Job Vacancies at Empact Group

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 analyse data and reports for continuous improvement.
• Strong problem-solving and strategic planning skills.

 Closing Date 23 October 2026

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The main purpose of the job:

• The incumbent will be responsible in performing 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 the 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
• Good Communication skills
• Takes pride in personal appearance and hygiene
• Passionate about delivering world-class service to our clients and customers

Key areas of responsibilities:

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

Closing Date 05 October 2026

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Main purpose of the role:

• The incumbent will be responsible for preparing a wide variety of baked goods, including bread, pastries, cakes, and desserts. The ideal candidate should have passion for baking, exceptional culinary skills, and the ability to work in a fast-paced environment. 

Education and Experience required:

• Must have Matric
• Formal training in baking or culinary arts preferred
• Food handler's certification or other relevant certifications are a plus

Knowledge, skills and Competencies:

• Proven experience as a Baker, with a strong portfolio demonstrating expertise in baking a variety of goods
• Excellent knowledge of different baking techniques, ingredients, and equipment
• Strong understanding of food safety practices and proficiency in maintaining a clean and hygienic baking environment
• Ability to follow recipes accurately and creatively experiment with flavors and presentations
• Good organizational skills and the ability to prioritize tasks effectively in a fast-paced environment
• Detail-oriented and able to consistently produce high-quality baked goods
• Excellent communication and teamwork skills
• Flexibility to work early mornings, evenings, weekends, and holidays as required

Key area of Responsibilities:

• Prepare and bake a diverse range of baked goods, including bread, pastries, cakes, and desserts, following established recipes and techniques
• Weigh, measure, and mix ingredients according to recipes to ensure consistency and quality
• Decorate and present baked goods in an appealing manner
• Monitor oven temperature and adjust settings as needed to ensure proper baking
• Maintain cleanliness and organization in the baking area, including equipment, utensils, and workstations
• Collaborate with other kitchen staff to plan and execute daily production needs
• Assist in inventory management and ordering of baking ingredients and supplies
• Continuously stay updated on the latest baking trends, techniques, and ingredients
• Adhere to all food safety and sanitation regulations to ensure a safe and clean work environment

Closing Date 05 October 2026

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Job Description

• We are currently looking for an experienced Storekeeper to join our team, the successful candidate will administer and control stock, liaise directly with the supplier and staff as well as supervise the store associate.

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

Knowledge, Skills, and Competencies:

• Computer literacy
• Ability to work with numbers and calculations
• Planning and organization skills
• Time management skills
• Communication skills
• Ability to work autonomously and under pressure
• Ability to delegate

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

Closing Date 13 October 2026

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The main purpose of the job:

• The successful candidate will perform cashiering duties, restock all beverages, general supplies and also perform general food service duties.

Education and experience required:

• Matric is essential
• Minimum of 1-year experience in the same role is essential
• Experience in a food service operation would be an advantage

Knowledge, Skills, and Competencies required:

• Ability to handle cash
• Passionate about delivering a world class service to our clients and customers
• Interpersonal and communication skills

Key areas of responsibilities:

• Cashiering duties
• Restock all beverages and general supplies
• Perform general food service duties

Closing Date 15 October 2026

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Purpose of the Role:

• To serve customers in a polite and friendly manner, offering coffee selections, assisting with basic food preparation, handling cash transactions, and actively supporting unit sales promotions.

Education and Experience Requirements

• Matric (Grade 12) is essential
• Customer service experience is essential
• Experience in a similar role is required

Key Areas of Responsibility

• Provide friendly, professional service to all customers
• Prepare and serve basic food and beverage items
• Operate the cash register and manage transactions efficiently
• Promote daily specials and sales promotions to customers
• Always maintain a clean and organized work area

Knowledge, Skills, and Competencies

• Knowledge of coffee types and coffee preparation
• Basic understanding of food preparation techniques
• Strong communication and interpersonal skills
• Ability to handle cash and operate a till accurately
• Ability to work independently as well as part of a team

Closing Date 27 October 2026

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Job Description

• We are seeking a detail-oriented Contract Manager to oversee and manage the cleaning contracts for our clients' facilities. This role focuses on coordinating between staff and management to ensure compliance with service agreements and maintaining high cleanliness standards throughout the shopping environment.

