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

Statement of Purpose:

Under the direction of the In-Room Dining Manager and Food and Beverage Director, provide quality food and beverage service to guests. Responsible for coordinating individual station and communicating with front and back of house personnel to provide a Room Service experience that exceeds guest expectations.

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.

• Day to day operations of room service department.

• Management of a staff of 10 /- employees.

• Liaison between restaurant and hotel

• Scheduling of IRD department.

• Ensure guest tracking of preferences in Opera and excellent communication with departments.

• Continually develop staff through the identification of ongoing training needs and the implementation of the necessary programs.

• Ensure the quality of all aspects of the department including the food, beverage, service and physical structure.

• Supervises personnel according to established personnel policies and procedures.

• Handles customer complaints.

• Promotes positive public / employee relations at all times.

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

• Promote teamwork within the department, creating a positive work environment.

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

• Ensure the highest levels of organization are maintained in the dining room and bar at all times, 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.

QUALIFICATIONS:

• 2 years' experience working in Hotel/Restaurant setting

• Classic Food / Wine Service

• Conflict Resolution

• Customer service

• Event Management / Organization

• Experience in a 4-star rated Hotel Establishment

• Experience in a High-Volume Environment

• Food Safety Knowledge

• Hospitality / Management Degree

• POS Systems / Opera

• Staff Management of 20

• Staff education / motivation

• Staffing / scheduling

• Budgeting

• Conflict Resolution

• Customer Service

• Food Safety Knowledge

• Microsoft Office

• Payroll

• Purchasing / ordering

• Recruiting / hiring

• Staff Education / Motivation

• Vendor Management

Other:

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