2. Read and translate the text: Management Jobs in Catering Establishments

There are many different managerial positions in a catering establishment. They include catering or restaurant manager, kitchen supervisor or manager, bar manager, and others. Each of these employees has his own responsibilities and a set of needed qualifications.

Restaurant managers work in hotels, restaurants or fast-food cafes. Catering managers work for outside catering firms, business or factory, hospitals or schools canteens.

The job can include:

• hiring and training staff

• organising staff rotas

• overseeing the budget and ordering supplies for the week's menus

• maintenance and security

• publicity and promotions

• welcoming customers and perhaps serving food and drinks

• dealing with any problems.

The most important part of the job is keeping a constant eye on the standard of the ingredients, the meals, the restaurant environment and the service.

Restaurant managers have to be prepared to work long days and unsociable hours. The job usually involves working in the evenings – often staying until after the restaurant is closed – and at weekends and public holidays.

Catering and restaurant managers need to be:

• aware of what customers want;

• excellent organisers;

• good motivators and leaders.

There is no age limit for becoming a restaurant or catering manager, but some employers do look for specific people – perhaps with experience or at an early stage in their careers. Catering and restaurant managers are normally trained on the job so that they get experience in lots of different areas of the business.

Kitchen supervisors/managers are responsible for a team of cooks or chefs and kitchen assistants or kitchen porters. Each day they decide what tasks are to be done and delegate these to members of the team. Other responsibilities may include:

• planning menus;

• ordering food;

• budget control;

• recruiting, training, disciplining and dismissing staff;

• keeping records;

• applying food hygiene and employment laws.

In hotels and restaurants, they may be called section chefs, second chefs and head chefs. Kitchen supervisors/managers should be:

• interested in food and cookery;

• able to delegate;

• well organised.

Kitchen supervisors/managers work in hotels, restaurants and in the catering departments of a wide range of organisations, such as schools, factories and hospitals.

Bar managers manage licensed premises. Their work may include:

• maintaining profitability and setting sales targets;

• recruiting and training staff;

• accounting and payroll duties;

• placing orders with suppliers;

• building and maintaining relationships with suppliers and customers.

A bar person/manager should:

• have good communication skills;

• be friendly and outgoing;

• be honest and trustworthy;

• be tactful and diplomatic;

• be able to work in a team.

Most employers look for people with outgoing, pleasant personalities and the right attitude rather than qualifications. The work is suitable for adults of all ages.