Jennald Reyes

Luxury hospitality professional specializing in wine and beverage operations. Completed WSET Level 2 Award in Wines coursework with official results pending. Offers a proven track record in high-volume luxury cruise environments and inventory control.

3rd Commis (Beverage Support & Service) at Celebrity Cruises (2025-04 – 2025-07)

• Luxury Operations: Delivered luxury wine service and basic food-and-wine pairing suggestions to cruise guests under 5-star global hospitality standards.
• Guest Engagement: Provide professional service in guest-facing "live" stations
• Ensure inventory is ready for high-volume service, and advising on storage temperatures.
• Maintained USPH-compliant sanitation environment; storage and service equipments met international health codes

Station Lead/Store Pioneer at E.D.I., Inc. (2022-06 – 2025-03)

• Store Pioneer: Selected for the pre-opening team of a premium luxury outlet; structured back-of-house storage, bin systems, and optimal layouts to guarantee beverage service efficiency.
• Inventory Control & Quality Assurance: Authorized lead for auditing stock levels, ordering quantities, and conducting quality checks under strict FIFO standards to eliminate wastage
• Team Leadership: Mentored and trained staff on standard operating procedures (SOPs)

Storekeeper / Line Cook at E.D.I., Inc. (2021-11 – 2022-06)

• Inventory Custody & Distribution: Served as primary Storekeeper and trainer, securely managing high-value stock provisions, and distribution across multiple luxury dining stations
• Cellar & Storage Readiness: Supervised daily stock counts, organized climate-sensitive storage areas, and ensured all beverage and culinary inventory was fully prepared ahead of peak service hours

Internship at The Greenbrier Americas Resort (2019-05 – 2020-05)

Completed 1941.50 hours of training in 5-star resort rotational outlets including:

• Main dining: a la carte, buffet, room service and events
• Fine dining Infusion Outlet

Internship at Vatel Restaurant Manila (2018-08 – 2018-11)

Completed 320 hours of training

• Trained in formal Fine Dining Set up & Party Events

BS in Hotel, Restaurant and Institution Management – De La Salle College of St. Benilde (2015-08 – 2020-12)