Hollie Hind

A multifaceted position which includes cashier work, customer service, baking/hospitality and food service skills:

• Baking, proofing, decorating and preparing breads, pastries, cakes, scones and other desserts for sale.
• Practicing strong hygiene and cleaning skills in line with BC food safety protocols.
• Balancing fast paced work with care and precision to produce quality products.

• Problem-solving skills and empathy to tackle customer orders, enquiries and/or complaints swiftly and satisfactorily.
• Enthusiastic, energetic and friendly to promote a positive workplace for customers and co-workers.

• High level of fitness, strength and stamina to stand for 10+ hours, lift products (i.e. 25kg flour bags, etc.) appropriately and withstand physical demands of the workplace.
• Strong attention to detail, especially using chemicals for various purposes - bleaching, de-greasing, disinfecting and sanitising.

A high energy position which involved strong leadership and communication skills, with room for charisma and resourcefulness:

• Built rapport with guests to contribute to their positive experiences on our tours.
• Modified itineraries, activities and information - appropriate to different age groups, cultural backgrounds, language and physical abilities, and group interests.

• Worked collaboratively with co-guides to solve problems while on tour including vehicle issues, injury prevention, first-aid, guests' emotional responses to high physical challenges, and communication errors between parties (guests, the company, restaurants, acommodation, etc.).
• Maintained calmness, clear communication, appropriate delegation and leadership in times of crisis.

• Fulfilled a multifaceted array of tasks: contacting and locating missing guests before tour departure, driving guests in company mini vans, driving single and double axle trailers, cooking breakfasts and dinners for guests, liaising with accommodation partners to help guests find their rooms and other amenities, interpreting and presenting educational facts whilst on tour about the biology, history and ecology of destinations, and talking to guests to develop positive connections whilst on tour.

• Strictly abode by safety protocols so as to prevent sickness and/or injury. This includes hygiene and food safety in the kitchen, clear instructions for guests, and monitoring and mitigation of potential risks while out in the wilderness.
• Engaged in appropriate training and certification: public passenger license, wilderness first aid, chemical handling course.