Latest Jobs at Empact Group

Purpose of the Role

• We’re looking for a detail-oriented Administrative Assistant/Stock Controller to join our team. The ideal candidate will provide efficient administrative support to the on-site management team while maintaining accurate inventory control for accommodation, laundry, and related services.

Education and experience requirements:

• Grade 12 (Matric).
• 2–3 years of relevant experience in administration or stock control.
• Proficient in MS Excel and general computer literacy.
• Strong attention to detail and organizational skills.
• Clear communication skills (written & verbal).
• A clear criminal record.
• Qualification in Administration, Logistics, or Supply Chain Management.
• Previous experience in a remote site or hospitality environment.
• Knowledge of Food Safety and Occupational Health & Safety regulations.
• Self-motivated and adaptable to change.

Key areas of responsibility:

Administration & Reporting

• Maintain accurate and secure filing systems.
• Capture and process financial and stock data in company systems.
• Prepare daily, weekly, and monthly reports on inventory, expenses, and consumption.
• Assist with invoicing, reconciliations, and supplier queries.

Stock Control & Inventory Management

• Receive, record, and issue stock in accordance with company procedures.
• Conduct regular stock counts and investigate variances.
• Monitor and maintain stock levels to ensure timely replenishment.
• Support procurement and ensure all purchase orders are completed accurately.

Team & Compliance Support

• Support the camp supervisor and colleagues as needed.
• Ensure adherence to company policies, H&S, and Food Safety standards.
• Attend relevant training sessions and contribute to a positive team culture.

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Purpose of the Role

• We are seeking a Help Desk Operator to join our team. This position plays a vital role in ensuring smooth daily operations by providing professional front-desk service, managing guest interactions, and maintaining accurate records through our Help Desk system. You’ll be the first point of contact for residents, guests, and visitors — creating a welcoming environment while assisting with inquiries, check-ins, and check-outs in alignment with the UjuESS service standards.

Education and experience requirements:

• 1–2 years of relevant experience in reception, customer service, or administrative support.
• Strong computer literacy and proficiency in basic administrative systems.
• Excellent communication and interpersonal skills.
• Attention to detail and strong organizational skills.
• A positive attitude and professional demeanour
• Previous experience in a similar role or remote-site environment.
• Self-motivated and adaptable to changing environments.
• Knowledge of hospitality operations or help desk systems.

Key Areas of responsibility:

• Operate the Reception Desk and act as the first point of contact for all residents and visitors.
• Manage guest check-in and check-out processes professionally and efficiently.
• Handle guest inquiries, requests, and complaints promptly, ensuring customer satisfaction.
• Accurately log and track all requests through the Help Desk application.
• Perform daily cash-ups, ensuring all transactions are correctly recorded.
• Report any supplier delivery or quality issues through the internal system.
• Maintain compliance with company policies and procedures.
• Support colleagues and the Camp Supervisor with administrative and operational duties as required.

Key Competencies

• Customer Service Orientation
• Communication Skills
• Integrity and Accountability
• Team Collaboration
• Results-Driven Mindset

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Job Description

• We are seeking a driven and experienced Regional Manager to oversee multiple locations within our organization. The Regional Manager will be responsible for driving operational success, leading teams based in our in-office restaurants and ensuring consistent execution of company standards across all locations within their region. The ideal candidate will have strong leadership skills, a proven track record of meeting and exceeding sales targets, and the ability to effectively manage a geographically dispersed team.

 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.

Additional Considerations:

• Drivers Licence with own vehicle
• This is a highly pressurized environment with long hours
• Knowledge, Skills and Competencies:
• Excellent interpersonal and leadership skills
• Sound administration skills
• Ability to adapt to a changing environment and priorities effectively
• Ability to work flexible hours when required
• Excellent customer services skills
• Excellent communication skills
• Presentation skills
• Financial Acumen
• Report writing
• Leadership Skills
• People Management Skills
• Consequence management
• Results orientation
• Driven, self-motivated
• Problem solving skills
• Negotiation Skills

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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.

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Job Description

• Reporting to the Project Manager or Catering Manager, the incumbent will be responsible for overseeing the assigned patient experience, aligning with sector strategies, contract requirements, and statutory regulations. The role also involves ensuring the efficient and effective resolution of patient complaints to deliver a high-quality foodservice experience.

Education and Experience required:

• Matric  
• Experience in the catering industry, particularly within the healthcare sector
• Proven ability to supervise and manage staff effectively

Key areas of responsibility:

• Customer Service
• 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 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

Knowledge, Skills, and Competencies:

• 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 
• 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 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
• Experience in a Hotel environment 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
   

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The Main Purpose of the role

• The Successful applicant will be responsible for the planning and operation of the front of house team, deal with inquiries or queries in a proactive and efficient manner and to deliver a consistent, first class, customer focused service to clients.

