Latest Vacancies at Empact Group

MAIN DUTIES:

• To prepare menus or foodstuff as instructed.
• To make breads and confectionery items in accordance with instructions from and under the Supervisor or Manager.
• To prepare staff meals in accordance with instructions from the Manager.
• To pack and wrap items for re-sale or deliver to another outlet.
• To assist with stocktaking as required.
• To collect and deliver orders as required.
• To serve and sell refreshments away from the employer’s premises, including places of entertainment.
• To control and check items of equipment, including crockery, glassware, linen and other pantry requirements.
• To prepare dining room mise-en-place, including the filling of cruet and condiment sets, butter and jam containers.
• To set tables in accordance with requirements.
• To relay orders as necessary.
• To set up trays as required, ensuring that all prescribed crockery, cutlery is in place.
• To make sandwiches and salads in accordance with prescribed recipes.
• To ensure that the preparation of food is hygienic and that a “clean as you go” discipline is adhered to.
• To operate tea, coffee and soft drink machines.
• To ensure that all tasks are completed in accordance with statutory and Company hygiene requirements.
• To conform to statutory and Company personal hygiene requirements. (HSE)
• To report any suspicious behaviour to Management.
• To take part in any fire or evacuation drills at prescribed intervals.
• To attend meetings and training courses as required.
• Included in these duties, you are required to perform any other reasonable tasks required by your manager.

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Main Purpose of the job:

The successful applicant will be responsible for conducting and assessing training and development to ensure employees and learners acquire the skills and develop the competencies required by the organization to meet organizational objectives.

Desirable Education and experience: 

• Matric
• Further education and training certificate: ODETD (Minimum NQF Level 5) will be an advantage
• Registration as Assessor (Moderator an advantage) at SSETA
• Hygiene and Cleaning related qualifications and practical experience in the cleaning Industry

Knowledge, Skills, and Competencies: 

• Good numeric and administrative skills
• Good planning, leading, negotiation, and organizational skills
• Good interpersonal skills
• Well-groomed
• Proactive and takes initiative
• Excellent people management skills
• Computer literate (MS Office)
• Ability to work flexible hours as required
• Valid driver’s license and own transportation
• Ability to travel

Key areas of responsibility: 

• Achieve facilitation, assessment 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 utilise 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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The Main Purpose of the job 

The incumbent will be responsible for sales of the company’s Cleaning, Hygiene & Pest Control services, while ensuring consistent, profitable growth in sales revenues. 

 Education and Experience required: 

• Minimum of 3 years’ experience in Service Industry – preferably from a solution contract sales industry
• Tertiary qualification (preferred)
• Valid SA driver’s license and own vehicle
• Experience in selling soft services /similar services would be an advantage

 Knowledge, Skills and Competencies: 

• Fully computer literate on MS Office, Advanced word, excel and PowerPoint skills
• Cold calling and telemarketing where necessary
• Experienced in sourcing new business, conducting “Needs Analysis” and preparing custom solution proposals.
• Proven sales track record achieving sales targets
• Excellent communication and presentation skills (written and verbal)
• Good interpersonal skills
• Ability to interact with clients at all levels
• Assertive
• Above average Excel, PowerPoint, Word and Outlook ability

 Key areas of responsibility: 

• Works with a defined sales quota focusing on initiating relationships with multi-level decision-makers through phone, marketing, e-mail / direct mail campaigns, in-person contacts / cold calling, networking, and presentations
• Achieves monthly sales targets as set out in budget 
• Correctly cost new business achieving the maximum margin on new business
• Ensure contracts are correctly signed and filed for new business
• Plan, set budgets and targets
• Prepare quotes and present to clients as soon as possible meeting the client’s expectations.
• Prepare proposals which clearly set out the terms and conditions for the proposed contract  tender
• Prospects potential customers within the target profile
• Develop, build and maintain strong relationships with potential customers
• Develop innovative and creative solutions to identify and develop new customers
• Proposes and closes sales that achieve set company target according to company policies and procedures
• Sustains sales activities, appointments, proposals, cold calls, database updates and reporting
• Keeps abreast of changes in technology and ability to increase knowledge of the cleaning industry and services the company offers
• PRO at client functions
• Maintain contact with existing clients and develop new business
• Timeous handling of queries
• Arrange monthly entertainment if and when necessary
• Where appropriate provide alternatives to ensure we get the business
• Formally introduce operations staff to new clients before commencement
• Ensure operational staff receives the correct documentation to start contracts or special job
• Provide onsite assistance on start of contract
• Follow-up with operations to ensure that contract is functioning in accordance with specifications
• Plan weekly sales prospects
• Set appointments
• Prepare and present weekly/monthly sales reports at month end /weekly sales meetings
• Develop add value to Sales Department
• Target projects
• Re-quoting at existing business
• Assist with training of new sales staff
• Survey prospective clients’ premises and compile quotations based on an agreed working rate per square meter as per specifications
• Able to handle a number of different assignments at the same time. Presentable, well spoken, strong personality, ability to manage timekeeping, assertive, goal orientated, and own transport is essential

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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

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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
• Must be computer literate
• Experience with stock control, ordering and receiving 
• Hospital Catering experience
• Knowledge of Special diets

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

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Purpose of the role:
The incumbent will be responsible to manage assigned unit in accordance with sector strategy, contract specifications and statutory regulations as well as ensure efficient and effective management of the unit to provide great quality Food service. The incumbent needs to be flexible in terms of hours worked as the unit has a high demand for functions and shifts will be aligned accordingly to accommodate this.

