Available Positions at Empact Group

Job Description

• UJU-ESS is seeking a highly experienced and results-driven Technical Facilities Manager to lead maintenance, repair, and operational technical services across mining-related facilities. This role is critical in ensuring safe, compliant, and cost-effective operations while driving asset performance and continuous improvement.

Key Responsibilities

• Lead planned preventative, reactive, and corrective maintenance programs
• Oversee multidisciplinary technical services: electrical, plumbing, HVAC, refrigeration, civils, and building maintenance
• Manage CAPEX and OPEX projects, including upgrades, refurbishments, and shutdowns
• Drive asset performance through CMMS/CAFM systems (preferably Planon)
• Ensure full compliance with MHSA, OHSA, SANS, and SHEQ requirements
• Implement Total Quality Management (TQM) and continuous improvement initiatives
• Manage budgets, cost control, and contractor performance
• Lead and develop high-performance technical teams
• Maintain strong stakeholder and client relationships Maintenance compliance and asset uptime
• Budget adherence and cost control
• Project delivery (time, cost, quality)
• Safety performance (zero harm focus)
• Contractor and SLA performance
• Continuous improvement and reduction in repeat failures

 Qualifications and Experience required:

• National Diploma / Degree in Engineering, Facilities Management, or Project Management
• Project Management certification (PMBOK preferred)
• Minimum 5+ years’ experience in Project Management environment
• Minimum 5+ years in Facilities / Maintenance Management
• Mining, industrial, or heavy infrastructure experience (preferred)

Closing Date 22 June 2026

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The main purpose of the job:

• The successful candidate will perform cashiering duties, restock all beverages, general supplies and also perform general food service duties.

Education and experience required:

• Matric is essential
• Minimum of 1-year experience in the same role is essential
• Experience in a food service operation would be an advantage

Knowledge, Skills, and Competencies required:

• Ability to handle cash
• Passionate about delivering a world class service to our clients and customers
• Interpersonal and communication skills

Key areas of responsibilities:

• Cashiering duties
• Restock all beverages and general supplies
• Perform general food service duties

Closing Date 15 June 2026

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The Main Purpose of the job

• The incumbent will be responsible for a profitable and professional food service to ensure client satisfaction and retention of business whilst upholding the Company’s policies and procedures.

Education and Experience required:

• Matric / Grade 12
• At least 5 years’ experience in a service industry
• At least 5 years management experience
• A good understanding of budgeting and profit & loss accounts
• Exposure to industrial relations on a shop floor level
• A good working knowledge of HSE
• Experience in the food industry will be advantageous

 Knowledge, Skills and Competencies:

• Excellent interpersonal and leadership skills
• Sound administration skills
• Ability to adapt to a changing environment and priorities effectively
• Ability to work flexible hours when required
• Valid driver’s license
• Own car essential
• Excellent customer services skills
• Excellent communication skills
• Presentation skills
• Financial Acumen
• Report writing
• Leadership Skills
• People Management Skills
• Consequence management
• Results orientation
• Driven, self-motivated
• Problem solving skills
• Negotiation Skills

 Key areas of responsibility:

• Authorize monthly wage input documents, new engagements, terminations and pay rate changes
• 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 and accounted for
• 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
• Conduct regular risk assessments of the entire facility
• 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

  Additional Considerations:

• Drivers Licence
• This is a highly pressurized environment with long hours

Closing Date 03 July 2026

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Job Description

Join Our Culinary Dream Team as a Sous Chef!

• Are you a passionate and innovative chef ready to take your culinary career to the next level? We’re looking for a dynamic Sous Chef to bring creativity, leadership, and flair to our kitchen!
• As the right-hand to the Executive Chef, you’ll be at the heart of menu innovation, crafting exceptional dining experiences while managing food preparation with precision. Your role will involve leading kitchen teams, training rising talent, overseeing inventory, and ensuring flawless execution in a fast-paced, high-energy environment.
• This is your opportunity to showcase your creativity, refine your leadership skills, and make a lasting impact in a professional kitchen where passion meets excellence. If you thrive under pressure, love experimenting with flavours, and are ready to take charge—we want you on our team!

Required minimum education and work experience.

• Matric qualification is preferable.
• 3 – 5 years proven experience as Sous Chef
• Degree in Culinary science or related certificate/ diploma
• 1-3 years Previous people leadership experience in a commercial catering environment

Key Performance Areas:

Management of Food Preparation and Presentation

• Directs food preparation in collaboration with the Executive Chef
• Taking responsibility for more technical elements of cuisine.
• Provides quality plates and meals, including in both design and taste
• Responsible for the smooth running of the entire kitchen department
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at optimal cost under hygienic conditions
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Ensuring proper portion control is always managed
• Supervising all food preparation daily

Management of Kitchen

• Supporting the head chef or executive chef in the general running of the kitchen.
• Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.
• Being the voice of the kitchen when communicating with servers
• Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
• Ensure kitchen equipment is maintained and functioning
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform

Inventory and Costing Management

• Identify ways to reduce spoilage of infrequently used items.
• Assists with menu planning, inventory, and management of supplies.
• Monitoring inventory and only purchasing supplies and food from approved suppliers together with office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.

