Qureos Mentor

Coury Hospitality

Why Work at Courtyard Pittsburgh Airport?
 
At Courtyard Pittsburgh Airport, we provide effortless comfort and convenience for travelers near Pittsburgh International Airport. With modern accommodations, flexible workspaces, and inviting social areas, our hotel is designed for seamless business and leisure stays. Curatorsenjoy a supportive, service-driven culture, ensuring every guest has a smooth and welcoming experience.
 
Location
 The Courtyard Pittsburgh Airport is located at 450 Cherrington Pkwy, Moon Township, PA 15108, USA, and offers a convenient and comfortable stay for travelers.
 
About the opportunity
 We are seeking a highly motivated and detail-oriented Room Attendant to join our team at the Courtyard Pittsburgh Airport. As a Room Attendant, you will play a crucial role in ensuring the cleanliness and maintenance of our guest rooms, providing exceptional service to our guests, and contributing to the overall success of our hotel.
 
What you'll get to do
 <ul>
<li>Clean and maintain guest rooms, including making beds, changing linens, and replenishing amenities</li>
<li>Restock and replenish linens, towels, and amenities as needed</li>
<li>Vacuum, dust, and polish furniture and fixtures in guest rooms and common areas</li>
<li>Report any maintenance or repair issues to the housekeeping management team</li>
<li>Interact with guests in a friendly and professional manner, responding to their needs and resolving any issues promptly</li>
</ul>
Skills and Experience
 <ul>
<li>Previous housekeeping experience in a hotel or similar environment is preferred</li>
<li>Ability to lift, push, and pull heavy objects, such as vacuum cleaners and linen carts</li>
<li>Strong attention to detail and ability to maintain high standards of cleanliness and organization</li>
<li>Excellent communication and customer service skills</li>
<li>Ability to work independently and as part of a team</li>
<li>Flexibility to work varying shifts, including weekends and holidays</li>
<li>Physical stamina to stand, walk, and move around for long periods of time</li>
</ul>

Courtyard Pittsburgh Airport Room Attendant

Lead Cook
 
DEPARTMENT: Cook I
 REPORTS TO: Chef de Cuisine
 STATUS: Non-Exempt
 
POSITION SUMMARY: 
Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies.
 
RESPONSIBILITIES: 
<ul>
<li>Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedule.</li>
<li>Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.</li>
<li>Sets up, clears and breaks down work station.</li>
<li>Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at appropriate time onto proper receptacles.</li>
<li>Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</li>
<li>Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized.</li>
<li>Reports any maintenance problems or other problem areas to Supervisor as they occur.</li>
<li>Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.</li>
<li>Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.</li>
<li>Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.</li>
<li>Controls waste and maintains food cost.</li>
<li>Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.</li>
<li>Continually and properly trains and re-trains all areas of food preparation, safety, and sanitation.</li>
<li>Maintains and develops teamwork and open lines of communication with employees and supervisors.</li>
<li>Works safely and efficiently with all kitchen equipment.</li>
<li>Responds professionally to all questions and requests.</li>
<li>Works well without supervision, motivate others, show initiative and desire to get things done.</li>
<li>Reports to work on time, in a clean and complete uniform, ready to work.</li>
<li>Will be responsible for proper opening and closing of the line.</li>
<li>Will conduct line sweeps to ensure everything is properly labeled and dated.</li>
<li>Any other responsibilities as assigned by supervisor.</li>
</ul>
KNOWLEDGE, SKILLS AND ABILITIES: 
<ul>
<li>Ability to follow recipes and calculate amounts within recipes.</li>
<li>Good, safe knife and equipment skills.</li>
<li>Must be able to operate standard kitchen equipment including but not limited to: Blender, Slicer, Grinder, Chopper, Mixer, Oven, Grill, Steamers, Steam Jacket Kettles, Fryer, and Tilting Skillet.</li>
<li>Good reading and conversion skills.</li>
<li>Ability to absorb a large amount of information in a short period of time.</li>
<li>Ability to use good judgment, initiative and teamwork is necessary.</li>
<li>Ability to adapt to change, new situations, changes in staffing and procedures.</li>
<li>Ability to follow verbal and written instructions.</li>
<li>Ability to maintain food quality no matter what the business and staffing level.</li>
<li>Ability to make decisions as needed to ensure quality guest service.</li>
<li>Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.</li>
<li>Ability to maintain effective working relationships with fellow employees.</li>
<li>May be required to work nights, weekends, and/or overtime.</li>
</ul>
EXPERIENCE: 
<ul>
<li>Previous Kitchen supervisory experience preferred.</li>
</ul>
PHYSICAL DEMANDS: 
<ul>
<li>May risk burns and cuts.</li>
<li>Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.</li>
<li>Ability to stand /walking for long periods of time (6 hours or greater).</li>
<li>Ability to stoop, squat, and/or kneel frequently.</li>
<li>Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food. Ability to reach, twist trunk and neck frequently.</li>
</ul>
REQUIRED PERSONAL PROTECTIVE EQUIPMENT: 
<ul>
<li>Closed toe, non-canvas and non-skid soled shoes</li>
</ul>

