Vacancies at Empact Group

Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Production process.
• Managing food/labour costs
• Menu design 
• Overall understanding of HACCP. 

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.
• Functions Skills.
• Computer literate. 
• Strong financial acumen, proven budgetary and food control practices

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Responsibilities:

• Supervise and coordinate the activities of cleaning staff
• Schedule and assign tasks to cleaning staff based on workload and priorities
• Train new cleaning staff on cleaning procedures, safety protocols, and company policies
• Monitor cleaning activities and ensure work is performed efficiently and according to quality standards
• Inspect facilities to ensure cleanliness and hygiene standards are met
• Address and resolve any cleaning issues or complaints in a timely manner
• Order and maintain cleaning supplies and equipment inventory
• Conduct regular performance evaluations of cleaning staff and provide feedback for improvement
• Ensure compliance with health and safety regulations and company policies
• Develop and implement cleaning procedures and protocols as needed

Qualifications:

• High school diploma or equivalent
• Proven experience as a Cleaning Supervisor or similar role
• Knowledge of cleaning techniques, equipment, and products
• Strong leadership and communication skills
• Ability to multitask, prioritize, and manage time effectively
• Detail-oriented and able to maintain high standards of cleanliness
• Strong problem-solving skills and ability to handle difficult situations
• Flexibility to work evenings, weekends, and holidays as needed

go to method of application »

Responsibilities:

• Supervise and coordinate the activities of cleaning staff
• Schedule and assign tasks to cleaning staff based on workload and priorities
• Train new cleaning staff on cleaning procedures, safety protocols, and company policies
• Monitor cleaning activities and ensure work is performed efficiently and according to quality standards
• Inspect facilities to ensure cleanliness and hygiene standards are met
• Address and resolve any cleaning issues or complaints in a timely manner
• Order and maintain cleaning supplies and equipment inventory
• Conduct regular performance evaluations of cleaning staff and provide feedback for improvement
• Ensure compliance with health and safety regulations and company policies
• Develop and implement cleaning procedures and protocols as needed

Qualifications:

• High school diploma or equivalent
• Proven experience as a Cleaning Supervisor or similar role
• Knowledge of cleaning techniques, equipment, and products
• Strong leadership and communication skills
• Ability to multitask, prioritize, and manage time effectively
• Detail-oriented and able to maintain high standards of cleanliness
• Strong problem-solving skills and ability to handle difficult situations
• Flexibility to work evenings, weekends, and holidays as needed

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Education and Experience:

• Matric or equivalent
• A minimum of 2 years' experience in a cleaning environment
• Fully competent in operation of cleaning equipment and chemical usage.
• Solid customer service experience
• Driver’s license is recommended

Duties include:

• Lead, instruct and delegate tasks to a team of cleaners ensuring that the cleaning is performed according to the client requirements and company standards.
• Ensure that the cleaning equipment needed is well maintained and safe to use.
• Perform on the job training of new staff on safety, company work procedures, methodology and operation of cleaning equipment.
• Manage and report stock requirements.
• Respond to clients' enquiries or specific requests and reporting such to the Cleaning Supervisor or Specials Manager.
• Resolve problems and make decisions at team operational level.

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Responsibilities:

• Supervise the housekeeping staff, providing guidance and support to ensure efficient and effective cleaning services are delivered.
• Assign and prioritize daily tasks to the housekeeping team, ensuring all areas are cleaned and maintained to the highest standards.
• Conduct regular inspections of guest rooms, public areas, and back-of-house areas to ensure cleanliness, orderliness, and compliance with company standards.
• Train and develop new and existing housekeeping staff on cleaning procedures, safety regulations, and customer service skills.
• Monitor and maintain stock levels of cleaning supplies and equipment, ordering additional items when necessary.
• Collaborate with other departments, such as front desk and maintenance, to ensure smooth coordination of tasks and timely resolution of issues.
• Develop and implement cleaning schedules, ensuring optimal productivity and minimal disruption to guests.
• Investigate and resolve guest complaints related to housekeeping services, demonstrating a proactive and guest-centric approach.
• Monitor and control department expenses within budgetary limits, reporting any discrepancies to the management.
• Ensure compliance with health and safety regulations and departmental policies, promoting a safe working environment and proper handling of cleaning chemicals.
• Stay updated with industry trends and advancements, recommending and implementing improvements to enhance efficiency and productivity.
• Conduct performance evaluations and provide feedback to the housekeeping team regularly, identifying areas for improvement and recognizing exceptional performance.
• Foster a positive and supportive working environment, encouraging teamwork, open communication, and professional growth among the housekeeping staff.

Qualifications:

• Proven experience as a Housekeeping Supervisor or a similar role within the hospitality industry.
• In-depth knowledge of cleaning procedures, cleaning chemicals, and best practices in maintaining cleanliness and hygiene.
• Excellent organizational and time management skills, capable of prioritizing tasks and meeting deadlines.
• Strong leadership and communication abilities, with the capability to motivate and guide a team.
• Detail-oriented and observant, with a keen eye for cleanliness and attention to detail.
• Ability to work under pressure and handle challenging situations with professionalism.
• Proficient computer skills, including knowledge of property management systems and Microsoft Office applications.
• Demonstrated problem-solving and decision-making skills.
• Flexibility to work shifts, including evenings, weekends, and holidays.
• High school diploma or equivalent qualification; additional education or certification in hospitality management or a related field is a plus.

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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 
• Must be computer literate
• Experience with stock control, ordering and receiving
• WorkSmart knowledge is essential  

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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Education and Experience:

• Relevant Tertiary qualification in hospitality or the relevant experience in the industry
• Must be a qualified chef
• 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
• Overseeing, implementation and responsibility for all Occupational Health and Safety across the site in the food production areas
• Assisting the manager to uphold the customer service standards in daily trading
• Providing tasteful, well designed menus with costings to ensure the business operates at its optimum GP% requirements
• Food innovation and promotional menus that includes the latest trends in visual display and grab & go items
• Placing orders for kitchen production and menus
• Accurate compliance with daily tie backs, stock control and waste recordings
• Keeping the necessary stock par levels to ensure efficiency and preventing stock wastage
• Management of the production team includes:
• Ensuring that the teams abides by the working hours and break times
• Ensuring that the company disciplinary guidelines are followed