Sienna Walsh

• Own full P&L for a 180-seat full-service restaurant doing ~$4.2M annual sales; improved contribution margin 3.4 pts YoY through waste reduction and vendor renegotiation. • Lead a team of 42 FOH/BOH staff; cut turnover 22% by rebuilding hiring scorecards, onboarding, and weekly coaching rituals. • Raised overall guest satisfaction from 4.2 to 4.7/5 on major review platforms within 14 months via service recovery playbooks and mystery-shop audits. • Partner with culinary on seasonal menu rolls; drove +11% check average without hurting covers through guided selling and wine pairing training. • Maintain health, safety, and brand standards across peak tourist and convention seasons with zero critical health violations for 3 consecutive years.

• Ran daily operations for a 120-seat fast-casual concept averaging 650 covers/weekend; owned scheduling for 28 employees within labor targets. • Implemented inventory cycle counts and prep guides that reduced food cost from 31.8% to 28.9% in two quarters. • Trained shift leads on opening/closing checklists and cash controls; cut variance incidents by half. • Coordinated local marketing with district leadership for neighborhood events that lifted weekday lunch traffic ~15%.

• Supervised FOH teams of 8–12 during dinner rushes; resolved guest issues and kept ticket times under target. • Built section charts and side-work rotations that improved table turns on Friday/Saturday nights. • Consistently ranked top 10% in sales among FOH staff while mentoring new servers.