Leadership

• Assume the role as Head Chef and or Executive Chef in his or her absence
• Ensure respectful communications with customers and suppliers when handling queries
• Ensure good relationships and teamwork is maintained with staff and provide assistance to resolve queries
• Ensure good relationships exist with suppliers, customers, intercompany departments and related parties
• Under supervision of Head Chef, lead a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

Human Capital Management

• Conduct bi-annual performance reviews with staff members under your supervision
• Ensure staff morale is maintained and improved over time
• Identify, support and raise staff training needs
• Execute staff disciplinary processes as per Company policy
• Determine required staff compliment per shift to meet the demands of the business together with the admin department.

Occupational Health and Safety

• Responsible to enforce the Company’s OH&S policies and procedures daily
• Ensure staff is trained in all OH&S aspects and adhere to the requirements
• Identify risk areas to ensure all OH&S regulations are adhered to
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

Closing Date 30 June 2026

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Purpose of the role:

• We are seeking a talented and experienced Halaal Cook to join our team and help us create delicious and authentic Halaal dishes for our restaurant. The ideal candidate will have a passion for cooking and a deep understanding of Halaal dietary laws and practices.
• They will be responsible for planning and preparing Halaal meals, ensuring that all dishes meet the highest standards of quality and taste.

Desirable education and experience:

• Proven experience as a Halaal cook or in a similar role
• In-depth knowledge of Halaal dietary laws and practices
• Strong cooking skills and a passion for creating delicious and authentic dishes
• Excellent time management and organizational skills
• Ability to work well under pressure and in a fast-paced environment
• Strong communication and leadership abilities
• Certification in food safety and sanitation would be a plus

Key areas of responsibilities:

• Plan, prepare, and cook a variety of Halaal dishes, including traditional and modern recipes
• Ensure that all ingredients used in cooking are Halaal-certified and comply with Halaal dietary laws
• Monitor and maintain kitchen hygiene and cleanliness in accordance with Halaal guidelines
• Collaborate with the kitchen staff to develop new menu items and specials
• Train and supervise kitchen staff, ensuring that all dishes are prepared and presented according to the restaurant's standards
• Always adhere to health and safety regulations in the kitchen

Closing Date 30 June 2026

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Main purpose of the job:

• The incumbent will be responsible for administrative and clerical tasks, such as handling telephonic and e-mail enquiries, updating records to effectively manage administration within a specified area as well as provide support to the Project Manager.

Desirable education and experience:

• Matric
• Own transport preferable

Knowledge Skills and Competencies required:

• Proficiency in English
• Competency in MS Office: Outlook, Word, Excel and PowerPoint
• Strong administrative skills with the ability to work in a pressurized environment, prioritizing and meeting competitive demands in a professional manner
• Deadline orientated
• Ability to deal with sensitive information in a confidential and professional manner (essential)
• Demonstrate a professional work ethic, integrity and loyalty
• Excellent communication skills, both verbal and written
• Team player – prepared to help
• Excellent interpersonal skills
• Good numeric skills
• Must be able to multitask
• Ability to interact effectively across all levels

Key areas of responsibility:

• Required to provide admin support to multiple sites
• Comply with all health and safety legislation, policies and procedures
• Comply with the Code of Ethics and Empact Code of Business Conduct
• Taking minutes at Operations Meetings
• Typing-Letters, reports, minutes and meeting notes
• Order uniforms
• Update the records
• Processing monthly stock sheets
• Preparation of reports

Closing Date 30 June 2026

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Purpose of the Role:

• As a Kiosk Manager, you will oversee the daily operations and management of all retail kiosks, ensuring optimal performance and customer satisfaction. This role focuses on operational efficiency and enhancing the customer experience in a fast-paced retail environment.

Key Areas of Responsibilities:

• Lead, manage, and develop a team of sales associates to achieve sales targets and performance goals.
• Monitor kiosk performance metrics and analyse sales data to identify trends and implement improvement strategies.
• Ensure exceptional customer service standards are maintained consistently across all kiosks.
• Conduct regular training sessions to equip team members with product knowledge and customer service skills.
• Manage inventory levels, ensuring stock is adequately maintained and displayed to maximize sales opportunities.
• Collaborate with head office to execute marketing initiatives and promotional campaigns effectively.
• Handle customer inquiries, resolve issues, and gather feedback to improve service quality and product offerings.
• Maintain compliance with health and safety regulations, as well as company policies and procedures.

Requirements:

• Proven experience in retail management, preferably within a kiosk or similar small-format retail environment.
• Strong leadership and team management skills with the ability to motivate and inspire others.
• Excellent communication and interpersonal skills to engage with customers and team members effectively.
• Demonstrable experience in sales and a solid understanding of merchandising principles.
• Ability to analyse data and generate actionable insights to drive performance improvements.
• Proficiency in point of sale (POS) systems and basic financial reporting.

Preferred Qualifications:

• Experience in training and development of staff within a retail setting.
• Familiarity with customer relationship management (CRM) software.
• Certification in retail / hospitality management or a related field would be advantageous.

