A restaurant manager is like the coach of a team. They make sure everyone knows what to do, like the cooks making food and the servers bringing it to tables. If someone is missing, the manager finds a helper. If the kitchen runs out of cheese, the manager gets more. They make a schedule, so people know when to come to work.<\/p>\n\n\n\n
They also fix problems so guests are happy. If a meal is cold, they get a hot one. If the floor is messy, they have it cleaned. They check that the place is safe and that the money is counted right. Their job is to help everyone work together so you get tasty food and a nice visit.<\/p>\n\n\n\n
Restaurant Kitchen English<\/strong><\/p>\n\n\n\n Real conversations for real kitchen environments<\/em><\/p>\n\n\n\n This resource is designed to help non-native English speaking kitchen managers communicate confidently and effectively in an American restaurant environment. Each dialogue reflects a real scenario you may encounter on the job, complete with key vocabulary, manager tips, and realistic language you can practice and adapt.<\/p>\n\n\n\n How to use this guide: <\/strong>Read each dialogue aloud with a partner. Practice the manager role, then switch. Pay attention to the Key Vocabulary at the end of each dialogue and try to use those words in your own sentences.<\/p>\n\n\n\n Scenario: <\/em><\/strong>The kitchen manager addresses the line cooks before dinner service begins.<\/em><\/p>\n\n\n\n Dialogue:<\/strong><\/p>\n\n\n\n Manager (You): <\/strong>Alright everyone, listen up. Tonight we have a full house \u2014 200 covers starting at 6 PM. The special is pan-seared salmon with roasted vegetables. Any questions about the prep?<\/p>\n\n\n\n Line Cook: <\/strong>Do we have enough salmon for the whole night?<\/p>\n\n\n\n Manager: <\/strong>Good question. We have 40 portions prepped, and more in the walk-in. If we get close to running out, let me know immediately so I can 86 it from the menu. Also, make sure your stations are clean and stocked before service. We open in 30 minutes.<\/p>\n\n\n\n Line Cook: <\/strong>Got it. Should I start firing the bread now?<\/p>\n\n\n\n Manager: <\/strong>Not yet. Wait until the first tickets come in. We don’t want it sitting too long.<\/p>\n\n\n\n Key Vocabulary & Phrases:<\/strong><\/p>\n\n\n\n full house \u2022 covers \u2022 86 (to remove from menu) \u2022 firing (starting to cook) \u2022 tickets (orders) \u2022 walk-in (walk-in refrigerator)<\/p>\n\n\n\n Manager Tip: <\/strong>During pre-service, a good manager checks in with each station to ensure readiness.<\/p>\n\n\n\n Scenario: <\/em><\/strong>A server comes to the kitchen with a customer’s allergy request.<\/em><\/p>\n\n\n\n Dialogue:<\/strong><\/p>\n\n\n\n Server: <\/strong>I have a table with a serious peanut allergy. They ordered the Thai noodle dish.<\/p>\n\n\n\n Manager (You): <\/strong>Okay, stop. This is a priority. Miguel, hold on that Thai noodle for Table 12. Let me check the ingredients.<\/p>\n\n\n\n Line Cook (Miguel): <\/strong>The sauce already has peanut butter in it.<\/p>\n\n\n\n Manager: <\/strong>Understood. We cannot modify that dish safely. Sarah, please go back to the guest and explain that we cannot guarantee a safe preparation for that item. Suggest the grilled chicken \u2014 we can make it completely peanut-free. And use separate clean utensils and a fresh pan.<\/p>\n\n\n\n Server: <\/strong>What if they insist on the noodles?<\/p>\n\n\n\n Manager: <\/strong>We do not compromise on allergies. Politely explain it’s for their safety. If needed, come get me and I’ll talk to them directly.<\/p>\n\n\n\n Key Vocabulary & Phrases:<\/strong><\/p>\n\n\n\n priority \u2022 modify \u2022 guarantee \u2022 compromise \u2022 cross-contamination (implied) \u2022 separate utensils<\/p>\n\n\n\n Manager Tip: <\/strong>Always repeat allergy information aloud to the whole station so everyone is aware.<\/p>\n\n\n\n Scenario: <\/em><\/strong>The manager needs to address a cook who is falling behind during service.