Job Vacancies at Empact Group

What You’ll Need:

• Matric / Grade 12 (a relevant tertiary qualification in Catering, Hospitality, Culinary Arts, or Project Management is an advantage)
• 5+ years’ experience in the services industry, with at least 2 years in a leadership or multi-unit/project role
• Strong background in the food industry (catering management, project delivery, or culinary leadership)
• Budgeting, cost control, and P&L expertise
• Proven leadership and people management skills
• Experience with industrial relations and union engagement
• Strong financial acumen and client service orientation
• A results-driven mindset with the ability to thrive under pressure

What You’ll Do:

• Lead and support teams across catering, culinary, and project functions
• Drive revenue growth, profitability, and cost efficiency
• Deliver operational excellence through consistent execution of company standards
• Build and maintain strong client relationships
• Manage contracts, budgets, and team development initiatives
• Oversee compliance with Health, Safety, Environmental and Food Safety policies
• Support menu innovation, project delivery, and continuous improvement initiatives

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Education and Experience:

• Matric / Grade 12 (Bachelor's degree advantageous)
• At least 5 years’ experience in the services industry with a minimum of 2 years in a regional or multi-unit management role
• Experience in the food industry will be advantageous
• A good understanding of budgeting and profit & loss accounts
• Exposure to industrial relations on a shop floor level
• Proven track record of meeting and exceeding sales targets and operational goals
• Excellent problem-solving and decision-making abilities
• Proficiency in Microsoft Office Suite and other relevant software applications
• Flexibility to travel regularly within the region
• A good working knowledge of HSE
• Healthcare experience required

Key Areas of Responsibility:

• Authorize monthly wage input documents, new engagements, terminations and pay rate changes
• Develop and implement strategies to drive revenue growth and increase profitability
• Manage Unit/Catering Managers to ensure operational issues relevant to the business are resolved
• Manage units to ensure profitability, sustainability as well as secure future business
• Ensure contractual obligations are met and manage contracts within Service Level Agreements
• Manage and support diverse teams of clients to ensure realisation of strategic goals
• Facilitate training and development of Catering Managers in order to improve service offerings and maintain relevance
• Ensure labour force planning is adequately done and managed in relation to budget
• Ensure unit costs and expenditure, within region, are tightly managed 
• Ensure fixed and other assets are managed and regularly audited
• Manage and exceed client expectations in line with statutory Health, Safety and Environmental policies
• Accurately manage all the financials of each unit with the support of the unit or project Manager
• Attend all relevant meetings with clients and management teams and ensure communication to units
• Regularly meet with the client to ensure success of the contract
• Keep clients up to date in relation to progress made or areas of concerns
• Continuously build the relationship with the client
• Must have the ability to engage with union officials at the highest level
• Stay informed on industry trends and market conditions to inform decision-making and strategic planning.

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Education and Experience

• Minimum 5 years’ cleaning experience in the hospitality sector
• Experience in highly commercial and sensitive markets is compulsory
• People management experience
• Project Management experience in cleaning would be an advantage 
• Computer literate
• Valid driver’s license with own vehicle

Key areas of responsibility

• Operational coordination of Soft Services; ensuring that the standard of service received from external contractors is aligned with Client’s and business’ requirements
• Efficient SLA management and proactively engage with clients to build long-term, profitable relationships
• Effective and efficient people management ensuring a high performing team
• Manage environmental safety in line with the client and business strategy

go to method of application »

Education and Experience required:

• Matric / Grade 12 (bachelor's degree advantageous)
• At least 5 years’ experience in the services industry with a minimum of 2 years in a regional or multi-unit management role
• Experience in the food industry will be advantageous
• A good understanding of budgeting and profit & loss accounts
• Exposure to industrial relations on a shop floor level
• Proven track record of meeting and exceeding sales targets and operational goals
• Excellent problem-solving and decision-making abilities
• Proficiency in Microsoft Office Suite and other relevant software applications
• Flexibility to travel regularly within the region
• A good working knowledge of HSE

 Key areas of responsibility:

