Carl Dallman

Senior Operations & Hospitality Leader with 14+ years of progressive experience across hospitality, food & beverage, entertainment, business ownership, healthcare, and ranch operations. Advanced from frontline hospitality roles into senior management through a track record of team development, operational execution, and people-first leadership. Experienced overseeing approximately $12M in combined Food & Beverage and Events business, leading departments of approximately 200 team members within a 300-person venue, and directly managing 3–6 salaried managers and 3 hourly managers.

Background includes P&L responsibility, procurement, inventory control, labor management, event operations, guest experience, leadership development, and hands-on ranch operations. Recognized for building strong cultures, developing future leaders, solving operational challenges, and leading with accountability, integrity, and servant leadership.

Food & Beverage Manager - TOPGOLF

(2024-01 - 2026-05)

• Directed high-volume Food & Beverage operations while contributing to approximately $12M in combined F&B and Events business.
• Led large frontline teams and 3–6 salaried managers plus 3 hourly managers, with responsibility for coaching, accountability, development, and operational execution.
• Managed Food & Beverage purchasing, inventory control, procurement, and departmental P&L responsibilities.
• Oversaw event purchasing including décor, smallwares, kitchen goods, equipment, and operational supplies.
• Managed labor deployment, scheduling, service execution, food safety, responsible alcohol service, and guest experience.
• Partnered with senior venue leadership across departments to execute business priorities and support venue-wide performance.
• Developed emerging leaders through hands-on coaching, performance management, and succession planning.

Golf Services Manager - TOPGOLF

(2023-01 - 2023-12)

• Directed Golf Services operations for a 102-bay entertainment venue.
• Oversaw staffing, labor deployment, guest experience, operational readiness, and daily department execution.
• Managed retail inventory and merchandising while maintaining inventory controls and product availability.
• Led managers, hourly leaders, and frontline associates through high-volume operating periods.
• Coordinated cross-functional execution with Hospitality, Food & Beverage, Events, and venue leadership.

Hospitality Manager - TOPGOLF

(2020-07 - 2023-01)

• Led daily front-of-house hospitality operations in a fast-paced, high-volume entertainment environment.
• Managed scheduling, labor allocation, team performance, guest recovery, and service execution.
• Coached supervisors and emerging leaders while reinforcing company culture, accountability, and operational standards.
• Maintained compliance with food safety, alcohol service, guest safety, and company policies.
• Supported hiring, onboarding, training, and continued development of frontline employees and leaders.

Team Lead - TOPGOLF

(2017-01 - 2020-07)

• Served as an hourly manager responsible for frontline leadership and daily operational execution.
• Coached and trained associates while reinforcing hospitality, safety, and service standards.
• Supported salaried management with staffing coordination, guest recovery, and high-volume shift execution.
• Earned multiple company leadership awards and recognition for culture and team leadership.

Bartender / Bayhost - TOPGOLF

(2016-06 - 2017-01)

• Delivered high-quality hospitality, food, and beverage service in a fast-paced entertainment environment.
• Built strong guest relationships while maintaining responsible alcohol service and operational standards.
• Demonstrated leadership potential that resulted in promotion to Team Lead.

Ranch Operations Assistant - PRIVATE WORKING RANCH

(2026-05 - 2026-07)

• Supported daily ranch operations across livestock management, agriculture, infrastructure, irrigation, and property maintenance.
• Constructed and repaired fencing, gates, corrals, ranch structures, water systems, and irrigation infrastructure.
• Operated UTVs, trailers, dump trucks, hand tools, power tools, and ranch equipment in demanding outdoor environments.
• Built, repaired, maintained, and operated irrigation and water systems supporting livestock, pastures, and agricultural production.
• Supported organic farming through planting, cultivation, irrigation, crop maintenance, and harvesting.
• Cared for horses and cattle through feeding, watering, health monitoring, handling, pasture rotation, and daily husbandry.
• Moved cattle between pastures and through handling facilities and chutes.
• Assisted with branding, veterinary care, and routine livestock management.
• Maintained arenas, pastures, ranch grounds, and operational areas to support safe and efficient ranch activities.

Owner / Operations Manager - THE PEARL ON MAIN

(2023-07 - 2025-04)

• Managed day-to-day operations of an independent entertainment venue while concurrently holding senior management responsibilities with Topgolf.
• Oversaw budgeting, scheduling, event coordination, marketing, vendors, facility operations, and guest experience.
• Planned and executed live entertainment and events while managing the operational needs of the business.
• Coordinated purchasing and vendor relationships while controlling operating expenses.
• Supported business development, community engagement, and long-term operational planning.

Line Cook - APPLEBEE'S

(2013-11 - 2016)

• Executed high-volume food production while maintaining quality, consistency, timing, sanitation, and food safety standards.
• Worked collaboratively with front- and back-of-house teams in a fast-paced restaurant environment.

Medical Assistant - BRIAN HEAD & ZION MEDICAL CLINICS

(2011-11 - 2014-02)

• Supported physicians and clinical teams with patient care, clinical procedures, documentation, and daily clinic operations.
• Maintained patient confidentiality, organization, and attention to detail in healthcare environments.

Kitchen Manager - ARAMARK RESORTS — WAHWEAP GRILLE

(2011-06 - 2012-09)

• Supervised kitchen operations within a resort hospitality environment.
• Managed staff, food preparation, inventory, sanitation, and daily kitchen execution.
• Maintained food quality and safety standards while supporting efficient high-volume service.

University Coursework - Southern Utah University (2010 - 2015)

High School Diploma