Statement of Purpose:

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.

Primary Duties:

Supervises the day-to-day functioning of all employees, facilities, sales and costs.

Controls and analyses, on an ongoing basis, the following:

Quality levels of production

Customer satisfaction

Merchandising and marketing

Operating costs

Sanitation, cleanliness, hygiene

Supervises co-ordinates and directs the prompt, efficient and courteous service of Food and Beverages in the restaurant.

Establishes, and maintains effective employee relations

Conducts, under the guidance of the Director such functions as interviewing, hiring, employee orientation, on the job performance coaching, counselling and suspension if necessary to ensure appropriate staffing and productivity.

Ensures formal training plans and implements and ensures on the job training sessions for restaurant.

Attends and contributes to the weekly/monthly Food and Beverage departmental meetings

Conducts pre-opening briefings with employees and maintains liaison with the Chefs and Back of House

Participates in service when necessary in accordance with the requirements and practices of the restaurants.

Ensures that restaurant grooming and presentation standards are met.

Controls OS&E for daily use in the restaurant to ensure that service requirements are met

Utilizes Avero to determine sales goals, strengths and area's of opportunity

Participates in the preparation and the follow up of the food and beverage department budget and goals.

Conducts all administration work required, including but not limited to:

Attendance records

Duty roster/ management responsibility matrix

Guest indexing

ScheduleFly management

Debriefing/information distribution

P&L research/troubleshooting

Performs related duties and special projects as assigned.

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:

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.