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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Main purpose of the job:
- The incumbent will be responsible to manage dietetic food services within the hospital kitchen in conjunction with the Manager, as well as manage all Health and Safety Audits.
Desirable education and experience:
- Tertiary qualification in Dietetics
- At least 2 years relevant experience
- Previous Dietetics experience within a hospital environment is advantageous
- Experience in hygiene control
- Experience in menu analysis
- Experience in therapeutic diets
- Hospital experience advantageous
- Computer literate (MS Office)
Knowledge, skills and competencies:
- Good knowledge of catering practices within a hospital environment
- Excellent communication skills at all levels
- Good presentation skills
- Problem solving
- Multi-lingual, advantageous
- Ability to conduct on the job training with staff
- Professionalism
- Reliable, dependable
- Creative Flair
- Excellent customer services skills
Key areas of responsibilities:
- Monitor and manage hygiene control, menu analysis and therapeutic diets
- Monitor, uphold and manage hygiene standards at all times
- Advise Catering Team on nutritional principles
- Advise team with regards menu planning
- Advise team with regards dietary plans and diet modifications
- Advise team with regards food selection, food preparation and food quality
- Consult with Clinical Dieticians and Medical team to determine nutritional needs and diet restrictions of patients
- Ensure dietary norms are met
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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
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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.
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.
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.
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Purpose of the Role
- The Head 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.
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Purpose of the Role
- We’re looking for a hands-on Facilities Manager to oversee the day-to-day operations of accommodation services at Mortimer SAV. This role requires a strong leader who can ensure service excellence, compliance, and cost efficiency across facilities management, maintenance, and accommodation operations. As the Facilities Manager, you’ll play a key role in maintaining high standards of service delivery, client satisfaction, and operational effectiveness — while driving business performance in line with UjuESS and Empact Group’s strategic objectives.
Education and Experience Requirements:
- Relevant tertiary qualification in Hospitality, Facilities, or Business Management.
- 2–5 years of relevant work experience in a similar environment.
- Strong leadership and people management skills.
- Proven track record in financial management and budget control.
- Excellent communication, planning, and problem-solving skills.
- Computer literate with sound administrative capability.
- Experience in a remote facilities environment will be advantageous.
Key Areas of Responsibility
- Manage all aspects of facility and accommodation operations to meet contractual and service level requirements.
- Oversee maintenance, housekeeping, and accommodation services to ensure quality, safety, and compliance.
- Lead, coach, and develop a multidisciplinary team to achieve operational and financial goals.
- Monitor budgets, control costs, and drive profitability through efficient resource use.
- Ensure adherence to Health, Safety, and Environmental standards and compliance audits.
- Build and maintain strong client relationships, ensuring satisfaction and retention.
- Drive continuous improvement, innovation, and service delivery excellence.
go to method of application »
Purpose of the role:
- The successful candidate will manage the assigned unit in alignment with the sector's strategy, contractual obligations, and regulatory requirements. Responsibilities include overseeing food production processes, delivering high-quality food services to clients, and managing the execution of creative events and functions.
Education and Experience Requirements:
- A relevant tertiary qualification in food and beverage services, hospitality, or culinary arts is preferred.
- A minimum of 10 years of experience in hospital catering is essential.
- Proven experience in competitive and sensitive markets is mandatory.
- Project management experience within the hospitality or catering industry is advantageous.
- Experience with implementing change programs and unit mobilization is beneficial.
- Familiarity with working within brand guidelines to achieve outcomes.
- Experience in costing, budgeting, forecasting, and invoicing is a plus.
- Demonstrated ability in managing successful teams or departments.
- A valid driver's license is required.
Key areas of responsibilities:
- Manage daily operations of the unit in line with sector strategy, contract terms, and statutory requirements.
- Oversee the implementation of efficient food production processes.
- Deliver exceptional quality service to clients.
- Manage and coordinate the execution of creative functions and events.
- Lead menu planning, standardization, adoption, and costing.
- Ensure kitchen staff adhere to standardized recipes and maintain high food quality.
- Oversee daily bookkeeping, including capturing sales, stock management, and banking.
- Monitor and manage gross profit to meet budget targets.
- Maintain optimal stock levels.
- Ensure the efficient use and functionality of the electronic meal ordering system.
- Oversee health, safety, and environmental compliance, ensuring records are up to date.
- Lead workforce planning, payroll administration, performance management, and leave management.
- Enhance the customer experience through feedback and data-driven improvements.
- Ensure adherence to client service level agreements to maintain high service standards.
Knowledge, Skills, and Competencies:
- Strong understanding of the hospital catering environment.
- Knowledge of South African laws and industry regulations.
- Exceptional customer service and operational management skills.
- Excellent communication and leadership abilities.
- Ability to organize and deliver outstanding events.
- Expertise in budget management and cost-saving initiatives.
- Proficient in drafting and analysing reports.
- Strong profit optimization skills are essential.
go to method of application »
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
go to method of application »
Purpose of the Role
- We are seeking a dedicated and proactive Camp Supervisor to assist in the effective management of daily operations within our accommodation and facilities unit at Mortimer SAV. The successful candidate will support the Project Manager in ensuring smooth running of services, maintaining high standards of quality, compliance, and client satisfaction.This is a hands-on supervisory role that requires strong leadership, operational insight, and the ability to motivate a team to deliver exceptional service in a remote camp environment.
Education and Experience Requirements:
- Relevant tertiary qualification in Hospitality, Business Management, or a related field.
- 1–2 years of supervisory experience in a similar environment.
- Strong leadership and people management skills.
- Good understanding of operations, stock control, and budget management.
- Excellent communication, organisational, and problem-solving skills.
- Computer literacy and sound financial acumen.
- Experience in facilities management operations.
- Knowledge of service delivery systems and client relationship management.
- Understanding of safety and compliance procedures
Key Areas of Responsibility:
- Support the Project Manager in the day-to-day management of all camp operations and accommodation services.
- Ensure compliance with company standards, contract requirements, and statutory regulations.
- Oversee housekeeping, maintenance, and food service coordination to meet service level agreements.
- Assist in monitoring budgets, controlling costs, and managing stock, labour, and resources effectively.
- Lead and support staff through coaching, mentoring, and daily team briefings.
- Uphold Health, Safety, and Environmental (HSE) standards and ensure all audits and inspections are completed on time.
- Build and maintain positive client relationships, ensuring consistent communication and service satisfaction.
- Assume Project Manager responsibilities in their absence, where applicable and appropriately trained.
Method of Application
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