Cook I (Lead Cook) - Hotel Cleveland Autograph Collection

Why Work at Ambassador Hotel Kansas City?
 At Ambassador Hotel Kansas City, Autograph Collection, we offer more than just a workplace—we provide a dynamic environment where exceptional service meets a passion for hospitality. Located in the heart of downtown Kansas City, our boutique luxury hotel blends historic charm with modern elegance, creating unforgettable experiences for both guests and curators. The Ambassador features 43 beautifully appointed guest rooms, the acclaimed Lonnie’s Reno Club, an intimate jazz lounge celebrating Kansas City’s musical legacy, and The American Reserve, a sophisticated dining experience. With stylish event spaces and a culture of excellence, working at the Ambassador means being part of a team that values innovation, hospitality, and making every moment memorable.
 
DEPARTMENT: Maintenance
 REPORTS TO: General Manager
 STATUS: Exempt
 
RESPONSIBILITIES: 
<ul>
<li>Facilitates the daily maintenance operation throughout the properties managed by the Company.Conducts regular walk-throughs and visually assesses the safe and efficient maintenance andoperation of the physical structure of the hotel, restaurants, and all banquet/private dining spacesincluding all mechanical, electrical, HVAC systems and any other related equipment.</li>
<li>Monitors properties throughout the year through detailed property walks/checklists to ensurebudgeted and emergency capital needs are met.</li>
<li>Informs the General Manager and Company department heads on a regular basis regarding thespecific and overall condition of the building structures, related systems and equipment, offeringprudent, cost effective proposals for maintaining these systems or improving safety.</li>
<li>Develops and oversees the preventative maintenance process and manages the repair work orderprocess. Ensures all work orders are processed in an efficient, priority-oriented manner.</li>
<li>Implements and manages procedures and practices that ensure quality assurance for workperformed by Company maintenance teams, as well as outside vendors.</li>
<li>Serves as a Project Manager of all major projects, including routine maintenance, repairs,replacements, renovations and capital improvement projects. Ensures all projects are completed ontime and according to specifications. Reports on progress on a regular basis to Senior Leadership ofthe Company.</li>
<li>Ensures that there is an adequate inventory of parts, supplies, tools and materials available througheffective ordering. Orders supplies in accordance with prepared budget.</li>
<li>Advises General Manager and President of new developments which may affect profit, schedule,costs, customer relations, and/or inter-departmental relations.</li>
<li>Serves on the Company Safety Committee. Maintains a working knowledge of safety policies andregulations to ensure duties of self and others are performed in a safe manner. Be aware ofhazardous areas. Works to ensure the safety of our guests and associates. Strictly enforces safetyprocedures.</li>
<li>Assists with bidding out projects to multiple vendors and getting competitive quotes.</li>
<li>Implements Company guidelines on preservation of historic structures and assets.</li>
<li>Provides training to property leadership in all areas related to engineering.</li>
<li>Manages maintenance staff while maintaining the integrity of facilities and systems.</li>
<li>Additional duties on request by the General Manager. On occasion, may be asked to performfunctions of a higher or lower skill.</li>
</ul>
KNOWLEDGE, SKILLS AND ABILITIES: 
<ul>
<li>Ability to communicate and cooperate positively with peers and supervisor.</li>
<li>Ability to keep accurate accounts of all parts and equipment orders.</li>
<li>Strong project management skills/ability to create processes/keep deadlines.</li>
<li>Ability to read and translate blueprints, electrical diagrams and schedules.</li>
<li>Knowledge of codes and specifications. Ability to research and learn regulatory requirements.</li>
<li>Knowledge of general work safety practices.</li>
<li>Knowledge in operation of power tools and maintenance equipment.</li>
</ul>
MAINTENANCE MANAGER
 <ul>
<li>Must have a valid driver’s license.</li>
</ul>
PHYSICAL REQUIREMENTS
 <ul>
<li>Able to remain mobile, walk and stand during entire shift. Ability to lift up to 60l lbs.</li>
<li>Able to work the majority of a shift outdoors in all weather as the business dictates.</li>
<li>Able to use a computer and sit for extended periods of time.</li>
<li>Continually reaches, bends, lifts, carries, stoops and wipes during entire shift</li>
<li>Able to work a varied schedule including holidays, weekends and nights as the Business dictates.</li>
</ul>

