$65,000 to $75,000 per year.

Statement of Purpose:

Under the direction of the Food and Beverage Director, the Assistant 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.

Primary Duties:

Uphold The Mark by Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to The Mark by Jean-Georges company policies and procedures, as stated in Employee Handbook.

Demonstrate and promote The Mark by Jean-Georges and Restaurant culture, always positively representing the Company.

Ensures that service is carried out in accordance with established policy.

Supervises personnel according to established personnel policies and procedures.

Assists in training and evaluating all dining room and in-room dining personnel and enforces food and beverage policies and procedures.

Assist with scheduling an payroll for food and beverage division

Assist beverage manager in training and implementation of beverage program, inventory, and product ordering procedures, Compete processing and procedures.

Ensures sanitation compliance throughout food and beverage operations.

Handles customer complaints.

Always promotes positive public / employee relations.

Maintains a clean, safe, hazard-free work environment within area of responsibility.

Promote teamwork within the restaurant, creating a positive work environment.

Treat every customer, employee and vendor with respect and dignity.

Ensure the highest levels of organization are always maintained in the dining room and bar, and in-room dining without exception.

Learn basic InfoGenesis troubleshooting techniques.

Call InfoGenesis support when necessary.

Document and file departmental attendance, staff warnings, suspensions, and terminations in conjunction with Director of Human Resources.

Perform other job-related activities as required or assigned by supervisor.

Requirements:

Proficient in all aspects of dining service

Knowledge of food and beverage as well as a passion to cultivate this skill

Minimal experience with cost control systems to include food, beverage and labor percentages

Effective style of management promoting a team atmosphere

Ability to inspire staff to achieve their potential

Basic understanding of food handling and sanitation requirements of the New York State Department of Health

May be required to lift up to 30 lbs. occasionally

Possess a proven track record for guest satisfaction

Position Characteristics:

Displays a pleasant and cheerful disposition, is a leader and is able to motivate staff members. 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.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/ or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential

Education and Experience:

High School diploma, College degree preferred. One year prior front of the house experience in a high-volume establishment. Previous supervisory experience in a New York City dining establishment preferred. Experience with In-Room Dining preferred. Luxury hotel experience preferred. Experience in various capacities of restaurant staff (id: waiter, host, bartender, runner, etc.) strongly preferred. Participation in wine/beverage related program within the past five years preferred

Other:

May be required to lift up to 30 lbs. occasionally. Available to work late nights, holidays and long days as necessary.

The Mark Hotel

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.