Luke's Lobster Seafood Company is an SQF-certified producer of lobster and crab products from wild-caught Atlantic lobsters and crabs.

Planning, scheduling, and managing freight transportation for customers throughout North America. FTL, LTL, and dedicated partials utilizing equipment all across the spectrum of transportation.

• Seafood supply-chain management, ordering, and allocation of lobster, crab, shrimp. Analyzing sales trends to project bi-weekly volume needs for 17 restaurants in NYC, DC, Philadelphia, Chicago, and Boston.• Working with refrigerated carriers and cross-docking facilities for secure and efficient transport of our chilled and frozen seafood products. • Planning and coordinating with other small businesses and warehouses for mutual gains, as well as restaurants’ GM’s, catering team, and accounting departments to support brand development and inventory tracking.• Supervising staff and company vehicles, ensuring routine and miscellaneous tasks are accomplished efficiently and thoroughly.• Drafting standard operating procedures to streamline responsibilities and develop teammate growth, detailing routines such that they can be adapted or replicated.• Pre-opening receipt, distribution, and accounting of NYC restaurants’ new product and merchandise from Maine. • Outside sales of lobster, crab, shrimp, and other seafood products to wholesale companies and other restaurants.

• Collaborated with brand managers in preparation and execution of print and digital advertisement sales initiatives and negotiations.• Designed and edited client-specific presentations for various sponsorships and events (Swimsuit Issue, Sportsman of the Year, March Madness).• Managed weekly mailings to clients, shipping labels, and expense reports.

• Oversaw balance of register drawer as well as the cashier working on shift. Counted, recorded, and deposited daily revenues. • Brainstormed and collaborated with Corp directors on implicating new inventory items and customer feedback.

• Verified the functionality and cleanliness of all facets of dormitories and campus apartments. Coordinated upkeep of facilities maintenance and routine cleaning. • Organized groups and delineated assignments for apartment inspections necessary in tight-turnaround periods between programs and conferences.

Handled customers' preferences and allergies relative to their choice of meal as well as explaining details and specifics to cooks and chefs in the kitchenMaintained cash balances in accordance with receipts upon closing each night