Biography of Walter Hahn
Walter Hahn was born in Covina, California, to parents dedicated to public service—his father a city finance director and his mother a finance manager in public school administration. Early on, Walter developed a comfort with being in the public spotlight, a trait that would serve him well throughout his career. After moving between Southern California, Wyoming, and settling in Healdsburg, Northern California, Walter found himself in the midst of the Wine Country renaissance. He watched his hometown transform from a small farm community into a bustling wine region and world-renowned destination.
Walter began his career at the age of 14, working in the restaurant industry. Starting in the kitchen, his passion for food quickly evolved into a keen understanding of operations, leading him to administrative management roles in large hotels, resorts, casinos, and franchise startups. Over the course of his career, he has opened over 50 restaurants, nightclubs, event centers, franchises, bars, and catering operations. Walter's expertise extends to creating award-winning wine lists and managing food and beverage operations of all sizes and formats, from fine dining to high-volume venues.
With a wealth of experience spanning decades, Walter has honed his skills in leading teams, optimizing operations, and driving revenue growth across multiple industries. His deep understanding of food and beverage management, paired with a strategic mindset, has allowed him to successfully navigate complex projects, including new builds, expansions, and operational turnarounds. Walter’s ability to design and implement high-impact systems has consistently delivered measurable success, both in terms of guest satisfaction and bottom-line performance.
Today, Walter is eager to offer his expertise to businesses in a consulting capacity. Whether assisting with growth, expansion, finding efficiencies, overcoming obstacles, or achieving freedom and fulfillment, he is passionate about helping companies unlock their full potential and achieve lasting success.
Why me?
With over three decades of experience in food and beverage management, I specialize in turning around struggling operations by identifying key inefficiencies and implementing targeted solutions. Whether it’s a restaurant facing declining revenues or a bar struggling to manage costs, my approach is grounded in optimizing operations, refining the guest experience, and developing a strong team culture to drive long-term success.
At Gold Country Casino Resort, I transformed an underperforming banquet and catering department into a $2.6M revenue generator by building the operation from the ground up. I implemented systems for better cost control, staff training, and operational efficiency. For businesses dealing with stagnation or declining profitability, my experience in restructuring and revitalizing departments can help restore financial health and improve day-to-day performance.
During my time at Santa Ana Star Casino Resort, I successfully increased food and beverage revenue to $29M by overhauling the sales strategies, streamlining operations, and improving guest satisfaction. By focusing on operational processes, waste reduction, and improving service quality, I helped turn underperforming areas into profitable assets. For a struggling business, these same strategies can be customized to address specific challenges, whether it's managing overhead, boosting sales, or delivering better customer experiences.
Additionally, my experience owning and operating Charcuterie, a small French bistro, has given me firsthand insight into the unique challenges small businesses face, from cash flow management to maintaining high-quality standards on a tight budget. I understand what it takes to operate a successful establishment in a competitive market, and I can help struggling businesses not only survive but thrive by focusing on the fundamentals—cost control, staff development, and guest engagement.
My approach is adaptable to businesses of all sizes, and I have a proven track record of delivering results by identifying pain points, implementing sustainable practices, and creating a culture of continuous improvement. I’m committed to helping struggling businesses regain stability and position themselves for growth.