Never pay for any CBT, test or assessment as part of any recruitment process. When in doubt, contact us
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
The Main Purpose of the job
The incumbent will be responsible for taking orders and deliver food and beverages to customers serving customers, providing detailed information on menus, multi-tasking various front-of-the-house duties.
Education and Experience required:
- Minimum of 1 year experience as a waiter in catering environment is essential
- Matric is essential
- Experience in a Hotel environment will be an advantage
- Butler or Housekeeping experience
Knowledge, Skills and Competencies:
- Knowledge of and compliance with food safety standards.
- Proven work experience as a Waiter or Waitress
- Hands-on experience with cash register and ordering information system
- Basic math skills
- Attentiveness and patience for customers
- Excellent presentation skills
- Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment
- Active listening and effective communication skills
- Team spirit
- Flexibility to work in shifts
Key areas of responsibility:
- Greet and escort customers to their tables
- Present menu and provide detailed information when asked (e.g., about portions, ingredients, or potential food allergies)
- Prepare tables by setting up linens, silverware, and glasses
- Inform customers about the day’s specials
- Offer menu recommendations upon request
- Up-sell additional products when appropriate
- Take accurate food and drinks orders, using a POS ordering software, order slips or by memorization
- Communicate order details to the Kitchen Staff
- Check dishes and kitchenware for cleanliness and presentation and report any problems
- Arrange table settings and maintain a tidy dining area
- Deliver checks and collect bill payments
- Carry dirty plates, glasses, and silverware to kitchen for cleaning
- Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g., parties)
- Follow all relevant health department regulations
- Provide excellent customer service to guests
go to method of application »
The main purpose of the role
The Executive Chef is responsible for overseeing, planning, and managing food preparation in the commercial kitchen(s). They are the Key Leaders of the operations. The skills that the individuals perform include a range of duties including planning menus, training new staff, and recording inventory.
The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key.
Required minimum education and work experience.
- Matric qualification is preferable.
- 5-10 years of proven experience as Executive Chef
- Desirable overseeing more than one outlet,
- Degree in Culinary science or related certificate/ diploma
- Staff Compliment of over 50 to 100 employees.
Other requirements:
- Own Car and Drivers Licence Essential
Key Performance Areas
Management of Food Preparation and Presentation
- Directing food preparation in collaboration with the team and management.
- Taking responsibility for more technical elements of cuisine.
- Provides quality plates and meals, including in both design and taste.
- Responsible for the smooth running of both kitchen departments.
- Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
- Timeous production of quality food at an optimal cost under hygienic conditions
- Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery
- Ensuring proper portion control is always managed.
- Supervising all food preparation daily
Management of Kitchen
- Leadership of the Kitchens
- Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
- Being the voice of the kitchen when communicating with servers
- Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
- Ensure kitchen equipment is maintained and functioning at all times
- Ensure staff have required utensils
- Ensure all kitchen staff is wearing the correct uniform at all times
Inventory and Costing Management
- Identify ways to reduce spoilage/waste of infrequently used items.
- Assists with menu planning, inventory, and management of supplies.
- Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef
- Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
- Daily Tiebacks conducted and signed off.
- Must have Knowledge and understanding of Budget Management
Leadership
- Have Leadership skills that will allow operations to run in case of absence.
- Ensure respectful communications with customers and suppliers when handling queries.
- Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
- Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
- The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
Human Capital Management
- Conduct bi-annual performance reviews with staff members under your supervision
- Ensure staff morale is maintained and improved over time
- Identify, support, and raise staff training needs
- Execute staff disciplinary processes as per Company policy
- Determine required staff complement per shift to meet the demands of the business together with the admin department.
Occupational Health and Safety
- Responsible to enforce the Company’s OH&S policies and procedures daily.
- Experience in the ISO22000 management of a Kitchen
- Ensure staff is trained in all OH&S aspects and adheres to the requirements.
- Identify risk areas to ensure all OH&S regulations are adhered to
- Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
Reporting Structure
- This role has a matrix reporting structure to the Project Manager, Regional Manager, and General Manager
go to method of application »
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 in order 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
- 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 »
We have an exciting opportunity for a diligent, proactive Health and Safety professional to join our team. This individual will be responsible for overseeing the adherence to HSE policies and procedures at Empact-managed sites as well as conducting site inspections and compiling incident reports. Due to the nature of the role, we are looking for someone who is highly engaged and can communicate effectively with people at every level of the organisation. Previous experience in a food production environment is essential.
