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Business Development and Operations Manager Appointment
David Storer3 Feb - 10:00
Ross Campion
We are pleased to announce that, following a formal recruitment process, Ross Campion will join Burton RFC on the 2nd of February 2026 as Business Development and Operations Manager.
Ross is Burton born and bred, attended Abbot Beyne High School, and lives locally with his family.
His work experience over the last 25 years spans food retail, hotel chains, restaurants and pubs, generally with a bias towards hospitality, which includes management roles at Yarnfield Park, Alton Towers, Drayton Manor/Interstate Hotels and in the last 6 years, Mitchell and Butlers and Ego Restaurants.
Please make Ross welcome and assist him in settling into the role, which many of you will appreciate has a degree of complexity, requiring a fine balance of providing for the needs of the Rugby Membership whilst driving the commercial side of the club to support those needs.
Ross will have two direct reports: Julie Dazell - Bar and Cellar Manager; Claire Gibbs - Catering Manager. As the business grows, he will be responsible for expanding the resources within the team to ensure the delivery of agreed objectives. Claire and Ross are currently recruiting a Sous Chef to replace Will Worth, who has gone to a new role at Toyota but promises to be back to help at key events.
Ross and the team will link with Stephen Eastwood, who will facilitate future strategy, developed from the outstanding foundation of high-quality food, drinks and venue preparation delivered to members, non-members and external companies week in week out by Claire Gibbs, Julie Dazell, their teams and volunteers. Many of whom go unnoticed but all help to deliver the first-class reputation we have built.
Ross is Burton born and bred, attended Abbot Beyne High School, and lives locally with his family.
His work experience over the last 25 years spans food retail, hotel chains, restaurants and pubs, generally with a bias towards hospitality, which includes management roles at Yarnfield Park, Alton Towers, Drayton Manor/Interstate Hotels and in the last 6 years, Mitchell and Butlers and Ego Restaurants.
Please make Ross welcome and assist him in settling into the role, which many of you will appreciate has a degree of complexity, requiring a fine balance of providing for the needs of the Rugby Membership whilst driving the commercial side of the club to support those needs.
Ross will have two direct reports: Julie Dazell - Bar and Cellar Manager; Claire Gibbs - Catering Manager. As the business grows, he will be responsible for expanding the resources within the team to ensure the delivery of agreed objectives. Claire and Ross are currently recruiting a Sous Chef to replace Will Worth, who has gone to a new role at Toyota but promises to be back to help at key events.
Ross and the team will link with Stephen Eastwood, who will facilitate future strategy, developed from the outstanding foundation of high-quality food, drinks and venue preparation delivered to members, non-members and external companies week in week out by Claire Gibbs, Julie Dazell, their teams and volunteers. Many of whom go unnoticed but all help to deliver the first-class reputation we have built.
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