• Authorize monthly wage input documents, new engagements, terminations and pay rate changes
• Develop and implement strategies to drive revenue growth and increase profitability
• Manage Unit/Catering Managers to ensure operational issues relevant to the business are resolved
• Manage units to ensure profitability, sustainability as well as secure future business
• Ensure contractual obligations are met and manage contracts within Service Level Agreements
• Manage and support diverse teams of clients to ensure realisation of strategic goals
• Facilitate training and development of Catering Managers in order to improve service offerings and maintain relevance
• Ensure labour force planning is adequately done and managed in relation to budget
• Ensure unit costs and expenditure, within region, are tightly managed 
• Ensure fixed and other assets are managed and regularly audited
• Manage and exceed client expectations in line with statutory Health, Safety and Environmental policies
• Accurately manage all the financials of each unit with the support of the unit or project Manager
• Attend all relevant meetings with clients and management teams and ensure communication to units
• Regularly meet with the client to ensure success of the contract
• Keep clients up to date in relation to progress made or areas of concerns
• Continuously build the relationship with the client
• Must have the ability to engage with union officials at the highest level
• Stay informed on industry trends and market conditions to inform decision-making and strategic planning.

go to method of application »

 Desirable education and experience:

• Bachelor's degree in Dietetics, Nutrition, or related field
• At least 3 years relevant experience
• Previous Dietetics experience within a hospital environment is advantageous
• Experience in hygiene control
• Experience in menu analysis
• Experience in therapeutic diets
• Computer literate (MS Office)

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 Teams on nutritional principles
• Advise teams with regards menu planning
• Advise teams with regards dietary plans and diet modifications
• Advise teams 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
• Ability to work independently and travel to multiple locations within the region
• Valid Driver's license and reliable vehicle 

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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

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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Education and Experience required:

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

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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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

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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Minimum Requirements:

• Working knowledge of computer systems, hardware, and networking
• Strong troubleshooting, diagnostic, and communication skills
• Ability to manage time effectively and prioritize multiple tasks
• A customer-oriented attitude with a proactive, team-focused mindset
• Relevant IT certification (e.g. CompTIA A+, Network+, or Microsoft Certified IT Professional) preferred
• Previous experience in a technical support or helpdesk role is an advantage

Key Areas of Responsibility:

• Provide first-line technical support for hardware, software, and network-related issues
• Install, configure, test, and upgrade computer systems and software
• Deliver guidance and training to users on IT tools and new technologies
• Troubleshoot and resolve issues, escalating complex problems when necessary
• Ensure the security and privacy of IT systems and data
• Manage and resolve support tickets within agreed Service Level Agreements (SLAs)
• Maintain detailed logs of repairs, fixes, and maintenance activities
• Monitor IT inventory, place equipment orders, and log asset allocations
• Support procurement processes and liaise with suppliers for warranty claims
• Assist in planning and executing system upgrades and routine maintenance
• Provide backup support for helpdesk operations during busy or absent periods
• Collaborate with team members on IT projects and general support tasks
• Take ownership of user issues from identification through to resolution

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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.

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:

• 2 Years of Experience working in a logistics environment
• Matric
• Experience working in a hospitality environment would be preferred but not essential as training will be provided
• Work smart experience will be an advantage
• Supervisory experience would be an advantage

Key areas of responsibility:

• Place orders and liaise with suppliers upon approval of Project/ Catering Manager
• Ensure that prices and quantity concur with order sheet and invoice
• Issuing of stock/groceries to all External Departments
• Weighing of all food products being issued to staff for production
• Manage the stock ratio of stores in line with the budget on a minimum / maximum stock level
• Assist in Weekly and Monthly Stock take
• Complete all HSE records correctly and timeously
• Supervise the storeroom/fridge/freezer
• Ensure Storeroom/Fridge/Freezer is locked and always cleaned
• Check all goods entering the stores' area in terms of quality/data sheets and are correctly labelled
• Receive all stock from suppliers an ensure all stock received is in order.
• Will be requested to work over weekends.
• Ensure all stock is packed away after each mealtime service.
• Ensure Quality checks are done on all food products.
• Implement strict controls in the Fridge/Freezer and Storeroom
• Work in Conjunction with the Project/Catering Manager and Catering Supervisors

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Education and Experience required:

• Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
• Customer Service experience is essential
• Matric is essential
• Professional Cookery certificate will be an advantage
• Experience in a Hotel environment will be an advantage.

Key areas of responsibility:

• Preparation of food for daily kitchen production
• Provide quality food service

go to method of application »

Education and Experience required:

• Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
• Customer Service experience is essential
• Matric is essential
• Professional Cookery certificate will be an advantage
• Experience in a Hotel environment will be an advantage.

Key areas of responsibility:

• Preparation of food for daily kitchen production
• Provide quality food service

go to method of application »

Desirable education and experience:

• 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.

Key areas of responsibility:

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