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Cafeteria Cook
(Chefs/Kitchen)
Work at a top 50 in the world hotel with 2 Michelin Keys.
The entire Culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten while following all directives of all Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times. To uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.
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Line Cook
(Chefs/Kitchen)
Work at a top 50 in the world hotel with 2 Michelin Keys.
The entire Culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten while following all directives of all Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times. To uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.
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Beverage Director
(Food & Beverage)
Dynamic Beverage Director Opportunity - $90-110K/yr + Incentives
Direct and organize the Beverage function in order to maintain high standards of quality, service and purchasing to maximize profits. Responsibilities include but are not limited to, the selection, hiring, training and development of team members of the beverage team but, may also extend to other F&B related departments, oversight of departmental administration, and implantation of effective control of inventory and labor costs. This position will ensure that all mandated training programs are implemented as well as full compliance with corporate purchasing procedures. The Beverage Manger must ultimately uphold Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards of the beverage and overall F&B department.
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Barback
(Food & Beverage)
Work at a top 50 in the world hotel with 2 Michelin Keys. $800 to $1100 per week with tips
We are looking for an observant, efficient Barback who can work with other staff members to ensure that our customers receive prompt, seamless service. The Bar Back will assist in cleaning the bar, preparing garnishes, ensuring the bar is well stocked with napkins, straws, glassware, garnishes, and all other necessities, and taking on other duties to support the Bartender and ensure that the bar operates smoothly. You should be knowledgeable about menu items, attentive, and focused on providing the best possible service in a fast-paced environment.
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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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In-Room Dining - Order Taker
(Food & Beverage)
The IRD Order Taker is responsible for answering the IRD phone in a timely and polite manner in order to take a guest's order in accordance with Jean-Georges' standards. Upsells sides, desserts and beverages to enhance company profitability. Enters orders into computerized system and settles check upon delivery of the order. The IRD Order Taker must ensure the accuracy of the order and proper communication to the team, as well as other duties that may be assigned.
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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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Bartender
(Bartender/Mixologist)
Work at a top 50 in the world hotel with 2 Michelin Keys.
We are looking for an enthusiastic Bartender to provide an excellent guest drinking experience. Good Bartenders will be able to create classic and innovative drinks exceeding customers’ needs and expectations. Compensation includes hourly rate and tips.
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Grill Cook
(Chefs/Kitchen)
Work at a top 50 in the world hotel with 2 Michelin Keys.
The entire Culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten while following all directives of all Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times. To uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.
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Line Cook - Caviar Kaspia
(Chefs/Kitchen)
Come work for a top 50 in the world hotel with two Michelin Keys.
All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times.
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Host / Hostess
(Food Service)
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.
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Barista
(Food Service)
High volume restaurant in one of New York's most affluent neighborhoods. High check average, can average $950.00 gross per week.
The Barista's priorities and responsibilities are to exceed our guest's expectations by providing them with the highest level of consistent, professional and courteous service.
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Food and Beverage 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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Food Runner
(Chefs/Kitchen)
The Mark Restaurant by Jean-Georges is Seeking Experienced Food Runners!
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Server Assistant
(Food Service)
High volume restaurant in one of New York's most affluent neighborhoods. High check average, can average $1,200.00 gross per week.
The Server Assistant's priorities and responsibilities are to exceed our guest's expectations by providing them with the highest level of consistent, professional and courteous service.
hcareers.com/the-mark-hotel/jobs
