• Founded and built a retail company in the convenience sector from the ground up, leading all aspects of business development, operations, and strategic planning. This entailed the complete fit-out of 2 convenience stores managing timelines, shop fitters, suppliers, and budgets.• Directed all aspects of daily operations for a high-volume retail convenience store. This involved managing an outlet of 3,300 square feet, with a turnover of EUR 2.3 million, operating for 110 hours per week in line with business plans, objectives, and goals.• Developed active and productive business relationships with the Barry Group, Suppliers, and other business owners and contacts. • Led a team of 20-25 employees, fostering a culture of teamwork, accountability, and customer-centric service that aligned with Company and Costcutter brand values.• Promoted employees to Supervisor positions based on their personality, expertise, and years of experience, to delegate tasks that ensured the continued successful operation of the business.• Conducted regular training sessions for staff to enhance operating procedures, product knowledge, and customer service skills.• Negotiated contracts with suppliers to optimize profitability and implemented cost-control measures, achieving a reduction in operating expenses. For example: The installation of technology to reduce electricity costs and the renegotiation of supplier contracts during the energy crises.• Implemented effective inventory management systems, managing waste and increasing profit margins.• Developed and executed merchandising strategies to enhance product visibility and drive sales growth. This included innovative product displays and promotions.• Ensured adherence to strict food safety and quality control standards, maintaining a perfect health inspection record.• Maintained a safe and secure store environment, adhering to all safety regulations and best practices.• Regularly Won Costcutter Store of the Year awards.

• Increased sales from EUR 9.9 million to EUR 13.5 million over six years by:o Overseeing store re-vamps to implement new store concepts and modernise the store.o Collaborating with suppliers to source high-quality products and negotiating favourable terms to improve overall profitability.• Managed outlet of 11,500 square feet, operating for 98 hours per week, with meat, deli, fruit & veg., bakery, off-license, grocery, newsagent, and flower departments.• Managed day-to-day operations, including:o Keyholdero Staff recruitment, retention & schedulingo Customer satisfaction & customer service initiativeso Operational planningo Monitoring priceso Achieving sales targets and marginso Stock controlo Ensuring the H.A.C.C.P. Hygiene Management Program was followedo Compliance with health and safety standards• Implemented Customer Loyalty programs such as Wine Club events and supporting local sports clubs.• Oversaw the introduction of Central Chilled Distribution, including upgrading computer ordering and scanning systems.• Won the National Hygiene Awards regularly.