<\/em><\/p>\n\n\n\n Dialogue:<\/strong><\/p>\n\n\n\n Manager (You): <\/strong>Carlos, I need a word with you. I see you have five tickets backing up on your station. What’s going on?<\/p>\n\n\n\n Cook (Carlos): <\/strong>I’m sorry. The grill is running hot today and I’m having trouble timing everything.<\/p>\n\n\n\n Manager: <\/strong>Okay, thank you for telling me. Let’s fix this now. First, move your steaks to the cooler part of the grill. Second, call out your times so the expo knows when to expect your food. Can you do that?<\/p>\n\n\n\n Carlos: <\/strong>Yes, I can do that. The medium-rare steaks need about four more minutes.<\/p>\n\n\n\n Manager: <\/strong>Good. I’m going to jump in and help you clear this backlog. After service, let’s talk about how to read the grill temperature better. You’re doing well \u2014 we just need to stay ahead of the tickets.<\/p>\n\n\n\n Key Vocabulary & Phrases:<\/strong><\/p>\n\n\n\n backing up \u2022 running hot \u2022 timing \u2022 expo (expeditor) \u2022 backlog \u2022 call out (announce)<\/p>\n\n\n\n Manager Tip: <\/strong>Address performance issues calmly and with solutions. Public shaming hurts team morale.<\/p>\n\n\n\n Scenario: <\/em><\/strong>The manager checks in a food delivery from a supplier.<\/em><\/p>\n\n\n\n Dialogue:<\/strong><\/p>\n\n\n\n Delivery Driver: <\/strong>Good morning. I have a delivery for Chef’s Table Restaurant \u2014 50 pounds of beef tenderloin and 30 pounds of jumbo shrimp.<\/p>\n\n\n\n Manager (You): <\/strong>Good morning. Let me check the invoice. Can you put everything on the dock, please? I need to inspect before I sign.<\/p>\n\n\n\n Delivery Driver: <\/strong>Sure, no problem. Do you need a hand?<\/p>\n\n\n\n Manager: <\/strong>No, thank you. I need to check the temperatures myself. Okay \u2014 the beef is at 34 degrees Fahrenheit, that’s acceptable. But the shrimp temperature is reading 48 degrees. That’s too warm. I cannot accept this.<\/p>\n\n\n\n Delivery Driver: <\/strong>Are you sure? They were just loaded this morning.<\/p>\n\n\n\n Manager: <\/strong>I’m sure. Shrimp must be received at 41 degrees or below. I’m going to note this on the invoice and refuse this item. Please have your supervisor call us to arrange a replacement delivery today.<\/p>\n\n\n\n Key Vocabulary & Phrases:<\/strong><\/p>\n\n\n\n invoice \u2022 dock (loading dock) \u2022 inspect \u2022 temperature (FIFO) \u2022 refuse\/reject \u2022 acceptable<\/p>\n\n\n\n Manager Tip: <\/strong>Food safety rules are non-negotiable. Always check temperatures before signing for deliveries.<\/p>\n\n\n\n Scenario: <\/em><\/strong>The manager walks a new hire through kitchen safety and procedures on their first day.<\/em><\/p>\n\n\n\n Dialogue:<\/strong><\/p>\n\n\n\n Manager (You): <\/strong>Welcome to the team, Priya. Before you touch anything, let’s go over kitchen safety. First \u2014 always announce yourself when walking behind someone. Say ‘behind’ so no one gets surprised and drops something hot.<\/p>\n\n\n\n New Employee (Priya): <\/strong>Behind. Like that?<\/p>\n\n\n\n Manager: <\/strong>Exactly. Second, non-slip shoes are required at all times. The floor gets wet and slippery during service. I see you have sneakers today \u2014 that’s okay for now, but please bring proper kitchen shoes tomorrow.<\/p>\n\n\n\n Priya: <\/strong>I understand. What about the equipment? Can I use everything?<\/p>\n\n\n\n Manager: <\/strong>Not yet. We have a training process. Today you’ll shadow Ana on the prep station \u2014 watch, ask questions, and take notes. Do not operate the slicer, the deep fryer, or any power equipment until I personally sign off on your training. Safety first, always.<\/p>\n\n\n\n Priya: <\/strong>That makes sense. Thank you for explaining everything.<\/p>\n\n\n\n Key Vocabulary & Phrases:<\/strong><\/p>\n\n\n\n announce \u2022 shadow (observe a coworker) \u2022 prep station \u2022 slicer \u2022 sign off \u2022 non-slip<\/p>\n\n\n\n Manager Tip: <\/strong>A structured onboarding process reduces accidents and builds employee confidence.<\/p>\n\n\n\n Scenario: <\/em><\/strong>A server brings back a dish the guest says is undercooked.