Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Generic
Sabrina Heggs

Sabrina Heggs

Philadelphia,PA

Summary

BACK OF HOUSE BACKGROUND

33.5 yrs in the Restaurant Industry

Very Passionate About My Career

Very Vested in Inventory Management

Overview

28
28
years of professional experience
1
1
Certification

Work History

Assistant Program Coordinator

OPENING THE NEW PHILADELPHIA HEALTH LABORATORY AT 1930 CONSTITUTION HEALTH PLAZA
- Current
  • 19 N.R.O'S, 1 CASINO OPENING (NOW RIVERS CASINO), MANAGER SERV SAFE CERTIFICATION, FOOD HANDLERS CERTIFICATION

Assistant Program Coordinator

City of Philadelphia
03.2022 - Current
  • Elemental Temperature Monitoring System Implementation, Inventory Management System Implementation, Supply All City of Philadelphia Correctional Facilities with COVID-19 Testing Supplies, Supply All City of Philadelphia Health Centers with COVID-19 Testing Supplies, Assist Program Coordinator with all Grant funding projects and Services, Write and Submit Invoices and PO Requests related to City Grants, Assist Program Coordinator with all ordering services from Equipment to Laboratory Supplies, Assist with all Training Pertaining to the Inventory Management System, Perform Weekly, Monthly and Quarterly maintenance on some machinery, Warehouse Maintenance and Inventory

Kitchen Manager

Outback Steakhouse / Bloomin' Brands
06.2018 - 12.2020
  • Responsible for 85% of 5.5 Million, All Aspects of Food Ordering, Responsible for All Operational Supplies, Kitchen Manager Responsibilities, Managed a Kitchen staff of 15+ Employees, Train and Retain Staff Members, Manage Weekly and Bi-weekly Inventory, Weekly Scheduling, Manage Some P&L Aspects, Increase sales and profits Year-Over-Year by working hands-on with Back-Of-House and -Of-House teams to consistently improve food and service quality, Reduce and maintain food cost within budget by improving inventory, ordering, portion control and recipe adherence, and waste reduction, Improve district food cost ranking from 9th place to 1st place, Actively managed food safety by training and following up with team members, adhering to all company standards, Improved team morale through leading by example, motivation, and leadership, Reduce Back-Of-House turnover by growing team and individual capabilities, cross-train all team members, provide regular coaching and performance feedback
  • Reason for Leaving: Medical Dr.Removed Me due to Covid Restrictions 12/20/20

Restaurant Manager

Chili's Grill & Bar / Brinker International
07.2016 - 06.2018
  • Responsible for all daily Back-Of-House and Front-Of-House operations including hiring, scheduling, leading, and training 25+ team members; manage inventory, ordering, budgets, HR records, P&L reporting, Rotate through Back-Of-House, Front-Of-House, and Bar operations as per company Standard Operating Procedures (SOP's), Improve sales and profits Year-Over-Year by working hands-on with Front-Of-House and Back-Of-House teams to consistently improve quality and timeliness of both food and guest service, Reduce food cost within budget targets through improved inventory controls, ordering, recipe adherence, eliminate overage and waste, Improve and maintain 100% guest satisfaction rating by training, coaching, and executing to meet and exceed all policies, procedures, and systems per company standard, Responsible for all scheduling, staffing, inventory ordering, and human resource functions

Assistant Kitchen Manager

Miller's Ale House
08.2012 - 05.2014
  • Responsible for all daily Back-Of-House operations including hiring, scheduling, leading, and training 30+ Back-Of-House team members; manage inventory, ordering, budgets, HR records, P&L reporting, Oversee and lead Culinary team toward operational excellence through training, development, regular performance reviews and follow up, Reduce food and labor costs within company targets through improve inventory management, ordering procedures, cross-training all team members, proper scheduling and labor management, Maintain Back-Of-House quality, service, cleanliness, and safety as a result of constant leadership and people development

Culinary Manager

Bertucci's
02.1997 - 08.2012
  • Volume: $3.0 Million

Education

Some College - undefined

William Penn High School Cheyney University
Philadelphia, PA

Skills

  • Labor Cost Analysis
  • Food Safety
  • Kitchen Experience
  • Strategic Planning
  • POS
  • Food Preparation
  • Supervising Experience
  • Forecasting
  • Budgeting
  • Cooking
  • Inventory Control
  • Restaurant Experience
  • Culinary Experience
  • Guest Services
  • Profit & Loss
  • Microsoft Word
  • Meal Preparation
  • Human Resources
  • Purchasing
  • Cleaning Experience
  • Recruiting
  • Employee Orientation
  • Restaurant Management
  • Kitchen Management Experience
  • Banquet Experience
  • Management
  • Catering

Accomplishments

PLEASE REFER TO BACKGROUND SECTION.

  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Assisted with the Opening of The New City of Philadelphia Public Health Laboratory
  • 18 New Restaurant Openings
  • 1 Casino Opening

Certification

  • ServSafe (NEED TO RENEW)
  • Food Handler Certification(NEED TO RENEW)

Timeline

Assistant Program Coordinator

City of Philadelphia
03.2022 - Current

Kitchen Manager

Outback Steakhouse / Bloomin' Brands
06.2018 - 12.2020

Restaurant Manager

Chili's Grill & Bar / Brinker International
07.2016 - 06.2018

Assistant Kitchen Manager

Miller's Ale House
08.2012 - 05.2014

Culinary Manager

Bertucci's
02.1997 - 08.2012

Assistant Program Coordinator

OPENING THE NEW PHILADELPHIA HEALTH LABORATORY AT 1930 CONSTITUTION HEALTH PLAZA
- Current

Some College - undefined

William Penn High School Cheyney University

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Sabrina Heggs