Hollie Barnes

I started this role as a barista in January 2024. In December 2024 I got promoted to Barista Maestro. This is a management role that I thoroughly enjoy. My duties and experience include

• Enhanced bar efficiency by keeping work areas tidy and well-stocked.
• Communicated effectively with kitchen staff ensuring seamless service delivery.
• Ensured customer satisfaction by providing top-quality coffee and beverages.
• Provided a welcoming atmosphere to customers, promoting return visits.
• Communicated clearly with team of baristas, management and other front-of-house staff to minimise mistakes.
• Trained new team members with positive reinforcement and respectful, motivational coaching.
• Refilled replenishables and chilled ingredients, recording out-of-stock items for re-ordering.
• Followed health and safety standards to protect customers from illness and cross-contamination.
• Stocked counters, refrigerators and food service bars with fresh supplies.
• Promoted seasonal beverages effectively increasing their uptake.
• Addressed any customer complaints or issues promptly, ensuring customer satisfaction.
• Demonstrated proficiency in operating espresso machines with precision and care.
• Delivered exceptional service to customers for their enjoyment and comfort.
• Exhibited knowledge of various coffee blends for enhanced customer experience.
• Streamlined order taking process, reducing wait times for customers' convenience.
• Trained new staff members on café operations, fostering teamwork and consistency.
• Assisted in inventory control measures for effective stock management.
• Managed high volume orders during peak hours maintaining quality of service.
• Collaborated with team members during busy periods improving workflow efficiency.
• Upheld excellent relationships with regular clients fostering loyalty and repeat business.
• Performed cash handling duties accurately to maintain financial integrity.
• Maintained cleanliness of the café area whilst preparing orders.
• Offered personalised beverage recommendations, enhancing customer rapport.
• Implemented hygiene standards throughout café premises for public health safety compliance.
• Studied and re-designed processes to improve quality of coffee and cafe products.
• Warmly greeted and served customers, promptly processing payments to minimise wait times.
• Performed all opening and closing duties fully and accurately to maintain cleanliness of café equipment.
• Called out ready-to-go orders, checking customers' receipts to minimise errors.

I opened Feral & Funky Kids Co during the pandemic. I have always had a keen interest in fashion.

I sourced handmade items and stocked small businesses. After being open for just 2 months I was forced to close the shop due to the pandemic. I then created a website enabling my customers to still shop with me. Following this I then created my own brand. Which is doing really well. I was nominated in the Hyndburn Business Awards 2021 and won the creative business award, I also came highly commended in the new business category.

My roles included

• Capitalised on social media platforms to recruit key influencers and increase market awareness.
• Oversaw business budget planning, accounting functions, purchasing and bi-weekly payroll to handle financial needs.
• Enhanced new product awareness by posting engaging images to company websites and social media accounts.
• Remained up-to-date on current product trends, regularly attending key trade shows to evolve current stock offerings.
• Analysed customer data and market trends to enhance product offerings.
• Actioned customer feedback to develop product and service offerings.
• Monitored competitor activity closely to remain ahead of market trends.
• Remedied employee and customer conflicts using excellent decision-making and problem-solving abilities.
• Implemented new technologies to improve business productivity.
• Used print strategies such as newspaper ads, business catalogue and marketing brochures to obtain and capture new customers.
• Built client networks by attending trade fairs and corporate events.
• Trained and mentored [Number] team members effectively, developing high-achieving, driven staff.
• Launched new products with detailed marketing plans.

• Managed projects within strict deadlines.
• Oversaw staff training for 6 employees, ensuring all staff training was up-to-date.
• Optimized finance and accounting systems to minimize processing times.
• Organized physical files and digitized records to ensure ease of accessibility and retrieval by team members.
• Prepared vendor invoices and processed incoming payments.
• Completed payroll using KashFlow to maintain comprehensive records.
• attended training courses
• Chased overdue invoices
• Oversaw appointment scheduling and itinerary coordination for both clients and personnel.
• Handled conflicts and complaints with strong problem-solving and mediation skills.

• Retained in-depth bar and menu item knowledge, providing expert recommendations to suit guest taste.
• Maintained bar stocks, replenishing daily as necessary.
• Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.
• Followed safe serving requirements, monitoring guest behaviour and discontinuing service to inebriated customers.
• Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
• Changed beer kegs safely and efficiently, consistently following health and hygiene guidelines.
• Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
• Collected cash payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.
• Refused drinks service to guests without appropriate proof of age.
• Supported wider restaurant teams in set-up, cleaning and prep work, improving overall establishment efficiency.
• Thoroughly cleaned bar areas, delivering positive first impressions to guests and maintaining impeccable hygiene standards.
• Maintained a spotlessly clean and tidy bar area in line with health and hygiene regulations.
• Greeted customers by name, remembering drinks selections and special requests to provide attentive, personalised service.
• Created friendly, welcoming atmosphere to encourage positive guest experiences, prolonging visits to increase profitability.