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:
- Minimum of 3-year experience as executive waiter in a restaurant or catering environment is essential.
- Matric is essential
- Experience in a Hotel environment will be an advantage
- Strong beverage knowledge.
Knowledge, Skills and Competencies:
- Knowledge of and compliance with food safety standards
- Excellent time management and the ability to prioritize tasks
- Positive attitude and teamwork skills
- Previous experience as a waiter in a fine dining setting
- Excellent communication and customer service skills
- Ability to multitask and work well under pressure
- Strong attention to detail
- Knowledge of food and beverage pairings
- Extreme attention to detail and quality
- Ability to follow verbal directions in a fast-paced and dynamic environment
- Excellent presentation skills
Key areas of responsibility:
- Assist with the complete setup and breakdown of the banquet area.
- Relay food and beverage orders.
- Maintain a high level of cleanliness and awareness of sanitary practices.
- Anticipate guests’ needs and exceed customer service expectations.
- Maintain composure in a fast-paced environment.
- Relay important information about orders, allergies, and special requests to the appropriate person.
- Respond urgently and appropriately to any concerns.
- Present in professional appearance and mannerisms.
- Check dishes and kitchenware for cleanliness and presentation and report any problems.
- Provide excellent customer service to guests.
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Education and Experience required:
- Matric is essential
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 2 Years’ experience of progressive/kitchen management is compulsory
- Experience with stock control, ordering and receiving
Knowledge, Skills and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry specific laws
- Management Skills
- Communication Skills
- Computer literate
Key areas of responsibility:
- Oversee smooth operation of kitchen production
- Maintain consistency for all menu items
- Assist with monitoring inventory and communicating needs to the catering manager
go to method of application »
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
Knowledge, Skills and Competencies:
- Knowledge of the hospital catering environment
- Knowledge of South African and industry-specific laws
- Exceptional customer service skills
- Excellent operations and people management skills
- Excellent communication skills
- Ability to arrange exceptional functions
- Ability to balance the budget and save on soft costs
- Ability to draft and analyse reports
- Profit improvement skills an absolute must
Key areas of responsibility:
- Manage daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations
- Implement an effective and efficient food production process
- Provide great quality service to clients
- Manage the execution of creative functions
- Execute 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
- Oversee daily bookkeeping procedures including capturing of issues, sales, stock, banking, etc.
- Effectively manage and monitor gross profit as per the budgeted targets
- Ensure minimum & maximum stock levels are maintained
- Ensure the electronic meal ordering system is fully functional and utilised optimally
- Effectively manage HSE daily to ensure all records are up to date
- Effectively manage people (i.e. staffing – workforce planning, payroll administration, leave management, performance management)
- Effectively manage the Customer Experience (through surveys and using data to improve the service offering)
- Ensure strict adherence of service levels according to the client service level agreement
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Desirable Education and experience:
- 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 food service operations experience is highly desirable.
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.
Key areas of responsibility:
- Managing daily operations of the assigned unit.
- Implementation of the production process.
- Managing food/labour costs
- Overall understanding of HACCP.
go to method of application »
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.
go to method of application »
Education and Experience required:
- Matric is essential
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 2 Years’ experience of progressive/kitchen management is compulsory
- Experience with stock control, ordering and receiving
Knowledge, Skills and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry specific laws
- Management Skills
- Communication Skills
- Computer literate
Key areas of responsibility:
- Oversee smooth operation of kitchen production and FOH operations
- Maintain consistency for all menu items
- Assist with monitoring inventory and communicating needs to the catering manager
go to method of application »
Desirable education and experience:
- Relevant Tertiary qualification in hospitality or the relevant experience in the industry
- At least 7 years’ experience in the same or similar position
- Senior Management experience within the catering sector would be advantageous
- Strong financial acumen
- Experience in highly commercial and sensitive markets
- Experience of working within budget guidelines to deliver results
- Experience in costing, budgets, forecasts and invoicing is advantageous
- Proven experience in managing successful teams in a unionised environment
- Driver’s License and own transport necessary
Knowledge, skills and competencies:
- Excellent knowledge of the catering environment ranging from fine dining to day to day staff dining
- Excellent knowledge of Health and Safety policies and processes relevant to the catering industry
- Must be able to work in a unionised environment
- Good knowledge of South African and Industry specific Labour Laws
- Excellent customer services skills-customer centric
- Excellent communication skills to deal with senior clients
- Results orientation-must be able to analyse financial information pertaining to the unit
- Driven, self-motivated individual who has the ability to work with little supervision
- Problem solving skills and ability to think on their feet
- Strong negotiation Skills
Key areas of responsibility:
- Manage daily operational issues relevant to the business
- Manage diverse team
- To ensure that the facility adheres to all requirements in line with statutory Health, Safety and Environmental policies
- Manage the catering service facility optimally in order to surpass client and customer expectations
- Attend all relevant meetings with client and management team and ensure communication to relevant parties
- Ensure staff is adequately trained and adhere to Empact and client processes and procedures
- Manage and monitor service level agreements and continuously strive to improve service offering
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Education and experience required:
- Matric
- Business Administration qualification is advantageous.