Key Responsibilities

• You will oversee the execution of cleaning contracts, ensuring compliance with all terms and conditions.
• Monitor the performance of the cleaning team conducting regular inspections to assess quality and effectiveness.
• Collaborate with management and implement cleaning schedules that meet operational needs and enhance customer satisfaction.
• Address and resolve any issues or complaints related to cleaning services in a timely manner.
• Provide training and support to staff on cleaning standards and safety protocols. manage expenditures related to cleaning services.

Requirements

• Proven experience in contract management, preferably within the cleaning or facilities management industry.
• Strong understanding of cleaning processes, materials, and equipment.
• Excellent communication and interpersonal skills, with the ability to build relationships with various stakeholders.
• Strong organizational and problem-solving capabilities.
• Proficient in Microsoft Office Suite 
• Ability to work independently and manage multiple projects simultaneously.

Preferred Qualifications

• Relevant qualification in Facilities Management, Contract Management, or a related field.
• Certification in Cleaning Management or related health and safety standards.
• Experience in a retail or commercial setting would be an advantage.

Closing Date 09 October 2026

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The main purpose of the job:

• The incumbent will be responsible to ensure that suppliers’ accounts are correct and paid. 

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.

Closing Date 23 October 2026

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Main purpose of the job:

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

Desirable education and experience:

• Matric is essential
• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
• Minimum 2 Years’ experience of progressive/kitchen management is compulsory
• Experience with stock control, ordering and receiving
• Health care experience is advantageous   

Knowledge, skills and competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry specific laws
• Management Skills
• Communication Skills
• Computer literate

Key areas of responsibility:

• Oversee smooth operation of kitchen production
• Maintain consistency for all menu items
• Assist with monitoring inventory and communicating needs to the catering manager
• To ensure portion control, preparation and storage methods thereby avoid waste and keep costs down
• Delivering excellent service
• To assist in all food production areas with basic food preparation in accordance with menu cycle requirements
• To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records, etc
• To help with regular stock takes as and when required
• To maintain temperature records as required and to report any variance
• Analyse and manage effectively all in unit costs
• All food wastage to be recorded and minimised
• Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
• Support, train, coach and develop team

Closing Date 23 October 2026

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Main purpose of the role:

• Successful incumbent will be responsible to lead a kitchen's culinary daily operations, directing food preparation, menu planning, and staff management. Chefs are responsible for creating high-quality dishes, maintaining strict safety and sanitation standards, managing inventory, and controlling food costings to ensure a profitable and successful dining experience

Education, background Experience:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
• Minimum 5 years’ experience of progressive culinary/kitchen management is compulsory
• Experience working within budget guidelines to deliver results is compulsory
• Computer literate
• Matric (Grade12) Compulsory
• Knowledge and experience of special diets
• Knowledge and implementation of Organizational Safety
• 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
• Ability to work and master functions
• Control mass food production

Key areas of responsibility:

• Developing menu planning
• 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 operation
• Manage and train staff

Closing Date 08 October 2026

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The Main Purpose of the job

• The successful incumbent will be responsible to assist with all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.

Education and Experience required:

• 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 foodservice operations experience is highly desirable

 Knowledge, Skills and Competencies required:

• Strong knowledge of HSE is advantageous
• 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:

• Assist with managing daily operations of the assigned unit
• Assist with implementation of the production process
• Assist with managing food/labour costs
• Overall understanding of HACCP
• To develop and plan menus
• Kitchen brigade management
• Assist in the management of the strategic and day to day operations of the operation

Closing Date 30 October 2026

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The Main Purpose of the job

• 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.

Closing Date 15 October 2026

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The Main Purpose of the job

• The successful applicant will be responsible for the preparation of food for daily kitchen production in order to provide quality food service.

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

Knowledge, Skills and Competencies:

• Knowledge of and compliance with food safety standards.
• Customer service and communications skills
• Contribute to effective teamwork
• Special Diets
• Ability to work under pressure

Key areas of responsibility:

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

Closing Date 30 October 2026

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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

Closing Date 15 October 2026

go to method of application »

The Main Purpose of the job

• The successful incumbent will be responsible to manage all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.

Education and Experience required:

• 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 foodservice operations experience is highly desirable.
• Must have hospital experience.
• Strong knowledge of HSE is advantageous.
• Special diets knowledge is compulsory.

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.
• HSE knowledge

Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs.
• Overall understanding of HACCP.
• To develop and plan menus.
• Kitchen brigade management.
• Management of the strategic and day to day operations of the operation.