Active Roles at Empact Group

Education and Experience required:

• Matric / Grade 12 (Bachelor's degree advantageous)
• At least 5 years’ experience in the services industry with a minimum of 2 years in a regional or multi-unit management role
• Experience in the food industry will be advantageous
• A good understanding of budgeting and profit & loss accounts
• Exposure to industrial relations on a shop floor level
• Proven track record of meeting and exceeding sales targets and operational goals
• Excellent problem-solving and decision-making abilities
• Proficiency in Microsoft Office Suite and other relevant software applications
• Flexibility to travel regularly within the region
• A good working knowledge of HSE
• Healthcare experience advantageous

 Key areas of responsibility:

• Authorize monthly wage input documents, new engagements, terminations and pay rate changes
• Develop and implement strategies to drive revenue growth and increase profitability
• Manage Unit/Catering Managers to ensure operational issues relevant to the business are resolved
• Manage units to ensure profitability, sustainability as well as secure future business
• Ensure contractual obligations are met and manage contracts within Service Level Agreements
• Manage and support diverse teams of clients to ensure realisation of strategic goals
• Facilitate training and development of Catering Managers in order to improve service offerings and maintain relevance
• Ensure labour force planning is adequately done and managed in relation to budget
• Ensure unit costs and expenditure, within region, are tightly managed 
• Ensure fixed and other assets are managed and regularly audited
• Manage and exceed client expectations in line with statutory Health, Safety and Environmental policies
• Accurately manage all the financials of each unit with the support of the unit or project Manager
• Attend all relevant meetings with clients and management teams and ensure communication to units
• Regularly meet with the client to ensure success of the contract
• Keep clients up to date in relation to progress made or areas of concerns
• Continuously build the relationship with the client
• Must have the ability to engage with union officials at the highest level
• Stay informed on industry trends and market conditions to inform decision-making and strategic planning.

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 Desirable Education and experience: 

• 2 Years’ Experience working in a logistics environment
• Matric or Logistics qualification
• Experience working in a hospitality environment would be preferred but not essential as training will be provided
• Worksmart and SAFRON experience will be an advantage
• Supervisory experience would be an advantage

 Knowledge, Skills, and Competencies: 

• Computer literacy
• Ability to work with numbers and calculations
• Planning and organization skills
• Time management skills
• Communication skills
• Ability to work autonomously and under pressure
• Ability to delegate

 Key areas of responsibility: 

•  Administer and control stock
• Communicate directly with the supplier and staff

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Education and Experience required:

• Relevant Diploma in Hospitality or Food and Beverage Management is essential
• 3-5 Years of experience in a catering environment is essential
• Customer service experience is essential

Key areas of responsibility:

• Planning functions.
• Organizing functions.
• Execution of all functions while operating within budget.

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Desirable education and experience:

• 2 Years of Experience working in a logistics environment
• Matric
• Experience working in a hospitality environment would be preferred but not essential as training will be provided
• Work smart experience will be an advantage
• Supervisory experience would be an advantage

Key areas of responsibility:

• Place orders and liaise with suppliers upon approval of Project/ Catering Manager
• Ensure that prices and quantity concur with order sheet and invoice
• Issuing of stock/groceries to all External Departments
• Weighing of all food products being issued to staff for production
• Manage the stock ratio of stores in line with the budget on a minimum / maximum stock level
• Assist in Weekly and Monthly Stock take
• Complete all HSE records correctly and timeously
• Supervise the storeroom/fridge/freezer
• Ensure Storeroom/Fridge/Freezer is locked and always cleaned
• Check all goods entering the stores' area in terms of quality/data sheets and are correctly labelled
• Receive all stock from suppliers an ensure all stock received is in order.
• Will be requested to work over weekends.
• Ensure all stock is packed away after each mealtime service.
• Ensure Quality checks are done on all food products.
• Implement strict controls in the Fridge/Freezer and Storeroom
• Work in Conjunction with the Project/Catering Manager and Catering Supervisors

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Education and Experience:

• Relevant Tertiary qualification in hospitality or the relevant experience in the industry
• Must be a qualified chef
• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices

Key Areas of Responsibility:

• To develop and plan menus
• Establish recipes and food purchase specifications
• Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation
• Assist in the management of the strategic and day to day operations of the operation

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 Education and Experience required:

• Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is preferred
• Minimum of 5 years hospital catering experience is vital
• Experience in highly commercial and sensitive markets is compulsory
• Project Management experience in a hospitality/catering industry would be an advantage
• Implementation of change programmes, unit mobilization experience is advantageous
• Experience of working within brand guidelines to deliver results 
• Experience in costing, budgets, forecasts and invoicing is advantageous
• Proven experience in managing successful departments/teams
• Driver’s License is required

Key areas of responsibility:

• Managing daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations
• Implementation of the food production process
• Provide great quality service to clients
• Manage the execution of creative functions
• Menu planning, standardisation, adoption and costing
• Monitor the kitchen to ensure the cooks are using standardized recipes and quality of food is of the highest standard
• Managing the Food GP’s as per the budgeted targets
• Managing the unit’s budgets to ensure that the budgeted targets are met monthly
• Implementation of minimum & maximum stock levels to controls stock days
• Managing the HSE daily to ensure all records are up to date
• Managing People (i.e. staffing – workforce planning, payroll administration, leave management, performance management)
• Managing Customer Experience (through surveys and using data to improve the service offering)
• Strict management of service levels to client SLA