- Must have at least 2 years bookkeeping experience.
- Customer relations experience
- Minimum of 1 year experience working on WorkSmart
Knowledge Skills and Competencies required:
- Excellent communication skills
- Excellent organisation and planning skills
- Computer literacy on Ms Office is essential.
- Worksmart
- Financial acumen
- Management skills
Key areas of responsibilities:
- To accurately and efficiently execute daily capturing utilizing the Worksmart system
- General Admin duties such as typing and filing.
- Weekly and Monthly stock take
- Capturing of stock-takes
- Assisting with Debtors & Creditors
- Spot checking of depot stock-takes if required.
- Responsibility for cash ups and banking
- Ordering of daily stock items
- Understanding par levels and adhering to them
- Data capturing
- Assisting with monthly price changes
- Assisting with monthly purchasing code changes
- Processing of claims in a timeously fashion
- Confirming prices with suppliers
go to method of application »
Desirable Education and experience:
- 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 food service operations experience is highly desirable.
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.
Key areas of responsibility:
- Managing daily operations of the assigned unit.
- Implementation of the production process.
- Managing food/labour costs
- Overall understanding of HACCP.
go to method of application »
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
- Own transport
Knowledge, Skills, and Competencies:
- Knowledge of the catering environment
- Knowledge of food preparation, diet, and cultural/religious preferences
- Excellent verbal, written and telephonic communication skills
- Creativity and innovations with functions setup
- Exceptional organisational skills
- Ability to achieve prescribed targets within budgetary constraints
- Ability to work autonomously and as part of a team
- Prepare and manage functions of high calibre with the required flair and innovation
- Managing a team of waiters
Key areas of responsibilities:
- Planning functions.
- Organizing functions.
- Execution of all functions while operating within budget.
- attend to daily executive floor services
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Education and Experience required:
- Relevant Degree/Diploma (Essential)
- Relevant Post Graduate qualification (NQF Level 8) would be advantageous
- 8 -10 years’ experience in facilities management, of which 5 years is in a management capacity.
- 5 years' Key Account Management experience
- Computer literate on MS Office packages – MS Word, Outlook, Excel
Key areas of responsibility:
- Participate in quarterly business reviews with clients to understand clients’ operations and business requirements and to identify cross selling and growth opportunities.
- Implement facilities management solutions and manage service delivery as per contractual agreements.
- Conduct regular risk assessments of the entire facility in relation to SLA.
- Monitor compliance with Occupational Health and Safety legislation.
- Regularly meet with the client to build good relationships and ensure success of contract.
- Attend all relevant meetings with clients and management teams and ensure communication to subordinates.
- Prepare the budget for key accounts within the portfolio/ geographical region in accordance with financial policy and procedures.
- Monitor expenditure against approved budget, providing variance analysis and monthly reporting for submission to the General Manager.
- Contribute towards the planning for procurement in compliance with supply chain requirements.
- Conduct People Management practices such as recruitment, talent and development management, performance management, employee relations and reward.
Operational Delivery:
- Manage systems and procedures to produce a managed, integrated, and cost-effective facilities management solution.
- Deliver an organised and structured service to align with client requirement and support client`s needs
- Finance, corporate sustainability, human resources or talent, risk and compliance, communications, the client's businesses, and other suppliers must all be considered when organizing and structuring the service to support and align with the client.
- Manage a streamlined, integrated service delivery system that makes the most of labour, equipment, and technology to satisfy client demands and service standards.
- Manage each specialty's performance in accordance with the client`s service level agreement.
- Define objectives, clarify roles and responsibilities, and implement performance contracts for each area reporting to you.
- Implement client’s divisional plans with a view to operationalising business initiatives effectively and timeously.
- Establish goals, make roles and duties clear, and put performance contracts into place for every department that reports to you.
- Ensure all employees are committed to organisational goals and output is enhanced in a continuous improvement manner through means of PDP’s (Performance Development Programs).
- Ensure action plans are put into place regarding performance improvement for under performers as identified.
- Manage conflict in the workplace.
Method of Application
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