1. Rob Sanders
robsanders0001@gmail.com
07812383636
104B St Marys Road
Oxford
OX4 1QD
A highly motivated and charismatic individual with experience in all areas of hospitality
management. I have an extremely committed and focused approach to leadership which
allows me to build strong teams capable of delivering the highest standards of customer
service. My knowledge base allows me to consider all areas of the industry in order to make
the most of any business and ensure results are achieved. I am seeking a long term business
challenge with the desire be part of the team leading the way in the industry.
Work Experience:
Bill’s Restaurants, Oxford
General Manager (August 2015- Present):
 Extremely busy city centre restaurant with over 150 covers
 Weekly turnover between 25k to 35k
 Within the top ten restaurants over the xmas period for sales and spend per
head
 Sustained TripAdvisor improvement over my time there
 Progression of junior management and team members
 Ability to run both floor and kitchen to high standards
Key skills include:
 Recruiting, training and motivating teams
 Stock control, achieving strict labour and budget controls
 Planning of major events
 Full understanding of cellar management
 Menu design at site and company level
 Experience in new openings: including recruitment, staff training and health and
safety management
 Day to day running of busy restaurants and bars

2.  Good understanding of p and l management and stock and labour controls
The Crown and Thistle Bar, Hotel and Restaurant (Oakman Inns & Restaurants)
Food and Beverage Manager (November 2013- August 2015):
 90 cover restaurant with function facilities for up to 250, large bar area
 35-45K weekly turnover
 Responsible for team training in a high pressure environment and
leading a team of 40 people (including leading kitchen shifts when
required)
The Old Post Office Bar and Restaurant (Oakman Inns & Restaurants)
Starting as Bartender March 2009 leaving as Assistant Manager in November
2013:
 28-38K weekly turnover, 50/50 wet dry split in a high pressure
environment
 Training leader in coffee art, cocktail making, customer service, service
recovery, cellar management and hosting skills
 Spent several months as Acting Head Chef due to recruitment issues
Other work experience:
Junior Sous Chef at the Waterway Restaurant, Little Venice, London June 2006-
March 2007
Sous Chef at Hotel Turquoise, la plagne, France November 2005- May 2006
Commis Chef- The Baskerville Arms Shiplake December 2004- October 2005
Qualifications:
National Vocational Qualification in catering and hospitality (distinction)
Diploma in food preparation and cooking (culinary arts)
Level 2 certificate in food hygiene and pastry
BIIAB award in beer and cellar quality (2010)

3. WSET level 1 award in wines certificate (2012)
WSET level 2 award in wines and spirits (2013)
Personal licence holder
British Red Cross emergency first aid at work
Qualified Fire Marshal (2015)
Cask Marque bar excellence awarded 2014
Cpl training certificate in the following: Allergen awareness, Food safety level 2, Disability
awareness, the Bribery act, Health and Safety level 2, HACCP, Drugs Awareness
I am looking for a new business opportunity that I can invest my time and passion for the
hospitality industry in to. Having worked both foh and boh I have a unique skill set which
allowsmetosupport all aspectsof any business and I amtruly lookingto grabwithboth hands
any exciting opportunities that come my way
Thank you for taking your time to read this cv and if you have any further questions I would
be more than willing to answer them.