Open Positions at Empact Group

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.

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Education and Experience Required:

• Matric
• Prior administrative experience, ideally in the hygiene industry.
• Strong negotiation and communication skills.
• Excellent attention to detail and organizational abilities.
• Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint), email platforms, and digital tools.
• Knowledge of hygiene practices, pest control, and related regulatory requirements.

Key Areas of Responsibilities:

• Develop and maintain standards for hygiene, pest control, and deep cleaning services.
• Track and manage proof of delivery (PODs) and service reports.
• Update client HSE files to ensure compliance with regulations.
• Coordinate medical appointments and client induction processes.
• Complete onboarding documentation for temporary and permanent staff in hygiene-related roles.
• Prepare documentation for contract cancellations.
• Reconcile credit card statements for the regional manager.
• Handle client inquiries and provide timely responses to queries.
• Assist payroll with staff payment issues.
• Collaborate with finance teams to address client-related concerns.
• Respond promptly to email inquiries.
• Provide logistical and administrative support for roadshows and events, leveraging experience with Praxedo software.
• Schedule and manage timesheets for regional technicians.
• Review service and treatment reports, resolving discrepancies as needed.
• Coordinate with hygiene teams to compile and upload service reports to the company portal.
• Prepare installation notices and request vouchers for store or warehouse needs.
• Work closely with teams to align hygiene, pest control, and deep cleaning services with company objectives.
• Stay informed about industry trends and regulatory updates, suggesting improvements, as necessary.

Preferred Skills:

• Certification in Office Administration or a related field.
• Experience in a fast-paced work environment.
• Strong multitasking and prioritization skills.
• Analytical and problem-solving abilities.
• Capacity to work independently and collaboratively within a team.

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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.

go to method of application »

Education and Experience required:

• 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

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

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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Desirable education and experience:

• 2 Years of Experience working in a logistics environment
• Matric or Logistics qualification
• Experience working in a hospitality environment would be preferred but not essential as training will be provided
• WorkSmart and SAFRON experience will be an advantage

Key areas of responsibility:

• Place orders and liaise with suppliers upon approval of Project/Assistant 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 Stocktake
• 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/Assistant Catering Manager and Catering Supervisors