Вопрос № 224072 - Английский язык

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Eugenie Blanco
“I left Venezuela after High School and went to the States and did a two-year business course. Then I worked in an oil company for about four years. My first job was as a receptionist, but then they asked me to replace a senior secretary. Then I moved to London and worked for Marks & Spencer.
When I came to France, I got an ordinary secretarial job at the Venezuelan Embassy. But two weeks later they asked me to be a secretary to the Ambassador! I did that for four years here in Paris. Then I decided I would like to work at the airport for Venezuelan Airlines. I started the job and soon after they told me to go and work as a senior secretary in the Head Office. After that I joined the Herald Tribune – it’s been nine years now. They wanted someone with Spanish mother tongue, good English and knowledge of French. I love the job.”
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When did Eugenie Blanco begin to work for the Herald Tribune?

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Eugenie Blanco
“I left Venezuela after High School and went to the States and did a two-year business course. Then I worked in an oil company for about four years. My first job was as a receptionist, but then they asked me to replace a senior secretary. Then I moved to London and worked for Marks & Spencer.
When I came to France, I got an ordinary secretarial job at the Venezuelan Embassy. But two weeks later they asked me to be a secretary to the Ambassador! I did that for four years here in Paris. Then I decided I would like to work at the airport for Venezuelan Airlines. I started the job and soon after they told me to go and work as a senior secretary in the Head Office. After that I joined the Herald Tribune – it’s been nine years now. They wanted someone with Spanish mother tongue, good English and a knowledge of French. I love the job.”
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When did Eugenie Blanco begin to work for the Herald Tribune?

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Eugenie Blanco
“I left Venezuela after High School and went to the States and did a two-year business course. Then I worked in an oil company for about four years. My first job was as a receptionist, but then they asked me to replace a senior secretary. Then I moved to London and worked for Marks & Spencer.
When I came to France, I got an ordinary secretarial job at the Venezuelan Embassy. But two weeks later they asked me to be a secretary to the Ambassador! I did that for four years here in Paris. Then I decided I would like to work at the airport for Venezuelan Airlines. I started the job and soon after they told me to go and work as a senior secretary in the Head Office. After that I joined the Herald Tribune – it’s been nine years now. They wanted someone with Spanish mother tongue, good English and knowledge of French. I love the job.”
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When did Eugenie Blanco begin to work for the Herald Tribune?

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Milan Havel
“My name is Milan Havel and I’m an assistant manager at the Hotel Ambassador in London. There are two assistant managers, and one of us is always on duty at busy times. The general manager has overall responsibility, of course, and we report directly to her. We are responsible for the day-to-day running of the hotel. We plan the work schedules, manage the accounts, and deal with any problems to do with staff or guests.
We have a staff of about 100 people. Basically, there are four departments, each with its own manager. Firstly, there’s front of the house – that’s receptionists, the people who deal with our guests on a daily basis. Then there’s housekeeping – all the services to do with the rooms. Then the banqueting and conference manager who organizes all the events that take place in the hotel. And finally, there’s the food and beverage manager.”
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What is Milan Havel responsible for?

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Alena Hejnova
“I’m the food and beverage manager. The food and beverage manager is responsible for the restaurant and the kitchen. Three people report directly to me: the head waiter, the bar manager, and the head chef. The head waiter manages the specialist wine waiters and the other waiters and waitresses. The bar manager is responsible for the bar staff. The head chef manages the kitchens and under him comes the assistant or sous chef. Then any other chefs report to the sous chef. Finally, the kitchen porters come at the bottom of the reporting line.”
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How many people is Alena Hejnova responsible for?

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Morag Findlay
“I am a manager of the shop Music Stand. We work six days a week, between nine thirty and six. Saturday is our busy day, so we have a Saturday boy, Ben, to help us. He only works on Saturday because he’s still at school. He does a lot of the physical work – you know, he cleans the floor, makes tea and coffee, puts prices on the books and instruments. It’s good to have an extra person on the till to take money from customers. There are a lot of boxes to unpack on Saturday. Ben does that too.”
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How many functions does Ben do?