Sheri Zippo

• Lead full-cycle recruitment for all levels of salaried roles in both culinary and hospitality operations, Restaurant Support Center roles, as well as promotions and internal movement.
• Partner closely with Regional Directors and leadership teams on talent management, succession planning, and identifying the next best internal moves to support long-term growth.
• Supports 33 + locations while driving consistent recruitment strategies across markets.
• Spearhead 9 new restaurant openings with full ownership of hourly hiring, including planning, organizing, and executing weekly mass hiring events.
• Driving candidate pipeline through sourcing, community engagement, and posting strategy
• Manage 6+ hiring managers during New Restaurant Opening, serving as the lead for all recruitment efforts, training, and execution
• Training and advising management teams on best practices for building and retaining strong teams
• Lead all recruitment training for the ATS platform, rolling out tools, resources, and best practices to field management.
• Demonstrates strong knowledge of onboarding systems and processes, ensuring compliance and a seamless candidate-to-new-hire experience.
• Acts as a support and partner to field management following training and while in role, ensuring consistency and long-term adoption of best practices.
• Acts as a strategic advisor to leadership, aligning recruiting strategies with organizational goals while maintaining a strong employer brand in competitive markets.
• Collaborates with HR and operations on onboarding processes to ensure smooth transitions and high retention.
• Recognized for delivering scalable recruitment processes that support both rapid growth and internal career development across multiple markets.
• Led recruitment strategies to attract top talent across various departments.

• Re-opening after COVID closure, the rebranded Hyde Park staple made a much-anticipated debut in November 2021 on track to exceed sales of over $8M.
• Mass hiring for all departments for a total-included staff of 130. Brunch, lunch, and dinner dining with 195 seats and live entertainment.
• Align labor, food cost, and controllables quickly after opening to align with budget.
• 1 of 19 restaurants in Tampa to be honored in the 2022 inaugural edition of the Michelin Guide Recommended.

• Operations included main dining with 200 seats, Rooftop Luna Lounge for nightly service and private events for up to 150 Guests and 30 capacity PDR.
• Implemented Luna Lounge rooftop kitchen and Guest entry plan for efficient execution resulting in 10% increase in sales.
• Private dining and overall revenue increase of 20%, and achieved positive monthly PBOE and EBITDA.
• Decreased labor and food cost to align with KPI targets by 5%.
• Achieved positive monthly PBOE and EBITDA.

• Directed operations with 220 seats, FY sales growth of $500K with a continued sales increase YOY finishing 2019 at $4M.
• Decreased costs exceeding budgets YOY, reduced labor efficiently FY by 5% and maintained YOY.
• Achieved positive PBOE exceeding budgets as well as first time store positive EBITDA.
• Strong focus on quality, execution and service standards were a direct result of increased guest satisfaction scores.
• Implemented semi-private dining including selling a first-time exclusive buy out.

• Restaurant and brewery with 300 seats, staff of 150+ and annual first year revenues in excess of $10M. Small-to-large events on the property accommodating up to 800 guests.
• Select events included USF Match Day, NFL VIP Stanley Cup Party and Cattle Barron’s Ball. Led events through all aspects from program planning to onsite execution and post event analysis.
• Met financial goals including sales, reduced labor percentage 10% within the first 3 months, and bottom line food costs.
• Met monthly goals and received bonuses for effective management and cost containment.

Progressed from Manager to Market Training Manager to Operating Partner during a 10-year tenure. Directed multi-million-dollar, high-volume restaurants ranging from $4M–$7.5M annually, overseeing teams of up to 130. Selected to open a new location, consistently ranked among top-performing stores nationwide, and recognized for exceeding profitability, improving operations, and developing leadership talent across multiple markets.

Operating Partner – Clearwater, FL | 2013 – 2014

• Hand-selected to spearhead a new 190-seat opening (April 2013), producing $3M in the first 9 months and $4M annually.
• Exceeded EBIDTA goals every month in FY2013 through top-line sales strategy and strong cost control.
• Implemented service and quality initiatives that increased shopper scores, reduced costs, and improved productivity.
• Created an upsell program that boosted average check sales.

Operating Partner – Tampa, FL | 2008 – 2013

• Led 270-seat, $7.5M location with 130 staff; consistently a Top 10 store nationwide for sales and profit.
• Reduced food costs, strengthened operations, and elevated morale, driving sales and profit increases within two months.
• Streamlined processes that improved customer satisfaction and retention.
• Earned recurring monthly bonuses for effective P&L management.

Market Training Manager – Florida Market | 2005 – 2008

• Oversaw 7 corporate locations in Florida while supporting national grand openings and operational rollouts.
• Delivered leadership development and training (Myers-Briggs, TIPS) nationwide.
• Audited sales, P&L, and HR practices; provided corrective action plans that turned around underperforming units.
• Ensured brand compliance, profitability, and consistency across multiple markets.

Manager – Winter Park, FL | 2004 – 2005

• Managed 210-seat, $5.5M location with 100 staff.
• Drove sales campaigns and controlled costs to deliver profitability targets.