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Sonus faber cremona m * pair * hi-end loudspeakers | $2,000 |
| Private | Offered | New |
| sonus faber cremona m pair hi-end loudspeakers lnib
the perfect speakers for any audiophile and hi-fi lover.
these speakers have been used as a 1 Nov 09:49 |
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Free english classes | |
| Midtown |
| rennert offers free english classes through its teacher-training program. the classes are free because they are taught by the program’s 4 Oct 10:59 |
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Runner-casual dining 2 | |
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| complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper20 Sep 08:34 |
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Cook | |
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| prepare ingredients for cooking, including portioning, chopping, and storing food. wash and peel fresh fruits and vegetables. weigh, measure, and mix20 Sep 08:34 |
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Server-3 meal-a-day | |
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| serve food courses and alcoholic beverages to guests. set tables according to type of event and service standards. answer questions on menu20 Sep 08:34 |
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Agent-purchasing | |
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| calculate figures for food inventories, orders, and costs. maintain clear and organized records to ensure all reports and invoices are filed and20 Sep 08:34 |
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Host/ess-casual dining 1 / am | |
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| greet guests and determine the number in their party. seat guests by finding a clean, available table; pulling out chairs; placing clean/current menu20 Sep 08:34 |
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Server-am-casual dining 3 | |
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| serve food courses and alcoholic beverages to guests. set tables according to type of event and service standards. answer questions on menu20 Sep 08:34 |
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Cook ii-casual dining 1 | |
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| prepare ingredients for cooking, including portioning, chopping, and storing food. wash and peel fresh fruits and vegetables. weigh, measure, and mix20 Sep 08:34 |
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Chef | |
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| prepare ingredients for cooking, including portioning, chopping, and storing food. wash and peel fresh fruits and vegetables. weigh, measure, and mix20 Sep 08:34 |
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Coord-property cfrst | |
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| ensure on-property event execution and provide administrative support for cfrst property general managers. serve as primary point-of-contact for20 Sep 08:34 |
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Server-am-casual dining 2 | |
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| serve food courses and alcoholic beverages to guests. set tables according to type of event and service standards. answer questions on menu20 Sep 08:34 |
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Bartender-3 meal-a-day | |
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| prepare drink orders for guests according to specified recipes using measuring systems. issue, open, and serve wine/champagne bottles. set up and20 Sep 08:34 |
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Bartender-3 meal-a-day | |
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| prepare drink orders for guests according to specified recipes using measuring systems. issue, open, and serve wine/champagne bottles. set up and20 Sep 08:34 |
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Server attendant-casual dining | |
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| complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper20 Sep 08:34 |
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Attendant-dining room/utility | |
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| complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper20 Sep 08:34 |
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Runner-casual dining | |
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| complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper20 Sep 08:34 |
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Host/hostess | |
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| greet guests and determine the number in their party. seat guests by finding a clean, available table; pulling out chairs; placing clean/current menu20 Sep 08:34 |
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Cook iii-casual dining 1 | |
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| prepare ingredients for cooking, including portioning, chopping, and storing food. wash and peel fresh fruits and vegetables. weigh, measure, and mix20 Sep 08:34 |
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Supervisor-pastry/bakery | |
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| supervise and coordinate activities of cooks and workers. determine how food should be presented, and create decorative food displays. ensure proper20 Sep 08:34 |
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Server attendant-lobby lounge | |
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| complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper20 Sep 08:34 |
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Server-3 meal-a-day | |
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| serve food courses and alcoholic beverages to guests. set tables according to type of event and service standards. answer questions on menu20 Sep 08:34 |
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Supervisor-front office | |
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| not for us hourly positionsprocess all guest check-ins, verifying guest identity, form of payment, assigning room, and activatin/issuing room key.20 Sep 08:34 |
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Server-am-inroom dining | |
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| serve food courses and alcoholic beverages to guests. set tables according to type of event and service standards. answer questions on menu20 Sep 08:34 |
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Specialist-sales front desk | |
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| meet and greet guests as they arrive for scheduled sales presentations or stop by the sales gallery for general information . ensures that all guests20 Sep 08:34 |
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Night auditor | |
