Rémunération: 19,00 $ à 25,00 $ l'heure

Statement of Purpose:

The Hostess is a key position in the front door staff and imperative to driving business into The Mark by Jean-Georges. The Host/Hostess is responsible for coordinating and managing all reservations, dining room and banquet seating, guest assistance, guest needs and the flow of guests in and out of the restaurant. Hospitality and communication skills are necessary and required. This position also includes Resy administration, light administrative duties and use of reservation systems. The Host/Hostess is ultimately responsible for managing all aspects of the front door, guest arrival, seating and departure, in accordance with The Mark by Jean-Georges' Standards.

Primary Duties:

Organize greeting, seating and exiting of all guests using a professional demeanor.
Organize all reservations, banquets and guests using the most effective guest and restaurant conscious procedures.
Professionally and effectively communicate with guests to ensure guest satisfaction.
Organizes special requests birthdays, specialty cakes, large parties, third party pay form, repeat guests, celebrity guests and banquets.
Maintain guest relationships to promote repeat business.
Implement quick and efficient decisions based on guest and/or restaurant needs.
Uses business savvy skills to maximize seating space and increase revenue based on seating all guests, walk ins and large parties.
Communication with bar, service, kitchen and management staff.
Provide the highest quality service to guests at all times.
Motivating and encouraging communication with staff.
Awareness of all guests needs, reservation needs and restaurant needs at all times.
Understand all of the restaurant's main dining room and banquet seating configurations.
Create and maintain a database with local concierges.
Utilizing Resy to the best of its capacities.
Maintain integrity of service.
Speak with guests to encourage feedback.
Treat every guest, employee and vendor with respect and dignity.
Report to work on time and in proper uniform, always punching in and out as required of all salaried employees.
Effectively communicates with the team before, during and after shift.
Understand existing Jean-Georges' steps of service.
Knowledge of all food and beverage menus.
Attend and participate in weekly restaurant manager meeting.
Uphold the Restaurant Values and Mission Statement while performing positional responsibilities and adhering to Restaurant company policies and procedures, as stated in The Mark by Jean Georges Handbook.

Position Characteristics:

Displays a pleasant and cheerful disposition. Able to communicate professionally and effectively with both guests and staff. Must maintain a high level of integrity. Is able to adapt in difficult situations solve problems and make decisions when necessary. Shows an eagerness and capacity to learn. Can be relied upon to complete tasks. Must possess the ability to communicate via written and oral communication with the culinary team and guests alike.

Education and Experience:

Must have basic math skills and be capable of operating department specific software and applications.

Other:

Available to work late nights, holidays and long days as necessary. Must be able to stand and or walk for long periods of time without sitting.

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.