Ford Fry Restaurants
Hilary Martin is an accomplished professional with extensive experience in recruiting and sales. Currently serving as the Director of Recruiting at ROCKET FARM RESTAURANTS LLC since March 2015, Hilary has held various roles within the company, including Senior Human Resource Recruiter and Human Resources Recruiter. Prior to this position, Hilary worked as a Sales Executive at Vendormate, Inc., where responsibilities included business growth through prospecting and sales presentations. Hilary also held the role of Corporate Account Manager at Softchoice, focusing on maintaining sales activity and developing new business relationships. Earlier experience includes serving as an Admission Recruiter at Valdosta State University, managing recruitment efforts across a wide territory. Hilary holds a Bachelor of Arts in History from Valdosta State University and a Technical Certificate as a Certified Customer Service Specialist from Valdosta Technical College.
This person is not in any teams
Ford Fry Restaurants
Ford Fry Restaurants (FFR) is a team of Atlanta-based chefs and restaurants helmed by Restaurateur Ford Fry. In January 2007, Fry put down roots in Atlanta with the opening of his first restaurant, JCT. Kitchen & Bar. In less than a decade, the company opened 10 more restaurants in Atlanta and one in Fry’s hometown of Houston. The food and environments Fry’s team creates continue to garner FFR significant accolades, including multiple James Beard nominations, FOOD & WINE magazine features, anEsquire magazine award for Best Restaurant in America, and inclusion on similar “best of” lists in Bon Appetit, Southern Living, the Atlanta Journal-Constitution, and more. Fry’s portfolio of restaurants includes JCT. Kitchen & Bar, no. 246, The Optimist, King + Duke, St. Cecilia, The El Felix, Superica, Marcel, State of Grace (FFR’s Houston property) and BeetleCat. Fry’s goal is to continue creating restaurants that are relevant, timeless, and inspired, and do so in unique, soulful spaces – making no two just alike. He seeks to run restaurants measured by customer satisfaction and growth, not just benchmarked by sales. "I love finding talent in the region, and putting these people in an environment where they can learn and grow," Fry says. With this in mind, Fry strives to diligently equip FFR employees to take the next steps in their careers by cultivating their talents and watching them come into their own.