What is Jovanna Rodriguez Sphr Shrm-Scp email address?

Jovanna Rodriguez Sphr Shrm-Scp's primary email address is **********@foodbanknyc.org. To view the full verified email and additional contact details, sign up for free with Muraena.

What company does Jovanna Rodriguez Sphr Shrm-Scp work for?

Jovanna Rodriguez Sphr Shrm-Scp is a Chief People Officer at Food Bank For New York City, a company specializing in Business, Professional, Labor, Political, & Similar Organizations .

Where Jovanna Rodriguez Sphr Shrm-Scp graduated from?

Jovanna Rodriguez Sphr Shrm-Scp holds a degree in Human Resources Management from Baruch College.

How can I directly contact Jovanna Rodriguez Sphr Shrm-Scp?

To contact Jovanna Rodriguez Sphr Shrm-Scp directly, you can use the email address **********@foodbanknyc.org. Complete contact information is available upon registration with Muraena.

Who is Jovanna Rodriguez Sphr Shrm-Scp?

Jovanna Rodriguez is a seasoned Chief People Officer with a robust background in human resources and organizational development. With a career spanning over two decades, she has extensive experience in leading HR functions within non-profit and telecommunications sectors. At the Food Bank For New York City, she drives strategic initiatives in workforce planning, diversity and inclusion, and employee engagement. Jovanna holds a BBA in Human Resources Management from Baruch College, equipping her with the business acumen necessary to navigate complex organizational challenges. Her previous roles include Vice President of Human Resources and Director of Human Resources, showcasing her progressive leadership journey. Jovanna is passionate about fostering inclusive workplaces and developing talent through innovative learning and development programs. She is known for her data-driven approach to HR, utilizing analytics to inform decision-making and improve organizational effectiveness. Her commitment to social impact is evident in her work with non-profits, making her a valuable asset in any mission-driven organization.