Nicole Gibson

**** *** ***** ***

Fort myers,FL *3913

239-***-****

Objective:

I am a qualified professional seeking a position in management to utilize the thirteen years of experience I have in various fields of varies industrys. To work with a professional entity that endeavors to meet higher standards of work protocol to achieve above normal results.

Skills:

Speak Fluent Spanish

Strong leadership skills and strong communication, negotiation and interpersonal skills

Excellent Knowledge of computer applications for Microsoft. Hotel, restaurant and reservation system software Strongly organized and detail oriented

Experience

Food&Beverage Manager, Bonita Bay Club Bonita Springs, FL

1 Hired, trained and scheduled 15 - 20 employees on all shifts, provided leadership and supervision. 2 Responsible for ordering beverages.

3 Responsible for all back end reports and accounted for monies on shift. 4 Handled all aspects of banquet functions.

Restaurant Manager, Denny’s Restaurant Fort Myers, FL

1 Hired, trained and scheduled 15 - 20 employees on my shift, provided leadership and supervision. 2 Reported to the General Manager with direct accountability for all operational results. 3 Responsible for all back end reports and accounted for monies on shift.

4 Learned all aspects of restaurant management for a 250 seat establishment and $50, 000 weekly volumes.

Reservations Manager, Resort Quest Fort Myers, FL

1 Strong working knowledge of the following reservation systems: GDS, Sabre, Amedius, Gallilao 2 Tracked daily, weekly and yearly statistics for analytical, budgeting and forecasting.

3 Interviewed, hired and trained reservation department employees. Set and adjusted their rates of pay and hours of work.

Responsible for handling employee evaluations.

4 Supervised the call systems in the reservations department to ensure accurate handling of phone calls. Setup appropriate staffing for the forecasted volume trends.

President, Real Time Travel Fort Myers, FL

1 Created and arranged bundled travel packages with cruises, air flights, and tours for clients. 2 Utilized preferred partners and vendors to maximize profit and increase sales.

3 Handled all financial aspects of the business, including financial report analysis, the budget and all revenue for the

business.

4 Directed the company's revenue growth both strategically and tactically.

5 Implemented and oversaw the training program which lead to continual improvement of the skills and capabilities of the

agents.

6 Developed new group business via cold calls, leads, trade shows and follow up.

7 Attended industry trade shows, chamber and convention events and visitor bureau events to market the company’s products and services.

Travel Specialist, Carlson Leisure Group Fort Myers, FL

8 Completed Packaged Travel arrangements for clients with cruise and tours 9 Responsible for monthly sales reporting, analysis and forecasting

10 Developed quarterly sales quotas with management for the sales department

Achievements:

*Became certified to sell cruises with various cruise lines.

*Employee of the month for 2 months in a row, for achieving the highest sales for the month.

Operation's Manager, Cape Canaveral Cruise Line Cape Canaveral, FL

1 Handled all FIT Franchisee cruises reservations including any administrative support.

2 Maintained a strong knowledge of cruise line policies and travel destinations in order to share information with

franchisees confidently and knowledgably.

3 Coordinated all electronic and business systems ensuring the proper invoicing

Assistant Manager, Studley Arms Fine Dinning Hywhitcomb, UK

1 Responsible for efficient and profitable operations. I.e. billing statements, drawer settlement, ordering, monthly sales

reporting

2 Organized special events and catered events for large groups, above a thousand orders daily, made daily menus and gave

out assignments duties to employees.

3 Communicate daily with the Executive Sous Chef to ensure food prepared is of the agreed standards and consistent all the time. Ensured consistency of quality, taste, presentation and temperature of beverages served in the restaurant and bar.

Sous Chef, Sal's Café Long Beach, NY

3 High volume, 500 seat restaurant. Responsible for directing kitchen workers and keeping inventory of the kitchen. 4 Created specialty menu items, responsible for menu planning and complete preparation, cooking, assembly and

presentation of intimate gourmet dinners.

5 Trained new kitchen staff that came in and supervised the head chef in kitchen. Gave staff orders with what duties they needed to perform for the day.

EDUCATION:

Dec. 1993 Associate degree of Arts in Hotel and Restaurant Management, Paul Smith College Paul Smith, NY

Jun 1991 Diploma, Harmony Heights H.S. Oyster Bay, NY

REFERENCE: Available on request.

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