Chief of Engineering - Ambassador Hotel Kansas City

Position Summary
 
The Chef de Cuisine is responsible for overseeing the daily culinary operations of one or more restaurant outlets at The National. This leader ensures exceptional food quality, presentation, and consistency while managing kitchen staff, maintaining inventory and food costs, and enforcing culinary standards that align with the luxury and brand expectations of Hotel Cleveland and Coury Hospitality.
 
Essential Responsibilities
 <ul>
<li>Direct and manage all aspects of kitchen operations for assigned outlets, ensuring high standards of food preparation, service, safety, and sanitation.</li>
<li>Develop menus in collaboration with the Executive Chef that are innovative, seasonal, and cost-effective, ensuring alignment with the restaurant’s identity and guest expectations.</li>
<li>Train, mentor, and supervise all kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers.</li>
<li>Monitor food quality and consistency, conducting regular tastings and line checks to ensure excellence.</li>
<li>Maintain proper staffing levels by recruiting, scheduling, and evaluating team performance</li>
<li>Control food cost through waste reduction, portion control, and effective inventory management.</li>
<li>Maintain a clean and safe kitchen that adheres to all health department regulations and company policies.</li>
<li>Collaborate with front-of-house leaders to ensure seamless service and guest satisfaction.</li>
<li>Participate in budgeting and forecasting; track kitchen financial performance and implement corrective actions as needed.</li>
</ul>
Requirements
 <ul>
<li>Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a high-end restaurant or luxury hotel</li>
<li>Culinary degree or formal training from an accredited culinary school preferred.</li>
<li>Valid ServSafe Food Manager Certification or ability to obtain upon hire.</li>
</ul>
Knowledge, Skills & Abilities
 <ul>
<li>Strong leadership and team-building skills with the ability to motivate and develop culinary talent.</li>
<li>Exceptional knowledge of culinary techniques, kitchen equipment, and food production methods.</li>
<li>Proven ability to manage food and labor costs while delivering outstanding food quality.</li>
<li>Excellent communication, organization, and time-management skills.</li>
<li>Passion for innovation, quality, and guest satisfaction.</li>
<li>Ability to remain calm and make sound decisions in a fast-paced, high-pressure environment.</li>
</ul>
Physical Demands
 <ul>
<li>Ability to stand, walk, bend, and lift for extended periods.</li>
<li>Must be able to lift and carry up to 50 lbs.</li>
<li>Exposure to heat, cold, and sharp kitchen equipment.</li>
</ul>

Chef De Cuisine - Hotel Cleveland Autograph Collection

SUMMARY: The Banquet Captain is responsible for supervising the set-up, service and clean-up of all assigned banquet functions held. Supervises food and beverage service to ensure exceptional service throughout the event. Also serves in a supervisory role within the Banquet team, performing scheduling and payroll functions and providing leadership and direction to the other Banquet staff and under the guidance of Management.
 
