Available Jobs at Empact Group

Role Overview:

• We are seeking a highly skilled and experienced Regional Manager to oversee cleaning operations across multiple facilities within a designated region, specifically in a hospitality environment.
• The successful candidate will be responsible for ensuring the highest standards of cleanliness, hygiene, and infection control practices are maintained.
• The Regional Manager will lead a team including Area Managers, Contract Managers, Supervisors and Cleaners to deliver exceptional cleaning services that comply with hospitality regulations and standards.

Key Responsibilities:

• Develop and implement cleaning schedules, procedures, and protocols to ensure all facilities under their supervision are clean, safe, and hygienic.
• Conduct regular inspections and audits of cleaning processes to monitor performance and compliance with industry standards.
• Train, mentor, and supervise cleaning staff to drive excellence in cleaning practices and customer service.
• Manage budget, resources, and supplies effectively to meet operational targets and cost efficiency.
• Collaborate with facility managers and stakeholders to address cleaning-related issues and ensure a safe and healthy environment for patients, staff, and visitors.
• Implement and monitor infection control measures to prevent the spread of infections and diseases within hospitality settings.
• Stay up-to-date with industry trends, regulations, and best practices related to hospitality cleaning and infection control.
• Prepare and provide regular reports on cleaning operations, performance metrics, and compliance with regulatory requirements.

Qualifications and Experience:

• Bachelor’s degree in Hospitality Management, Facilities Management, or related field preferred
• Minimum of 5 years of experience in hospitality cleaning management, with at least 2 years in a regional or multi-site management role
• Knowledge of hospitality cleaning regulations, standards, and best practices.
• Strong IT knowledge, use of reporting tools and software systems
• Strong analytical ability
• Strong leadership, communication, and team-building skills
• Excellent problem-solving and decision-making abilities
• Proficiency in using cleaning equipment and tools 
• Certification in infection prevention and control is a plus

Closing Date 30 June 2026

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The Main Purpose of the job

• To perform a variety of tasks associated with food production, front of house services and any general support required with regard to all Health & Safety and Food Safety regulations.

Education and Experience required:

• 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.

Knowledge, Skills and Competencies:

• Knowledge of basic food preparation
• Communication skills
• Takes pride in personal appearance and hygiene
• Passionate about delivering a world class service to our clients and customers

Key areas of responsibility:

• Perform a variety of tasks associated with food production
• General support required front and back of house

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The Main Purpose of the job

• The successful applicant will be responsible for the preparation of food for daily kitchen production in order to provide quality food service.

Education and Experience required:

• Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
• Customer Service experience is essential
• Matric is essential
• Professional Cookery certificate will be an advantage

Knowledge, Skills and Competencies:

• Knowledge of and compliance with food safety standards.
• Customer service and communications skills
• Contribute to effective teamwork
• Special Diets
• Ability to work under pressure

Key areas of responsibility:

• Preparation of food for daily kitchen production
• Provide quality food service

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Purpose of the Role

• The Executive Chef is responsible for developing and planning menus, establishing recipes and food purchase specifications, and coordinating, executing, supervising, and evaluating all food production activities within a fast-paced operation.
• The ideal candidate will be a qualified chef with the ability to manage both the strategic and day-to-day operations of the kitchen effectively.

Education and Experience Requirements

• Relevant tertiary qualification in Hospitality or equivalent industry experience.
• Must be a qualified chef with proven culinary expertise.
• Comprehensive knowledge of the catering environment, from fine dining to restaurant dining.
• Strong understanding of South African and industry-specific legislation.
• Demonstrated financial acumen with experience in budget management, cost control, and achieving target GP%.

Key Areas of Responsibility

Menu Development and Food Production

• Develop and plan seasonal and innovative menus.
• Establish standardized recipes and food purchase specifications.
• Coordinate, execute, supervise, and evaluate all food production activities.
• Ensure all dishes meet quality, presentation, and cost standards.

Operational Management

• Assist in managing the strategic and daily kitchen operations.
• Oversee and ensure compliance with Occupational Health and Safety (OHS) standards across all food production areas.
• Support the manager in maintaining high customer service standards during daily operations.
• Drive food innovation, including promotional menus and modern trends such as visual display and grab-and-go offerings.

Procurement and Cost Control

• Place and manage kitchen and menu-related orders.
• Maintain accurate records for stock control, tiebacks, and waste tracking.
• Manage stock par levels to ensure efficiency and minimize waste.
• Ensure menu costings support optimal business performance and GP% targets.

Team Management

• Lead and supervise the kitchen production team to ensure operational efficiency.
• Enforce compliance with working hours, break times, and company policies.
• Uphold and apply company disciplinary procedures when necessary.
• Foster a culture of teamwork, professionalism, and high performance.

Closing Date 10 July 2026

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The Main Purpose of the job:

• To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise, and evaluate all the food production activities of a fast-paced operation. The Chef will assist in the management of strategic and day-to-day operations.

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
• Proven experience as a Sushi Chef 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

Closing Date 20 July 2026

go to method of application »

The Main Purpose of the job

• To perform a variety of tasks associated with food production, front of house services and any general support required with regard to all Health & Safety and Food Safety regulations.

Education and Experience required:

• 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.

Knowledge, Skills and Competencies:

• Knowledge of basic food preparation
• Communication skills
• Takes pride in personal appearance and hygiene
• Passionate about delivering a world class service to our clients and customers

Key areas of responsibility:

• Perform a variety of tasks associated with food production
• General support required front and back of house

Closing Date 20 July 2026

go to method of application »

Purpose of the Role

• We’re looking for a dynamic Assistant Catering Manager to join our catering team. This is your opportunity to combine culinary expertise with meaningful service in a healthcare environment.
• In this role, you’ll be at the heart of our food service operations. You’ll ensure the smooth daily running of the kitchen, from menu planning to production processes, while keeping food and labour costs in check. You’ll also play a vital role in ensuring compliance with HACCP standards and accommodating special dietary needs for our patients and clients.

Education and Experience required:

• Tertiary qualification in Food & Beverage Services or Culinary Arts
• Minimum 3 years’ progressive kitchen management experience
• Proven track record of delivering results within budget
• High-volume, complex foodservice experience
• Special diets knowledge
• Strong understanding of HSE regulations (advantageous).
• Excellent leadership, communication, and customer service skills.
• Computer literacy and solid HACCP knowledge.

Key Areas of responsibility:

• Overseeing daily kitchen operations in a high-volume setting.
• Implementing and monitoring production processes.
• Managing food and labour costs within budget.
• Maintaining full compliance with HACCP standards.
• Planning and developing menus for varied dietary requirements.
• Leading, motivating, and managing the kitchen brigade.
• Supporting strategic and day-to-day operational decisions.
• Strong understanding of HSE regulations (advantageous).
• Excellent leadership, communication, and customer service skills.
• Computer literacy and solid HACCP knowledge.

Closing Date 17 July 2026