsible for merchandising at a high volume store.
 Assisted at multiple Target locations throughout the Seattle area.
 Reset 2 new test programs.
Kellogg’s Snack Merchandising (January 2012 – January 2013)
Merchandiser
North Seattle Area, Washington
 Learned new procedures for new position.
 Responsible for merchandising at multiple stores throughout the North Seattle area.
Restaurant Depot-Food Service Distributor (August 2007 – September 2010)
Branch Manager/Sales and Marketing Manager
Seattle, Washington
 Recruited to join Restaurant Depot as Branch Manager
 Opened New Seattle Location and Responsible for operation of a wholesale warehouse
 Hire and train all staff, including Senior Managers, Department Managers and Clerks
 Direct and monitor marketing effort in Puget Sound area-while establishing a customer base
 Review sales patterns and merchandise store accordingly
 Successfully built volume to $700,000 per week, consistently
Fred Meyer, Inc.-Retail Grocery (May 1990 – August 2007)
Food Manager/Zone Food Management Trainer (September 2002 – August 2007)
Seattle Area, Washington
 Took over 4 underperforming locations, reduced shrink, and increased sales
 Reduced HBC overstock by 80%, in 90 days
 Identified 3 departments (Grocery, Produce and Meat) that could have best impact on Hispanic segment
 Increased Hispanic selection of perishable items in Meat and Produce
 Made proposal to corporate office to reconfigure layout and product mix, focusing on Hispanic segment, resulting in an increase of
volume in those areas by 50%
 Corporately recognized for reducing shrink in Meat department, to less than 1% of sales, ranked #7 out of 1500 stores for shrink
reduction
 Direct supervision & training of up to 200 employees
 Maintain current department merchandise standards, & ensured sales promotions and displays met divisional standards
 Training and implementation of new Inventory control-automatic ordering system
 Met budgeted financial and inventory goals, reviewed financial reports, identified trends and deficiencies, and planned appropriate
action
 Developed training plans for internal and external management candidates, and initiated their training.

2. RW ROBERT WEDEMEYER
4820 200th
St. SW B-303
Lynnwood, WA 98036
206-683-2624
Bob@bobwedemeyer.com
Fred Meyer, Inc.-Retail Grocery (cont)
Assistant Food Manager/Regional Food Safety Trainer (March 2000 – September 2002)
Seattle Area, Washington
 Customer Service & Food Safety, Trained employees
 Regional Food Safety Trainer for 18 locations in Washington state
 Maintained current department merchandise standards & ensured sales promotions and displays met divisional standards
 Direct supervision of multiple employees, Inventory control & building displays
 Established a training schedule and initiated regional training of HACCP and Food Safety training
District Coordinator (Merchandise Specialist), Service Deli (May 1998 – March 2000)
Puget Sound/Alaska Region–Seattle, Washington/Anchorage, Alaska
 Took over a 22 store region, in 2 states, with 21 of 22 stores not profitable.
 In a 3 year period, returned 20 of the 22 locations to profitability by reducing overstock, merchandising items correctly, and
reducing shrink
 Increased knowledge of Managers by establishing P&L expectations
 Redevelopment of the department structure, image and specialty product lines, current standards used in the Service Deli.
 Interacted with store management of twenty-two locations in two states
 Helped initiate and develop training of food safety program.
 Selecting and training of employees, management staff and qualified promotable employees
 Coordinated and implemented divisional department merchandising & operational standards
 Ensured sales promotions and displays met divisional standards
 Reviewed financial reports, identified trends and deficiencies, and planned appropriate action.
 Merchandised and trained stores for grand openings.
 Successfully opened 4 locations in 3 years.
Department Manager/Clerk, Service Deli (May 1990 - May 1998)
Portland Area, Oregon
 Successfully increased volume by 50%
 Responsible for testing new products, including new Hispanic cheese line.
 Won multiple manufacture sponsored display and sales contests
 Responsible for Customer Service & Food Safety
 Opened 2 new locations,
 Inventory control and shrink reduction
 Adhered to corporate merchandise standards, building displays
 Monthly inventory, & profit and loss control
 Direct supervision of between eight and forty employees.
EDUCATION:
David Douglas High School, 1985-89
Food Services I & II, Business Communications
Mt. Hood Community College, 1990-1991
Small Business Management
Clark County Community College, 1988-89
Food Services Culinary Certification Course
Restaurant Depot Training, 2007 – 2010
Management Training, Sexual Harassment/Diversity Training,
New Store Operations Training, HACCP Trained
Fred Meyer Training, 1992 – 2007
All Applicable Food Management Computer and Web Based Training, Courses,
Performance Skills for Project, Teams and Work Groups, Fundamentals of Management,
Franklin Time Management, Drug and Alcohol Awareness,
Diversity in the Workplace, Increasing Personal Performance,
Person-In-Charge Training, Receiver Training (DSD), Controller Training, Price Changing,
Point Of Sale Cashier Training, Word & Excel, Schedule Writing,
Food Safety Level 1 & Food Safety 2 (HACCP), Nationally Food Safety Certified,
7 habits of highly effective people, CPR, Computer Assisted Ordering Training, HIPPA, Train the Trainer-DSD.