Catrice R. Pinkett

Lanham, MD *****

240-***-****

aduye2@r.postjobfree.com

Business Professional

Business professional with over 11+ years of Management experience. Seeking a position that will allow me to improve and cultivate a more elaborate communication and organizational skills set in the Business and Human Resource field. Equipped with solid commitment to providing high-quality support to the management for consistent growth and development of human resources of diverse companies. Desire to work closely with leadership to improve the overall growth of an organization with a goal, make an immediate contribution as an integral part of a progressive company and to be exposed to management opportunities that will allow me to utilize all my acquired skills for professional growth.

Core Areas Of Qualification

Customer Service Skills

Excellent Communication Skills

Teamwork Skills

Microsoft Office Experience

Date Entry

Project Management Skills

Leadership Skills

Administrative Support

Analytical Skills

Relevant Experience

Sodexo -Bethesda, Maryland

Food Operations Manager II (October 2022- Current)

Maintains and develops client relationships and client satisfaction for food services to ensure account retention. Plans projects, including defining objectives, methods, timetables and budget to support client and Sodexo strategic plan. Accountable for the execution of service quality by maintaining highest level of delivery. Directs daily operations of food service operations to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines. Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures. Operates the department in accordance with the approved budget, while providing the client with the maximum value for the dollars spent. Establishes operating standards, implements quality improvements and communicates them to employees.

unidine – North Bethesda, MD

Sous Chef (August 2022- October 2022)

Managed staff schedules, payroll, kitchen set up / break down, production, prep is completed, and staff wear proper uniform as well as disciplinary procedures are followed when applicable. Instilled teamwork and synergy exist between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations. Assisted the Executive Chef with managing cost controls and control expenditures for the account. Assisted the Executive Chef with planning and creating menus. Produced and execute catering events. Rolled out new culinary programs in conjunction with Company marketing and culinary team.

Healthcare services group, inc. – Alexandria, VA Kitchen Manager (December 2021-August 2022)

Scheduled, Coordinated and Appointed the work schedules and activities to the kitchen staff. Managed the daily operations under the direction of the General Manager. Interviewed and evaluated the personnel. Provided leadership in daily prep techniques that streamline operations and add to profits. Assured quality meets the highest standards in all aspects of services. Provided direction and support to Faculty on a supervisory level, including assisting with developing and implementing training procedures. Acted as a liaison between the Business Groups, Learning & Development Team, Security, and IT. Assisted team in candidate onboarding and background check adjudication where applicable.

Fairfax County Government (CSB) New Beginning – Chantilly, VA Kitchen Supervisor (October 2017 – Aug 2021)

Prioritized ingredients to plan nutritious meals. Ability to communicate effectively with staff and management of all tiers. Responsibility of supervising clients while handling their tasks and responsibilities. Trained new hires on product knowledge, policies and customer service etiquette. Acted as the liaison between the Talent Acquisition team and key internal partners to align around process and training needs. Created strategies that enable a strong candidate experience from the interaction model to back-end satisfaction measurement. Maintained appropriate certifications and training as required. Worked in parallel with the Talent Acquisition Leadership team to conduct a needs assessment to drive process efficiency and simplification.

MGM National Harbor – Oxon Hill, MD

Kitchen Manager (October 2016 - October 2017)

Maintained knowledge of current policies regarding payments, exchanges and security practices. Managed a high performing team to fully support recruitment operations, systems management, and recruiter enablement. Developed and refined recruiter onboarding and training programs. Created strategies that enable a strong candidate experience from the interaction model to back-end satisfaction measurement. Partnered with the Talent Acquisition Leadership team to conduct a needs assessment to drive process efficiency and simplification. Used data to further refine key processes. Furthered the process of automation and efficiency across our recruiting systems and processes. Worked to develop strategies that support overall capacity management, recruiter goal tracking, and scorecard development. Developed strategy to manage partnership contracts from technology providers, recruitment process outsourcing partners, and recruitment agencies. Partnered with Head of Talent Acquisition to support systems budget and contract management.

Hilton Hotel – Washington, DC Line cook/ assistant kitchen manager (March 2014 - october 2016)

Trained new hires on product knowledge and standard procedures. Prepared meals for on-site restaurant. Answered multiple telephone lines in production area. Prioritized and coordinated daily workflow. Demonstrated new cooking techniques and procedures to staff. Plated prepared foods based on senior chef’s guidance. Worked with servers to ensure that orders are completed according to request and on time. Participated in the hiring and training of HR departmental staff. Organized and developed the hiring and training of division staff

Organized and developed the work and schedules of division staff.

Education & Credentials

March 2020 – December 2021

Strayer University

Washington, DC

Master of Science – Human Resources

October 2016 – March 2020

Strayer University

Washington, DC

Bachelor of Science- Business Administration

Food Manager Certification, 2018

Associate of Specialized Technology – Culinary Arts

Pennsylvania Culinary Institute – Le Cordon Bleu 2007

References upon Request

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