Job Opportunities at Empact Group

Education and Experience required:

• Matric (Grade 12) or equivalent qualification.
• Valid driver’s license with a clean driving record
• Previous experience as a Driver in a similar environment is preferred.
• Excellent time management and ability to manage delivery schedules efficiently. Ability to handle and drive various types of vehicles, including cars and light commercial vehicles.
• Strong communication skills and a customer-focused attitude.
• High level of professionalism and reliability.
• Ability to handle basic vehicle maintenance checks (e.g., oil level, tire pressure, fluid levels).
• Ability to work independently and as part of a team.
• Physically fit and able to assist with equipment movement and other physical tasks when required.

Personal Attributes:

• Punctual, dependable, and trustworthy.
• Strong attention to detail and ability to follow instructions.
• Good interpersonal skills and customer service-focused.
• Positive attitude, proactive, and solution-oriented.
• Able to work under pressure and meet deadlines. 

Key areas of responsibilities:

• Planning and carrying out cost-effective, timely deliveries.
• Checking the correctness of the delivery documents and cheques/cash received from customers.
• Completing of log sheets, reading delivery documents and maps and communicating effectively with internal staff and customers.
• Maintaining good housekeeping practices in respect of the vehicles driven.
• Pack and unpack items/goods to be stocked in storeroom.
• Store items in an orderly and accessible manner.
• Examine and inspect stock item for wear or defects, reporting damage to supervisor.
• Receive and count stock items, reporting discrepancies to supervisor
• Mark stock items as and when needed.
• Ensure correct documentation is available when receiving or dispatching stock. Report disparities immediately to supervisor.

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Education and Experience required:

• Matric
• 2-3 years previous experience in a warehouse.
• Computer literate.
• Good communication skills, both written and verbal.
• Understanding of warehouse safety regulations.
• High level of accuracy.
• Familiarity with hand-held scanning devices and lifting equipment certificate.
• Physical strength and stamina.
• Attention to detail.
• Excellent organisational skills.

Key areas of responsibilities

• Picking orders as requested by management.
• Pack incoming stock away, taking inventory and reporting shortages.
• Ensuring correct information is attached and moving completed orders to delivery area.
• Keeping records of incoming and outgoing shipments.
• Assist with appropriated wrapping, and securing with stretch wrap, shrink wrap and strapping.
• Loading and unloading trucks.
• Ensuring work areas are kept clean, neat and well-organized.
• Complying with Occupational Health and Safety and other safety regulations

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Education and Experience:

• Relevant Tertiary qualification in hospitality or the relevant experience in the industry
• Must be a qualified chef
• 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

Key Areas of Responsibility:

• To develop and plan menus
• Establish recipes and food purchase specifications
• Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation
• Assist in the management of the strategic and day to day operations of the operation

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 Education and Experience required:

• Grade 12
• Minimum 5 Years’ experience in cleaning and Health Care is compulsory
• A valid driver’s license
• Experience in highly commercial and sensitive markets is compulsory
• Project Management experience in cleaning would be an advantage

 Key areas of responsibility:

Employee Management

• Manage all subordinates in accordance with sector strategy, contract specification, and statutory regulations
• Ensure that all subordinates adhere to working standards as per the respective service level agreement and Business Standards
• Ensure that company image and reputation is upheld, and employees adhere to uniform regulations
• Arrange counselling and effect wellness campaigns within each site
• Monitor and verify employee time schedules as per shift agreements
• Employees leave management
• Regularly communicate changes and general information to all employees per site

Industrial Relations Support

• Maintain discipline by using the company’s disciplinary code and procedure, as well as attending to grievances.
• Preparation of contingency plan for strikes and stay away.
• Appraising staff by way of verbal direction and performance appraisal for supervisory level and above.
• Adherence to company policy and procedure
• Manage Union relationships

Recruitment

• Efficiently source temporary employees in accordance with labour legislation and internal process and policy
• Ensure that employee head count on site is in line with the agreed head count costing
• Approval process to be followed when hiring new staff
• To ensure that staff members sign their engagement contract before they start work on site
• To ensure that all onboarding forms are submitted to payroll on time

Systems and Process

• Ensure that PRP hours are approved on time
• Adhere to on time salary payments

Site management

• Ensure that correct resources and employees are transported to site
• To carry out regular inspections
• To be responsible for the prompt attention to the communications book procedure.
• To attend certain regular meeting with clients, where minutes need to be taken.
• All problems to receive prompt action
• Usage of the AM tool for each site
• Audits and inspections
• Site inspections on regular basis
• Maintain overall client expenses on site

Business development

• Work with Contract managers to upsell clients
• Build and maintain client relationships
• Have an in-depth knowledge of business products and value proposition

Training & development

• Annual training for staff
• On the job training
• Statutory training for the staff
• Learnerships
• Talent and Incubation nuclease

Health & Safety

• Hazard Identification and Risk Assessments are completed
• Equipment is in good working order.
• Uniforms are sufficient and in good condition.
• Personal Protective Equipment is supplied as per site and scope hazards identified.
• Toolbox talks are done twice a week by the Contract Manager.
• Current Safety Data Sheets are available on chemicals used on site.
• Staff medicals where necessary are available.
• Waste Management Procedures.

