Coury Hospitality jobs in Irving, TX - 91 jobs

JOB OVERVIEW: Responsible for hotel property painting needs. ESSENTIAL JOB FUNCTIONS: Apply paint, stain and other finishes to property walls, ceilings, and furniture using brushes, spray guns, or rollers. Apply primers or sealers to prepare new surfaces for finish coats. Remove old finishes by stripping, sanding, wire brushing, burning, or using water and/or abrasive blasting. Cover surfaces with appropriate material for protection during painting and post appropriate paint signs. Clean up and store paint and painting tools and equipment in appropriate areas. Coordinate with vendor in order to modify colors of paint, stain, or varnish. Perform all surface preparation, painting, drywall and wood trim repair, light bulb and A/C filter replacement and the complete and thorough clean up of the painting or repair area. Test, troubleshoot and perform basic repair on all types of equipment, plumbing (e.g., plunge toilets and unclog drains), electrical components including lamps. Build, install, and repair walls and partitions, including drywall, wallpaper, millwork/molding, and faux finishing. Install and repair finishes, such as laminates. Perform rough-in framing for doors, frames, windows, and cabinetry. Repair, maintain, and construct wood structures such as partitions, doors, furniture, and similar items throughout the property. Perform miscellaneous minor repairs such as tightening loose toilet seats, changing light bulbs, and patching holes in walls. Perform other duties as assigned.

Your Next Adventure Awaits As Coury Hospitality continues to grow from coast to coast, we are seeking an experienced and dynamic Task Force General Manager to support our portfolio of hotels. This is a unique opportunity for a passionate hospitality professional who thrives in fast-paced environments and loves the challenge of leading diverse teams across multiple locations. This role requires extensive travel, with assignments ranging in length depending on property needs. Candidates must be based near a major airport hub to allow for efficient deployment to properties nationwide. You should join our team if you believe... It's exciting to challenge the status quo and never stop innovating. That life is in the details. It's rewarding to cultivate experiences for our guests & our Experience Curators. That, as hoteliers and restaurant operators, we are storytellers for the hotels & restaurants in our communities. It's empowering to exercise creativity and collaboration. In a service and delivery experience that encompasses all 5 senses. You're a great fit for this role if you love... Jumping into new environments and quickly building trust with unfamiliar teams. Providing interim leadership and support during transitions, openings, and high-demand periods. Coaching and mentoring leaders across properties to strengthen overall performance. Rolling up your sleeves to stabilize operations, implement best practices, and elevate guest experience. Being flexible, adaptable, and solution-oriented in fast-moving situations. We're excited to have you join us because... You have extensive experience in hotel & restaurant operations with full-service, four-diamond luxury boutique hotels. You are an exceptional communicator who can get their point across effectively and skillfully. You're a bona fide leader, who's helmed other hotel and restaurant operations to prosperity and growth. You have a passion for being outside your office, in the space where our magic happens. You have the confidence, resilience, and curiosity needed to succeed in new and varied hotel environments. You love to curate experiences that make every moment matter. Here's the Core of Coury Hospitality: We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS. What else do YOU need to know… This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer.

The OpportunityAs we continue our growth nationwide, we're seeking a Talent Development Manager who is passionate about cultivating high-performing teams and igniting leadership potential across our portfolio. This position is ideal for a dynamic L&D professional who thrives on the road, with frequent travel to hotels and restaurants across the country. You'll work closely with local and corporate teams to facilitate and coach immersive learning experiences that elevate our people and culture. This role requires a home base in a major airport city, with 75-90% travel expected. Bilingual candidates (Spanish/English) are strongly encouraged to apply. You should join our team if you believe... Learning is a lifelong journey that transforms individuals and organizations. Every interaction is a chance to inspire and elevate. Hospitality is storytelling - and we teach people how to be the authors of genuine travel memories. Leadership is a skill that can be cultivated with care and intention. Culture is shaped through connection, communication, and consistency. You're a great fit for this role if you love... Facilitating training that sparks confidence, capability, and creativity. Coaching leaders to grow themselves and their teams. Rolling out learning programs that actually stick. Collaborating across properties to build people-first cultures. Traveling often and adapting quickly to different environments. Getting hands-on in the operations and supporting teams where they need it most. We're excited to have you join us because... You have proven experience in training, learning & development, or talent management in the hospitality industry. You're an engaging facilitator, a strategic thinker, and a compassionate coach. You thrive in dynamic, ever-changing environments. You believe culture starts with leadership - and you know how to build both. You're bilingual or have experience working with diverse teams. You live near a major airport and are ready to hit the road. Here's the Core of Coury Hospitality: We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS. What else do YOU need to know… This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer.