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Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
• Minimum 5 years’ experience of progressive culinary/kitchen management is compulsory
• Experience working within budget guidelines to deliver results is compulsory

Knowledge, Skills, and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices

Key areas of responsibility:

• To develop and plan menus
• Establish recipes and food purchase specifications
• Coordinate, execute, supervise, and evaluate all food production activities of a fast-paced operation
• Assist in the management of the strategic and day to day operations of the operation

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Key Responsibilities:

• Assist with planning and executing food menus for events based on client requirements, ensuring a seamless and memorable dining experience.
• Assist with the design and assist with developing creative and innovative menu options that are in line with current food trends.
• Maintain an organized and clean kitchen environment, adhering to sanitation standards and food handling guidelines.
• Collaborate with other kitchen staff to create new dishes and improve existing recipes.
• Stay updated with industry trends, attend workshops or training programs to enhance culinary skills.
• Ensure compliance with all applicable food regulations

Qualifications:

• Working experience in Hospitality Industry is essential
• Matric essential
• Customer service experience is an advantage
• Food and Beverage or Culinary Arts qualification would be an advantage

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Education and Experience Required:

• Bachelor's degree in accounting, finance, or related field
• 5+ years of experience in accounts receivable or billing, with at least 2 years in a supervisory role
• Strong understanding of accounting principles and financial reporting
• Proficiency in Microsoft Excel and accounting software
• Excellent communication and interpersonal skills
• Ability to prioritize and manage multiple tasks simultaneously.
• Detail-oriented and able to work under pressure.
• Experience working in a fast-paced environment.

Key performance areas and Responsibilities:

• Supervise a team of accounts receivable and billing specialists, providing guidance and support as needed.
• Ensure accurate and timely processing of invoices and billing statements.
• Monitor accounts receivable aging reports and follow up on past due accounts.
• Reconcile accounts receivable to ensure accuracy and completeness.
• Work closely with other departments to resolve billing discrepancies and disputes.
• Develop and implement policies and procedures to improve efficiency and accuracy of the accounts receivable and billing process.
• Prepare monthly financial reports related to accounts receivable and billing activities.
• Assist with month-end and year-end closing processes as needed.

Management of the following accounts receivable process:

• Maintain AR ledger and apply cash received,
• Manage and process collections,
• Manage customer requests and enquiries,
• Manage debtors’ days and 60 days+ Targets.
• Reports are completed and emailed within deadlines:
• Debtors aging on SAP complete with up to date, commentary sent to GM’s weekly on a Tuesday with a view of presenting to the Supercare Management team.
• Review and sign-off of all customer reconciliations performed by the team as and when required.

Management of the Billing division including the following processes:

• Bill Customers (VI’s, J’s and credit notes are processed correctly)
• Ensure blocked billing is released.
• Reports are completed and emailed within deadlines:
• Blocked Billing sent out on the 20th ahead of bill run, and again on the 25th post bill run.
• All Active file 100% BILLED by close off on the 2nd working day of the month.
• Confirmation through Qliksense Sales module that all non-recurring revenue is 100% billed by the 2nd working day of the month.
• New Business/Lost Business/Price Increase/Net credit note reporting completed on a weekly basis (Fridays).
• Provide functional expertise to the team by providing direction and guidance to completing duties and resolving problematic client requests/accounts.
• Ensure that the team are responsive to incoming calls/emails, issue documentation, resolution, and escalation as necessary to other internal groups.
• Assist in achieving day’s receivables targets agreed by the business as part of the working capital process.  Manage customers directly (as required), i.e. receiving and allocating payments and reconciling accounts.
• Work with IT to make sure all systems support the needs of the AR team.
• Allocate resources and responsibilities across debtors’ team to deliver business results.

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Key Responsibilities:

• Plan and execute food menus for events based on client requirements, ensuring a seamless and memorable dining experience.
• Coordinate with clients to understand their specific culinary preferences, dietary restrictions, and special requests.
• Design and develop creative and innovative menu options that are in line with current food trends.
• Train and manage a team of kitchen staff, ensuring efficient operations and adherence to health and safety standards.
• Oversee food preparation, plating, and portion control to maintain consistency and quality.
• Manage inventory, ensuring adequate stock level for event requirements while minimizing waste.
• Maintain an organized and clean kitchen environment, adhering to sanitation standards and food handling guidelines.
• Collaborate with other chefs and kitchen staff to create new dishes and improve existing recipes.
• Stay updated with industry trends, attend workshops or training programs to enhance culinary skills.
• Ensure compliance with all applicable food regulations and licensing requirements.

Qualifications:

• Proven experience as a Chef de Partie or higher, preferably in a function or event setting.
• Culinary degree or equivalent certification from a recognized culinary institute.
• Extensive knowledge of various cuisines, cooking techniques, and food presentation.