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| check figures, postings, and documents for accuracy. record, store, access, and/or analyze computerized financial information. control and secure cash20 Sep 08:34 |
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Server-am-inroom dining | |
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| serve food courses and alcoholic beverages to guests. set tables according to type of event and service standards. answer questions on menu20 Sep 08:34 |
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Server | |
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| serve food courses and alcoholic beverages to guests. set tables according to type of event and service standards. answer questions on menu20 Sep 08:34 |
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Bistro svr/cook-refresh bus pm | |
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| prepare ingredients for cooking, including portioning, chopping, and storing food. wash and peel fresh fruits and vegetables. weigh, measure, and mix20 Sep 08:34 |
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Host/hostess | |
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| greet guests and determine the number in their party. seat guests by finding a clean, available table; pulling out chairs; placing clean/current menu20 Sep 08:34 |
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Cook ii | |
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| prepare ingredients for cooking, including portioning, chopping, and storing food. wash and peel fresh fruits and vegetables. weigh, measure, and mix20 Sep 08:34 |
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Agent-purchasing | |
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| please see company website.calculate figures for food inventories, orders, and costs. maintain clear and organized records to ensure all reports and20 Sep 08:34 |
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Concierge | |
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| respond to guest requests for special arrangements or services (e.g., transportation, reservations, dry cleaning) by making arrangements or20 Sep 08:34 |
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Cook iii-main kitchen | |
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| prepare ingredients for cooking, including portioning, chopping, and storing food. wash and peel fresh fruits and vegetables. weigh, measure, and mix20 Sep 08:34 |
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Host/hostess | |
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| greet guests and determine the number in their party. seat guests by finding a clean, available table; pulling out chairs; placing clean/current menu20 Sep 08:34 |
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Cook iii-casual dining 1 | |
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| executive chef john coleman joins the ritz-carlton, dallas from the ritz-carlton, tysons corner. he will oversee the hotel\'s innovative in-room20 Sep 08:34 |
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Bistro svr/cook-refresh bus pm | |
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| prepare ingredients for cooking, including portioning, chopping, and storing food. wash and peel fresh fruits and vegetables. weigh, measure, and mix18 Sep 07:17 |
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Captain-banquet | |
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| communicate service needs to chefs and stewards throughout functions. total charges for group functions, and prepare and present checks to group20 Sep 08:34 |
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Cook | |
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| prepare ingredients for cooking, including portioning, chopping, and storing food. wash and peel fresh fruits and vegetables. weigh, measure, and mix20 Sep 08:34 |
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Food runner | |
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| complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper20 Sep 08:34 |
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Clerk-reservations | |
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| process all reservation requests, changes, and cancellations received by phone, fax, or mail. identify guest reservation needs and determine20 Sep 08:34 |
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Processor i-contracts | |
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| process contracts accurately by entering information into appropriate system. ensure that signed contract paper work is accurate and contains all20 Sep 08:34 |
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Bartender | |
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| prepare drink orders for guests according to specified recipes using measuring systems. issue, open, and serve wine/champagne bottles. set up and20 Sep 08:34 |
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Server-3 meal-a-day | |
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| serve food courses and alcoholic beverages to guests. set tables according to type of event and service standards. answer questions on menu20 Sep 08:34 |
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Assistant-catering | |
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| assist other departments when needed to ensure optimum service to guests. maintain cleanliness of work areas throughout the day, practicing20 Sep 08:34 |
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Hair stylist | |
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| provide hair care services such as cut/design, color, and styling to guests. shampoo, condition, and rinse guests\' hair. examine skin, hair, or nails20 Sep 08:34 |
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Supervisor-cooks | |
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| supervise and coordinate activities of cooks and workers. determine how food should be presented, and create decorative food displays. ensure proper20 Sep 08:34 |
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Night auditor | |
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| check figures, postings, and documents for accuracy. record, store, access, and/or analyze computerized financial information. control and secure cash20 Sep 08:34 |
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Instructor-fitness center | |
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| instruct group fitness classes (e.g., aerobics, spinning, strength training) at all ability levels. provide advice to individuals on the correct20 Sep 08:34 |
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Cook | |
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| prepare ingredients for cooking, including portioning, chopping, and storing food. wash and peel fresh fruits and vegetables. weigh, measure, and mix18 Sep 07:17 |
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