About Us At Coury Hospitality, we bring a commitment to collaborative excellence, a unified vision, and shared principles of partnership to every aspect of hotel management. Our approach is seamless and tailored, ensuring each property under our management offers a unique and exceptional guest experience. Join our team of Experience Curators! Concert Hospitality has an amazing opportunity as a Maintenance Engineer About Magnolia Hotel Pegasus, the Flying Red Horse, shines as a vibrant icon from atop Magnolia Dallas Downtown, formerly the Magnolia Petroleum Company Building, one of the city's most revered structures. Built in 1922, this 400-foot high, 29 story structure was the first high-rise in the United States to have air conditioning and the city's first skyscraper. Experience the luxury of pure hospitality nearby to everything to everything you want to see and do throughout your stay in Dallas. You should join our team if you believe... · In creating a safe, comfortable, and well-maintained environment for both guests and curators. · That quality maintenance work is the foundation for excellent guest experiences. · In continuous learning and growth, both in your technical skills and in your career. You're a great fit for this role if you... · Are passionate about ensuring the hotel's facilities operate smoothly and efficiently. · Have an eye for detail and enjoy solving problems that improve guest comfort. · Are skilled in performing routine maintenance tasks like plumbing, electrical work, and HVAC repairs. · Can respond quickly to guest and operational issues with a positive and solution-focused attitude. We're excited to have you join us because... · You have experience in building or facility maintenance, preferably in the hospitality industry. · You bring at least two years of hands-on experience in general maintenance, including plumbing, electrical, carpentry, or HVAC systems. · You possess strong communication skills and can work effectively with the team and guests to address maintenance concerns. · You are safety-focused and knowledgeable about standard health and safety procedures. Here's the Core of Coury Hospitality: We have a place for you on our team if your passion is to create UNMATCHED COMMITMENTS. What else do YOU need to know…This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer.

DEPARTMENT: Food and Beverage/Cave SocietyREPORTS TO: Beverage ManagerSTATUS: Non-Exempt The Cave Society Sommelier/Server possesses great ability to teach, train, prioritize, multitask, and communicate effectively. They have extensive spirits, beer, and above all wine knowledge and an inspired understanding of how wines are made and taste. The Cave Society Sommelier/Server is responsible for the upkeeping of Cave Society's wine selections working together with the beverage manager and the full F&B team. The Cave Society Sommelier/Server is also responsible for assisting in tastings, training, and personalized guest experiences as needed. Must be able to create a friendly, welcoming environment and respond to all guests with a cheerful, helpful attitude with the goal of maximizing and enriching the guest experience. RESPONSIBILITIES: Lead by example, providing high levels of service and professionalism. Guide guests through wine selections. Upsell whenever possible, personalizing guest experiences. Conduct glass tastings for guests as a requested service, teaching how wine tastes vary in glassware. Be knowledgeable of all wines offered in Cave, and remain up to date with current wine trends. Must be able to work at Cave Society within the outlet's hours of operation (Wednesday-Saturday afternoon/evenings). Exceptions are honored as business levels permit. Provide gracious and professional service in an efficient manner. Conduct oneself in a professional manner with the awareness that all actions and communications are within guests' view. Maintain the Wine Emotion machine up to date with wines offered, card statuses, and any needed updates and maintenance. Lead, train, mentor staff in wine service, ensuring proper wine serving techniques, presentation standards, and customer service excellence. Attend to all guests as they enter the Cave Society and ensure they are greeted promptly and properly and seated in a friendly manner (within 1 minute of approaching the Cave). Serve according to timing standards. Present wine menus, make recommendations and answer questions regarding wines in Cave. Take beverage orders from guests and charge accordingly. Proactively resolve guest issues. Respond promptly and courteously to any requests or problems. Communicate all allergy and dietary restriction information clearly on tickets. Report any equipment or Wine Emotion maintenance problems to the manager. Maintain cleanliness in all areas of the Cave including furniture, glassware, utensils, floors, shelves, and storage areas, among others. Refill glassware and upkeep the area always stocked. Monitor and maintain wine PARs. Follow all side work as assigned by the manager. Maintain a professional appearance and grooming standards. Keep open communication and assure harmonious relations between FOH, BOH and hotel staff. Develop and promote a positive teamwork attitude with all co-workers. Follow and maintain established standards of sanitation and all systems and procedures of the company. Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added up or revised based on the volume of business and the need for the work to be completed at the present time. Maintain cleanliness and organization of the Cave Society. Assist with monthly beverage inventory. Coordinate and conduct wine tastings for the department, as needed. Must have excellent attendance track record QUALIFICATIONS Must maintain Food Handlers and TABC license. Must have at minimum a level 1 sommelier certification from an accredited source such as WSET or Court of Master Sommeliers. Must be age 21 or above. Outgoing personality, positive attitude, and strong communication skills. Must be knowledgeable of wine and beverage brand selections, wine trends, prices, etc. Comprehensive knowledge of wines by the glass and growing knowledge of wines by the bottle. Able to confidently make food and beverage pairing recommendations. Knowledgeable of pre-check register operation. Possess basic math skills and have the ability to handle money. Knowledge of computer operations and ordering procedures. Knowledge of basic sanitation. Ability to effectively communicate with co-workers and supervisors. Ability to think and communicate clearly in high pressure situations. Ability to maintain excellent attendance and punctuality. EXPERIENCE: Previous bartending, wine service, serving and/or customer service experience. Experience with MICROS, Wine Emotion, and/or Open Table, a plus PHYSICAL DEMANDS: Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 40 pounds. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes.

