KEVIN CAMPBELL

24345 Taxco Drive

H (949) 489-1688
Dana Point, CA 92629
C (949) 291-4620
HOSPITALITY INDUSTRY EXECUTIVE
Career hospitality/customer service management executive with over 25 years' exp
erience leading 4 and 5-star properties to significant revenue and profit enhanc
ement and cost reductions. Strong P&L management skills with excellent qualific
ations in budgeting, expense control, staffing, team building, training, problem
solving and quality management. Expert in analyzing existing operations and im
plementing strategies to improve organizational performance. Deliver strong ope
rating results in productivity and efficiency. Natural leader, communicator and
educator. Career highlights include:
* Hired as the first, General Manager for the Dana Point Yacht Club.
* Recruited to assist in the $44 million redevelopment project of the new Big Ca
nyon Country Club,
Clubhouse, Food and Beverage, Golf, Aquatics, Tennis and Fitness fa
cilities.
* Oversaw a successful 3-year, $65 million redevelopment, new resort opening pro
ject of the
Balboa Bay Club Resort and Spa in Newport Beach, California.
* Accepted the BBC position as F & B Director with a <$70k> loss in bottom line
profits.
Within 6 years, returned to the BBC owners over $1 Million in F & B
bottom line profits.
* Led Ritz Carlton team that won the Malcolm Baldrige Award for TQM in 1992.
* Achieved "9th Best Restaurant in the Country" ranking (Conde Nast Travel Publi
shing).
EXPERIENCE
DANA POINT YACHT CLUB, Dana Point, CA. July 200
7 - December 2009
General Manager
Recruited as the "First" DPYC General Manager in their 56 year history in order
evolve the exclusive, Private "Members Only" Yacht Club to a higher levels of se
rvice, Member satisfaction and facility maintenance while being responsible for
all aspects of Club finances.
BIG CANYON COUNTRY CLUB, Newport Beach, CA. February 2005 - F
ebruary 2007
Top 100 "Platinum" ranked Golf/Resort Country Clubs in the USA.
Clubhouse Manager
Responsible for all Clubhouse operations, as well as planning and design fo
r the temporary and future Big Canyon Country Club facilities while maintaining
current operations with minimal member inconvenience. I filled in as the Directo
r of Food and Beverage in the absence of one from August 2005 through August 200
6.
THE SUTTON PLACE HOTEL, Newport Beach, CA. May
2004 - October 2004
AAA 4-Diamond Hotel, Conference/Business Center.
Director of Food and Beverage
I was recruited as an Executive Committee Member to oversee every aspe
ct of the Food and Beverage Division and $10 million in revenues. My responsibil
ities were to increase revenues and bottom line profits through organized contro
ls and guidance. New owners laid off existing Executive Committee.
THE BALBOA BAY CLUB & RESORT, Newport Beach, CA August 1994 - Octo
ber 2003
AAA 4-Diamond, Certified "Preferred Hotel" Resort / Spa.
Director of Operations (August 1999 - October 2003)
I was promoted to directly oversee all operations of The Balboa Bay Club & Resor
t and The Balboa Bay Club Racquet Club.
Executive Assistant Manager of Club Operations / Director Food & Beverage (Octob
er 1995 - August 1999)
I was promoted to assist the President in overseeing all operations of The Balbo
a Bay Club & Resort and The Balboa Bay Club Racquet Club, including:
* Sales/Marketing/Catering, Member Relations, Front Desk/PBX, Reservations, Huma
n Resources, Marina Docks, Security, Housekeeping, Engineering, Men's and Women'
s Spas, Guest Services, Membership and Leasing.
Executive Assistant Manager / Director of Food and Beverage (August 1994 - Octob
er 1995)
I was recruited to assist the President in implementing higher levels of service
, quality, controls and
consistency in every aspect of food and beverage.

