Hospitality Job Vacancies at Empact Group

The Main Purpose of the job

Reporting to the Project Manager/Catering Manager, the incumbent will be responsible to manage assigned Patient experience in accordance with sector strategy, contract specifications and statutory Regulations as well as ensure overall efficient and effective management of Patient complaints to provide a great quality Foodservice.

Minimum requirements: 

• Matric  
• Exposure to the catering industry, especially Healthcare 
• Experience in supervising staff 
• 3 yrs. experience in Financial and Administrative processes, as well as Client Relations 
• Resale experience essential. 

Key areas of responsibility:

• Manage daily operational issues relevant customer satisfaction and retention of the business
• Daily ward rounds, trend identifying and change management to improve patient experience
• To ensure that the service provided is in line and better than set targets
• Manage the catering service to patients 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 are adequately trained and adhere to Empact and client processes and procedures to better service delivery.
• All training records signed for training done on new procedures and ensuring that processes are followed without fail
• Manage and monitor service level agreements and continuously strive to improve service offering.
• Menu standardization implementation and ongoing monitoring Financial consciousness
• Assist when required with ad hoc and or monthly reports, re internal and external reports.

Knowledge Skills and Competencies required: 

• Excellent knowledge of the catering environment 
• Excellent knowledge of Health and Safety policies and processes relevant to the catering industry 
• Computer literate (MS Office) 
• Excellent customer services skills 
• Report writing  
• Self-starter for a large upmarket private hospital, Hands on operator, HSE compliant, customer focused 
• A good Team player with the ability to motivate staff and problem solve 
• Good communication skills, able to multitask, good leadership skills, and corporate individual.  
• Must be a team player with a customer focused approach 

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The Main Purpose of the job

The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory

Education and Experience required:

• Matric qualification is preferable.
• Professional Cookery
• 5-10 years of proven experience as Executive Chef
• Desirable overseeing more than one outlet
• Staff Compliment of over 50 to 100 employees
• Hospitality in Healthcare experience required

Other requirements:

• Own Car and Drivers Licence would be advantageous

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices
• Knowledge of Health, Safety and Environment processes and procedure

Key areas of responsibility:

Management of Food Preparation and Presentation:

• Directing food preparation in collaboration with the team and management.
• 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 both kitchen departments.
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at an 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:

• Leadership of the Kitchens
• Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
• 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 at all times
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform at all times

 Inventory and Costing Management:

• Identify ways to reduce spoilage/waste 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 the office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
• Daily Tiebacks conducted and signed off.
• Must have Knowledge and understanding of Budget Management

  Leadership:

• Have Leadership skills that will allow operations to run in case of absence.
• Ensure respectful communications with customers and suppliers when handling queries.
• Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
• Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
• The Head Chef leads 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 complement 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.
• Experience in the ISO22000 management of a Kitchen
• Ensure staff is trained in all OH&S aspects and adheres 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.

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 The Main Purpose of the job

The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key. The skills that the individual perform includes a range of duties including planning menus, training new staff, and recording inventory.

 Education and Experience required:

• Matric qualification is preferable.
• Professional Cookery
• 5-10 years of proven experience as Executive Chef
• Desirable overseeing more than one outlet
• Staff Compliment of over 50 to 100 employees

Other requirements:

Own Car and Drivers Licence would be advantageous

 Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices
• Knowledge of Health, Safety and Environment processes and procedure

 Key areas of responsibility:

• Management of Food Preparation and Presentation:
• Directing food preparation in collaboration with the team and management.
• 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 both kitchen departments.
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at an 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:

• Leadership of the Kitchens
• Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
• 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 at all times
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform at all times

  Inventory and Costing Management:

• Identify ways to reduce spoilage/waste 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 the office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
• Daily Tiebacks conducted and signed off.
• Must have Knowledge and understanding of Budget Management

  Leadership:

• Have Leadership skills that will allow operations to run in case of absence.
• Ensure respectful communications with customers and suppliers when handling queries.
• Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
• Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
• The Head Chef leads 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 complement 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.
• Experience in the ISO22000 management of a Kitchen
• Ensure staff is trained in all OH&S aspects and adheres 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.

go to method of application »

The Main Purpose of the job: 

•  The incumbent will be responsible for assisting the Regional Manager with all administrative duties.    

Education and Experience required:  

•  Matric / Grade 12  
• Secretarial diploma / certificate  
• A minimum of five years secretarial experience  
• Fully competent in MS Office packages  
• SAP experience advantageous  

Knowledge, Skills, and Competencies: 

• Excellent organizational, numeric, and administrative skills  
• Ability to multitask and priorities effectively whilst working in a stressful environment  
• Excellent interpersonal skills and ability to communicate at all levels  
• Well-groomed and professional  
• Ability to maintain confidentiality
• Ability to work flexible hours  

Key areas of responsibility: 