<\/em><\/p>\n\n\n\n Dialogue:<\/strong><\/p>\n\n\n\n Server: <\/strong>I’m so sorry, but Table 7 says their chicken is pink in the middle. They want it sent back.<\/p>\n\n\n\n Manager (You): <\/strong>Thank you for telling me right away. Let me see it. Yes \u2014 this is not fully cooked. This goes straight in the trash. We do not re-fire undercooked chicken \u2014 food safety risk. Tony, fire a new chicken breast for Table 7, right now. Priority.<\/p>\n\n\n\n Line Cook (Tony): <\/strong>Firing chicken, Table 7!<\/p>\n\n\n\n Manager: <\/strong>Good. Sarah, please go to Table 7, apologize sincerely, and let them know we are remaking the dish fresh. Tell them it will be out in eight minutes. Offer them a complimentary appetizer while they wait.<\/p>\n\n\n\n Server: <\/strong>Should I tell them why it happened?<\/p>\n\n\n\n Manager: <\/strong>Keep it simple. Say ‘It wasn’t up to our standards and we are making a fresh one for you.’ Do not blame anyone or give too much detail. Let’s focus on making it right.<\/p>\n\n\n\n Key Vocabulary & Phrases:<\/strong><\/p>\n\n\n\n sent back \u2022 re-fire \u2022 priority \u2022 complimentary \u2022 up to standards \u2022 making it right<\/p>\n\n\n\n Manager Tip: <\/strong>Never re-serve food that has been returned. Always discard and prepare a fresh portion.<\/p>\n\n\n\n Scenario: <\/em><\/strong>An employee calls in sick and the manager needs to find coverage.<\/em><\/p>\n\n\n\n Dialogue:<\/strong><\/p>\n\n\n\n Employee: <\/strong>Hello, Chef. I’m really sorry, but I’m very sick and I can’t come in for my 4 o’clock shift today.<\/p>\n\n\n\n Manager (You): <\/strong>I’m sorry to hear that. Thank you for calling early \u2014 I appreciate that. What’s your station tonight?<\/p>\n\n\n\n Employee: <\/strong>I was supposed to be on saut\u00e9.<\/p>\n\n\n\n Manager: <\/strong>Okay. I hope you feel better soon. Please text me when you know if you’ll be in tomorrow. I need to call in someone to cover your shift.<\/p>\n\n\n\n Employee: <\/strong>I’m very sorry for the inconvenience.<\/p>\n\n\n\n Manager: <\/strong>It happens. Just rest and get well. But in the future, please call at least three hours before your shift if possible, so I have more time to find coverage. Take care.<\/p>\n\n\n\n Key Vocabulary & Phrases:<\/strong><\/p>\n\n\n\n call in (sick) \u2022 coverage \u2022 saut\u00e9 station \u2022 inconvenience \u2022 shift \u2022 appreciate<\/p>\n\n\n\n Manager Tip: <\/strong>Set clear call-in procedures with your team so you always have enough notice to find a replacement.<\/p>\n\n\n\n Scenario: <\/em><\/strong>The manager walks through the walk-in with a prep cook to check inventory levels.<\/em><\/p>\n\n\n\n Dialogue:<\/strong><\/p>\n\n\n\n Manager (You): <\/strong>Let’s do a quick walk-in check before prep starts. Tell me what you see when I open this shelf.<\/p>\n\n\n\n Prep Cook: <\/strong>I see chicken stock \u2014 looks like about two gallons. And here’s the heavy cream \u2014 maybe one quart left.<\/p>\n\n\n\n Manager: <\/strong>Good observation. One quart of cream won’t be enough for tonight. That goes on the order sheet \u2014 we need at least four quarts. What about the produce?<\/p>\n\n\n\n Prep Cook: <\/strong>The spinach looks a little wilted. Should I throw it away?<\/p>\n\n\n\n Manager: <\/strong>Let me see. Yes, this is past its prime. Toss it and note it as waste on the log sheet. We need to order fresh spinach today. Always check for FIFO \u2014 first in, first out. Use the oldest products in front first.<\/p>\n\n\n\n Prep Cook: <\/strong>I understand. I’ll put the new spinach behind the old when it arrives.<\/p>\n\n\n\n Manager: <\/strong>That’s exactly right. Good job.<\/p>\n\n\n\n Key Vocabulary & Phrases:<\/strong><\/p>\n\n\n\n walk-in \u2022 inventory \u2022 order sheet \u2022 wilted \u2022 waste log \u2022 FIFO (first in, first out)<\/p>\n\n\n\n Manager Tip: <\/strong>Daily inventory checks reduce food waste and prevent running out of key ingredients during service.<\/p>\n\n\n\n Scenario: <\/em><\/strong>Two cooks are arguing during service and the manager must intervene.