Current Vacancies at Empact Group

Purpose of the role:
The incumbent will be responsible to manage assigned unit in accordance with sector strategy, contract specifications and statutory Regulations as well as ensure overall efficient and effective management of the unit to provide a great quality Foodservice. To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The incumbent needs to be flexible in terms of hours worked.

Education and Experience:

• Relevant Tertiary qualification in hospitality or the relevant experience in the industry
• At least 3-5 years’ experience in the same or similar position
• Senior Management experience within the catering sector would be advantageous
• Strong financial acumen
• Experience in highly commercial and sensitive markets
• Experience of working within budget guidelines to deliver results
• Experience in costing, budgets, forecasts and invoicing is advantageous
• Proven experience in managing successful teams in a unionised environment

Key Areas of Responsibility:

• Manage daily operational issues relevant to the business
• Manage diverse team
• To ensure that the facility adheres to all requirements in line with statutory Health, Safety and Environmental policies
• Manage the catering service facility optimally in order to surpass client and customer expectations
• Attend all relevant meetings with client and management team and ensure communication to relevant parties
• Ensure staff is adequately trained and adhere to Empact and client processes and procedures
• Manage and monitor service level agreements and continuously strive to improve service offering

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Purpose of the role:

• The successful candidate will perform cashiering duties, restock all beverages, general supplies and also perform general food service duties.

Education and Experience:

• Matric is essential
• Minimum of 1-year experience in the same role is essential
• Experience in a food service operation would be an advantage

Key Areas of Responsibility:

• Cashiering duties
• Restock all beverages and general supplies
• Perform general food service duties

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Purpose of the role:
The Successful applicant will be responsible for all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs and an overall understanding of HACCP.

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.

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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Main Purpose of the job

The Successful applicant will be responsible for all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs and an overall understanding of HACCP.

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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A proactive, experienced Barista / Kitchen Assistant is required to serve beverages such as coffee, tea, and specialty beverages as well as assist with general kitchen function.

DUTIES INCLUDE:

• Preparing and serving hot and cold drinks such as coffee, tea, artisan, and speciality beverages. 
• Describing menu items and suggesting products to customers 
• Servicing customers and taking orders 
• Ordering, receiving, and distributing stock supplies 
• Receiving and processing customer payments 
• Cleaning and sanitising work areas, utensils, and equipment 
• Cleaning service and seating areas 

REQUIREMENTS:

• Matric essential (Grade 12) 
• Food and Beverage certificate is an advantage 
• Minimum of 6months -1 year working experience 
• Ability to work shifts from as early as 6:30am

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The Main Purpose of the job:

To perform a variety of tasks associated with food production, front of house services and any general support required with regard to all Health & Safety and Food Safety regulations.

Education and Experience required:

• 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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The incumbent will be responsible for all aspects regarding stock management, waste management, HSE. Develop a work culture that fosters application competence, service excellence, customer focus and business process knowledge. He/she will ensure client satisfaction, business retention and business profitability whilst upholding the company policies and procedures.
 

Knowledge, Skills and Competencies:

• Passionate about delivering a world class service to our clients. 
• Fully computer literate
• Proactive approach
• Good numeric and administrative skills
• Planning and organizational skills
• Good interpersonal skills
• Ability to work as a team but also willing to act on their own initiative. 
• Acts with honesty and integrity. 
• Excellent communication skills
• Multi-lingual advantageous. 
• Professionalism
• Co-operative nature. 
• Reliable and dependable. 
• Deadline driven – willing to work overtime as and when required.

