Current Vacancies at Feedem

Minimum Requirements

• Previous management experience essential
• 5 years previous experience in a food service and an industrial kitchen an advantage
• Grade 12/ Matric required
• Culinary Qualification advantageous
• Good client liaison & interpersonal skills
• Staff management abilities
• Strong admin & computer skills (Excel)
• Own transport and valid driver’s license
• Ability to communicate in both Afrikaans and English
• Good people skills
• Must be able to work independently
• Neat and very well organized
• Attention to details

Duties and Responsibilities

• Able to run a shift 
• Supervise the Kitchen staff
• Oversee Food Production – Daily Meal Offerings
• Have experience in Menu Planning & Costings will be required
• Staff Management & Training – Able to impart skills and empower staff
• To have a Better Buying experience - Procurement System
• To be able to do Stock taking and Quality Control
• To be able to do Ordering and Issuing of stock
• Maintain high standards of Hygiene & Safety
• Adhoc Admin Duties
• Shift and Weekend Work is required

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Qualifications

• National Diploma in Business Administration, Information Technology, Human Resources or related field
• Advanced PC, Internet and MS Office experience
• Able to work in a systems driven environment
• Able to adapt to a changing environment and work at an efficient and effective pace
• Outgoing determined self-starter and fast learner
• Demonstrated ability to run projects, develop and implement training material, administer training sessions and provide key reports to management
• Excellent communication and telephone skills
• Adaptable and eager to learn
• Able to multitask and collaborate with others on multifaced areas
• Excellent attention to detail and record keeping
• Previous experience in the following systems is advantageous: Sage 300, The Greenest Office, Kronos and intermediate IT support (ie: google account set up & trouble shooting)

Experience

• Minimum of 5 years of experience in controlling Biometrics, Face Recognition on Time and Attendance or HRIS i.e. familiar with Kronos, TGO will be advantageous
• Minimum of 5 years of experience in controlling labour cost. 
• Experience in an organisation with a headcount between 1000 – 3000 will be advantageous 
• Ms Office proficiencies of which Ms Excel is intermediate to advanced.

Duties and Responsibilities

 Training

• Train Managers and employees and ensure that they are equipped on how to use Time and Attendance System.
• Create and share online training video as and whey required for refresher training for the organisation.

Control and Organising

• Oversees and maintains optimal function of the Time and Attendance System, which may include escalating maintenance, and upgrade to applications, systems, and modules.
• Provides technical support, troubleshooting, and guidance to system users.
• Manages permissions, access, personalisation, and similar system operations and settings for users.
• Ensures system compliance with data security and privacy requirements
• Collaborates with leadership and Human Resources to identify system improvements and enhancements; recommends and implements solutions.
• Compiles or assists with the acquisition of complex data reports, summaries, and logs for senior staff
• Follow up on queries and provide solutions to users and management 

Monitor the timecards and follow up with mangers to ensure:

• Employees and managers have fulfilled their responsibilities in terms of Missed punches and absenteeism have been addressed
• Guide managers regarding the requests for timecard edits, specifically add/change/delete punches
• Oversee the system and ensure that Managers Time off requests have been addressed
• Monitor and guide Managers to ensure that their direct reports have met their weekly standard hours either as required in terms of time worked, requested time off or leave without pay

Project Coordination

• Serves as representative and liaison between HR, information services, external vendors, and other stakeholders for Time and Attendance design and implementation projects.
• Collaborate with cross-functional teams to ensure effective communication and project delivery on time and attendance system

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Minimum Requirements

• Matric / Grade 12 or equivalent
• Culinary Qualification will be advantageous
• 2-5 years' experience and proven record in a hotel or restaurant kitchen environment
• Ability to work within a team

Duties and Responsibilities

• To liaise with Managers regarding menus and daily preparation requirements.
• To prepare, cook and co-ordinate menu items for meals (vegetables, soups, desserts and salads) according to recipe specification and procedures.
• To ensure that meals are ready and served at the specified times and in correct manner.
• To clean and wash all small equipment used in cooking.
• To keep his/her own work area clean, this includes floors, tiles, work surfaces and equipment used in preparation.
• To use equipment, materials and cleaning agents correctly and according to instructions.
• To observe all hygiene and safety rules.
• To prepare all function items when necessary
• To correctly carry out instructions from Managers and within the set time limits

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Minimum Requirements

• Matric or Matric equivalent
• Chef Qualification
• Formal Catering/Hospitality Qualification
• Food production and menu planning
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal skills: Client/customer interface, Managing Group process & Communication skills
• Strong admin skills
• Computer literate
• Ability to build and maintain a motivated team in a dynamic environment
• Staff training