<\/em><\/p>\n\n\n\n Dialogue:<\/strong><\/p>\n\n\n\n Manager (You): <\/strong>Hey \u2014 both of you, stop. Right now is not the time. We have 40 tickets on the board. What is the problem?<\/p>\n\n\n\n Cook 1 (Dani): <\/strong>He used my mise en place without asking and now I don’t have enough garnish for my plates!<\/p>\n\n\n\n Cook 2 (Remy): <\/strong>I thought it was shared prep! Nobody labeled it!<\/p>\n\n\n\n Manager: <\/strong>Okay. I hear both of you. Dani \u2014 I need you to continue plating and I’ll have someone prep more garnish immediately. Remy \u2014 you help me here. This conversation continues after service. Are we clear?<\/p>\n\n\n\n Both: <\/strong>Yes, Chef.<\/p>\n\n\n\n Manager: <\/strong>Good. After service, we are going to talk about labeling all mise en place with your name and the date. That’s the rule going forward. For now \u2014 focus, team.<\/p>\n\n\n\n Key Vocabulary & Phrases:<\/strong><\/p>\n\n\n\n mise en place \u2022 tickets on the board \u2022 shared prep \u2022 label \u2022 going forward \u2022 plating<\/p>\n\n\n\n Manager Tip: <\/strong>Never let conflicts escalate during service. Address the immediate problem, resolve the root cause later.<\/p>\n\n\n\n Scenario: <\/em><\/strong>The manager walks through closing duties with the closing crew.<\/em><\/p>\n\n\n\n Dialogue:<\/strong><\/p>\n\n\n\n Manager (You): <\/strong>Good service tonight, everyone. Before you leave, we need to complete the closing checklist. Let’s start with the line. Is the grill cooled down and covered?<\/p>\n\n\n\n Cook: <\/strong>Yes, the grill is off and covered. I also wiped down the line and restocked the reach-in with tomorrow’s prep.<\/p>\n\n\n\n Manager: <\/strong>Excellent. What about the fryers?<\/p>\n\n\n\n Cook: <\/strong>The oil is filtered and covered. The fryer baskets are soaking in the dish pit.<\/p>\n\n\n\n Manager: <\/strong>Perfect. Dishwasher \u2014 is the machine sanitized and all dishes put away?<\/p>\n\n\n\n Dishwasher: <\/strong>Almost done. I’m putting away the last pots now.<\/p>\n\n\n\n Manager: <\/strong>Take your time and do it right. Last thing \u2014 make sure all the doors to the walk-in are closed and the lights are off. I’ll do a final walk-through and lock up. Great work tonight. See you tomorrow.<\/p>\n\n\n\n Key Vocabulary & Phrases:<\/strong><\/p>\n\n\n\n closing checklist \u2022 cooled down \u2022 reach-in (small refrigerator on the line) \u2022 dish pit \u2022 sanitized \u2022 walk-through<\/p>\n\n\n\n Manager Tip: <\/strong>A thorough closing routine prevents food safety issues and makes the next morning’s opening faster.<\/p>\n\n\n\n Keep practicing \u2014 every conversation makes you a stronger leader.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" What Are Restaurant Managers? A restaurant manager is like the coach of a team. They make sure everyone<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"pagelayer_contact_templates":[],"_pagelayer_content":"","footnotes":""},"class_list":["post-24","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/pages\/24","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/comments?post=24"}],"version-history":[{"count":1,"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/pages\/24\/revisions"}],"predecessor-version":[{"id":25,"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/pages\/24\/revisions\/25"}],"wp:attachment":[{"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/media?parent=24"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}10 Interactive Dialogues for Adult English Learner Managers<\/h2>\n\n\n\n
1. Starting the Shift: Pre-Service Briefing<\/h2>\n\n\n\n
2. Handling a Food Allergy<\/h2>\n\n\n\n
3. Managing a Slow Employee<\/h2>\n\n\n\n
4. Receiving a Delivery<\/h2>\n\n\n\n
5. Training a New Employee<\/h2>\n\n\n\n
6. Dealing with a Complaint from the Dining Room<\/h2>\n\n\n\n
7. Scheduling and Shift Coverage<\/h2>\n\n\n\n
8. Conducting a Daily Inventory Check<\/h2>\n\n\n\n
9. Resolving a Conflict Between Kitchen Staff<\/h2>\n\n\n\n
10. End-of-Night Closing Checklist<\/h2>\n\n\n\n