• Assistant to Regional Manager (RM) and Area Managers 
• Responsible to assist with all operational duties  
• Handling confidential information
• Receive visitors in a highly professional manner
• Take telephone calls and messages for RM as well as AM’s and communicate the messages prompt and correctly.  Take own initiative to resolve issues in advance
• Ordering of PPE for all contracts (uniforms, safety shoes, jackets, safety glasses, etc.).  Follow up on Quotes, Purchase Orders, Invoices and Payments.  Updating of all relevant information on MS Excel spread sheet
• Ordering of all monthly chemicals, consumables, and equipment for all contracts, ensuring that all stay in budget
• Follow up on Quotes, Purchase Orders, Invoices and Payments
• Do the picking on SAP
• updating and printing of monthly time sheets for each Cleaner at each contract using SAP
• Printing of monthly Dashboard Reports using Supercare Web Portal System
• Booking of monthly scheduled Capitec deep cleans on MS Outlook Calendar, following up on deep cleans and signed job cards
• Updating of deep clean schedule. Also, for non-prescheduled cleans e.g. floods.
• Following up on Learnership cost savings and updating of schedule each Monday
• Compile monthly J’s, VI’s and CN’s (billing related documents)
• Update schedule of all created documents on billing schedule (“horror list”)
• Update contract list and client list of all contracts
• Travel / accommodation arrangement.
• Arrange and co-coordinate meetings
• Taking minutes of meetings and typing thereof
• Switchboard reliever  

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The Main Purpose of the job

• The successful applicant will be responsible for overseeing smooth operation of service, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager.

Education and Experience required:

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

Knowledge, Skills and Competencies:

• Customer service and communications skills
• Knowledge of basic mathematics
• Good analytical skills
• Management Skills
• Communication Skills
• Computer literate

Key areas of responsibility:

• Oversee smooth operation of service production
• Maintain consistency for all menu items
• Assist with monitoring inventory and communicating needs to the catering manager

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The Main Purpose of the job

The Successful applicant will be responsible for all admin-related functions within the Facilities Management’s sales department.

Education and Experience required:

• Minimum 5 years’ experience in a professional services background
• Experience in Facilities Management will be an advantage
• Engineering background with project management experience would be advantageous
• Strong written, verbal influencing, and creative communication skills preferably relating to tendering and bid project management.
• Experience in dealing with high-value bids
• Excellent written communication skills
• Highly organised with strong time management
• Ability to work autonomously as well as part of a team.
• Confident and approachable

Key areas of responsibility:

• Work alongside the GM(Sales) and Business Development Manager to plan workloads, agree deadlines and share activities for bid related/bid writing activities
• Identifying new business opportunities by mapping of the upcoming projects.
• Review the tender documents to evaluate the scope of the project and provide recommendations to the direct manager accordingly.
• Producing high quality bid submissions, reviewing information provided to ensure consistency an accuracy, excellent proof-reading skills are essential
• Design layouts for bids and tenders, collating relevant images and graphics for submissions
• Completing RFIs/PQQs/SQs and any other standard information questionnaires, ensuring technical compliance throughout
• Be responsible for daily online tender checks and portal searching to identify relevant opportunities.
• Leading on bids where appropriate, ensuring bid process and governance is followed.
• Working with marketing division to ensure bid is in line with Empact standards.
• Making sure that collateral and bid text library is up to date following a submission
• Produce client presentations/Proposal
• Analyzing latest trend of the market in terms of Facility Management Services.
• Closely track Competition activity.
• Weekly review of the sales activity and advise with corrective actions.
• Generate new business leads.
• Manage the process of handing over the project documents and requirements to the operations team.
• Other tasks as the management may from time to time reasonably require, to support the business plan as and when necessary, including working extra hours to ensure company business objectives are met.
• Ensure sales pipelines are up to date and correct.

Knowledge, Skills, and Competencies:

• Excellent communication skills
• Good phone etiquette
• Attention to detail
• Deadline driven
• Team Player

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Job Summary

The incumbent will be responsible to execute financial administrative tasks including financial reporting relating to FM unit. Assist the Management Accountant in providing finance support to the operations, finance team and functional heads.

Desirable education and experience:

• Matric plus relevant tertiary Accounting qualification
• 5 years’ experience in Finance
• SAP Experience required
• CSFAB/AS400
• MS Office and Advanced Excel
• Ability to complete and manage the month end process
• Experience in managing an area of a debt book.
• Knowledge of Credit Management
• Strong business planning, budgeting, forecasting and financial modelling skills
• Ability to quickly analyse and manipulate large quantities of financial data, drawing out key matters of significance
• Ability to work under pressure in a deadline driven environment (prepared to work overtime as and when required)
• Own Transport

Key areas of responsibility:

• Completion of full month end process. This includes, analysis of financial results, preparation of invoices in SAP, preparation of monthly journals, presentation of financial results to management accountant and regional manager, reconciliations, multiple checks and balances
• Analyze monthly trading and explain variances identified to Regional Managers and Management Accountant
• Monthly results sign off process with Regional Managers and Management Accountant
• Preparation of invoices and following up on payments
• Following up with clients regarding payment, following up regarding remittance advises.
• Weekly finance report to KAM. (Open PO tracking and reporting)
• Provide on-going/adhoc reporting and analytical support,
• Ensure adherence to the company policies and procedures, on a monthly basis.
• Take ultimate responsibility for finance customer related actions/issues/problems until resolved.
• Weekly invoice sign off with the client.
• Weekly open PO tracking and reporting to the client.
• Assist in preparation of annual budgets.
• Assist in preparation of forecasts
• Upload of vendor quotations in Planon for customer review and approval.
• Raising of PO’s to vendors, in SAP. Ensuring GRN’s are completed, upon vendor invoice receipt.
• Ensuring PO’s are received from client for all services delivered and invoices raised on SAP.
• Reconcile vendor’s monthly account, where applicable.
• Assistance with year-end audit
• Other finance related tasks

Knowledge Skills and Competencies required:

• Good numeric and administration skills
• Attention to detail and methodical
• Time and planning management skills
• Deadline Driven
• Ability to work in a team