About Our Team

HOPE WALLER

Founder & Principal Consultant

Financial Services | Operations | Leadership

Hope Waller brings more than three decades of experience in mortgage lending and financial services, with experience spanning loan servicing, operations, processing, underwriting, origination, quality control, compliance, secondary market operations and executive leadership.

Her career began at the operational level and progressed into senior mortgage leadership.

Throughout her career, Hope has:

• Built and scaled mortgage operations;

• Developed policies and procedures;

• Built centralized lending teams;

• Led operational improvement;

• Worked with technology and vendor partners;

• Managed regulatory and investor requirements;

• Participated in executive and board-level reporting;

• Developed lending strategies;

• Led training and employee development; and

• Managed through changing market conditions.

Her perspective:

“You can't improve an operation you don't understand.”

Hope brings the perspective of someone who understands both the front line and the executive table.

ROSS WALLER

Restaurant Operations Consultant

Hospitality | Multi-Unit Operations | Cost Control

Ross Waller brings more than 20 years of hands-on experience as an owner-operator in the fast-food industry.

His experience includes multi-unit fast-food operations as well as private catering, giving him a broad understanding of restaurant management, production, customer service and operational execution.

Ross's expertise includes:

• Restaurant operations

• Multi-unit management

• Employee training

• Labor control

• Food cost control

• Inventory

• Scheduling

• Purchasing

• Customer service

• Management development

• Equipment and facility maintenance

• Operational consistency

• Private catering

• Day-to-day restaurant management

As an owner-operator, Ross understands that restaurant profitability is determined by the details.

“You can't manage what you don't understand, and you can't improve what you don't measure.”

His role at Dynamis:

Ross brings the operator's perspective.

While many consultants study restaurant operations, Ross has spent more than two decades actually running them.

He understands what happens when staffing is short, food costs rise, equipment fails, employees need training, customers have high expectations, and managers have to make decisions in real time.

That practical experience helps Dynamis develop recommendations that can actually work on the floor.