Top Jobs at Empact Group

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 

Closing Date 30 June 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
• Minimum 2 Years cooking experience
• Minimum 2 Years Supervisory experience 
• Experience with stock control, ordering and receiving

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 p

Closing Date 30 June 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 10 July 2026

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Job Description

• We’re looking for an experienced Project Manager to take ownership of a catering unit leading daily operations, ensuring the highest food service standards, and driving innovative, client-focused events and functions.
• As the Project Manager, you’ll be responsible for managing the assigned unit in alignment with the sector’s strategic objectives, contractual requirements, and compliance standards.
• You’ll oversee food production, service delivery, team performance, and client satisfaction — ensuring the seamless execution of all catering operations.

Education and Experience Requirements:

• Relevant tertiary qualification in Hospitality, Culinary Arts, or Food & Beverage Services (preferred)
• 10+ years’ experience in catering or hospitality management (essential)
• Proven track record in competitive and sensitive markets
• Project management experience within hospitality or catering (advantageous)
• Experience in change management and unit mobilization (beneficial)
• Strong financial acumen in costing, budgeting, and forecasting
• Leadership experience in managing diverse teams
• Valid driver’s license

Key Areas of Responsibility:

Operational Excellence

• Manage daily unit operations in line with strategy, contracts, and compliance standards
• Ensure efficient, high-quality food production and service delivery
• Oversee the execution of creative events and catering functions

Menu & Food Production Oversight

• Lead menu planning, standardization, and costing
• Maintain consistency and quality across all food offerings
• Drive innovation and profitability

Financial & Administrative Control

• Oversee sales capture, stock control, and banking
• Monitor GP margins and maintain budget targets
• Manage electronic ordering and reporting systems

Compliance & Governance

• Uphold food safety, hygiene, and health regulations
• Maintain accurate compliance records

People Leadership

• Manage workforce planning, payroll, and performance
• Foster teamwork, accountability, and a culture of excellence

Client & Service Excellence

• Ensure SLA adherence and client satisfaction
• Drive continuous improvement through feedback and insights

Skills & Competencies

• Strong understanding of catering and hospitality operations
• Comprehensive knowledge of industry regulations and compliance
• Proven leadership, communication, and organizational skills
• Expertise in financial management and reporting
• Exceptional customer service orientation and event execution

Closing Date 30 June 2026

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Job Description

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 18 June 2026

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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 will have oversight of the food production process, ensure exceptional client relations, the provision of a quality food service for clients and manage the execution of creative functions.

Education and Experience required:

• Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is preferred
• Experience in highly commercial and sensitive markets is compulsory
• Senior Catering 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:

• In depth knowledge of the catering environment
• Knowledge of South African and industry-specific laws
• Exceptional customer service skills
• Excellent operations and people management skills
• Excellent communication skills
• Excellent problem-solving ability
• Ability to arrange exceptional functions
• Ability to balance the budget and save on soft costs
• Ability to draft and analyse reports
• Profit improvement skills an absolute must
• Ability to be innovative and creative

 Key areas of responsibility:

• Manage daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations
• Implement an effective and efficient food production process
• Provide great quality service to clients
• Manage the execution of creative functions
• Execute 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
• Oversee daily bookkeeping procedures including capturing of issues, sales, stock, banking, etc.
• Effectively manage and monitor gross profit as per the budgeted targets
• Ensure minimum & maximum stock levels are maintained
• Ensure the electronic meal ordering system is fully functional and utilised optimally
• Effectively manage HSE daily to ensure all records are up to date
• Effectively manage people (i.e. staffing – workforce planning, payroll administration, leave management, performance management)
• Effectively manage the Customer Experience (through surveys and using data to improve the service offering)
• Ensure strict adherence of service levels according to the client service level agreement

Closing Date 30 June 2026

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The main purpose of the job

• The successful applicant will be responsible for all food service - related activities which include managing of 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 2 Years of experience of cooking and kitchen management is compulsory
• Experience working within budget guidelines to deliver results and Financial acumen is compulsory
• High volume, complex foodservice 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
• Ability to balance the budget and save on soft costs
• Computer literate
• Strong food skills
• Ability to come up with innovated Menu’s

Key areas of responsibility:

• Managing daily operations of the assigned unit
• Implementation of the production process
• Managing food/labour costs
• Overall understanding of HACCP

Closing Date 30 June 2026