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At Empact we are on a journey - a journey to do our best and be the best for our people, our clients, our partners, our community and our planet.
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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.
Method of Application
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