Alexis Arenz

As a hostess at a very busy, popular sea food restaurant, I was usually always doing something. Wether it was seating people, talking to customers, taking reservations and phone calls or simply just restocking and doing little duties I stayed productive. I opened mostly on weekends so I am used to being up at an early time and just making sure everything is set for the night shift hostesses, and then weekdays when I was available I would usually close. So I have a very good understanding of opening and closing!

When I first started at RinoD's I was the one taking phone calls, cashing people out, cutting the pizzas and just everything in front of the house. Once I gained more experience I became a cook and was mostly back of the house helping with the food and cleaning up the kitchen. I also used to open weekends there and only closed a few times but I did work many doubles and gained most my experience with customer service and food from there!