Mika Baxter

During this year, I've been gradually increasing my sales experience through entrepreneurial endeavours. This includes the managing of an eCommerce store, progressing my skills in social media marketing, specifically Facebook, Instagram, and TikTok. This job involves the developing and implementation of a strict marketing strategy, boosting website traffic and increasing my brand visibility. On my recent campaign I accomplished a 0.89% CTR contributing to a profitable product worthy of scaling.

The failures and successes that I have endured the past year's in business pursuits has given me unique and real world experience which contributes to a firm understanding of the basics of sales and client aquisition.

I started as a Kitchen Hand in August I had no experience in the field, I was working shorter hours, and positioned strictly in front of the dish washer. However, over the course of a year, by listening tentatively to my superiors and by working harder than all my other colleague I was able to progress through the ranks, becoming a line cook. To explain why this is, I accomplished a quicker closing time than my colleagues by closing the kitchen an hour before other kitchen hands, whilst maintaining a higher degree of cleanliness and set-up for the coming day.

Through this work ethic I was able to progress from a kitchen hand, to a line cook in the kitchen. This role involved much longer hours surpassing 48 hours a week on some occasions, whilst juggling the stress of my own businesses. Furthermore, I was given more important responsibilities including cooking burgers, making and cooking pizzas, plating, and calling orders. In turn, giving me the ability to handle highly stressful situation, focus on several different tasks at once, and adapt to inbound information accordingly.

As a Barista, and with no prior experience in the art of coffee, I dedicated several hours to learning the craft and fine tuning my skills. After two weeks of working on the coffee machine I was able to perfect every coffee on the menu, and start to form relationships with repeat costumers, remembering their coffee's and discussing events in their life.

I wasn't working for the money, I was working to make the best possible coffee's I could, so that the costumer would enjoy their experience with The Pioneer, and so that they know the exchange of value was equal. A month into working I was given the keys and code, and started working full 8 hour days, opening the cafe by myself, and closing by myself, all at the age of 16.