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At Empact we are on a journey - a journey to do our best and be the best for our people, our clients, our partners, our community and our planet.
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Education and Experience required:
- 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 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.
- 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:
- Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is preferred
- Minimum of 5 years hospital catering experience is vital
- 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
- 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
- Profit improvement skills an absolute must
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
- Managing the Food GP’s as per the budgeted targets
- Managing the unit’s budgets to ensure that the budgeted targets are met monthly
- Implementation of minimum & maximum stock levels to controls stock days
- 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)
- Strict management of service levels to client SLA
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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.
go to method of application »
Education and Experience required:
- 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 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.
- 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:
- 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
- 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
go to method of application »
Education and Experience required:
- Relevant tertiary qualification in hospitality, catering or hotel management
- Minimum 3 Years’ experience in a similar supervisory position
- Experience working with function or events is desirable
Knowledge, Skills and Competencies:
- Computer literate
- Knowledge of South African Industry specific laws
- 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
Key areas of responsibility:
- 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.
go to method of application »
Education and Experience required:
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
- Minimum 2 Years of experience of kitchen management is compulsory.
- Experience working within budget guidelines to deliver results 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.
Method of Application
Use the link(s) below to apply on company website.
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