DEPARTMENT: Steward REPORTS TO: Steward Manager Performs a variety of janitorial and utility duties to ensure safety and cleanliness of assigned areas while performing excellent teamwork and guest service. RESPONSIBILITIES: Sweeps and mops floors. Cleans walls and floor mats. Removes refuse, cleans trash containers and maintains the loading dock area in an orderly fashion. Picks up trash in the kitchen and loading dock area. Maintains the walk-in refrigerators. Maintains the cleanliness of the storage areas, tools, equipment, carts and other areas/items as directed by Supervisor or Manager on duty. Participates in dish area operations, as assigned. Returns items not sufficiently cleaned for a second wash. Changes and disposes of grease. Maintains a constant awareness of safety and accident prevention, immediately notifying the Manager and completing an accident/incident report in the event an accident occurs. Assists fellow associates as needed. Reports any maintenance problems or other problem areas to designated Manager on Duty. Follows Company policies and procedures, safety and sanitation policies and procedures, and ensures compliance. May be required to work nights, weekends, and/or overtime. Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time. KNOWLEDGE, SKILLS AND ABILITIES: Must be able to follow verbal and written directions. Must be able to work with industrial cleaning supplies. Must be able to work with minimal supervision. Ability of successfully multi-task several duties at one time. EXPERIENCE: High school diploma is desirable. Previous restaurant or food service experience helpful. PHYSICAL DEMANDS: Must possess sufficient strength to perform job responsibilities. Exert physical effort in lifting/transporting at least 50 pounds. Push/pull carts and other equipment up to 250 pounds. Must be able to stand and exert well-paced mobility for up to 4-hours in length. Ability to perform various activities such as constant standing, walking, frequent bending, reaching, kneeling, and squatting. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes.

DEPARTMENT: Maintenance REPORTS TO: General ManagerSTATUS: Exempt RESPONSIBILITIES:• Facilitates the daily maintenance operation throughout the properties managed by the Company. Conducts regular walk-throughs and visually assesses the safe and efficient maintenance and operation of the physical structure of the hotel, restaurants, and all banquet/private dining spaces including all mechanical, electrical, HVAC systems and any other related equipment.• Monitors properties throughout the year through detailed property walks/checklists to ensure budgeted and emergency capital needs are met.• Informs the Managing Director and Company department heads on a regular basis regarding the specific and overall condition of the building structures, related systems and equipment, offering prudent, cost effective proposals for maintaining these systems or improving safety.• Develops and oversees the preventative maintenance process and manages the repair work order process. Ensures all work orders are processed in an efficient, priority-oriented manner.• Implements and manages procedures and practices that ensure quality assurance for work performed by Company maintenance teams, as well as outside vendors.• Serves as a Project Manager of all major projects, including routine maintenance, repairs, replacements, renovations, and capital improvement projects. Ensures all projects are completed on time and according to specifications. Reports on progress on a regular basis to Senior Leadership of the Company.• Ensures that there is an adequate inventory of parts, supplies, tools, and materials available through effective ordering. Orders supplies in accordance with prepared budget.• Advises Managing Director and President of new developments which may affect profit, schedule, costs, customer relations, and/or inter-departmental relations. • Serves on the Company Safety Committee. Maintains a working knowledge of safety policies and regulations to ensure duties of self and others are performed in a safe manner. Be aware of hazardous areas. Works to ensure the safety of our guests and associates. Strictly enforces safety procedures.• Assists with bidding out projects to multiple vendors and getting competitive quotes. • Implements Company guidelines on preservation of historic structures and assets.• Provides training to property leadership in all areas related to engineering.• Manages maintenance staff while maintaining the integrity of facilities and systems.• Additional duties on request by the Managing Director. On occasion, may be asked to perform functions of a higher or lower skill. KNOWLEDGE, SKILLS AND ABILITIES:• Ability to expertly paint, patch and repair walls and fixtures • Ability to work in a fast pace environment • Ability to communicate and cooperate positively with peers and supervisor.• Ability to keep accurate accounts of all parts and equipment orders.• Strong project management skills/ability to create processes/keep deadlines.• Ability to read and translate blueprints, electrical diagrams, and schedules.• Knowledge of codes and specifications. Ability to research and learn regulatory requirements.• Knowledge of general work safety practices. • Knowledge in operation of power tools and maintenance equipment.• Must have a valid driver's license. PHYSICAL REQUIREMENTS• Able to remain mobile, walk and stand during entire shift. Ability to lift up to 60 lbs.• Able to work the majority of a shift outdoors in all weather as the business dictates.• Able to use a computer and sit for extended periods of time.• Continually reaches, bends, lifts, carries, stoops, and wipes during entire shift.• Able to work a varied schedule including holidays, weekends, and nights as the Business dictates.

