Project Management General Manager

Kevin C. Peck

***** ** ***** ***** *** #***, Sherwood, OR 97140

(M) 503-***-****

*********@*******.*** Instagram: @kevinpeck2018

SUMMARY

Dynamic leader with over 30 years of experience in hospitality (restaurants, wine & beer), brokerage compliance, sports management, and project management. Proven track record in high-volume operations, team development, and strategic growth. Seeking a Senior Management position in a reputable company committed to excellence.

SKILLS

Management: Recruiting, hiring, training, performance evaluations

Financial Acumen: P&L analysis, cost analysis, budget development and control, breakeven analysis, ROI, etc.

Regulatory Compliance: OLCC & WLCC, OSHA, HACCP, health department

Operational Efficiency: Cost controls, operational spending (FF&E), site evaluations

Project Management: Site development, construction oversight, vendor negotiations

Marketing & PR: Public relations, marketing strategy development

Sports Management: Coaches education and training, event management

EXPERIENCE

Business and Operations Director

Blakeslee Estate Vineyard - Sherwood, OR

All DTC sales operations, wine club, tasting room, staffing, outside sales and distribution

Wine submission for media, publications, reviewers and contests

New product development

VP Director of Operations

Stickmen Brewing Company - Tualatin, OR

West coast brewery with four restaurant outlets and a 30bbl production facility

Oversaw operations for a 7bbl & 30 bbl systems, sour beer production and four (restaurant & retail) locations. Menu development, recipes, costing, pricing, purchasing. Vendor arrangements and agreements

Site development, reviewed and ok’d bids from subs for construction, change orders, etc.

Sourced all equipment and guided installation for three new build outs

Led hiring, training, and development of management teams

Operations Manager

Stickmen Brewing Company

General Manager

Stickmen Brewing Company

Regional Director of Operations

Dick’s Kitchen/Laughing Planet LLC - Portland, OR

Managed operations for four restaurants, focusing on staffing, quality control, procedures, guest service and site development for new openings

Hired and trained all management

National Beer School Advisory Board

University of Vermont

Contributed to curriculum development and educational programming for future leaders in the craft beer industry

Oregon Craft Beer Awards Voting Committee

Participated in the evaluation and selection process for the state's premier craft beer awards

Western Region Director

American Revolution Lacrosse

Oversaw regional programs and coached select teams, enhancing community engagement

Food & Beverage Director / Club House Manager

Riverside Golf and Country Club - Portland, OR

Managed tournament events, fine dining, clubhouse bar, and all facility maintenance

Prepared annual departmental budgets and ensured compliance with club standards

Chief Compliance Officer

Bidwell & Company Broker Firm - Portland, OR

National broker/dealer firm

Managed regulatory reporting, handling weekly FinOp submissions to the NASD

Oversaw all company arbitrations and licensing compliance, including state and federal regulations

Led the New Accounts and Retirement Services Departments, supervising a team of 12 and ensuring operational efficiency

Screened all new applications for hiring for all departments

General Manager / Food & Beverage Director

Fosters Bay Resort & Hotel - Roatan, Honduras

Managed all operations for a 16-room hotel and beach cabana resort, including a fine dining restaurant and beach bar

Successfully hired and trained a new Executive Chef, leading menu development and implementing cost control measures

Oversaw a kitchen expansion project, ensuring efficient inventory management, staff scheduling, and comprehensive training programs

General Manager

Deschutes Brewery & Pub - Portland, OR

Part of the opening team; Project Manager overseeing construction, licensing, vendors, and negotiations for a 10,000 sq. ft. restaurant and brewery

Directed a staff of 120 and played a pivotal role in food and beverage menu development

Instrumental in the organic certification of the brewery and ensured compliance with Alcohol, Tobacco, and Firearm regulations

Owner & Executive Chef

Callaloo and Capitol Coffeehouse & Bistro - Portland, OR

Two restaurants. Both voted in the top 100 by WW, Oregonian Food-day, Portland Monthly, etc.

Lunch, Dinner, outside catering, Wine pairing dinners three times a year.

Handled kitchen expansion project, inventory, scheduling, staffing, and training

All Menu development. Capitol changed the menu seasonally

EDUCATION

Bachelor of Science

University of Washington

Major: Financial Economics Minor: Accounting

CERTIFICATIONS

Certified Compliance Officer

Serve Safe Certified

Sommelier Level II

Cicerone Level II

NASD Securities Licenses: 6, 63, 65, 27, 3, 4, 53, 24, Insurance, & Notary

National Certified Level III National Alpine Ski Coach

National Certified Ski Race Official, Technical Delegate & Referee Level IV

SPORTS EXPERIENCE

US Ski Team Part-time Coach (US Women’s DH Team). Summer training and North American events

Regional USSA Junior Olympic Program Director

College Ski Coach

USSA coaches level I clinic administrator, and Officials clinic precentor.

High School Tennis Coach & Youth Lacrosse Coach

Golf Tournament Coordinator (CC Tournaments, Corporate, and Regional USGA Junior Qualifying)

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