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.
Read more about this company
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.
- Excellent customer service skills.
- Excellent people management skills.
- Exceptional communication and stakeholder management skills
- Exceptional functions management skills.
- Ability to balance the budget and save on 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
- Events management
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Desirable education and experience:
- 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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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
- 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.
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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.
- Hospital experience is a must.
- Strong knowledge of HSE is advantageous.
- Special diets knowledge is compulsory.
- Must have healthcare experience.
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.
- HSE knowledge
Key areas of responsibility:
- Assist with managing daily operations of the assigned unit.
- Assist with implementation of the production process.
- Assist with managing food/labour costs.
- Overall understanding of HACCP.
- To develop and plan menus.
- Kitchen brigade management.
- Assist in the management of the strategic and day to day operations of the operation.
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.
- Must have hospital experience.
- Strong knowledge of HSE is advantageous.
- Special diets knowledge 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 laws.
- Customer Service Skills.
- Management Skills.
- Communication Skills.
- Exceptional Functions Skills.
- Ability to balance the budget and save on soft costs.
- Computer literate.
- HSE knowledge
Key areas of responsibility:
- Managing daily operations of the assigned unit.
- Implementation of the production process.
- Managing food/labour costs.
- Overall understanding of HACCP.
- To develop and plan menus.
- Kitchen brigade management.
- Management of the strategic and day to day operations of the operation.
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.
- Must have hospital experience.
- Strong knowledge of HSE is advantageous.
- Special diets knowledge 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 laws.
- Customer Service Skills.
- Management Skills.
- Communication Skills.
- Exceptional Functions Skills.
- Ability to balance the budget and save on soft costs.
- Computer literate.
- HSE knowledge
Key areas of responsibility:
- Managing daily operations of the assigned unit.
- Implementation of the production process.
- Managing food/labour costs.
- Overall understanding of HACCP.
- To develop and plan menus.
- Kitchen brigade management.
- Management of the strategic and day to day operations of the operation.
go to method of application »
Key Responsibilities:
- Conduct outbound and inbound sales calls to promote and sell consumables such as paper products, cleaning chemicals, and dispensers.
- Prepare and follow up on quotations done
- Identify and pursue new business opportunities and upsell to existing clients.
- Maintain accurate customer records and sales activities using online systems.
- Provide excellent customer service, addressing inquiries and resolving issues efficiently.
- Collaborate with the internal team to ensure product availability and timely order fulfilment.
- Submit daily sales reports and pipeline updates to management.
- Stay updated on industry trends, product knowledge, and competitor activities.
Qualifications & Experience:
- Matric (Grade 12) or equivalent required.
- Minimum 2–3 years of sales experience, preferably in the service or FMCG industry.
- Proven track record in telesales or internal sales.
- Strong communication and negotiation skills.
- Ability to prepare basic quotes and understand product pricing.
- Good knowledge of hygiene consumables is advantageous.
- Proficient in Microsoft Office (Excel, Outlook, Word).
- Detail-oriented with excellent organizational and reporting skills.
- Able to work independently and as part of a team.
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.
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 »
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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What You’ll Need:
- Matric / Grade 12 (a relevant tertiary qualification in Catering, Hospitality, Culinary Arts, or Project Management is an advantage)
- 5+ years’ experience in the services industry, with at least 2 years in a leadership or multi-unit/project role
- Strong background in the food industry (catering management, project delivery, or culinary leadership)
- Budgeting, cost control, and P&L expertise
- Proven leadership and people management skills
- Experience with industrial relations and union engagement
- Strong financial acumen and client service orientation
- A results-driven mindset with the ability to thrive under pressure
What You’ll Do:
- Lead and support teams across catering, culinary, and project functions
- Drive revenue growth, profitability, and cost efficiency
- Deliver operational excellence through consistent execution of company standards
- Build and maintain strong client relationships
- Manage contracts, budgets, and team development initiatives
- Oversee compliance with Health, Safety, Environmental and Food Safety policies
- Support menu innovation, project delivery, and continuous improvement initiatives
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Education and Experience Requirements:
- A relevant tertiary qualification in food and beverage services, hospitality, or culinary arts is preferred.
- A minimum of 10 years of experience in hospital catering is essential.
- Proven experience in competitive and sensitive markets is mandatory.
- Project management experience within the hospitality or catering industry is advantageous.
- Experience with implementing change programs and unit mobilization is beneficial.
- Familiarity with working within brand guidelines to achieve outcomes.
- Experience in costing, budgeting, forecasting, and invoicing is a plus.
- Demonstrated ability in managing successful teams or departments.
- A valid driver's license is required.
Key areas of responsibilities:
- Manage daily operations of the unit in line with sector strategy, contract terms, and statutory requirements.
- Oversee the implementation of efficient food production processes.
- Deliver exceptional quality service to clients.
- Manage and coordinate the execution of creative functions and events.
- Lead menu planning, standardization, adoption, and costing.
- Ensure kitchen staff adhere to standardized recipes and maintain high food quality.
- Oversee daily bookkeeping, including capturing sales, stock management, and banking.
- Monitor and manage gross profit to meet budget targets.
- Maintain optimal stock levels.
- Ensure the efficient use and functionality of the electronic meal ordering system.
- Oversee health, safety, and environmental compliance, ensuring records are up to date.
- Lead workforce planning, payroll administration, performance management, and leave management.
- Enhance the customer experience through feedback and data-driven improvements.
- Ensure adherence to client service level agreements to maintain high service standards.
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Desirable education and experience:
- Matric
- Own transport preferable
Knowledge Skills and Competencies required:
- Proficiency in English
- Competency in MS Office: Outlook, Word, Excel and PowerPoint
- Strong administrative skills with the ability to work in a pressurized environment, prioritizing and meeting competitive demands in a professional manner
- Deadline orientated
- Ability to deal with sensitive information in a confidential and professional manner (essential)
- Demonstrate a professional work ethic, integrity and loyalty
- Excellent communication skills, both verbal and written
- Team player – prepared to help
- Excellent interpersonal skills
- Good numeric skills
- Must be able to multitask
- Ability to interact effectively across all levels
Key areas of responsibility:
- Required to provide admin support to multiple sites
- Comply with all health and safety legislation, policies and procedures
- Comply with the Code of Ethics and Empact Code of Business Conduct
- Taking minutes at Operations Meetings
- Typing-Letters, reports, minutes and meeting notes
- Order uniforms
- Update the records
- Processing monthly stock sheets
- Preparation of reports
go to method of application »
Desirable education and experience:
- Matric
- Own transport preferable
Knowledge Skills and Competencies required:
- Proficiency in English
- Competency in MS Office: Outlook, Word, Excel and PowerPoint
- Strong administrative skills with the ability to work in a pressurized environment, prioritizing and meeting competitive demands in a professional manner
- Deadline orientated
- Ability to deal with sensitive information in a confidential and professional manner (essential)
- Demonstrate a professional work ethic, integrity and loyalty
- Excellent communication skills, both verbal and written
- Team player – prepared to help
- Excellent interpersonal skills
- Good numeric skills
- Must be able to multitask
- Ability to interact effectively across all levels
Key areas of responsibility:
- Required to provide admin support to multiple sites
- Comply with all health and safety legislation, policies and procedures
- Comply with the Code of Ethics and Empact Code of Business Conduct
- Taking minutes at Operations Meetings
- Typing-Letters, reports, minutes and meeting notes
- Order uniforms
- Update the records
- Processing monthly stock sheets
- Preparation of reports
Method of Application
Use the link(s) below to apply on company website.
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