We are seeking a Sales Coordinator to assist in the overall efficient operation of the Sales & Catering Department. You should join our team if you believe... It's exciting to challenge the status quo and never stop innovating. That life is in the details. It's rewarding to cultivate experiences for our guests & our Experience Curators. That, as hoteliers and restaurant operators, we are storytellers for the hotels & restaurants in our communities. It's empowering to exercise creativity and collaboration. In a service and delivery experience that encompasses all 5 senses. You're a great fit for this role if you love... To boost the sales and catering efforts by serving as the first point of contact for leads and handling critical administrative duties. Making sure no detail is overlooked and everything is in the right place. The feeling of accomplishment when a complex guest experience is seamless. Being the glue that holds the Team together. Requirements We're excited to have you join us because... You have sales coordinator experience in full-service, luxury boutique hotels. You are an exceptional communicator who can get their point across effectively and skillfully. You excel at maintain order and consistency. You possess a winning mindset to achieve your goals. You have advanced knowledge of Hilton systems, such as OnQ. Qualification Standards: Two years administrative experience and two years of hospitality experience

DEPARTMENT: Food and BeverageREPORTS TO: Restaurant Manager STATUS: Non - Exempt The Host Person is an essential member of the team dedicated to providing exceptional quality and service to our guests. By nature of the position, the Host Person is the guest's first impression of the restaurant. This position is responsible for welcoming guests graciously with eye contact and a smile, then promptly and courteously accommodating the guests' needs. Host Persons remain friendly and engaging, all while calculating table turn times, managing reservations and the waiting list, communicating guest request and preferences with servers and manager, answering the phone, and actively anticipating seating delays. RESPONSIBILITIES: Monitors guests entering and exiting dining area. Graciously greets guests upon their arrival. Maintains an accurate, fair and up-to-date waitlist and seating chart. Informs guests when their table is ready. Escorts guests to their seats, provides menus to guests, and informs them of the name of their server. Utilizing Open Table, the Host Person takes reservations, reviews the daily reservation book, and has the ability to seat guests without reservations. To maximize guest service, must have a complete working knowledge of the menus and what is unavailable for that day. Must also be familiar with frequent guests and know their names and preferences. Responsible for directing the seating rotation within the restaurant to ensure a smooth work flow. Must be familiar with server stations, their daily assignments, their personal timing patterns and their maximum workload capacity. Must be able to balance the customer flow among the service stations, taking into account requests for a particular table or server, depending on availability. Oversees the general functioning of the dining room during the meal service period, relaying information to service personnel, requesting feedback from guests as to their satisfaction, making adjustments when and where necessary. Ensures a congenial dining room atmosphere. Responsible for answering dining room telephone, taking reservations over the telephone and taking messages for staff. Handles all guest service issues in an immediate and gracious manner. Responds promptly and appropriately to guest service issues and reports the situation to the Restaurant Manager on Duty. Completes table checks when assigned and responsible for operation of cash register. Reconciles cash till at start and close of shift. Follows all Company accounting and cash handling policies. Maintains cleanliness of workstation and surrounding areas. Ensures that someone is always present at the host stand. Communicates guest preferences to the service team verbally and through printed chits. Proactively notifies management of any possible seating delays. Assists with the duties of servers and bus persons, such as securing a food or beverage item for a patron, resetting a table for reuse, etc., as the customer traffic flow allows, ensuring the maintenance of food service effectiveness and efficiency. Handles side duties within each shift. Wears required uniform and meets Company grooming/dress policies. Conduct oneself in a professional manner with the awareness that all actions and communications are within guest view. Maintains communication and teamwork with all co-workers and supervisors. Adheres to all Company/department procedures, policies, expectations and quality standards. KNOWLEDGE, SKILLS AND ABILITIES: Fluency in reading, writing, and spoken English. Excellent personal presentation and interpersonal skills. Ability to communicate effectively with guests, co-workers, and supervisors. Ability to think and communicate clearly, organize and prioritize in high pressure situations. Basic knowledge of the restaurant's menu, ingredients, and cooking techniques, as well as knowledge of the details of our property and upcoming events. Knowledgeable of basic sanitation. Knowledgeable of computer operations and ordering procedures. Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation. Able to successfully multitask. Ability to maintain excellent attendance and punctuality. Ability to work all shifts, weekends and holidays. PHYSICAL DEMANDS: Ability to walk and stand throughout an eight-hour shift. occasionally required to reach with hands and arms regularly required to talk or hear handle or feel objects, tools, or controls Ability to lift, balance and carry large, oval Dining Room service trays. Must have the ability to lift trays, soiled dish bins, etc., of up to 40 pounds in weight. EXPERIENCE: Must be at least sixteen years old (at least 21 years old to serve alcoholic beverages). Previous experience as a server preferred. Must successfully complete restaurants training course. High School Diploma or GED preferred or currently enrolled in secondary education completion. At least 1 year of experience with Restaurant or Customer Service Experience. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes. This job description is not an exclusive or exhaustive list of all job functions that a Curator in this position may be asked to perform from time to time.