Minimum requirements:
Education and Qualifications
- B-Tech / National Diploma Environmental Health
- National Diploma Food Technology or Food Science with supplementary safety, environmental, health or risk management training NEBOSH.
- Minimum of 5 years Industry experience –in food production / food manufacturing / auditing of food safety management systems.
Key Responsibilities
- Develop, Implement and Manager HSE Policies and Procedures
- Have a comprehensive knowledge of all South African food legislation, regulations and industry standards and practical experience in the implementation of Food Safety Management Systems and certification standards.
- Implement the company’s food safety and occupational health and safety policies procedures and reporting throughout the business.
- Contribute and participate in the development, review, and updating of the Food Safety Management System and documentation.
- Work closely with the Regional Managers supporting their individual business to achieve food safety and OHS compliance.
- Keep abreast of changes to applicable legislation and conduct ongoing research and review of best practice standards and norms to improve the effectiveness and efficiency of the department.
- Translate safety and risk management principles into practical standards, processes and guidelines.
- Ensure that all reasonable and proper measures are taken by the business and its clients to protect the safety and health of staff, clients, customers, contractors and visitors.
- Report and provide feedback to the HSE Manager on food safety and OHS matters impacting the operating division and make recommendations to mitigate any possible risk to the business.
- Identify opportunities to develop and implement environmental initiatives aligned with operational needs of the business and the environmental objectives of the organisation.
- Champion food safety, OHS and environmental awareness and issues across the business, within the designated sector.
Operational Safety Assurance
- Conduct scheduled food unit legal compliance and risk-based audits to verify compliance with and adherence to the company’s food safety management system.
- Compile and distribute reports of all site visits and audits, classifying and detailing non-conformances and suggesting corrective action (where appropriate).
- Work with the operations teams in addressing the non-conformances identified during both internal and external audits.
- Conduct pre-mobilization risk assessments on new sites and work with the sales and operations teams to identify risk factors and suggest mitigation measures.
- Play an active role in the mobilization of new units and ensure their readiness for service.
- Regular review of micro and analytical testing reports.
Training and Development
- Actively contribute to the development of training material content.
- Conduct food safety and OHS training for all newly appointed unit / catering / project managers.
- Conducts on-site training of unit managers, catering managers and regional managers, as and when required by the business.
- Highlight areas where training/certification is required to meet legislative requirements, approved Codes of Practice, or industry standards.
Incident Reporting and Management
- Work closely with the Incident Management Controller on the reporting and classification of incidents.
- Investigate and verify incident classifications.
- Verify the incident log on a monthly basis and ensure the close out of all incidents following a robust investigative process.
- Assist the operations team in conducting Root Cause Analysis (RCA) and follow up to ensure that corrective actions are implemented. Make policy recommendations to the business following on from incidents and near misses.
- Follow up with the units to ensure that all required documentation and reports are received timeously.
- Compile and distribute Lessons Learned, Near Misses and Safety Alerts.
Legal & Regulatory
- Assist the units in updating and maintaining their Certificate of Food Premise Acceptability (COFPA) and other legal requirements.
- Keep up to date with changes in current legislation and inform the business accordingly.
- Act as liaison with all related governmental bodies and regulating agencies.
- Liaise with the local Environmental Health Practioners (EHP), Department of Health officials, fire department etc.
General
- Prepare, submit, and present reports, statistics and trend analysis related to food safety and OHS performance.
- Attend regular meetings with regional managers where you will provide feedback to the business in terms of food safety and OHS compliance and opportunities to improve.
- Plan properly for all travel and control all expenses in line with the HSE budget requirements.
- Maintain a neat and well-organized working space.
- Adhere to the company policies and procedures.
- Be professional in all communication channels and keep your colleagues and units informed of any developments or changes relevant to their daily duties.
- Notify the HSE Director of any difficulties you are experiencing with incidents, operating units, suppliers, assigned tasks and projects or any work-related matters that may be relevant.
go to method of application »
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.
go to method of application »
The Main Purpose of the job
The successful applicant will be responsible for managing daily operations of the kitchen area, implementation of the production process and managing the overall administration of the unit. The candidate should plan, organise and execute creative functions.