Experience

• Previous managerial experience in the catering sectors: Retirement, Education, Corporate, Healthcare
• Operational Standards: Performance management, Financial analysis, Computer proficiency & Human Resources
• Able to travel to various locations in and around the greater Cape Town area
• Able to travel frequently away from home and at short notice
• Own transport & valid driver’s license essential

Duties and Responsibilities

• To relieve in units in the absence of the unit manager.
• To ensure that a complete handover is done, that all money is handed over and signed for and that a completed handover manual is received and discussed.
• Complete and hand to District Manager and Human Resources a report on each unit at the end of your period of relief, i.e. no later than one week after departure.Hand over all relevant information, keys, money, etc. appropriate to the unit to the unit’s manager on departure.
• To ensure the provision of quality food and service to met the requirements of the Company. This includes all meals, functions and resale items.
• To plan and cost menus, making sure that budgetary limits and prescribed meal specifications are adhered to.
• To ensure that housekeeping & laundry requirements are met, as per the contract.
• To ensure correct and timeous completion of all administrative work. Weekly papers to be ready for collection by specified time.
• To ensure staff records are up to date and kept in accordance with Company and Statutory requirements.
• To ensure effective security and safety in all areas under your control, including hygiene.
• To be aware of and respond to the needs of your staff, including induction, monitoring performance, coaching and ensuring that development training is effected.
• To carry out on-the-job training as requested by the Company.
• To ensure that regular fire drills are held, evacuation procedures are understood and effected.
• To complete and submit all necessary, relevant documentation in the event of fire, theft, burglary, accident or injury.
• To ensure that staff are clean and correctly dressed at all times.
• Manage subordinates complying with Company and Statutory procedures.
• To practise and be seen be practising good employee relations.
• To constantly be aware of the needs of the client and customer, continuously striving to create the right environment.
• To wear the prescribed Company uniform at all times when on duty.
• To attend to client/customer complaints satisfactorily.
• To attend meetings and training courses as and when required.
• To perform any other reasonable duties requested by management.

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Minimum Requirements

• Minimum of 3 years’ experience in Service Industry – preferably from a Pest Control & Hygiene solution contract sales industry
• Must Have previous experience in Hygiene and Pest Control 
• Must have HACCP Knowledge and working experience
• Must have matric (grade 12) 
• Post Matric qualification advantageous
• Must Have Valid SA driver’s license and own vehicle 
• Fully computer literate on MS Office, Advanced word, excel and PowerPoint skills 
• Cold calling and telemarketing where necessary 
• Must have previous experience in sourcing new business, conducting “Needs Analysis” and preparing custom solution proposals
• Proven sales track record achieving sales targets
• Excellent communication and presentation skills (written and verbal) 
• Good interpersonal skills and ability to interact with clients at all levels
• Assertive
• Trustworthy 
• Attention to detail
• Ability to network and build relationships with ease
• Be able to gather information and correctly translate into solutions
• Strong sales closing ability
• Strong time-management
• Deadline driven
• Goal Orientated
• Required to travel long distances from time to time and required to stay overnight from time to time

Duties and Responsibilities

• Works with a defined sales quota focusing on initiating relationships with multi-level decision-makers through phone, marketing, e-mail / direct mail campaigns, in-person contacts / cold calling, networking, and presentations 
• Achieves monthly sales targets as set out in budget 
• Correctly cost new business achieving the maximum margin on new business
• Conduct client needs analysis and prepare custom solution proposals
• Where appropriate provide alternatives to ensure we get the business
• Ensure contracts are correctly signed and filed for new business 
• Plan, set budgets and targets
• Prospects potential customers within the target profile
• Develop, build and maintain strong relationships with potential customers
• Develop innovative and creative solutions to identify and develop new customers
• Proposes and closes sales that achieve set company target according to company policies and procedures 
• Sustains sales activities, appointments, proposals, cold calls, database updates and reporting
• Keeps abreast of changes in technology and ability to increase knowledge of the Pest Control and hygiene industry and services the company offers
• PRO at client functions
• Maintain contact with existing clients and develop new business
• Timeous handling of queries
• Formally introduce operations staff to new clients before commencement
• Ensure operational staff receives the correct documentation to start contracts or special job
• Provide onsite assistance on start of contract
• Follow-up with operations to ensure that contract is functioning in accordance with specifications
• Plan weekly sales prospects
• Set appointments
• Prepare and present weekly/monthly sales reports at month end /weekly sales meetings 
• Develop add value to Sales Department
• Target projects
• Re-quoting at existing business
• Assist with training of new sales staff
• Able to handle a number of different assignments at the same time. Presentable, well spoken, strong personality, ability to manage timekeeping, assertive, goal orientated, and own transport is essential

