John David Hammond is a recent graduate from Auburn University with a Bachelor's degree in Hotel and Restaurant Management and a minor in Business. He has over 5 years of experience in food service management, including his current role as Floor Manager at Pappadeaux Seafood Kitchen in Birmingham, Alabama. Hammond has also held internships at Triple Creek Ranch in Montana and certifications in hotel analytics, food safety, and digital marketing. He aims to cultivate open communication and service-minded leadership.

1. John David Hammond
1001 30th Street S – Apt C5
Birmingham, AL 35205
251-689-2729
Jdh0010@auburn.edu
EDUCATION
AUBURN UNIVERSITY Auburn, AL
Bachelor of Human Science, Hotel and Restaurant Management Aug 2015
Minor: Business
PROFESSIONAL EXPERIENCE
Pappadeaux Seafood Kitchen Birmingham, AL
Floor Manager/Host Manager February 2016 – Present
 Responsible for scheduling all hosts, setting clear expectations and providing tangible goals for hosts to meet
 Responsible for all front of house operations on a daily basis
 Supervise and set expectations in the following areas: Bar, Busser, Host, Servers and Server Assistant
 Responsible for executing carefully planned service delivery to insure guest satisfaction
Triple Creek Ranch, Relais & Chateaux Darby, MT
Intern May 2015 – Oct 2015
 Setting the standards for excellence in the hospitality industry at Travel + Leisure’s 2015 #1 hotel in North America
 Rotations through Dining Room, Lounge, and Kitchen focused on Food and Beverage management
 Uphold the Relais & Chateaux 5 C doctrine: Charm, Courtesy, Cuisine, Character, Calm
 Internship Project tasked with creating a new dining room manual for all service staff and a server training test
Moe's Original BBQ Auburn, AL
Shift Manager Jan 2013 – May 2015
 Promoted within company due to demonstrated leadership skill
 Oversee up to 20 kitchen and bar employees during a shift
 Responsible for all kitchen and bar related decisions on daily basis such as menu choices, ordering and inventory
 Daily Business at the end of the shift such as money deposits, counting staff banks and invoices
Moe's Original BBQ Auburn, AL
Line Cook/Catering Team member May 2012 – Dec 2012
 Prep and cook food for service
 Organize catering events from initial client contact through catering service
CERTIFCATIONS
Certification in Hotel Industry Analytics (CHIA) March 2015
 Smith Travel Research
ServSafe Certified October 2014
 National Restaurant Association
Revinate Marketing Certification November 2014
 Revinate
SKILLS & ATTRITUBTES
 Thrive onteamwork
 Easilydeveloprapportwithothers
 Proactive thinkeranddecisionmaker
 Abilitytorespond inspontaneoussituations
 Value accountabilityinworkplace
 Aimto cultivate culture of opennessin
communication
 Service-minded

2.  Engaging,honestandpositive
 Highlevel of social awareness