Sabrina Heggs
Philadelphia
Summary
Dynamic culinary leader with extensive experience at Outback Steakhouse, excelling in budget management and team development. Proven track record of enhancing food quality and service, achieving a top district food cost ranking. Skilled in inventory control and fostering client rapport, driving operational excellence and team empowerment.
Overview
29
29
years of professional experience
Work History
Assistant Program Coordinator
City of Philadelphia
Philadelphia
03.2022 - Current
- Implementation of the Elemental Temperature Monitoring System.
- Implementation of the state of the art Inventory Management System.
- 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
Jenkintown
06.2018 - 03.2022
- Annual Sales Volume: $4.5 Million - $5.5 Million
- 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 25+ 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.
Restaurant Manager
Chili's Grill & Bar / Brinker International
Philadelphia
07.2016 - 06.2018
- Annual Sales Volume: $2.0 Million - $3.0 Million
- Hired in as Restaurant Manager.
- 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.
- (Reason for leaving: recruited by Outback for Back-Of-House management position, resign with notice; seek new culinary management opportunity with culinary-forward company/brand where can contribute and grow long term)
Assistant Kitchen Manager
Miller's Ale House
Philadelphia
08.2012 - 05.2014
- Annual Sales Volume: $3.9 Million - $4.0 Million
- Hired in as Assistant Kitchen Manager.
- 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.
- (Reason for leaving: resign with notice due to family health emergency)
Culinary Manager
Bertucci's
Philadelphia
02.1997 - 08.2012
- Annual Sales Volume: $3.0 Million
Education
Mass Communications -
Cheyney University of Pennsylvania
Cheyney, PA04.1995
High school diploma -
William Penn High School
Philadelphia, PA06.1992
Skills
- Budget management and forecasting
- Culinary expertise
- Client service and rapport
- Team development and empowerment
- Food safety and sanitation
- Microsoft Office proficiency
- Inventory control and cost management
- Menu planning and execution
- Conflict resolution
- Operational management
Languages
English
Additional Information - Accolades
- New Restaurant Openings (18)
- Casino Opening (1)
- State of the art Health Laboratory Opening (1)
- Inventory Management system development.
- Elemental Temperature Management System Implementation.
Personal Information
Willing To Relocate: New Jersey
References
References available upon request.
Timeline
Assistant Program Coordinator
City of Philadelphia
03.2022 - Current
Kitchen Manager
Outback Steakhouse / Bloomin' Brands
06.2018 - 03.2022
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
Mass Communications -
Cheyney University of Pennsylvania
High school diploma -
William Penn High School