Fresh Jobs at ESKORT

QUALIFICATIONS:

• BComm | Undergraduate Degree in Marketing, Communications or similar field

EXPERIENCE:

• Graduate or 3-5 Years experience working in the field

KNOWLEDGE REQUIRED

• Good understanding of the latest marketing trends and techniques.

SKILLS REQUIRED

• Excellent verbal and written communication skills
• Must have a passion for marketing and a strong desire to learn along with professional drive.
• Extensive knowledge of business social media best practices and platforms.

JOB ACTIVITIES:

Brand Campaigns

• Assist Marketing Team (Brand Managers) with daily administrative duties
• Faciliate all printing requirements. Both for Eskort Stores (Promotions), Sales and Internal.
• Manage external suppliers including Silo, Courier Companies, Dry Ice etc.

Digital Marketing

• Assist in planning and implementation of all Marketing and advertising promotional activities.
• Prepare detailed marketing and promotional presentations for Internal & External Use.
• Help distribute marketing materials to Sales and Butcheries.
• Manage and facilitate all Influencer Marketing Composition of boxes, coordination of merchandise, printing elements etc.

Branding and Corporate CI

• Consolidate all Marketing Campaign KPI’s and monthly Digital KPIs, and track success, and share reports accordingly.
• Research and evaluate competitor marketing as required.

PR & Influencers Management

• Compile all briefs for monthly Store Promotions. Facilitate creative and approval process. Manage the roll out of all POS elements.
• Manager supplier relationships & quotes.
• New Store Openings Support – Media Briefs, Generic Stores POS and Launch Day Activations.

Sponsorships, Activations & Events

• Booking and management of Eventing Calendar.
• Administration of Events – Booking out of Product, Ingredients, logistical arrangements, recons & post event reviews.
• Manage & Facilitate of Career Day Events. (HR Support)

Branding & Merchandise

• Facilitate and brief all Retail, Store and Internal Branding requirements. Facilitate orders, creative & implementation.
• Truck Branding.
• Management of Merchandise & Branding Inventory.
• Order of standard, campaign & adhoc merchandise elements.

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JOB ROLE REQUIREMENTS

QUALIFICATIONS:

• A National Diploma/Degree in Graphic Art/Design or any related creative field.
• Formal training/certification in the use of Adobe’s Creative suite of programs or similar.

EXPERIENCE:

• 1 - 3 Years Working Experience

KEY RESPONSIBILITIES:

Graphic Design:

• Create visually appealing designs for digital and print media, including advertisements, social media graphics, banners, posters, brochures, packaging, and other promotional materials.
• Assist in the development and maintenance of branding guidelines to ensure consistency across all platforms.
• Collaborate with the marketing team to develop creative concepts and design solutions that effectively communicate the brand message.
• Ensure all design work aligns with the brand’s identity and meets the project’s objectives.

Marketing Support:

• Assist in the planning and execution of marketing campaigns, including product launches, promotions, and events.
• Review and evaluate third-party influencers to ensure they align with the brand’s values and target audience.
• Assist in the coordination and execution of brand activations and events, including setup, design, and on-site support.
• Support the creation and distribution of newsletters, email campaigns, and other marketing communications.
• Participate in brainstorming sessions and contribute creative ideas to enhance the brand’s presence in the market.

 Ad-Hoc Tasks:

• Provide design and administrative support for various marketing projects as needed.
• Stay updated with industry trends, new design tools, and marketing strategies to ensure the brand remains innovative and competitive.

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QUALIFICATIONS:

• Grade 12 (Matric Certificate).
• Tertiary Qualification (desirable) or studying towards a Bookkeeping / Finance Degree would be advantageous.

EXPERIENCE: 

• Minimum of 1 – 3 year’s work experience in a similar role.
• Accounting System experience would be advantageous

KNOWLEDGE REQUIRED: 

• Sage 200 Evolution.
• Working knowledge of MS Office with a thorough understanding of MS. Excel at a Basic/Intermediate Level.
• Meat Matrix experience would be an advantage.

SKILLS REQUIRED:

• Ability to operate computerised accounting, spreadsheets, and word-processing programs at a proficient level.
• Effective verbal and written communication skills.
• Proactive, organised, able to multitask and work well under pressure.
• Ability to meet strict deadlines.
• Attention to detail.
• Good problem-solving skills.
• Good understanding of basic bookkeeping and account payable principles.
• Ability to calculate, post and manage accounting figures and financial records.
• Monthly/Weekly Reconciliation
• Reconciling Vendor Accounts.
• Ensuring Vendor accounts are paid up to date.
• Follow up on reconciling items.
• Ensuring all Vendor Account Statements are received.
• Preparation and allocating of payments.
• Updating accrual report.
• Sending out all remittances.