THE RITZ-CARLTON, Phoenix, AZ September 1993 - August 1994

4-Star, 4-Diamond Hotel
Restaurant Manager (February 1994 - August 1994) I was promoted to manage "The R
estaurant" and to establish and train personnel to a higher level of standards a
nd detail in order to regain "The Restaurant's" reputation in the community as o
ne of the finest dining facilities in the country.
* Oversaw all aspects of Room Service, Restaurant Reservations, Honor Bar and Th
e Pool Bar and Grill, ensuring all food, beverage and payroll controls were main
tained.
Room Service Manager / Cycle Time Owner (September 1993 - February 1994)
I was transferred to Phoenix at the request of the Phoenix Ritz-Carlton's Genera
l Manager to develop the company's cycle time project for city hotels.
* Motivated employees to actively participate in the redevelopment of their depa
rtments to improve efficiency and guest service.
* Managed reservations for The Honor Bar, The Pool Bar and Grill and The Restaur
ant.
THE RITZ-CARLTON Laguna Niguel, Dana Point, CA. June 1991 - September 1993
5-Star, 5-Diamond Hotel / Resort
Room Service Manager / Cycle Time Owner (April 1993 - September 1993)
* Motivated staff to actively participate in the redevelopment of their departme
nts to achieve faster, more efficient workflow and eliminate mistakes.
Lounge / Library and Pool Bar Manager (February 1991 - April 1993)
* Oversaw The Pool Bars. Reestablished food and beverage controls and developed
food and beverage service for The Ocean Terrace, in addition to managing The Lo
unge/Library.
* Promoted to refine and train staff of the most visible department of our hotel
and ensure compliance of all employees to the company food and beverage standar
ds.
Room Service Manager (June 1991 - September 1991)
* Established quality service and personnel standards to guarantee correct and t
imely room service delivery by professional staff.

AWARDS / RECOGNITION
Manager of the Year, Balboa Bay Club (1996)
Beverage Coordinator for the Taste of Newport (1998 & 1999)
EDUCATION
Bachelor of Science degree in Criminology
Total Quality Management/Malcolm Baldrige Award
Member of the Club Managers Association
Member Confrerie de la Chaine des Rotisseurs
COMPUTER SKILLS
Proficient in MS Word and Excel, Outlook, Power Point as well as hospitality-spe
cific software
Email address: kc685404@westpost.net
KEVIN CAMPBELL
24345 Taxco Drive
C (949) 291-4620
Dana Point, CA 92629
H (949) 489-1688

June 19, 2010

Thank you for taking the time to review my resume and professional work history.
As you can see, I have an extensive background in every aspect of hospitality
and operational responsibilities in a restaurant/resort/spa/hotel/club setting a
nd within each aspect of Food and Beverage, Rooms Division, Guest/Member/Associa
te Relations, Customer Service, Facility Maintenance and Security.
Along with my overall experience within Four Star and Five Star, Platinum operat
ions, I have been a District Manager, Operations Development Coordinator and a C
orporate Certified Management Trainer training franchisees, general managers and
kitchen managers. I was directly responsible for the opening, supervision and c
ost controls for five newly constructed IHOP restaurants and later became the Ch
ef/Owner of one unit. I have also been a multi unit manager for "Gardunos of Me
xico", which at the time were the highest volume restaurants in New Mexico. I am
an ex-police officer with a Bachelors Degree in Criminology and thoroughly know
and have been involved in every aspect of risk management, loss prevention and
security in private and public settings. As Director of Operations, I was direct
ly involved in most every detail of the design, planning and the $65 million con
struction redevelopment of the new Balboa Bay Club & Resort which has 160 hotel
rooms, three restaurants, five bars, room service and banquet facilities that co
uld serve over 3000 guest at one time. I know what it takes to develop an infras
tructure, logistically coordinate, open, maintain and organize a property and th
e thousands of details it takes in order to run seamlessly between each departme
nt and 500+ employees. My position, as Clubhouse Manager, required that I did th
e same for the $44 million construction redevelopment of the Big Canyon Country
Club Clubhouse, Food and Beverage, Fitness, Pool and Tennis facilities previousl
y under construction. I was hired as the first General Manager for the Dana Poin
t Yacht Club to take over all Food and Beverage operations away from outside cat
ering companies, which was completed in January 2009. I am a Certified Food Safe
ty Manager and spent much of the last year working in the kitchen for ala carte
and banquet food service. I also developed menus for banquets and member food se
rvice and would cost out each item.
I would be very interested in discussing General Manager or Food and Beverage Di
rector positions with you. With my qualifications and vision of continuously hei
ghtening the levels of service and quality, I will lead your associates to be th
e benchmark for our industry. I have always been able to show measurable improve
ments in all aspects of my job responsibilities and I can assure that I will do
the same for the valued guests, ownership and associate team members.
Thank you for your time and consideration.
Sincerely,
Kevin Campbell