RESPONSIBILITIES: 
<ul>
<li>Supervises Banquet staff in the completion of the assigned functions and set-up, as well as oversee the service and breakdown of events in a safe manner.</li>
<li>May be requested to attend weekly BEO meetings and discusses plan of action for events. Informstaff of specific needs for buffets and receptions.</li>
<li>Reviews banquet event orders (BEOs). Communicate with the meeting/event planner handling thefunction to ensure all needs have been met and to check for any last minute instructions or changes.</li>
<li>Sees that all scheduled functions take place on time and according to plan. All rooms must be readyat least 30 minutes before time on the BEO.</li>
<li>Conducts pre-function meetings to ensure personal hygiene and appearance standards of staff aremet.</li>
<li>Checks-in servers, assigns stations, and pre-posts function side work duties.</li>
<li>Inspects proper setting of buffet tables, food service tables, table place settings, including tablelinen, china, glass, silverware, and condiments for correct placement by set-up crew and to ensurethat each element is clean, undamaged and attractive. Confirms that table complements (salt andpepper, sugar, breadbaskets, etc.) have been properly filled.</li>
<li>Continuously monitors work station, refilling beverages, removing service items and condiments.</li>
<li>Assists with set-up and maintenance of audio/visual, as necessary.</li>
<li>Responsible for all servers on the floor and supervises services received by the guests throughouteach assigned function.</li>
<li>Maintains proper control over banquet beverage service. Serves alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations. Follow all state liquor laws.</li>
<li>Inspects the sanitation of all function space and storage areas to maintain the highest standard ofcleanliness and organization throughout the department.</li>
<li>Prepares daily summary and turns it in to Night Audit with all completed banquet checks.</li>
<li>Trains and develops back-up personnel for the position of Banquet Captain.</li>
<li>Provides leadership and direction to the other Banquet staff as directed by Management.</li>
<li>Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service. Gives exact count after guests have been seated advises as to last minute timing.</li>
<li>Monitors and maintains cleanliness, sanitation and organization of assigned work areas.</li>
<li>Supervises clearing and post function clean-up. Verify servers’ paperwork when an event iscomplete. Checks servers out, making sure that function rooms and storage areas are clean, andequipment is cleaned and stored properly.</li>
<li>Provides excellent customer service and service recovery when necessary. Resolve guest relationproblems skillfully with a willingness and desire to understand a guest's viewpoint while keepingwithin Company policies.</li>
<li>Becomes knowledgeable of emergency/fire evacuation and safety procedures and train staff asneeded. Must be trained to use an Automated External Defibrillator and know medical emergency procedures. Informs Management of any unsafe conditions.</li>
<li>Provides timely weekly work schedules for the Banquet staff.</li>
</ul>
KNOWLEDGE, SKILLS AND ABILITIES: 
<ul>
<li>Must have the ability to communicate in English</li>
<li>Supervisory and performance management skills.</li>
<li>Must be effective in handling problems, including anticipating, preventing, identifying andsolving problems as necessary.</li>
<li>Excellent planning, organization, and guest services skills.•Excellent motivational skills.•Excellent leader and trainer.</li>
<li>Knowledge of state liquor laws.</li>
<li>Knowledge of banquet menus and prices.</li>
<li>Able to work a flexible schedule, including weekends and holidays</li>
</ul>
EXPERIENCE: 
<ul>
<li>Experienced in all aspects of banquet service (3 years Banquet experience)</li>
<li>Knowledge of various food service styles.</li>
</ul>
PHYSICAL DEMANDS: 
<ul>
<li>Must be able to stand for long periods of time.</li>
<li>Able to push, stand, stoop, bend, and lift items weighing up to 50 pounds repetitively</li>
</ul>

Banquets Captain - Hotel Cleveland Autograph Collection