Nathan Dixon
Riverton ,UT
Summary
Dynamic and performance-driven business professional with high integrity, strong work ethic and great leadership skills. Meticulous and resourceful Business Manager with proven success leading productive teams, controlling budgets, networking to drive growth initiatives and marketing to maximize brand outreach.
Seasoned Director of Operations with significant experience in overseeing daily operations, improving efficiency, and leading successful teams. Proven leadership skills demonstrated through management of cross-functional teams and strategic planning initiatives. Track record of implementing operational improvements that increase productivity and reduce costs.
Overview
2027
2027
years of professional experience
1
1
Certification
Work History
Director of Operations
TopGolf
Midvale, UT
08.2023 - Current
- Oversee daily operations to ensure the smooth functioning of entertainment facilities.
- Maintain a P&L that has positive EBITDAR and Flow thru that is over 100%
- Oversee a staff of 300+.
- Maintain a guest survey to brand standards.
- Developed operational strategies to enhance guest experience and service efficiency.
- Managed team performance through training and mentoring of staff members.
- Managed day-to-day operations of a large staff in multiple departments.
- Worked with management team to develop operational goals aligned with business strategy.
- Communicated clear and consistent messages regarding departmental goals to produce desired results.
- Developed and implemented F&B strategies to maximize customer satisfaction.
- Venue plan first year was 21 million. Finished at 22 mill. Second year plan was 21 and again finished 22 million. 2026 plan is 22 and will finish 22 million.
- Positive Cash EBITAR all 3 years.
Operations Manager
TopGolf
Fort Myers, FL
2021 - 2023
- Streamlined operational processes to enhance team efficiency and guest satisfaction.
- Implemented inventory management systems to optimize supply chain operations.
- Trained staff on best practices for service delivery and operational procedures.
- Coordinated scheduling and staffing to ensure adequate coverage during peak hours.
- Venue revenue plan first year was 12 million we finished 18 million.
- Opened this venue.
Food and Beverage Manager
Topgolf
Tucson, AZ
2020 - 2021
- Developed and implemented training programs for staff to enhance service quality.
- Managed inventory levels, ensuring optimal stock availability and minimizing waste.
- Coordinated with culinary teams to create seasonal menus aligned with customer preferences.
- Oversaw compliance with health and safety regulations throughout food service operations.
- 8 million dollar venue.
- Taught me how to stretch a dollar.
Food and Beverage Manager
TopGolf
Thornton, CO
2019 - 2020
- Analyzed customer feedback to identify areas for improvement in dining experiences.
- Led special event planning, enhancing guest experiences through tailored food and beverage offerings.
- Streamlined ordering processes, improving efficiency and reducing operational costs.
- Fostered a collaborative team environment, mentoring staff to achieve high performance standards.
- 25 million dollar venue.
Executive Chef
TopGolf
Pittsburgh, PA
2018 - 2019
- Led kitchen operations, ensuring high-quality food preparation and presentation.
- Trained and supervised culinary staff, fostering a collaborative team environment.
- Implemented inventory management systems to reduce waste and optimize stock levels.
- Opened this venue as an executive chef.
- Venue plan was 18mil finished at 21mil.
- COGS were hit year over year.
Executive Chef
TopGolf
Scottsdale, AZ
2017 - 2018
- Ensured compliance with health and safety regulations in all kitchen practices.
- Collaborated with front-of-house staff to improve service efficiency and guest satisfaction.
- Evaluated vendor performance, negotiating contracts for quality supplies at competitive prices.
- Led a kitchen staff of 65
- Highest kitchen sales in the brand at the time.
- Increased event sales revenue by 1 million dollars by implementing 10 minute cater times.
Executive Sous Chef
TopGolf
Scottsdale, AZ
2016 - 2017
- Led daily kitchen operations, ensuring high-quality food production and service standards.
- Trained and mentored kitchen staff, fostering skill development and teamwork in fast-paced environment.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
Sous Chef
TopGolf
Scottsdale, AZ
2016 - 2017
- Supervised kitchen staff to ensure timely food preparation and service efficiency.
