Bob, 56, started on the warehouse floor at TG Lynes’ former Kings Cross base before rising through the ranks. Today he oversees a warehouse team of three supervisors and two sub-supervisors.
Bob said: “I’m very proud to have been with TG Lynes for 40 years and to have enjoyed a full and rewarding career with the business through a period of great change and expansion.
“I finished school on the Friday and started in the warehouse on the Monday. It was only supposed to be a stopgap as I intended on going to college to study catering, but I enjoyed it so much I decided to stay where I was.
Handwritten stock cards
“My weekly pay packet was £60, and I had £2.25 an hour for overtime. Everything was handwritten on stock cards, and you had to have two years of experience before you could pick an order.
“Obviously, things have changed dramatically and, with the arrivals of computers, it’s much easier to find the products customers need quickly and efficiently.”
Bob was promoted to work on the busy trade counter before serving as an assistant warehouse manager for several years.
He was later promoted to warehouse manager, overseeing the re-location to Enfield, before being named operations manager in 2008.
A reflection of how a company treats its workers
Bob is just one of several long-serving colleagues at TG Lynes, with 27% of colleagues that have been with the business for 10 years or more – and 8% over 30 years.
These include category manager Alan Brett (44 years), hire supervisor Gerard Rene (43 years), sales executive Michael Brett (37 years), sales director Joseph Kane (36 years) and warehouse operative Barry Lines (33 years).
Bob said he was committed to helping new recruits learn about the rich heritage of the business.
“You rarely get so many long-servers in a business, so it’s a real reflection of how the company treats its people and promotes from within,” said Bob.
“I enjoy mentoring the new recruits and explaining the ethos TG Lynes was built on and the reputation it has today.
“We are committed to excellent customer service, and I want to make sure that is maintained long after I depart.”