Education and Experience required:
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
- Minimum 3 years’ experience of progressive culinary/kitchen management is compulsory.
- Hands on chef experience is compulsory.
- Knowledge of the computer is required.
- Experience working within budget guidelines to deliver results is compulsory.
- High volume, complex food service operation 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.
- Communication skills.
- Basic management skills.
- Ability to balance budget and save on soft costs.
- Ability to work under pressure.
Key areas of responsibility:
- Managing daily operations of the kitchen area.
- Implementation of the production process.
- Managing overall administration of the unit.
- Attend to all functions as per client’s request.
- Managing Health and Safety of kitchen
- Coming up with innovated Menus weekly
go to method of application »
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
go to method of application »
Empact Group is recruiting for a Financial Controller / Administrator to join our Food eam. The role will be responsible for enabling the business through efficient execution of duties and collaboration across the business.
Key areas of responsibility:
- Data capturing of invoices and proof of deliveries
- Scanning, save on S-Drive invoices and send them to head office for IR
- Attaching POD’s to PO’s
- Checking and filtering active purchase orders
- Following up on outstanding orders/ GR IR account
- Archiving of no longer active purchase orders,
- Assisting on auditing duties as stipulated by the manager
- Stock Management
- Other daily administrative tasks in the unit
Desirable education and experience:
- Matric/Grade 12
- Working knowledge of Microsoft Office
- Computer and Administration
- SAP or fair knowledge of SAP operating system
go to method of application »
Purpose of the role:
The successful applicant will be responsible for the smooth operation of functions as well as production, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager.
Education and Experience:
- Matric is essential
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 2 Years’ experience working as a Functions chef is compulsory
- Experience with stock control, ordering and receiving
- Food skills essential
Key Areas of Responsibility:
- Oversee smooth operation of Functions
- Responsible for food functions
- Maintain consistency for all menu items
- Assist with monitoring inventory and communicating needs to the catering manager
go to method of application »
The Main Purpose of the job
The incumbent will be responsible for a profitable and professional food service to ensure client satisfaction and retention of business whilst upholding the Company’s policies and procedures.
Education and Experience required:
- Matric / Grade 12
- At least 5 years’ experience in a service industry
- At least 5 years management experience
- A good understanding of budgeting and profit & loss accounts
- Exposure to industrial relations on a shop floor level
- A good working knowledge of HSE
- Experience in the food industry will be advantageous
Knowledge, Skills and Competencies:
- Excellent interpersonal and leadership skills
- Sound administration skills
- Ability to adapt to a changing environment and priorities effectively
- Ability to work flexible hours when required
- Valid driver’s license
- Own car essential
- Excellent customer services skills
- Excellent communication skills
- Presentation skills
- Financial Acumen
- Report writing
- Leadership Skills
- People Management Skills
- Consequence management
- Results orientation
- Driven, self-motivated
- Problem solving skills
- Negotiation Skills
Key areas of responsibility:
- Authorize monthly wage input documents, new engagements, terminations and pay rate changes
- Manage Unit/Catering Managers to ensure operational issues relevant to the business are resolved
- Manage units to ensure profitability, sustainability as well as secure future business
- Ensure contractual obligations are met and manage contracts within Service Level Agreements
- Manage and support diverse teams of clients to ensure realisation of strategic goals
- Facilitate training and development of Catering Managers in order to improve service offerings and maintain relevance
- Ensure labour force planning is adequately done and managed in relation to budget
- Ensure unit costs and expenditure, within region, are tightly managed and accounted for
- Ensure fixed and other assets are managed and regularly audited
- Manage and exceed client expectations in line with statutory Health, Safety and Environmental policies
- Accurately manage all the financials of each unit with the support of the unit or project Manager
- Attend all relevant meetings with clients and management teams and ensure communication to units
- Conduct regular risk assessments of the entire facility
- Regularly meet with the client to ensure success of the contract
- Keep clients up to date in relation to progress made or areas of concerns
- Continuously build the relationship with the client
- Must have the ability to engage with union officials at the highest level
Additional Considerations:
- Drivers Licence
- This is a highly pressurized environment with long hours
go to method of application »
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 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 »
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.
go to method of application »
The main purpose of the job:
The incumbent will be responsible to ensure that suppliers’ accounts are correct and paid.
