X'avier Sharriff

* Lead store-wide operations across 12 departments including Grocery, Front End, Produce, Meat, Seafood, Deli, Bakery, Dairy/Frozen, Pharmacy, General Merchandise, Floral, and Pickup/E-Commerce with oversight of 135 employees in a top-tier Level 5 store.
* Manage a $35M annual-volume store, driving 19% year-over-year sales growth through strategic merchandising, demand forecasting, inventory optimization, and oversight of Fuel Center operations and Pickup/E-Commerce performance metrics (fill rate, wait time, and substitution accuracy).
* Own and manage a $4.2M annual payroll budget, labor allocation, staffing strategy, and operational budgets while leading 6 direct-report leaders to maximize profitability and operational execution.
* Improve customer satisfaction through rapid issue resolution and elevated service standards.
* Reduced shrink by 36% through stronger inventory controls, operational discipline, and accountability measures.
* Coach, develop, and hold leadership teams accountable for execution, compliance, and customer experience.

* Oversaw operational performance across 7 locations with 9 direct-report leaders, ensuring brand consistency, profitability, and service excellence.
* Reduced labor costs by 22% through workforce planning and workflow optimization.
* Increased customer demand by 15% through market analysis and operational strategy improvements.
* Developed and mentored management teams, improving performance consistency across locations.
* Strengthened customer and vendor relationships through proactive communication and issue resolution.

* Increased monthly revenue by 27% through operational restructuring and strategic merchandising initiatives.
* Grew food and beverage sales by 15% through menu optimization and targeted promotions.
* Built a repeat customer base contributing 74% of total monthly revenue.
* Reversed declining business performance within 6 months through rebranding and operational improvements.
* Partnered on a new menu launch and marketing strategy that drove 55% sales growth.
* Improved guest satisfaction scores from 89% to 95% and reduced food costs by 12%.
* Facilitated scale operations, improved KPIs, and