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Qualifications

• Matric
• Administration qualification 
• Previous experience as administrator in and office environment
• Must be computer literate (MS Office)
• 3 - 5 years’ experience in a similar role
• Haccp knowledge an adavantage 

Duties and Responsibilities 

• Manage all client emails, queries and requests and action accordingly.
• Update client audit files.
• Ensure all new company compliance documents are uploaded onto the online system.
• Complete weekly returns and submit to finance.
• Weekly and monthly stock control.
• Liaising with suppliers regarding monthly and ad-hoc stock requirements.
• Request quotations from service providers and suppliers when required.
• Order all service and operational related equipment and documentation when required.
• Submission of monthly bulk stock orders.
• Monthly ordering of office supplies.
• Collate and submit fuel expenditure monthly.
• Submission of uniform orders for new and existing employees.
• Order new PPE when required.
• Monthly submission of tracking reports to Branch Manager
• Arrange for timeous repairs of vehicles and ensure the relevant quotations are obtained from service providers.
• Manage service dates and renewal of licences.
• Meet company productivity standards as per job role requirements.

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Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience advantageous in a full facility contract
• Excellent food skills required and resale experience.
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
• Strong admin skills
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver's license

Duties and Responsibilities

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen
• Attend and give updates at weekly staff meeting
• Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to
• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
• Understand and maintain all financial aspects of the business – budgeting, forecasting.
• Understand and implement company standards, policies and procedures in line with legislation.
• Ensure Quality Control is in accordance with the Company standards.
• Oversee Cash Management (control of debtors, stock checks and cash checks etc)
• Oversee staff and payroll.
• prevent food waste, making sure that all health and safety regulations are achieved
• To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
• To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
• Control hygiene and supervision of kitchen cleaning
• Production planning

go to method of application »

Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience advantageous in a full facility contract
• Excellent food skills required and resale experience.
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
• Strong admin skills
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver's license

Duties and Responsibilities

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen
• Attend and give updates at weekly staff meeting
• Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to
• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
• Understand and maintain all financial aspects of the business – budgeting, forecasting.
• Understand and implement company standards, policies and procedures in line with legislation.
• Ensure Quality Control is in accordance with the Company standards.
• Oversee Cash Management (control of debtors, stock checks and cash checks etc)
• Oversee staff and payroll.
• prevent food waste, making sure that all health and safety regulations are achieved
• To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
• To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
• Control hygiene and supervision of kitchen cleaning
• Production planning

go to method of application »

Minimum Requirements

• Matric/Grade 12 or equivalent
• Bookkeeping Diploma or equivalent advantageous
• Minimum 1-2 years full function creditors and Bookkeeping experience required
• Computer literate (Microsoft Office)
• Strong Excel skills
• Sound accounting knowledge
• Strong analytical ability
• Point of Sales experience preferred
• Must be familiar with cash controls
• Results and deadline driven
• Working individually and as a team player
• Attention to details (Numerical)
• Working on Outlook and Excel 

Duties and Responsibilities

Creditors administrative duties: not limited to the following:

• Accurate checking and capturing of weekly returns
• Capture supplier invoices
• Petty Cash expenses
• Liaising with unit managers
• Filing and ad hoc office duties
• Creditors 

CTDA administrative duties: not limited to the following:

• Checking of cash up vs sales report
• Reconciling the cash bank/cash book (Cash deposits)
• Reconciling of accounts (Credit Cards, SnapScan, Disbursements and Cash Loader)
• Querying variances (Cash/Card or EFT)
• Follow up on existing queries
• Electronic filling
• Deal with Interim queries
• Usage of General Ledger (GL Accounts)
• Identify possible theft and or fraudulent transactions

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Qualifications

• Matric
• Relevant qualification
• Must be computer literate (MS Office)
• 3 - 5 years’ experience in a similar role
• Strong in functions and coordination

Duties and Responsibilities

• Oversee overall management, planning, and control of the functions and Kitchen operation - maintaining 5-star standards set by both the company and the client within agreed budgetary limits.
• Manage all client events, quoting on function requirements and function bookings.
• Manage and report functions reservations.
• Sufficient monitoring of operations during service times.
• Assist in control of production costs.
• To liaise or ensure correspondence with clients both verbally and electronically
• Assist the Management team as required.
• Build and maintain customer and client relationships.
• Supervise & maintain quality and service at all times to the highest level.
• Ensure that all control measures are in place for all revenue/cash handling/stock control and invoicing all clients after functions.
• Debtors control and follow up on payments.
• Ensure all Feedem policies and procedures are complied with.
• Assist in Special Projects.
• Taking stock of food items when requested to do so
• Ensuring the smooth management of the banqueting
• Required to work overtime when requested
• Ensure operations are in accordance with Feedem standard