LocationAloft Dallas - 75 - General Admin, the company Corporate is seeking a highly skilled professional to join their team. About the opportunity The company is looking for a Controller to oversee financial operations, providing strategic financial leadership and ensuring the company's financial health. What you'll get to do* Manage financial planning, budgeting, and forecasting to drive business growth* Oversee financial reporting, including balance sheets, income statements, and cash flow statements* Develop and implement financial policies and procedures to ensure compliance with regulations* Analyze financial data to identify trends, risks, and opportunities for improvement* Collaborate with cross-functional teams to drive business decisions and strategy Skills and Experience* Proven experience in financial management, preferably in a controller role* Strong knowledge of financial regulations, laws, and standards* Excellent analytical, problem-solving, and communication skills* Ability to lead and manage a team of finance professionals* Proficiency in financial software and systems, including accounting and financial planning tools* Strong business acumen and strategic thinking skills* Bachelor's degree in Accounting, Finance, or a related field, or equivalent experience

DEPARTMENT: Food and Beverage REPORTS TO: Director of F&B Responsible for overseeing and executing the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor, resulting in outstanding guest satisfaction, improved market share and increased covers and revenues. In accomplishing this standard, interviews, hires, trains, supervises, counsels and motivate the kitchen team while controlling production and food costs. SUPERVISES: Sous Chef and Culinary Staff ESSENTIAL JOB FUNCTIONS: Reviews and approves (adjust as necessary) recipe files. Follows-up with culinary staff and discusses ways of constantly improving the cuisine at the property. Uses a variety of high-quality food items that are creatively well prepared, presented and flavorful in a cost-effective manner. Reviews and approves food orders from the central commissary for delivery (as required for special order items). Frequently review finished products for quality prior to leaving kitchen. Ensures that all foods, beverages, and garnishes are consistent with established culinary standards. Oversee the overall appearance, cleanliness and safety of the kitchen. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and company standards. Troubleshoot unexpected or unusual situations in the kitchen. Make sure all kitchen waste is disposed of properly. Oversee all creation of menus, production, and ordering for special events. Prices all menu, catering and seasonal items, specifying portion and prep quantities while adhering to food and cost control guidelines. Develop seasonal specials. Tastes and approves all seasonal menu and pastry items. Schedule and conduct product taste panels with Food & Beverage Management (as required for new products). Must be willing and able to take part in culinary events and competitions. Ensures that food costs meet budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures. Discusses daily food cost reports with key kitchen and F&B staff. Ensure that invoices are coded and prices are updated weekly. Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget. Interviews and hire employment applicants for kitchen associate positions. Request and implement staff adjustments as needed (additions, terminations, rate changes, etc.). Reviews weekly schedules to meet forecasts and budgets. Train, develop, and motivate culinary staff to meet and exceed established food preparation standards on a consistent basis. Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. Delegate as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives. As part of the management team, display an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Accepts projects and responsibilities as assigned by the Director of F&B and GM and completes in a timely manner.

DEPARTMENT: Housekeeping REPORTS TO: General Manager STATUS: Non-Exempt Under general supervision of the Director of Housekeeping, oversees and coordinates the daily activities of the Housekeeping staff to ensure the cleaning of guestrooms, halls and lounge areas in the Hotel to meet guest satisfaction. RESPONSIBILITIES: Assist Director of Housekeeping in his/her absence to facilitate all aspects of daily housekeeping operations. Provide feedback on staff performance to Director of Housekeeping. Assist in determining specific work assignments for room attendants and support staff according to the staffing guides and occupancy rate. Distribute assignment, making any necessary changes as they occur during the shift. Ensures an attractive and clean facility for guests in rooms and all public areas, including offices and supply closets. Monitor the progress of housekeeping associates each day: ensure associates are adequately trained, familiar with company policies and procedures, cleaning to standards, finishing in a timely manner, comfortable with their job, etc. Make sure all housekeeping associates are in clocking-in properly in the time & attendance system and in uniform each workday. Assist in keeping payroll budgets for housekeeping associates in line with the departmental budget, reporting the daily and weekly reports accurately. Make sure employees have received quality control training as needed. Enforce correct use of chemicals and equipment as trained. Check all cleaning aids and equipment, ensuring compliance with hotel safety guidelines. Schedule daily special cleaning projects for room attendants and inspectors. Coordinate linen handling such as daily inventory and sorting, weekly and monthly inventories, clean linen distribution, soiled linen collection, storage room organization and security, and proper cart loading and security. Ensure that ready rooms are being reported to the front desk by 10:00 am and steadily throughout the day. All rooms are reported by 4:00 pm regularly. Comply with and ensure compliance with key security procedures. Ensure housekeeping requests from guests or management are responded to in a timely, efficient, & friendly manner. May perform duties of Housekeeper if staff levels are inadequate. KNOWLEDGE, SKILLS AND ABILITIES: High school diploma or equivalent required. Strong computer skills and experience with Word and Excel. Must have a working knowledge of company policies and procedures as outlined in the employee handbook. Previous housekeeping and supervisory experience. Must have an aptitude for guest services and have a positive attitude. Must be able to work a flexible schedule. Bilingual (English/Spanish) required Physical Demands: Required to stand and walk for up to 6 hours per day. Ability to sit, stoop, kneel, or crouch while performing duties. Use of hands to finger, handle or feel; use of hands and arms to reach. Occasional requirement to lift or move upwards of 25 pounds.