Closing Date 26 June 2026

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The Main Purpose of the job

• Reporting to the Unit Manager, the incumbent will be responsible to ensure that all food and beverage areas are fully stocked, and the working environment is clean and tidy.
• You will be responsible for serving all food and beverages within a timely manner and attend to customer requests to ensure they have a great customer experience.

Education and Experience required:

• Matric
• Working experience in Hospitality environment
• Customer Service experience
• Min of 2 years’ experience in the same role

 Knowledge, Skills and Competencies:

• Customer service and communications skills
• Knowledge of basic mathematics
• Good analytical skills

Key areas of responsibility:

•  To provide a friendly and professional service to all customers and clients
• You will be responsible for serving all food and beverages within a timely manner and attend to customer requests in order to ensure they have a great customer experience.
• To support the Unit Manager in all areas in order to deliver a great customer experience.
• To excel in the areas of operational excellence, financial performance and customer / client satisfaction to achieve company and client objectives within all Company policies, procedures and guidelines
• Taking responsibility for ensuring that all food and beverage areas are fully stocked, and the working environment is clean and tidy.

Closing Date 30 June 2026

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The Main Purpose of the job

• The successful incumbent will be responsible to manage all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.
• The candidate will be required to travel between units and manage different units as required in and around KwaZulu Natal.

Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
• Minimum 3 Years of experience of progressive/kitchen management is compulsory.
• Experience working within budget guidelines to deliver results is compulsory.
• High Volume, complex foodservice operations experience is highly desirable.
• Must have hospital experience.
• Strong knowledge of HSE is advantageous.
• Special diets knowledge is compulsory.
• Own transport.

 Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Customer Service Skills.
• Management Skills.
• Communication Skills.
• Exceptional Functions Skills.
• Ability to balance the budget and save on soft costs.
• Computer literate.
• HSE knowledge

 Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs.
• Overall understanding of HACCP.
• To develop and plan menus.
• Kitchen brigade management.
• Management of the strategic and day to day operations of the operation.

Closing Date 30 June 2026

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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 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 30 June 2026

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Job Description

• We’re looking for an experienced Project Manager to take ownership of a catering unit leading daily operations, ensuring the highest food service standards, and driving innovative, client-focused events and functions.
• As the Project Manager, you’ll be responsible for managing the assigned unit in alignment with the sector’s strategic objectives, contractual requirements, and compliance standards. You’ll oversee food production, service delivery, team performance, and client satisfaction — ensuring the seamless execution of all catering operations.

Education and Experience Requirements:

• Relevant tertiary qualification in Hospitality, Culinary Arts, or Food & Beverage Services (preferred)
• 10+ years’ experience in catering or hospitality management (essential)
• Proven track record in competitive and sensitive markets
• Project management experience within hospitality or catering (advantageous)
• Experience in change management and unit mobilization (beneficial)
• Strong financial acumen in costing, budgeting, and forecasting
• Leadership experience in managing diverse teams
• Valid driver’s license

Key Areas of Responsibility:

Operational Excellence

• Manage daily unit operations in line with strategy, contracts, and compliance standards
• Ensure efficient, high-quality food production and service delivery
• Oversee the execution of creative events and catering functions

Menu & Food Production Oversight

• Lead menu planning, standardization, and costing
• Maintain consistency and quality across all food offerings
• Drive innovation and profitability

Financial & Administrative Control

• Oversee sales capture, stock control, and banking
• Monitor GP margins and maintain budget targets
• Manage electronic ordering and reporting systems

Compliance & Governance

• Uphold food safety, hygiene, and health regulations
• Maintain accurate compliance records

People Leadership

• Manage workforce planning, payroll, and performance
• Foster teamwork, accountability, and a culture of excellence

Client & Service Excellence

• Ensure SLA adherence and client satisfaction
• Drive continuous improvement through feedback and insights

Skills & Competencies

• Strong understanding of catering and hospitality operations
• Comprehensive knowledge of industry regulations and compliance
• Proven leadership, communication, and organizational skills
• Expertise in financial management and reporting
• Exceptional customer service orientation and event execution

Closing Date 18 June 2026

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Job Description

Join Our Empact Team – Food Services 

• We’re looking for dedicated and motivated individuals to join our growing food services team. Whether you’re assisting in the kitchen, supporting catering operations, supervising staff, preparing meals, or serving customers at the counter, this is an exciting opportunity to develop your career in a fast-paced, service-driven environment, working at the heart of our food service operations.
• Cook
• Barista
• Food Services Assistant
• Sculler

Why Join Us?

• This is an exciting opportunity for you to take your career to the next level. You’ll have the chance to make an impact, shape the future of food services in a dynamic and growing organisation.
• Food by Empact Group is where culinary delights meet exceptional hospitality! 

What You’ll Need:

• Matric / Grade 12 is compulsory 
• Working experience in the food industry
• Customer Service experience is essential
• Customer service and communications skills
• Contribute to effective teamwork
• Ability to work under pressure

What You’ll Do:

• Preparation of food for daily kitchen production
• Preparation of beverages 
• Provide quality food and overall service
• Perform a variety of tasks associated with food production

Closing Date 25 June 2026