$155,000.00 to $175,000.00 per year

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.

Primary Duties:

In a leadership role the Director of Food and Beverage is to provide the highest quality service to guests at all times. Maintain integrity of service, visit tables while on floor to solicit feedback. Responsible as lead authority on floor regarding service quality.

Ensure the restaurant is properly and fully booked to ensure maximum revenue without sacrificing service.

Ensure ambiance of restaurant including music, lighting and flowers etc. are in compliance with the standards.

Train management staff in accordance with the standards and guidelines, ensuring proper knowledge of all company policies and procedures, rules and regulations. Constantly evaluate managers, chefs and all staff.

Ensure proper reporting of all revenue, and costs. Manage all the costs of the restaurant. Ensure they are in line with the budget and/or guidelines. Ensure reporting is timely.

Approve and sometimes hire all new employees, ensuring all paperwork is properly completed and employee files are in compliance as per Human Resources.

Oversee the processing of the payroll. Ensure the labor cost is accurate and up to date, and all employees are properly paid. Ensure all new employees are hired using the company's pre-determined rates of pay. Approve all increases ensuring they are within the guidelines of the Company.

Responsible for all staff training including creation of all manuals, new hire orientation, and on-going classroom and individual training. Responsible for creating and maintaining all side work schedules for all departments.

Responsible for all menus to be up to date, neat and clean and that all personnel have up to date menu descriptions. This includes all new specials.

Oversee the maintenance and repairs of the restaurant. Ensure restaurant is clean and in compliance with all local and Company sanitation and food safety guidelines. Ensure staff is in compliance with the Company policy on grooming.

Oversee purchasing of all small wares, glassware, china, silver, linen and all other necessary items for the restaurant. Ensure the proper storage and inventory of all. Maintain costs.

Oversee the beverage/wine program. Ensure all costs are accurate and in line with the budget and/or guidelines. Ensure all beverages are properly inventoried and stored to prevent theft. Ensure all beverages are costed out to maximize profitability.

Conduct weekly meetings with staff. Attend pre-shifts as necessary.

Ensure quality of product from all areas is in line with the standards, especially from the kitchen. Responsible for the quality of the food and the presentation. Ensure guest satisfaction in this area.

Create Marketing plans for the restaurant to increase revenue. Implement and follow through on all approved ideas.

Demonstrates and promotes a healthy work culture, always positively representing the Company. Promotes teamwork within the restaurant, creating a positive work environment.

Oversee the culinary team to ensure understanding of costs, quality, proper purchasing and receiving

Handle all guest complaints, addressing each individually, personally and in a timely manner.

Oversee all private events.

Oversee and execute all approved PR requests.

Qualifications

4-5 years FOH Management experience in high volume restaurant operations.

Fine dining experience required.

Hotel experience preferred.

Experienced in different FOH roles.

Strong financial skills and knowledge.

Purchasing and inventory experience.

Technology

Infogenisis, Schedulefly, Harri, Birchstreet or other inventory management system, Avero, Microsoft Word and Excel, Open Table or Resy.

Familiar with Human Resources topics and laws that govern the restaurant industry in New York.

Dynamic, thorough and independent quick thinker with excellent problem-solving skills.

Positive and outgoing team player.

MUST HAVE OPEN AVAILABILITY

Able to work late nights, holidays, weekends 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.