Compensation: $95,000 to $110,000 per year plus commission
Statement of Purpose:
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.
Scope of Position:
- Reports to The Director of Food & Beverage.
- Direct contact with all Hosts for all private, contracted events.
- Proactively source potential guests for private events. Reach out to local businesses and organizations to establish contacts with planners.
- Walkthroughs/Sites of the Banquet Spaces with Clients.
- Determine with the client appropriate food and beverage selections, room layout, décor, and audio-visual needs as it pertains to each group.
- Coordinate event details with the Restaurant Managers and Culinary Staff and other Hotel department directors as needed.
- Obtain necessary approvals/permits/insurance certificates for functions.
- Contract business with approved vendors, as appropriate.
- Coordinate additional event/reservation related aspects as assigned by F&B Director.
- Other Requirements:
- Available to work nights, holidays, weekends and long days as necessary.
- Two-four years Event Management experience.
- Able to work independently and make the right decisions for the business.
- PC knowledge and comprehension (Word & Excel).
Position Characteristics:
Displays a pleasant and cheerful disposition. Is a leader and is able to motivate and mentor the staff members. Knowledge of food and beverage as well as accounting and administration. Can be relied up to receive instruction and complete tasks.
Education and Experience:
- College degree or equivalent experience.
- 4-5 years prior front of the house experience in a high volume establishment.
- Experience in various capacities of restaurant staff required.
Other Requirements:
• Available to work nights, holidays, weekends and long days as necessary.
• Two-four years Event Management experience.
• Able to work independently and make the right decisions for the business.
• PC knowledge and comprehension (MS Office, Tripleseat, Micros)
May be required to lift up to 30 lbs. occasionally. Available to work late nights, holidays and long days as necessary.
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.
| Address | 25 East 77th Street, New York, NY 10075 |
|---|---|
| Property Type | Hotel |
| # Jobs | 21 |