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Main Purpose of the job: 

• The successful applicant will be responsible for conducting Learnership training, Assess and Moderate Learnership as well as facilitate on-the-job training to ensure employees and learners acquire the skills and develop the competencies required by the organisation to meet organisational objectives.

 Desirable Education and experience: 

• Matric
• Further education and training certificate: ODETD (Minimum NQF Level 4) will be an advantage

Registered as an Assessor and Moderator at SSETA for the following:

• SAQA ID – 57937, NQF Level 1
• SAQA ID – 36233, NQF Level 2
• SAQA ID – 20175, NQF Level 3
•  Hygiene and Cleaning related qualifications and practical experience in the cleaning Industry
• Own Vehicle

 Key areas of responsibility: 

• Achieve facilitation, assessment, moderating and other targets
• Working closely with training partners to ensure that the business meets all the set training standards and criteria
• Attend stakeholder meetings
• Deliver appropriate training to employees, learners and other stakeholders involved on various topics
• Devise and utilize a scheme of work and lesson plans
• Maintain required training records
• Prepare for and facilitate learning, conduct assessments, post course evaluations and write reports
• Maintain accreditation and registration with quality assessment partners, current knowledge of related topics/field of expertise
• Keep updated with best practice, market trends and new business opportunities received

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Desirable Education and experience:

• Matric with certificate in Finance
• Degree/Diploma Preferred
• 2 years’ previous experience in Accounts Payable team.
• Experience in managing an area of a payments book exceeding 50 suppliers.
• Good people skills.
• Excellent MS Office skills
• Trained and with moderate exposure to the SAP Finance module - specifically accounts payable transactions.

 Key areas of responsibility:

•  To reconcile vendor ledgers to supplier statement by calendar month.
• Resolving supplier queries timeously. Engage with suppliers, procurement, Finance Business colleagues, Unit Managers, and Regional Managers where required.
• Arrange and attend in person or online meetings with suppliers where required.
• Performing invoice / credit note verification.
• Investigating price and quantity variances on invoices and requesting credit notes from suppliers where required.
• Make payments timeously per payment terms and send out payment remittances to suppliers.
• Requesting copies of outstanding invoices, PODs, credit notes, claims, and statements from units and or suppliers.
• Ensure invoices are only captured once, either in Worksmart or SAP.
• Blocking invoices for payment where they are under investigation and unblock once cleared.
• Verifying payment proposal items against reconciled accounts and supporting documents
• Updating vendor files via procurement with accounting clerk information monthly.
• Reviewing and maintaining GR/IR account by processing all valid invoices and credit notes, by deadline set
• Take ultimate responsibility for supplier-related actions/issues/problems until they are resolved.
• Control sheet and final Vlookup completion by deadline set.

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The main purpose of the job:

• To efficiently manage administration within a certain area, track projects, and support Managers, the employee will be accountable for administrative and project-based responsibilities such financial project tracking, monthly reports, communication to units, and updating records.
• Education and experience required:
• Matriculation is a minimum requirement
• Financial background
• Computer literate with a strong emphasis on PowerPoint, Advanced Excel and MS word
• Excel skills – (vlookup, sumif, pivots, graphs etc.)
• Project tracking and admin
• Good numeric and administration skills

Knowledge Skills and competencies required:

• Must be able to work under pressure
• Must be able to undertake admin
• Attention to detail
• Good interpersonal skills
• Incumbents must be able to handle several different assignments at the same time.
• Incumbent generally operates under pressure and must meet deadlines

The administrator will be responsible for managing or assisting management in the following areas:

• Operational support to the General managers, Regional Managers, COE and Sales team
• Ad- hoc support to Food Support Partners and Unit Managers
• Diary Management: Arrange and coordinate meetings including participants, meeting rooms and any sundry requirements.
• Advance meeting agenda, completing accurate minutes and forwarding it timeously
• Updating of company and regional information as required.
• System knowledge – Microsoft Office, Excel, PowerPoint, MS Outlook, Publisher
• Assisting and managing all Projects for Food Ops
• Assist with compiling Power point presentations, typing of documents and ensuring that there are no typo or grammatical errors.
• Assist with monthly consolidation of financial graphs and presentation reports.
• Responsible for collating internal information between units and sending out internal communication to the business as required
• Complete travel and flight bookings for GM and RM as and when required
• Coordinating social events that pertain to the food business
• Control of the food asset register
• Liaise with PRP representative and facilitate meetings/trainings with GM’s/RM’s and Unit Managers.
• Maintain food operations data base including Contracts, QBR’s, HSE, Price increases and other reports.
• Preparation and submission of credit card recons for Food MD and GM’s.
• Maintain food master data file on a monthly basis by requesting and consolidating RM updates to the file.
• Unit surveys and collation of data

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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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Desirable Education and experience:

• 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 food service operations experience is highly desirable.

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.

Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs
• Overall understanding of HACCP.