- Maintained high standards of food safety and sanitation in compliance with health regulations.
- Collaborated with front-of-house team to enhance guest dining experiences through seamless service.
- Ran Topgolf Scottsdale event kitchen.
- Led a team of 16 in events with the brands highest event revenue.
Executive Chef
Firebirds Wood Fired Grill
Chandler , AZ
02.2015 - 05.2016
- Managed kitchen staff, ensuring high standards of food preparation and safety protocols.
- Oversaw inventory management, reducing waste and optimizing ingredient usage efficiently.
- Implemented training programs for new chefs, fostering skill development and teamwork.
- Designed kitchen workflows to improve efficiency and streamline food production processes.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Performed financial analysis and recommended effective methods to cut costs.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
Sous Chef
Firebirds Wood Fired Grill
Chandler, AZ
2012 - 2014
- Collaborated with kitchen staff to prepare high-quality dishes in a fast-paced environment.
- Managed inventory and ordered supplies to ensure kitchen efficiency and consistency.
- Assisted in developing new menu items, incorporating seasonal ingredients and customer feedback.
- Trained junior kitchen staff on food preparation techniques and safety protocols.
Sous Chef
Hard Rock Cafe Phoenix
Phoenix, AZ
2011 - 2012
- Monitored food quality and presentation standards to maintain brand reputation.
- Implemented waste reduction strategies to optimize ingredient usage and minimize costs.
- Coordinated with front-of-house staff to ensure seamless service during peak hours.
- Led daily kitchen operations, fostering teamwork and maintaining high morale among staff.
Lead Expo
Hard Rock Cafe NYC
New York, NY
2011 - 2012
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Led a team 12 food expo's.
- 100k in food revenue.
State Food Heath Inspector
New York Department Of Sanitation
2010 - 2012
- Conducted inspections of sanitation facilities to ensure compliance with health and safety regulations.
- Monitored waste collection operations for adherence to established protocols and standards.
- Collaborated with team members to identify areas for process improvement in waste management practices.
- Documented inspection findings and prepared reports for departmental review and action.
Education
Bachelor of Science - Health Education Science
Virginia Tech University
Blacksburg, VA05-2006
Skills
- Operational strategy
- Budget management
- P&L accountability
- Team leadership
- Staff training
- Inventory management
- Performance metrics
- Operational efficiency
- Capital spending
- Strategic partnerships
- Cost analysis and savings
- KPI tracking
- Employee reviews
- Sales tracking
- Strategic planning
- Strategic planning and execution
Accomplishments
Currently 29th on Topgolf score card. When I took over SLC they were 92nd.
Measured on the following
- Revenue YOY
- CASH EBITDAR
- People metrics
- Retention
Have this highest employee score in the brand out of 108 venues on a sense of belonging of 96% of 200+ surveys filled out.
Developed over 20+ leaders from hourly to salary. Developed over 15+ salary to higher leadership roles within the brand.
Only Topgolf Employee to go from Sous Chef to Direction of Operations.
Certification
- Serve safe certified
- Red Cross AED/CPR/Blood panthegons certified
Timeline
Director of Operations
TopGolf
08.2023 - Current
Executive Chef
Firebirds Wood Fired Grill
02.2015 - 05.2016
Operations Manager
TopGolf
2021 - 2023
Food and Beverage Manager
Topgolf
2020 - 2021
Food and Beverage Manager
TopGolf
2019 - 2020
Executive Chef
TopGolf
2018 - 2019
Executive Chef
TopGolf
2017 - 2018
Executive Sous Chef
TopGolf
2016 - 2017
Sous Chef
TopGolf
2016 - 2017
Sous Chef
Firebirds Wood Fired Grill
2012 - 2014
Sous Chef
Hard Rock Cafe Phoenix
2011 - 2012
Lead Expo
Hard Rock Cafe NYC
2011 - 2012
State Food Heath Inspector
New York Department Of Sanitation
2010 - 2012
Bachelor of Science - Health Education Science
Virginia Tech University
Education and Training
other