Desirable Education and experience:
- Relevant qualifications
- 2 years’ previous experience
- Experience in managing an area of a payments book exceeding 50-100 suppliers
- Good people skills
- Knowledge of Credit Act, Companies Act
- Excellent MS Office skills
- Trained and with moderate exposure to the SAP Finance module - specifically accounts payable transactions
Key areas of responsibility:
Maintain supplier accounts:
- To reconcile vendor ledgers to supplier statement by calendar month.
- Resolving supplier queries timeously. Engage with suppliers, procurement, Finance Business Partners, Unit Managers, and Regional Managers where required
- Going to see suppliers where required.
- Performing invoice / credit note verification
- Investigating price and quantity variances on invoices and requesting credit notes from suppliers where required
- Make payments timeously per payment terms.
- Requesting copies of outstanding invoices, credits, and statements from units and/or supplier
- Blocking invoices for payment where they are under investigation and unblock once cleared
- Verifying payment proposal items against reconciled accounts and supporting documents
- Updating vendor files via procurement with accounting clerk information monthly.
- Reviewing and maintaining GR/IR account by processing all valid invoices and credit notes, by deadline set.
- Take ultimate responsibility for supplier-related actions/issues/problems until they are resolved.
- Control sheet and final Vlookup completion by deadline set.
go to method of application »
The main purpose of the role
The Executive Chef is responsible for overseeing, planning, and managing food preparation in the commercial kitchen(s). They are the Key Leaders of the operations. The skills that the individuals perform include a range of duties including planning menus, training new staff, and recording inventory.
The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key.
Required minimum education and work experience.
- Matric qualification is preferable.
- 5-10 years of proven experience as Executive Chef
- Desirable overseeing more than one outlet,
- Degree in Culinary science or related certificate/ diploma
- Staff Compliment of over 50 to 100 employees.
Other requirements:
- Own Car and Drivers Licence Essential
Key Performance Areas
Management of Food Preparation and Presentation
- Directing food preparation in collaboration with the team and management.
- Taking responsibility for more technical elements of cuisine.
- Provides quality plates and meals, including in both design and taste.
- Responsible for the smooth running of both kitchen departments.
- Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
- Timeous production of quality food at an optimal cost under hygienic conditions
- Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery
- Ensuring proper portion control is always managed.
- Supervising all food preparation daily
Management of Kitchen
- Leadership of the Kitchens
- Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
- Being the voice of the kitchen when communicating with servers
- Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
- Ensure kitchen equipment is maintained and functioning at all times
- Ensure staff have required utensils
- Ensure all kitchen staff is wearing the correct uniform at all times
Inventory and Costing Management
- Identify ways to reduce spoilage/waste of infrequently used items.
- Assists with menu planning, inventory, and management of supplies.
- Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef
- Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
- Daily Tiebacks conducted and signed off.
- Must have Knowledge and understanding of Budget Management
Leadership
- Have Leadership skills that will allow operations to run in case of absence.
- Ensure respectful communications with customers and suppliers when handling queries.
- Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
- Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
- The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
Human Capital Management
- Conduct bi-annual performance reviews with staff members under your supervision
- Ensure staff morale is maintained and improved over time
- Identify, support, and raise staff training needs
- Execute staff disciplinary processes as per Company policy
- Determine required staff complement per shift to meet the demands of the business together with the admin department.
Occupational Health and Safety
- Responsible to enforce the Company’s OH&S policies and procedures daily.
- Experience in the ISO22000 management of a Kitchen
- Ensure staff is trained in all OH&S aspects and adheres to the requirements.
- Identify risk areas to ensure all OH&S regulations are adhered to
- Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
Reporting Structure
- This role has a matrix reporting structure to the Project Manager, Regional Manager, and General Manager
go to method of application »
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 compulsory
- Minimum 5 Years of experience in a similar role
- 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 ranging from fine dining to restaurant dining
- 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
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
- Cash Handling – weekly banking to be balanced for pick up for G4S
- 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)
Method of Application
Use the link(s) below to apply on company website.
Build your CV for free. Download in different templates.
Gmail
Yahoomail