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Barman
(Bartender/Mixologist)
Trabaja en uno de los 50 mejores hoteles del mundo con 2 llaves Michelin.
Buscamos un/a bartender entusiasta para brindar una excelente experiencia a nuestros clientes. Un buen bartender será capaz de crear bebidas clásicas e innovadoras que superen las necesidades y expectativas de los clientes. La remuneración incluye un salario por hora y propinas.
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Barista
(Food Service)
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 950 dólares.
Las prioridades y responsabilidades del barista son superar las expectativas de nuestros clientes brindándoles el más alto nivel de servicio constante, profesional y cortés.
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In-Room Dining Server
(Food & Beverage)
Elevate Your Career: In-Room Dining Server at The Mark Hotel - Earn up to $1500/week + tips
Position Summary: The In-Room Dining Overnight Server at The Mark Hotel delivers an elevated, discreet, and highly personalized dining experience to guests during overnight hours. This role requires exceptional attention to detail, professionalism, and the ability to work independently while upholding The Mark’s luxury service standards.
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Cocinero De Línea
(Chefs/Kitchen)
Trabaja en uno de los 50 mejores hoteles del mundo con 2 llaves Michelin.
Todo el equipo culinario debe comprender e implementar los estándares y la visión de Jean-Georges Vongerichten, siguiendo todas las directivas de la gerencia de cocina. Todos los cocineros son responsables de brindar un servicio y una comida de la más alta calidad en todo momento. Son responsables de los procedimientos operativos diarios, así como de la producción y presentación de los alimentos, de acuerdo con las especificaciones y los tiempos establecidos por la empresa. Deben seguir las recetas de la empresa en todo momento y defender los valores y la misión de Jean-Georges al desempeñar sus responsabilidades y cumplir con los estándares operativos.
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Cocinero De Línea Caviar Kaspia
(Chefs/Kitchen)
Ven a trabajar a uno de los 50 mejores hoteles del mundo con dos Llaves Michelin.
Todos los cocineros son responsables de brindar alimentos y servicio de la más alta calidad en todo momento. Son responsables de los procedimientos operativos diarios, así como de la producción y presentación de los alimentos, de acuerdo con las especificaciones y los tiempos establecidos por la empresa. Asimismo, deben seguir las recetas de la empresa en todo momento.
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Associate Director of Sales
(Sales & Marketing)
Luxury Hotel Seeks Dynamic Associate Director of Sales in NYC
The Associate Director of Sales plays a pivotal role in driving top-line revenue across Entertainment, Corporate, and High-End Leisure segments through proactive sales leadership, strategic account management, and high-touch relationship building. This position partners closely with the Director of Sales to develop and execute revenue strategies that align with the hotel’s brand positioning, market opportunities, and long-term growth objectives.
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Restaurant Manager
(Food & Beverage)
Under the direction of the Food and Beverage Director, the Food and Beverage Manager is responsible for overseeing the efficient and effective operation of the Food and Beverage Division including the restaurant and In-Room Dining.
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Event Sales
(Sales & Marketing)
Under the guidance and supervision of the Director of Food and Beverage Operations, and within the limits of the established Group policies and procedures, assists in directing all aspects of private, contracted events in the Restaurant and en-suite spaces.
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Restaurant Reservationist
(Food & Beverage)
The reservationist will provide personal consultation and will assist all guests with selecting the most ideal dining reservations or meeting special requests. This position includes Resy administration, light administrative duties and use of reservation systems. The reservationist is ultimately responsible for managing all aspects of the reservation in accordance with restaurant Standards.
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Director of Food and Beverage
(Food & Beverage)
The Director of Food and Beverage has overall operational, financial and culinary responsibility for The Restaurant, Lounge, Private Events and In-Room Dining Caviar Kaspia at The Mark. The Director of Food and Beverage must be the leader of all Food and Beverage areas overseeing all service, guest relations, the development of people kitchen operations, accounting, administration, beverage, events, and room service.
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Sommelier
(Food & Beverage)
High volume restaurant in one of New York's most affluent neighborhoods.
The Sommelier will support the Beverage Program in order to maintain high standards of quality and service while maximizing profits. The Sommelier will report directly to the Wine Director.
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Director of Restaurant Service
(Food Service)
Under the guidance and supervision of the Director of Food and Beverage, and within the limits of the established Group policies and procedures, assists in overseeing and directing all aspects of the Restaurant.
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Sales Coordinator
(Sales & Marketing)
One of New York's premier luxury hotels is seeking a dynamic, self-motivated and passionate team member to join the sales team. The Sales Coordinator will provide clerical and administrative support for the Sales Managers, including typing, computer input, filing, tracing, answering telephones (for entire office as required), printing reports, maintaining files, departmental records/logs and client database. Other tasks will include assisting in site inspections, response to leads with written proposals, preparing schedules for client visits, maintaining the office calendar of events, and actively ensuring a cohesive and efficient workflow. Coordinators will also support the consistent development and promotion of a favorable image for The Mark Hotel. Finally, Sales Coordinators will provide clerical and administrative support to other key executives, notably the Director of Sales & Marketing and the Director of Sales.
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Servidor
(Food & Beverage)
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 1300 dólares.
Las prioridades y responsabilidades del camarero/a de la mañana son superar las expectativas de nuestros clientes brindándoles el más alto nivel de servicio constante, profesional y cortés.
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Corredor De Comida
(Chefs/Kitchen)
¡El restaurante The Mark by Jean-Georges busca ayudantes de camarero con experiencia!
hcareers.com/the-mark-hotel/jobs
