Hot Jobs at Empact Group

Main Purpose of the Role:

• To develop and plan menus, establish recipes and food purchase specifications, and oversee all food production activities. You’ll play a key role in both the strategic and day-to-day management of the kitchen.

What You’ll Need:

• Relevant tertiary qualification in Food & Beverage Services or Culinary Arts
• Minimum 5 years’ progressive culinary/kitchen management experience
• Proven experience working within budget guidelines to deliver results
• In-depth knowledge of the catering environment 
• Strong financial acumen with proven budgetary and food cost control skills

What You’ll Do:

• Develop and plan menus that inspire and delight
• Establish recipes and set food purchase specifications
• Coordinate, supervise, and evaluate all food production in a fast-paced environment
• Assist in managing the strategic and day-to-day kitchen operations
   

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Purpose of the role

• Reporting to the Unit Manager, the incumbent will be responsible to ensure that all food and beverage areas are fully stocked, and the working environment is clean and tidy. You will be responsible for serving all food and beverages within a timely manner and attend to customer requests to ensure they have a great customer experience.

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.
   

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Purpose of the Role

• The successful candidate will be responsible for ensuring the smooth and efficient operation of service delivery, maintaining consistency and quality across all menu items, and supporting inventory control by monitoring stock levels and communicating requirements to the Catering Manager.

Education and Experience Requirements

• Matric (Grade 12)
• Minimum of 2 years’ experience in a similar role
• Proven experience in a hospitality environment
• Strong customer service background
• Sound dietary and menu knowledge

Key Areas of Responsibility

• Oversee the smooth operation of food service and production activities
• Ensure consistency, quality, and presentation of all menu items
• Assist with monitoring inventory levels and communicating stock requirements to the Catering Manager

Knowledge, Skills and Competencies

• Excellent customer service and interpersonal communication skills
• Basic mathematical proficiency
• Strong analytical and problem-solving skills
• Effective management and organisational skills
• Clear verbal and written communication skills
• Computer literacy

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The main purpose of the role

• The Executive chef is responsible for overseeing, planning, and managing food preparation in the commercial kitchen(s). They are the key Leaders of the operations. The skills that the individuals perform include a range of duties including planning menus, training new staff, and recording inventory.
• 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.

Required minimum education and work experience.

• Matric qualification is preferable.
• 5-10 years of proven experience as Executive chef
• Desirable overseeing more than one outlet,
• Degree in culinary science or related certificate/diploma
• Staff Compliment of over 50 to 100 employees.

Other requirements:

• Own Car and Drivers Licence Essential

Key Performance Areas

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.

Reporting Structure

• This role has a matrix reporting structure to the Project Manager, Regional Manager, and General Manager

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Main purpose of the Role:

• We are seeking a skilled Project Manager to oversee and drive the successful execution of catering and hospitality projects in alignment with sector strategy, contractual obligations, and regulatory standards. The ideal candidate will have strong experience managing large-scale catering operations, particularly in industrial sites and centralized kitchens serving 2000+ individuals. This role requires expertise in project execution, process optimization, and stakeholder management within a high-demand environment.

Education & Experience Requirements:

• A relevant tertiary qualification in Hospitality, Food & Beverage Services, or Culinary Arts (preferred).
• Minimum 5 years of experience in catering project management, preferably within commercial and or industrial catering.
• Experience overseeing large-scale kitchen operations catering to 2000+ individuals.
• Industrial site exposure is highly advantageous.
• Proven ability to manage unit mobilization and change implementation programs.
• Strong background in competitive and sensitive markets.
• Experience in costing, budgeting, forecasting, and financial reporting.
• Familiarity with working within brand guidelines to drive successful outcomes.
• Demonstrated experience in managing teams and optimizing operational efficiencies.
• A valid driver’s license is required.

Key Responsibilities:

• Manage catering and hospitality projects from initiation to completion, ensuring alignment with business objectives.
• Oversee unit mobilization, change programs, and large-scale food production processes.
• Ensure successful execution of catering operations within industrial and high-volume environments.
• Optimize workflow efficiencies, ensuring high-quality service delivery to clients.
• Develop and implement standardized menus, costing strategies, and process improvements.
• Oversee financial performance, including budgeting, forecasting, and profit optimization.
• Monitor stock levels, procurement, and supply chain efficiency.
• Implement and maintain electronic meal ordering systems.
• Ensure compliance with health, safety, and environmental standards, maintaining accurate records.
• Lead workforce planning, payroll administration, and performance management.
• Enhance customer experience by gathering feedback and making data-driven improvements.
• Ensure strict adherence to client service level agreements and operational excellence.

Knowledge, Skills & Competencies:

• Strong understanding of catering operations in industrial and hospital environments.
• Knowledge of South African industry regulations and compliance standards.
• Exceptional project management, organizational, and operational leadership skills.
• Effective stakeholder engagement and communication abilities.
• Expertise in financial planning, cost management, and process optimization.
• Ability to analyze data and reports for continuous improvement.
• Strong problem-solving and strategic planning skills.

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The Main Purpose of the job

• The successful applicant will be responsible for operating vehicles/equipment, inspecting equipment, structures or materials, handling and moving objects and performing general physical activities.

