Jobs at The Mark Hotel

• 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. 

• Assistant Food and Beverage Manager - in In-Room Dining (Food & Beverage)

  Hybrid role.  2 days in In-Room Dining, 3 days in the Restaurant

• 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.

• Food Runner (Chefs/Kitchen)

  High volume restaurant in one of New York's most affluent neighborhoods. High check average, can average $1,200.00 gross per week.

  The Food Runner's priorities and responsibilities are to exceed our guest's expectations by providing them with the highest level of consistent, professional and courteous service.

• Server (Food & Beverage)

  High volume restaurant in one of New York's most affluent neighborhoods. High check average, can average $1,300.00 gross per week.

  The AM Server's priorities and responsibilities are to exceed our guest's expectations by providing them with the highest level of consistent, professional and courteous service.

• 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.

• 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.

• 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. 

• In-Room Dining Server (Food & Beverage)

  Elevate Your Career: In-Room Dining Server at The Mark Hotel - Earn up to $1500/week + tips

  Position Summary: The In-Room Dining Overnight Server at The Mark Hotel delivers an elevated, discreet, and highly personalized dining experience to guests during overnight hours. This role requires exceptional attention to detail, professionalism, and the ability to work independently while upholding The Mark’s luxury service standards.

• Restaurant 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.

• AM Food and Beverage Manager (Food & Beverage)

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

• Assistant Food and Beverage Manager (Food & Beverage)

  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.

• Hotel Reservations Agent (Guest Services)

  We are currently looking for a Hotel Reservations Agent who is passionate about providing the highest level of service, a great communicator, and detail oriented:

• 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.

• 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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