Education and Experience:

• Relevant tertiary qualification in hospitality or the relevant experience in the industry
• At least 5 years' experience in the same or similar position
• Senior Management experience within the catering sector would be advantageous 
• Strong financial acumen
• Experience in highly commercial and sensitive markets 
• Experience of working within budget guideline to deliver results 
• Experience in costing, budgets, forecasts and invoicing is advantageous 
• Proven experience in managing successful teams in unionised environment
• Driver's License and own transport necessary

Key Areas of Responsibility:

• Manage daily operational issues relevant to the business
• Manage diverse team
• To ensure that the facility adheres to all requirements in line with statutory Health, Safety and Environmental policies
• Manage the catering service facility optimally in order to surpass client and customer expectations
• Attend all relevant meetings with client and management team and ensure communication to relevant parties
• Ensure staff is adequately trained and adhere to Empact and client processes and procedures 
• Manage and monitor service level agreements and continuously strive to improve service offering 

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Purpose of the role:

To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The Chef will assist in the management of strategic and day-to-day operations.

Education and Experience:

• Relevant Tertiary qualification in hospitality or the relevant experience in the industry
• 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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The Main Purpose of the job

The successful applicant will be responsible for managing daily operations of the kitchen area, implementation of the production process and managing the overall administration of the unit. The candidate should plan, organise and execute creative functions.

 Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
• Minimum 3 years’ experience of progressive culinary/kitchen management is compulsory.
• Hands on chef experience is compulsory.
• Knowledge of the computer is required.
• Experience working within budget guidelines to deliver results is compulsory.
• High volume, complex food service operation 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.
• Communication skills.
• Basic management skills.
• Ability to balance budget and save on soft costs.
• Ability to work under pressure.

 Key areas of responsibility:

• Managing daily operations of the kitchen area.
• Implementation of the production process.
• Managing overall administration of the unit.
• Attend to all functions as per client’s request.
• Managing Health and Safety of kitchen
• Coming up with innovated Menus weekly

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Purpose of the role:

The successful applicant will be responsible for managing all subordinate staff on the integrated services in accordance with sector strategy, contract specifications and statutory regulations. This will include providing operational support, oversee client services, training, audits, and industrial relations related issues in the designated areas. Managing operational costs
Education and Experience:

• Minimum of 3 years’ experience in Service Industry – preferably from a solution contract sales industry
• Tertiary qualification (preferred)
• Valid SA driver’s license and own vehicle
• Experience in selling soft services /similar services would be an advantage

Knowledge skills and experience:

• Knowledge of the relevant cleaning sector
• Knowledge of South African and industry-specific laws
• Knowledge of MS Office; specifically Excel and Word
• Knowledge of HSE
• Proactive approach and attention to detail
• Professional
• Customer service skills
• Management skills
• Communication skills
• Ability to manage and ensure cost remain within the budget and promote costs saving where achievable
• Ability to draft, extract and analyze reports
• Excellent interpersonal and leadership skills
• Sound administration skills
• Ability to adapt to a changing environment and prioritise effectively
• Ability to work flexible hours when required

Key Areas of Responsibility:

• Maximize the utilization of workforce, supplies and equipment
• Ensure financial performance achieves targets in revenue and margin growth
• Managing the cost and quality for labour, materials, supplies and subcontracted service

go to method of application »

The Main Purpose of the job

• The successful applicant will be responsible for managing the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations. The candidate would implement the food production process, a great quality food service for clients and manage the execution of creative functions.  This role reports to the Regional Manager.

Education and Experience required:

• Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is compulsory
• Minimum 3 Years of experience in a similar role 
• Experience in highly commercial and sensitive markets is compulsory
• Project Management experience in a hospitality/catering industry would be an advantage
• Implementation of change programmes, unit mobilization experience is advantageous
• Experience of working within brand guidelines to deliver results 
• Experience in costing, budgets, forecasts and invoicing is advantageous
• Proven experience in managing successful departments/teams
• Driver’s License is required

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
• Ability to arrange exceptional functions
• Ability to balance the budget and save on soft costs
• Ability to draft and extract reports

Key areas of responsibility:

• Managing daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations
• Implementation of the food production process
• Provide great quality service to clients
• Manage the execution of creative functions
• Menu planning, standardisation, adoption and costing
• Monitor the kitchen to ensure the cooks are using standardized recipes and quality of food is of the highest standard
• Daily bookkeeping procedures on worksmart – capturing of issues, sales, stock, banking’s etc.
• Managing the Food GP’s as per the budgeted targets
• Cash Handling – weekly banking to be balanced for pick up for G4S
• Managing the unit’s budgets to ensure that the budgeted targets are met monthly
• Implementation of minimum & maximum stock levels to controls stock days
• Electronic Meal ordering system to be fully functional and implemented within the unit
• Managing the HSE daily to ensure all records are up to date
• Managing People (i.e. staffing – workforce planning, payroll administration, leave management, performance management)
• Managing Customer Experience (through surveys and using data to improve the service offering)