Education and Experience required:

• Matric is Essential
• Minimum of 2 years’ experience in the same role
• Customer Service experience
• Driver’s License with PDP
• Good communication skills
• Professional and presentable                                                                   

Key areas of responsibilities:

• Operate vehicles or equipment
• Inspect equipment, structures or materials
• Handling and moving objects
• Set-up and serve at offsite functions
• Performing general physical activities

Knowledge and Skills required:

• Customer service and communications skills
• Deadline Driven
• Honest
• Efficient
• Attention to detail
• Must be able to work with GPS

Competencies required:

• Problem solving & decision making
• Customer Services
• Communication
• Confidence
• Assertiveness
• Analytical Thinking
• Tolerance for stress, resilience
• No criminal record 
   

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Purpose of the role

• We are seeking a highly capable and experienced Integrated Facilities Manager to lead and manage end-to-end facilities operations across technical hard services and soft services within a commercial or industrial environment. This strategic leadership role requires a strong balance of people leadership, technical expertise, and business acumen to deliver safe, compliant, efficient, and cost-effective integrated facilities management (IFM) solutions aligned to organisational objectives.

Education & Professional experience required

• Undergraduate Degree in Electrical Engineering, or
• NQF Level 6 qualification in Electrical, Mechanical, Health & Safety, or a related discipline
• 4–10 years’ relevant management experience in facilities or operations management
• Proven experience across hard services (HVAC, electrical, mechanical, plumbing, BMS) and soft services (cleaning, security, hygiene, waste, landscaping)
• Demonstrated experience managing commercial and/or industrial buildings
• Track record in delivering and managing a fully integrated facilities management (IFM) model

Key Areas of Responsibility

Site & Operations Management

• Lead site operations to ensure business continuity with minimal disruption to staff and operations
• Ensure full compliance with Health & Safety Act, National Building Regulations, and statutory requirements
• Oversee cleaning operations, routines, and service quality standards
• Coordinate repair, maintenance, and replacement of all office and technical equipment
• Support IT teams with infrastructure and reticulation projects
• Manage and supervise all outsourced facilities services
• Ensure effective stock control for cleaning materials, consumables, and refreshments
• Build and maintain strong relationships with landlords and regulatory authorities (e.g. Eskom, City Power, Public Works)
• On-Site Vendor & SLA Management
• Manage internal and external service providers across security, access control, cleaning, and building services
• Ensure SLA compliance and service delivery excellence
• Proactively resolve conflicts and operational issues with minimal disruption
• Escalate performance and compliance risks appropriately to senior management
• Project Management & Delivery
• Lead facilities-related projects from planning to execution
• Ensure accuracy and quality of project reporting and submissions
• Drive efficiencies in turnaround time, cost management, and delivery quality
• Maintain daily communication with contractors and chair weekly progress meetings
• Ensure projects are delivered on time, within budget, and to quality standards

Documentation & Compliance Management

• Compile, review, and submit all operational and compliance reports timeously
• Conduct quality assurance checks on all technical and contractor documentation
• Review, approve, and manage contractor submissions
• Maintain accurate hard copy and electronic records of permits, leases, certifications, and correspondence
• Ensure full audit readiness and compliance governance

Core Competencies & Skills

Business & Leadership Excellence

• Strong people leadership with the ability to build, manage, motivate, and develop high-performing teams
• Exceptional communication skills (verbal and written) across all stakeholder levels
• Proven project management capability from planning to execution
• Financial acumen including budgeting, cost control, and expense management
• Strong analytical and problem-solving ability with sound decision-making judgment
• Vendor and contract negotiation expertise
• Strategic mindset with a clear understanding of how facilities management enables business performance

Technical & Operational Expertise

• In-depth knowledge of building systems: HVAC, electrical, mechanical, plumbing, and infrastructure services
• Strong quality assurance, inspection, and preventative maintenance management focus
• Comprehensive understanding of OHSA, building regulations, fire safety standards, and compliance frameworks
• Knowledge of sustainability initiatives including energy efficiency, water management, and waste reduction

Personal & Interpersonal Attributes

• Highly adaptable with the ability to manage change and evolving operational demands
• Strong organisational, time management, and multitasking skills
• Client-centric mindset with a strong service delivery orientation
• Calm, resilient, and effective under pressure in high-demand environments
   

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Main purpose of the job:

• Reporting to the Project Manager, the incumbent will be responsible for Work smart processing as per set budget and in accordance with company policies and procedures.

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 
   

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The Main Purpose of the job

• To perform a variety of tasks associated with food production, front of house services and any general support required with regard to all Health & Safety and Food Safety regulations.

 Education and Experience required:

• Working experience in Hospitality Industry is essential
• Matric essential
• Customer service experience is an advantage
• Food and Beverage or Culinary Arts qualification would be an advantage.

 Knowledge, Skills and Competencies:

• Knowledge of basic food preparation
• Communication skills
• Takes pride in personal appearance and hygiene
• Passionate about delivering a world class service to our clients and customers

  Key areas of responsibility:

• Perform a variety of tasks associated with food production
• General support required front and back of house