Job Title: Night AuditorLocation: 1033 Young St, Dallas, TX 75202, USA (Corporate) About the opportunity:We are seeking a dedicated and customer-focused Night Auditor to join our team. In this role, you will be responsible for ensuring the smooth operation of our hotel during night shifts. This is an excellent opportunity for someone who enjoys working in a fast-paced environment and providing excellent guest service. What you'll get to do:- Check in and check out guests, process payments, and issue keys- Answer guest inquiries and provide information about local attractions and services- Monitor security systems and respond to any security issues- Perform routine maintenance tasks, such as restocking supplies and cleaning common areas- Handle cash and credit card transactions, balancing the cash register at the end of each shift- Communicate effectively with other hotel staff and guests Skills and Experience:- High school diploma or equivalent required, college degree preferred- Previous experience in a customer service or hospitality role preferred- Strong communication and problem-solving skills- Ability to work flexible hours, including nights, weekends, and holidays- Basic computer skills and proficiency in Microsoft Office or similar software- Strong attention to detail and ability to follow procedures- Ability to lift and carry up to 25 pounds and stand for long periods of time

Coury Hospitality has an incredible opportunity for a Regional Director of Operations supporting an assigned portfolio of hotels. Why join us? You thrive on leading leaders and building strong, accountable teams. You believe operational excellence and guest experience go hand in hand. You enjoy balancing big-picture strategy with hands-on support in the field. You want to work for a lifestyle-driven hospitality company with distinctive properties. You're ready to influence performance, culture, and results across multiple hotels. You're a fantastic fit if you love... Providing strategic leadership and operational oversight for a portfolio of hotels. Coaching, mentoring, and developing General Managers and property leadership teams. Driving guest satisfaction, brand compliance, and financial performance. Partnering with Sales, Revenue Management, and Marketing to optimize results. Managing labor strategy, productivity, and expense controls to achieve budgeted goals. Supporting new hotel openings, transitions, renovations, and repositioning efforts. Analyzing operational and financial data to identify trends, risks, and opportunities. Conducting performance reviews, audits, and operational assessments. Being present in the field through regular travel and hands-on leadership. We're excited to have you because... You bring 7+ years of hotel operations experience, with multi-property leadership preferred. You have strong financial acumen, including budgeting, forecasting, and expense management. You possess deep knowledge of hotel operations, guest service standards, and brand compliance. You're an effective leader, coach, and communicator who inspires performance. You're highly organized, adaptable, and comfortable managing multiple priorities. You can translate data into action and influence outcomes across disciplines. You're willing and able to travel regularly to support your portfolio. Here's the Core of Coury Hospitality: We have a place for you on our team if your passion is to create UNMATCHED MOMENTS-by empowering leaders, elevating operations, and delivering exceptional experiences at every property. What else do YOU need to know... This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal-opportunity employer.

DEPARTMENT: Food and BeverageREPORTS TO: Restaurant Manager STATUS: Non-Exempt The Server Assistant is the Server's right hand. Server Assistants must be acutely in tune to the flow of service within their station and know where in the cycle each table falls. The Server Assistant welcomes and accommodates guest's needs and is responsible for set up, service, and clean-up of appropriate service items according to company standards and safety and sanitation policies. Must be in constant communication with the Server, be a graceful presence at the table, and have an eye for detail. RESPONSIBILITIES: Assists Servers and Hosts in properly serving food and beverages when requested. Responsible for water service and maintenance of water levels throughout the meal. At the appropriate time, clears, cleans and resets tables with service wares in keeping with company and proper sanitation standards to ensure they are ready for the next guest. Responsible for crumbing tables, as directed by the Server. Transports dirty tableware from the dining room to the dish drop area and sorts accordingly. Maintains stock and cleanliness of stations for all meal periods with necessary equipment including silverware, linen and condiments. Wipes down booths and chairs. Moves tables and chairs and clean floors as necessary. Folds napkins, polishes silver, and replenishes condiments. Maintains an organized and fully stocked side-stand within each shift. Ensures the dining room, waiting and service area are clean, stocked and visually appealing. Responds immediately and graciously to guest service issues and reports the situation to the appropriate Server or Manager on Duty. Maintains an acceptable appearance for station and surrounding area. Responsible for special cleaning projects i.e., dusting, polishing, scrubbing walls, as determined by weekly needs. Additional tasks and responsibilities may be assigned at the discretion of the Manager. Maintains communication and teamwork with all co-workers and supervisors. Conducts oneself in a professional manner with the awareness that all actions and communications are within guest view. KNOWLEDGE, SKILLS AND ABILITIES: Ability to think and communicate clearly in high pressure situations. Ability to move quickly and gracefully throughout the dining room. Growing knowledge of the restaurant's menu, ingredients and cooking techniques. Knowledge of all glassware types. Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift. Knowledgeable of basic sanitation. Knowledgeable of computer operations and ordering procedures. Ability to communicate effectively with guests, co-workers, and supervisors. Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation. Ability to maintain excellent attendance and punctuality. EXPERIENCE: Previous restaurant serving and/or customer service experience. PHYSICAL DEMANDS: Ability to walk and stand throughout an eight-hour shift. Ability to lift, balance and carry large, oval dining room service trays. Must be able to lift, push, pull and move up to 40lbs. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes. This job description is not an exclusive or exhaustive list of all job functions that a Curator in this position may be asked to perform from time to time.

