Photo of The Mark Hotel, New York, NY

Corredor De Comida

The Mark Hotel

25 East 77th Street
New York, NY 10075

Hotel de 152 Habitaciónes
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Restaurante de gran afluencia en uno de los barrios más exclusivos de Nueva York. El ticket promedio es elevado, con una facturación bruta semanal de hasta 1200 dólares.
Compensation: 16,50 $ por hora más consejos, Tiempo Completo

A popular restaurant in one of New York's most exclusive neighborhoods. The average check is high, with weekly gross revenue of up to $1,200.

Statement of purpose:

  • The priorities and responsibilities of the food delivery driver are to exceed our customers' expectations by providing the highest level of consistent, professional, and courteous service.

Main functions:

  • Uphold the values and mission statement of Culinary Concepts by Jean-Georges while performing the responsibilities of the position.
  • Comply with company policies and procedures, as set out in the Company Manual.
  • To offer guests the highest quality service at all times, instilling Jean-Georges' philosophy: "The customer is king."
  • Treat every guest, employee, and supplier with respect and dignity.
  • Arrive at work on time and in the appropriate uniform, always clocking in and out of work as required by law for all employees.
  • To promote teamwork within the restaurant, creating a positive work environment.
  • To correctly execute all the necessary steps of the service.
  • Ensure the highest levels of cleanliness and organization throughout the restaurant at all times.
  • Provide exemplary service to all guests by applying knowledge of service and food and beverage menus.
  • Attend the pre-shift meeting daily
  • Perform other work-related activities as required or assigned by the supervisor.
  • Complete a positional training program with validation measures throughout the entire process.
  • Respond positively to guest requests.
  • Attend and participate in all monthly training seminars.
  • Perform daily complementary tasks with enthusiasm and motivation.
  • Follow the chef's instructions.
  • Maintain constant communication with the culinary department.
  • To check with customers that they are enjoying their experience and their meals.

Requirements:

  • Expert in all aspects of fine dining service
  • Knowledge of food and beverages, as well as a passion for cultivating this skill.
  • You may occasionally need to lift up to 13.6 kg.
  • Have a proven track record of customer satisfaction
  • Project a confident and professional appearance and meet the company's personal presentation standards.
  • A team player who understands the short-term and long-term vision and has the ability to multitask.
  • Attention to detail and ability to meet delivery deadlines.

Education and experience:

  • High school diploma
  • Two years of previous experience serving customers in a high-traffic, high-end restaurant.

Other:

  • Occasional lifting of up to 14 kg may be required. Availability to work late, on holidays, and long hours as needed.
Publicado 29 De Noviembre De 2025

The Mark Hotel

Explore an exciting career in hospitality with The Mark Hotel New York

The Mark is housed, as it has always been, in the beautiful, 1927 landmark building at the corner of 77th Street and Madison Avenue. But inside, The Mark has been completely reimagined, and given a new life and identity for the 21st century.

Designed by Jacques Grange and with impeccable service under the perfectionist eye of luxury hotel manager Olivier Lordonnois, The Mark combines old-world comfort, avant-garde design, the latest technologies and an unprecedented level of personal service to create the finest New York City five-star hotel of the 21st-century.

The Mark Restaurant by Jean-Georges in NYC features a masterful design by Jacques Grange and an innovative restaurant menu specially crafted by NYC's pre-eminent chef, the award-winning Jean-Georges Vongerichten.

Each New York City suite and guest room at The Mark Hotel is a luxurious, serene retreat. As in the great public spaces, the hotel's designer Jacques Grange applied his same bold vision and exacting eye for detail, but in a quieter, more private key. The furnishings for the guest rooms and suites have all been personally designed or selected by Mr. Grange, in pale soothing tones that evoke the height of Parisian luxury in the 1930s. State-of-the-art baths, sheathed in black and white marble and nickel fittings, are a contemporary update of Grand Hotel elegance. Beds custom-made for The Mark are dressed in the finest Italian linens.

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