Jessica Y. Email & Phone Number

Make sure agents are in real time adherence and approve/deny vacation and other time off requests.Create and maintain certain agent teams schedules.

Issaquah, Washington, United States

• Found solutions to Members in travel issues: moving hotels, flight cancellations, early/late departures.
• De-escalating members when escalated to me.
• Worked with vendors and buying to compensate members when necessary.
• Learned how to read and interpret contracts.
• As a Hawaii agent I booked and modified packages for members; ensuring that they have the knowledge they need to make the best-informed decisions about their travel.
• Consistently maintained a spot in the top… Show more

Issaquah, Washington, United States

• Logistics: Called vendors and used logistic tracking tools to locate and get updates on items members purchased.
• De-escalated members daily when it came to delays of packages or issues, identified and solved problems for members offering solutions or compensation if necessary.
• Created manual orders for members when requested and logical to do so.

Social media and sold travel with Amtrak and cruises.

• Produced, wrote, engineered and hosted an online cooking show for over three years.
• Maintained a Social Media Marketing campaign.
• Built and managed a few Social Media Community’s from scratch.

Redmond, WA

• Handled 20 -30 tickets per day during peak Christmas season.
• Utilized many different tools to help consumers with support issues..
• Assisted consumers with their billing issues.

Renton, WA

• In charge of the Deli station at Renton Technical College. Demonstrated competencies (How to make sandwiches, dressings, and pizza) to students. Had 2-4 students per rotation.
• Also worked for RTC Catering department doing events for 10-200 people. Prepping and Transporting food, setup, and waitressing.

Redmond, WA

• Cooked food for 10 - 5,000 people daily, based on event size.
• Held a leadership role for specific teams.

Renton, WA

• In charge of catering for two satellite kitchens while preparing and cooking two Entrées, two Starches, two fresh vegetables and dessert for 150-200 people daily.
• Worked and learned the other stations, which included Breakfast and Lunch Grill, Griddle, Pizza, Deli, Pantry, and Exhibition.

Traverse City, MI

• Took Inventory, costs/production reports for menus, ordering, and kept a Par list.
• Trained 2-3 new subordinates monthly on knife skills, cleaning, prepping and dish washing.

Certificate, Restaurant, Culinary, And Catering Management/Manager

Certificate, Restaurant/Food Services Management