Department: Food and Beverage Reports To: General ManagerStatus: Exempt The Food & Beverage Manager sets and achieves the highest standards in all areas of restaurant & Banquets operations including the Team Member experience, Guest experience, and financial results. He/she oversees training and development of all restaurant & Banquet Team Members and leads the way in providing exceptional food in a safe, clean, and inviting atmosphere. RESPONSIBILITIES: Maintains P&L authority over assigned location. Manages the reservation system, flow of service, staff scheduling, schedule adjustments, and attendance notices. Facilitates staff briefings prior to all shifts. Must be a subject matter expert on all menu items and general guest information. Identifies talent both internally and externally. Interviews, hires and on-boards new Curators, with the intention of finding future leaders. Monitors the work performance of staff and trains and develops Associates through one-on-one discussions, performance evaluations, and shoulder- to-shoulder education so they excel in their current role and are prepared for future career opportunities. Motivates, inspires, and constantly challenges the team to achieve at their highest level. Recognizes and rewards excellent performance. Quickly improves, or removes, low performers through coaching and documentation. Encourages Curators to embrace the Mission and Values of the Company. Displays a passion for restaurant/hospitality, guest service and quality improvement. Upholds the attitude that we have never truly “arrived” because we are always striving to enhance the overall dining experience, quality, guest service, efficiency and revenue. Maintains current knowledge of Company and departmental policies and procedures and communicates expectations to staff. Promotes excellent guest service and handles guest concerns in a prompt and professional manner. Ensures Associates conduct themselves in a professional manner with the awareness that all actions and communications are within guest view. Maintains restaurant cleanliness in accordance with company standards. Assures sanitation standards are maintained in accordance with OSHA regulations and local health and safety codes. Participates in daily safety and cleanliness inspections. Assigns cleaning tasks to Associates during slow periods. Reports all maintenance requests in a timely manner. Ensures restaurant equipment is properly maintained and safely operated. Ensures that safety and security standards are emphasized and adhered to, and that Curators are trained in appropriate responses to unsafe situations. Performs and understands managerial functions with the POS system. Ultimately responsible for all cash handling and accountability. Assists with marketing and promotional programs to build restaurant sales. Writes timely schedules that meet the financial needs of the business while ensuring an excellent guest experience. Approves payroll hours on a daily and weekly basis for all restaurant personnel. Performs duties of Host, Server and Server Assistance, Food Runner when needed. Communicates daily with Hotel General Manager or Director of Operation/AGM Enforces adherence to all side work. Maintains a positive working relationship with Kitchen staff. Additional tasks and responsibilities may be assigned at the discretion of the Hotel General Manager or Director of Operation/AGM KNOWLEDGE, SKILLS AND ABILITIES: Reading, writing and oral proficiency in English language. Ability to supervise many employees in high volume environment. Ability to analyze and solve problems. Ability to adapt to change, new situations, changes in staffing and procedures. Ability to organize and prioritize under pressure in a fast-paced environment. Knowledgeable of basic sanitation. Knowledgeable of computer operations and ordering procedures. Outgoing, sociable, and well spoken. Ability to communicate effectively with guests, co-workers, and supervisors. Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation. Dedication and commitment to excellent customer service EXPERIENCE: ServSafe certified 4-7 years Food and Beverage management experience in a fine dining environment preferred. Budgeting experience required. Experience with inventories required. PHYSICAL DEMANDS: Stands for long periods of time without sitting; walks fast paced during shifts; bends, reaches and stoops. Ability to lift, balance and carry large, oval Dining Room service trays. Lift / carry 10 lbs. or less constantly; Lift/carry 11-20 lbs. frequently; Lift/carry 21-50 lbs. occasionally; Lift/carry 51-100 lbs. rarely.

We will be offering jobs on-the-spot at our Hiring Event January 20 & 21. About Our Company We are experts in lifestyle, boutique hotels and restaurants. We elevate our food and beverage to match the quality and sensorial experience of our hotels. We create memories, bring dreams to life, and deliver unmatched perfection around every corner. From the moment of arrival, guests are met with personalized and thoughtful service. This is where you can be yourself and truly succeed. Join our team of innovators! We are currently hiring for Barista About Marriott, Westlake The perfect blend of modern style and convenience awaits you at Marriott Dallas Fort Worth Westlake. Located in Westlake, Texas our hotel places you near corporate offices, attractions, shopping and the Texas Motor Speedway, making us an ideal choice for every traveler. Our inviting hotel rooms offer thoughtful amenities including a mini-fridge and a plug-in panel for streaming media. Work out in our 24 hour gym or go for a swim. Savor Texas specialties at our restaurant, SGR Solana Great Room, or pick up a Lavazza coffee on your way out to explore Southlake. If a meeting or social event brings you to our hotel, our elegant indoor and outdoor venues, custom catering and superb service will make your gathering successful. No matter your reason for joining us, you will discover all you need for a remarkable stay at our hotel in Westlake. You should join our team if you believe… Hospitality starts with genuine connection and thoughtful service. A well-crafted coffee is part of an elevated dining experience. Quality, consistency, and presentation matter in every cup. Every guest interaction is an opportunity to create a lasting impression. Teamwork and communication are essential in a fast-paced restaurant environment. You want to be part of an opening team where standards and culture are being built together. You're a great fit for this role if you… Have a passion for coffee, espresso, and beverage craftsmanship. Can manage high-volume service while remaining calm, friendly, and precise. Understand that cleanliness, organization, and attention to detail are critical to success. Take pride in executing drinks consistently and beautifully. Enjoy engaging with guests and offering thoughtful recommendations. Work well alongside servers, bartenders, and kitchen teams to deliver seamless service. We're excited to have you join us because you… Have experience as a barista in a café, restaurant, or hotel food & beverage outlet. Are skilled in preparing espresso drinks, brewed coffee, teas, and specialty beverages. Understand the importance of timing, flow, and presentation during service. Bring professionalism, reliability, and a positive attitude to every shift. Are eager to learn, grow, and contribute to a brand-new restaurant opening. Bring energy, pride, and hospitality into everything you do. Here's the Core of Coury Hospitality: We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS. What else do YOU need to know… This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer.