Education and Experience required:

• Matric is essential
• Relevant tertiary qualification in hospitality, catering or hotel management
• Minimum 2 Years’ experience in a similar supervisory position
• Experience working with function or events is desirable
• Minimum 2 Years’ experience of progressive/kitchen management is compulsory
• Experience with stock control, ordering and receiving
• Hospital experience would be advantageous 

Knowledge, Skills and Competencies:

• Computer literate
• Knowledge of South African Industry specific laws
• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Supervisory Skills
• Exceptional interpersonal skills both in person and by telephone, with high professionalism and excellent written and spoken English
• Good communication skills
• Customer service skills
• Ability to manage multiple projects and work assignments
• Develop innovative ideas to deliver a first-class service
• Knowledge of special diets

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
• Daily planning and operation of the front of house team
• Deal with enquiries or queries in a proactive and efficient manner
• To deliver a consistent, first class, customer focused service to clients.
   

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• Are you a passionate and innovative chef ready to take your culinary career to the next level? We’re looking for a dynamic Sous Chef to bring creativity, leadership, and flair to our kitchen!
• As the right-hand to the Executive Chef, you’ll be at the heart of menu innovation, crafting exceptional dining experiences while managing food preparation with precision. Your role will involve leading kitchen teams, training rising talent, overseeing inventory, and ensuring flawless execution in a fast-paced, high-energy environment.
• This is your opportunity to showcase your creativity, refine your leadership skills, and make a lasting impact in a professional kitchen where passion meets excellence. If you thrive under pressure, love experimenting with flavours, and are ready to take charge—we want you on our team!

Required minimum education and work experience.

• Matric qualification is preferable.
• 3 – 5 years proven experience as Sous Chef
• Degree in Culinary science or related certificate/ diploma
• 1-3 years Previous people leadership experience in a commercial catering environment

Key Performance Areas:

Management of Food Preparation and Presentation

• Directs food preparation in collaboration with the Executive Chef
• 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 the entire kitchen department
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at 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

• Supporting the head chef or executive chef in the general running of the kitchen.
• Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.
• 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
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform

Inventory and Costing Management

• Identify ways to reduce spoilage 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 office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.

Leadership

• Assume the role as Head Chef and or Executive Chef in his or her absence
• Ensure respectful communications with customers and suppliers when handling queries
• Ensure good relationships and teamwork is maintained with staff and provide assistance to resolve queries
• Ensure good relationships exist with suppliers, customers, intercompany departments and related parties
• Under supervision of Head Chef, lead 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 compliment 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
• Ensure staff is trained in all OH&S aspects and adhere 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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Purpose of the Role:

• We have an exciting opportunity for a diligent and proactive Health and Safety professional to join our dynamic team. The successful candidate will be responsible for ensuring full compliance with all Health, Safety, and Environmental (HSE) policies and procedures on site. Given the nature of this role, we are seeking an individual who is highly engaged, detail-oriented, and able to communicate effectively across all levels of the organisation. Previous experience within a food production environment is essential.

Qualifications and Experience:

• B-Tech / National Diploma Environmental Health
• National Diploma Food Technology or Food Science with supplementary HACCP and ISO 22 000 implementation experience
• Occupational Health and Safety experience
• Minimum of 5 years Industry experience – in food production /food manufacturing/auditing of food safety management system.

Key areas of responsibility:

• Oversee and manage the Food Safety and Occupational Health and Safety Management Systems at a contract level.
• Partner with on-site management teams to drive compliance, lead by example, and proactively address unsafe behaviours and practices.
• Supervise and verify housekeeping, cleaning, and sanitation activities within the facility.
• Verify the implementation of Pre-Requisite Programmes and collaborate with facilities teams to resolve maintenance-related issues.
• Implement, monitor, and maintain the Personnel Hygiene Programme, ensuring alignment with both site and client standards.
• Ensure that all procedures are accurately documented and that all employees are fully trained and competent.
• Monitor and verify all Critical Control Points (CCPs).
• Conduct training sessions on all aspects of the Food Safety Management System and OHS Standard Operating Procedures.
• Communicate confidently and effectively to engage and mobilise team members in the implementation and management of Food Safety and OHS initiatives.
• Apply strong systems-thinking and problem-solving skills to assess situations, interpret facts, and develop corrective action plans for non-conformances.
• Collaborate effectively across all levels and functions within the organisation.
• Demonstrate agility, flexibility, and resilience in managing a demanding workload.
• Contribute as part of a multi-disciplinary team to achieve the organisation’s overall Food Safety and OHS objectives.
• Manage challenging situations and engage professionally with both internal and external stakeholders.
• Conduct internal system and process audits, identify non-conformances, and ensure implementation and verification of corrective actions.
• Maintain comprehensive records, documentation, and reports.
• Provide regular feedback and updates to both on-site and regional management teams, as well as to the client.
• Verify that all incoming ingredients meet quality, safety, and specification requirements.
• Lead robust investigations and Root Cause Analyses (RCA) for all incidents, ensuring effective close-out.
• Ensure all operations are legally compliant with applicable regulations and standards.
• Liaise with clients, suppliers, Environmental Health Practitioners (EHPs), Department of Health officials, and fire department representatives as required.
• Uphold the company’s Business Code of Ethics and always maintain confidentiality.
• Communicate professionally and keep colleagues informed of any developments or changes relevant to their operations.

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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.

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.

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
   

go to method of application »

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.

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.

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