sommelier

food runner

food & beverage manager

host/hostess

assistant food & beverage manager

The Mark Hotel

I would come into work and be prepared to jump into anything that was happening. Sometimes the day would start slow other times it could be very fast. This is a top hotel in one of the most wealthiest areas of Manhattan and the clientele expects exceptional service. I learned to multitask, be patient, and also keep a smile on my face. My co-workers are friendly and easy going. The hardest part of this job was the pressure of having guests treat you like you were beneath them because of the service you were in. Knowing that I was still learning and climbing the latter of success I had the privilege to see these successful people and realize what I won't be like when I get there. It's important to stay humble and keep learning. The most enjoyable part of this job was making money and living close enough to walk home.

This restaurant is completely disorganized, and hostile, it seems like everyone is just very sensitive. The managers can’t seem to have a strong team, and as well fails to acknowledge what happens in front of the house and especially back of the house. They release people with out warning and even HR wouldn’t help you out neither. The reviews has gotten so bad that they literally made their whole staff write a great review just for them to bring up their reviews from a 2.6 star to a 3.8 star. They don’t seem to hold themselves accountable which was very disappointing to see. 

What is the best part of working at the company?
Serving the some top VIP guest 

What is the most stressful part about working at the company?
met gala days with service elevator 

What is the work environment and culture like at the company?
no room to move around, mostly manurity group 


What is a typical day like for you at the company?
crazy shift to deal with  new employees everyday, because somebody leave the place

•	Provide excellent room service to guest, customers and visitors.
•	Ensure the cleanliness, tidiness, and pleasing atmosphere in the rooms.
•	Check and make provision of toiletries in the bathroom.
•	Inspect and ensure the working conditions of electrical equipment’s such as mini fridge, air conditioner, hair dryer, etc. of the rooms.
•	Inform the manager about faulty equipment’s, and get it repaired coordinating with the maintenance department.
•	Respond promptly to customers' request, and satisfy their demands.

The pay and benefits package are incredible. And your coworkers/managers are some of the hardest working individuals you will meet. The downside is this company prioritizes appearances and guest satisfaction over basic comfortability of its employees. So expect a lot of rules, regulations, and unexpected situations that make your job harder. 

I received a few hundred calls a day for reserving accommodations
at a high end boutique hotel on the Upper East Side of Manhattan.
I learned to upsale clients to higher categories, such as suites.
My co-workers were great over the years. The hardest part of
the job was keeping the hotel full during slow periods. The
most enjoyable part of the job were the incentive bonuses.

The Mark has a high-end clientele, domestic and international and therefore I was able to engage with customers from all over the world. I learned a lot about wine and cocktail development from the sommeliers. My co-workers and I worked well as a team in order to guarantee guest satisfaction. The clientele is of high demand and therefore requires patience and effective communication skills.

A day at work would entails washing wares (cups, plates, spoons, etc), washing cooking utensils (pots, frying pans), repacking them to their respective places after washing. The hardest part of the job was collecting the hot used cooking utensils from the cooking area and taking them to wash area.The management team and co-workers was quite okay to work along with.

By far the worse job I ever experienced. Management and HR are useless. Payroll was off  so many times I had to recalculate everything myself and help my coworkers with theirs as well. Everyone talked bad about each other. Once your hired trust me no one really stays cause the work environment is horrible.

What is the best part of working at the company?
Breakfast and laundry services.

What is the most stressful part about working at the company?
Sorting out mails, packaged, deliveries and imputting them in the electronic/manual records.

What is the work environment and culture like at the company?
Fair, and friendly.

What is a typical day like for you at the company?
Very busy.

Top Job Titles	Average Salary
Sommelier 6 salaries reported	$1,200 per week
Food runner 2 salaries reported	$44.69 per hour
Food & beverage manager 4 salaries reported	$84,375 per year
Host/hostess 2 salaries reported	$22.25 per hour
Assistant food & beverage manager 3 salaries reported	$72,500 per year

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