Jobs at The Mark Hotel

• 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.

• 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.

• 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.

• 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.

• 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.

• Sommelier (Food & Beverage)

  High volume restaurant in one of New York's most affluent neighborhoods.

  The Sommelier will support the Beverage Program in order to maintain high standards of quality and service while maximizing profits. The Sommelier will report directly to the Wine Director.

• 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.

• 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:

• 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. 

• Food Runner (Chefs/Kitchen)

  The Mark Restaurant by Jean-Georges is Seeking Experienced Food Runners!

• 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.

• 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. 

• 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.

• 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.

• 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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