Key areas of responsibility:

• Issuing of stock on a daily basis. 
• Assist with managing stock take.
• Monthly planning of delivery schedule. 
• Provide operations with feedback on deliveries and back orders. 
• Receive and verify all stock received according to company policies and procedures. 
• Maintain a neat and organized warehouse.
• Communicate stock replenishments to the Stores Manager.
• Develop and maintain product knowledge of stock
• Investigate stock variances and produce a variance report with valid documentation to the Stores Manager

Education and experience:

• Matric / Grade 12
• Minimum of 2 years’ experience in a similar role. 
• Working experience in cleaning and hygiene or similar environment. 
• Experience in data capturing of purchase order and supplier invoices on the SAP system. 
• Understanding of stock receiving and issuing.
• Computer literacy with Microsoft Office, particularly Excel experience. 
• Stock taking with basic understanding of debtors and creditors. 
• SAP Materials Management
• SAP experience. 
• Sound numeric and administration skills. 
• Valid driver’s license/reliable transport. 

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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 would implement the food production process, a great 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
• 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 hospital 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
• Daily bookkeeping procedures on worksmart – capturing of issues, sales, stock, banking’s etc.
• 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
• Electronic Meal ordering system to be fully functional and implemented within the unit
• 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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Purpose of the role:

• The incumbent will be responsible for the preparation of food for daily kitchen production. They will be required to provide good quality food service.

Education and Experience:

• Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
• Food and Beverage or Culinary arts qualification
• Matric
• Must be able to do batch cooking in a hospital environment 
• Experience in hospital environment is advantageous 

Key Areas of Responsibility:

• Contribute to the efficient running of the kitchen by producing and presenting food of the highest quality
• Supporting the kitchen team with general duties.

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Education and Experience:

• Matric
• Minimum 3 years in the same role
• Driver's license 

Key Areas of Responsibility:

• Operate vehicles
• Transporting goods 

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Overall Purpose of the Job

• To provide human capital support services to the Empact Group business, by focussing on specified business line nationwide or regionally (Cleaning and Hygiene), ensuring compliance with legislation and Human Resource policies, procedures and best practice. This encompasses talent retention, performance management, organisational design and HR administration.

Education (Formal Qualification Required) 
Minimum

• Degree in Human Resource Management (NQF Level 7).

Ideal

• Postgraduate / Honours Degree in Human Resource Management (NQF Level 8).

Experience (Minimum Experience Required - type and number of years)
Minimum

• 5-7 Years’ experience in Human Resource General Management, of which 2 to 3 years is in a supervisory / management capacity.

Position Description 

• Contribute towards the development of the Group Human Resources (HR) Strategy in collaboration with the General Manager HR Systems & Governance and Chief People Officer.
• Contribute to the development of the annual Human Resource Strategy, aligned to the Group HR strategy, in consultation with the General Manager HR Systems & Governance and Chief People Officer.
• Provide input into Group HR policies, procedures and business processes, in accordance with best practice for review and approval by the Chief People Officer.
• Manage HR risks within the specific business line, through the identification of risks and development of risk mitigation plans.
• Keep abreast of changes to HR legislation and conduct ongoing research and review of best practice standards and norms to contribute to the improvement of the effectiveness and efficiency of the Group HR function.
• Produce monthly and quarterly reports on the performance of Human Resources within the specific business line/region.
• Collaborate with the General Manager Human Resources, Systems & Governance and the Chief People Officer on the implementation of change initiatives within each business line to embed the necessary HR changes.
• Provide input into the group reward strategy and policy that attracts, motivates and retains staff, and ensure alignment with the appropriate legislation.
• Provide advisory support to management and staff on recruitment, employee relations, training and development processes and interventions.
• Contribute towards the preparation of the annual budget for the specified business line, in accordance with financial policy and procedures, in collaboration with the Chief People Officer and the General Manager: Human Resources, Systems & Governance.
• Participate in the recruitment of direct subordinates in accordance with company policy and procedure, and in consultation with the Chief People Officer.
• Sound knowledge of applicable labour law and HR legislation.
• Sound knowledge of HR Best Practice.

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The Main Purpose of the job

The successful applicant will be responsible for overseeing smooth operation of kitchen production, FOH operations, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager.

  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 and FOH operations
• Maintain consistency for all menu items
• Assist with monitoring inventory and communicating needs to the catering manager