Trent Chiasson

While apart of the Hotel Laguna I was mainly serving and bussing for guests on the private beach located on the sand of the property. I started off with bussing for about 8-9 months before I had truly started training to serve. Due to a lack of qualified personnel for our managing positions, I was never given the opportunity to start on the floor. However with the training I received and the experience I have it will be no time before I can make an impact to your staff.

Here are just some of the basics that I was expected to stay on par with:

• Maintained cleanliness and organization of dining areas and service stations.
• Collaborated with kitchen staff to ensure timely meal delivery.
• Set up tables and arranged dining areas for special events and functions.
• Performed opening and closing duties such as setting up the dining area, restocking supplies.
• Responded efficiently to guest inquiries and complaints in a professional manner.
• Provided excellent customer service to enhance guest dining experiences.