DEPARTMENT: Maintenance REPORTS TO: Hotel General Manager STATUS: Exempt Provides a high level of property maintenance knowledge. Position has overall responsibility for maintaining the building, grounds and physical plant with particular attention towards safety, security and asset protection. Accountable for managing the budget, capital expenditure projects, preventative maintenance and energy conservation. Develops and implements strategies that will deliver products and services, which meet or exceed the needs and expectations of guests and employees while maximizing the financial performance. Responsible for maintaining standards and regulatory requirements. Leads the emergency response team for all facility issues. Education and Experience • High school diploma or GED; 6 years experience in the engineering and maintenance or related professional area; technical training in HVAC-R/Electrical/Plumbing. OR • 2-year degree from an accredited university in Building and Construction, Engineering, Mechanics, or related major; 4 years experience in the engineering and maintenance or related professional area; technical training in HVAC-R/Electrical/Plumbing. Essential Job Functions •Managing Engineering Operations and Budgets • Works with property and regional engineering leadership team to determine how Engineering is performing against budget and highlights areas of concern to leadership. • Manages the physical plant including equipment, refrigeration, HVAC, plumbing, water treatment and electrical systems in accordance with Standard Operating Procedures. • Administers service contracts to support property needs. • Ensures fire crew has complete understanding of all procedures, equipment and alarms. • Coaches and supports engineering leadership team to effectively manage controllable expenses (e.g., wages, heat, light and power, water consumption, tools and equipment, grounds keeping supplies, uniforms, vendors, service agreements, inventory, etc.). • Manages and controls heat, light and power. • Develops an engineering operating strategy that is aligned with the property/brand's business strategy. • Develops and manages Engineering budget. • Ensures integration of departmental goals in game plans. • Oversees execution of long-term preventative maintenance and 10 year asset protection plans. • Reviews financial reports and statements to determine how Engineering is performing against budget. • Addresses potential areas of concern and proposing solutions to owners in a proactive manner. • Communicates a clear and consistent message regarding departmental goals to produce desired results. • Supervises construction to ensure timely completion of projects within budgetary guidelines. Maintaining Engineering Standards • Ensures compliance with state, local and federal regulations. • Maintains property life safety systems (e.g., fire fighting equipment, sprinkler systems, and alarm systems). • Ensures building and equipment licenses, permits and certifications are current. • Ensures property policies are administered fairly and consistently. Managing Profitability • Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports. • Monitors and manages the payroll function. • Manages department's controllable expenses to achieve or exceed budgeted goals. • Participates in the development of department's capital expenditure goals; manages projects as needed. • Participates in the budgeting process for areas of responsibility. • Prepares weekly and period end P&L critiques. • Understands the impact of department's operation on the overall property financial goals; educates staff on details as appropriate. • Reviews and manages controllable expenses such as, heat, light, power, water consumption, tools and equipment, grounds keeping supplies, uniforms, vendors, service agreements, etc. Conducting Human Resources Activities • Ensures employees are treated fairly and equitably. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process. • Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner. • Celebrates successes by publicly recognizing the contributions of team members. • Resolves guest problems and complaints. • Brings issues to the attention of Human Resources as necessary. • Ensures consistent and effective communication across the engineering team regarding daily operations.

RESPONSIBILITIES: · Maximize guest service. · Set up room service trays with proper condiments, utensils and linens. · Deliver food from the kitchen to guest rooms as orders are readied in the kitchen. · Clear used trays from hallways and take dishes to the dish room. · To transport dirty tableware from the Dining Room to the dish drop area and sort accordingly. · To conduct themselves in a professional manner with the awareness that all actions and communications are within guest view. · To assist servers and hosts when specifically requested. · To be knowledgeable of general guest information. · Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift. · Maintains communication and teamwork with all co-workers and supervisors. · Maintains an acceptable appearance for station and surrounding area. · Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time. KNOWLEDGE, SKILLS AND ABILITIES: · Ability to walk and stand throughout an eight-hour shift. · Ability to organize and prioritize under pressure. · Knowledgeable of basic sanitation. · Knowledgeable of computer operations and ordering procedures. · Ability to communicate effectively with guests, co-workers, and supervisors. · Ability to absorb large amounts of information quickly: service procedures, menus, and hotel floor plan, register operation. · Ability to maintain excellent attendance and punctuality. EXPERIENCE: · Previous restaurant serving and/or customer service experience.