Fixed monthly recording

• Ensuring all fixed monthly tax invoices are received and captured within the deadline.
• Calculate accruals and update report for all fixed monthly expenses.
• Ensuring payments for all fixed monthly invoices are made by the due date.

Invoice Handling

• Ensuring all Tax Invoices are valid as per SARS Regulations (5 Point Check).
• Capturing of Invoices through Meat Matrix and Sage 200 Evolution.
• Electronic filing of all documentation.

Vendor Maintenance

• Maintaining Vendor details.
• Loading of new/existing beneficiaries.

Other

• Taking phone calls and answering billing questions
• Answering email correspondence in a timeous manner

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• Grade 12  - Diploma or Degree in Production Management

EXPERIENCE

• At least 2-3 years experience, preferably in Food manufacturing industry

KNOWLEDGE REQUIRED

• Basic Knowledge of HACCP
• Experience in bacon production and preparation will be an advantage
• Knowledge of quality assurance
• Knowledge of production planning
• Food safety and good manufacturing practices
• Ability to report on agreed KPA’s

SKILLS REQUIRED

• Fully literate with good communication skills and be a team player
• Numeric skills and accuracy is essential.

KEY PERFORMANCE AREA

Staff Management

• Ensure proper time keeping.
• Ensure personal hygiene checks are done on all staff before production begins.
• Ensure your staff follow Eskort Ltd SOP’s and policies.
• Discipline your staff, when necessary, in line with company guidelines.
• Communicate to staff in morning meetings regarding issues brought to your attention during your meetings (for example customer complaints, production focus areas).
• To make use of a roster to ensure that the correct number of staff needed for overtime are used – not more and not less.
• To ensure that all staff are productive at all times.

Process Management

• To perform the hygiene inspection of your department yourself before production begins and sign off the Ecowize Cleaning Hand over register yourself.
• To ensure the quality of the raw material used in your department.
• To start production on time.
• To follow all SOP’s applicable to your department.
• To identify bottle necks in your process and address the root cause of the bottle neck. Should you be unsure how to determine the bottle neck, the foreman must be consulted for assistance.
• Bottle necks must then be actioned and reduced.

Production Planning

• To plan the order of production for your department for each day.
• To plan production for the week considering outstanding orders.

Work according to the machine’s capacity in your department.

• Feedback must be given to the foreman and production manager on an hourly basis on whether targets are being met for your department.
• All equipment deviations are to be reported immediately to maintenance as well as the foreman. This includes reporting inconsistent performance of the machines.

To ensure the quality of the product in your department.

• Ensure the consistency of your product, in terms of texture, temperature, appearance, quality of the raw material used.
• Ensure all quality checks are performed accurately, and that correct revisions of paperwork are in use.
• Perform proper root cause analysis on all deviations found.
• Make sure that every batch is verified and signed off as per recipe.

Ensure an efficient handover to the next shift.

• Communication on what is still outstanding, difficulties experienced, new orders, etc.

Implement and maintain 5S and Quantum Lean methods.

• To be discussed in morning meetings.
• Ensure all your boards are updated.
• Ensure suggestions are submitted.
• Hold fishbowl meetings and small group activities, etc.

To ensure that end of shift procedures are performed.

• All raw materials / in process emulsions put into appropriate cold rooms/ freezers.
• All equipment put away / disassembled, and still in good working order.

To follow up

• On all quality, production, maintenance, staff, etc. issues within your department.
• Should there be no progress found on the above issues, this must be reported to the foreman.

Attend meetings

• Arrive prepared and on time.
• In the case of customer complaints meetings, have the feedback from your staff ready for discussion.
• Should attendance not be possible, excuse yourself before the time? Reasons given must be valid.

Food safety requirements.

• You need to stop production if any food contamination with a Physical, Microbiological, Chemical or Allergen risk occurred or is expected. Inform Quality department so that they can restrict affected product.
• Report any contamination to QCQA coordinator and in her absence to the General Manager.
• Manage your departments in such a manner to prevent any risks to enter product by making sure area and equipment is maintained (Open Job cards and make sure that they are completed).
• If you are the Supervisor where a CCP is controlled, you must make sure that product that do not reach the Critical limit is restricted or is immediately processed further until the critical limit is reached. Report any CCP failure where product is restricted immediately to QCQA coordinator and in her absence to the General Manager.
• Make sure all your staff, especially those responsible for CCP, is trained on relevant SOP’s applicable for food safety.
• Communicate to superiors and your employees all issues regarding food safety they need to be aware of.