Hospitalities Jobs at Empact Group

Main purpose of the job

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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Main purpose of the job

A proactive, experienced Bookkeeper is required to execute financial administrative tasks including financial reporting relating to Food Units for a period of 3 months.

 Desirable education and experience:

• Matric
• Knowledge Skills and Competencies required:
• Matric
• Financial Degree or Diploma
• 3- 5 years’ experience in Bookkeeping
• MS Office – (Excel advanced, Vlookup, etc.)

Key areas of responsibility:

• Preparation of invoices and following up on payments
• Preparation of General Ledger recons
• Weekly GP and stock level monitoring
• Allocation of receipts on a timely basis
• Monitoring weekly and monthly closures of units in the various accounting systems
• Providing the business unit and/or regional teams with all the reporting to monitor performance
• Take lead for ensuring finance interfaces in place for unit mobilizations and demobilizations
• Assist with audits 

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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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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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Job Description

Provide leadership for all services delivered by the Accounts Receivable & Billing teams:  providing guidance and supervision in achieving the monthly service level to Supercare Services Group; and continuously seeking opportunities for improvements in levels of efficiency and effectiveness.

Take ultimate responsibility for the full range of the billing and accounts receivable cycles including monthly processing, general ledger integration, facilitating financial reporting, and external customer account maintenance with the result of resolution, as well as managing staff to execute central billing & Accounts Receivable processes.

Develop a work culture that fosters application competence, service excellence, customer’s focus, and business process knowledge.

Management of the AR division including the following process:

• Maintain AR ledger and apply cash received,
• Manage and process collections,
• Manage customer requests and enquiries,
• Manage debtors’ days and 60 days+ Targets.
• Reports are completed and emailed within deadlines:
  • Debtors aging on SAP complete with up to date, commentary sent to GM’s weekly on a Tuesday with a view of presenting to the Supercare Management team.
  • Review and sign-off of all customer reconciliations performed by the team as and when required.

 Management of the Billing division including the following processes:

• Bill Customers (VI’s, J’s and credit notes are processed correctly)
• Ensure blocked billing is released.
• Reports are completed and emailed within deadlines:
  • Blocked Billing sent out on the 20th ahead of bill run, and again on the 25th post bill run.
  • All Active file 100% BILLED by close off on the 2nd working day of the month.
  • Confirmation through Qliksense Sales module that all non-recurring revenue is 100% billed by the 2nd working day of the month.
  • New Business/Lost Business/Price Increase/Net credit note reporting completed on a weekly basis (Fridays).
• Provide functional expertise to the team by providing direction and guidance to completing duties and resolving problematic client requests/accounts.
• Ensure that the team are responsive to incoming calls/emails, issue documentation, resolution, and escalation as necessary to other internal groups.
• Assist in achieving day’s receivables targets agreed by the business as part of the working capital process.  Manage customers directly (as required), i.e. receiving and allocating payments and reconciling accounts.
• Work with IT to make sure all systems support the needs of the AR team.
• Allocate resources and responsibilities across debtors’ team to deliver business results.

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Main purpose of the job:

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

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
• Must be computer literate
• Experience with stock control, ordering and receiving 
• Hospital Catering experience
• Knowledge of Special diets

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
• 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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Job Summary:
We are seeking a motivated and detail-oriented Warehouse Administrator to join our team. The Warehouse Administrator will be responsible for overseeing all administrative tasks within the warehouse, including inventory management, order processing, and data entry. The ideal candidate will have strong organizational skills, attention to detail, and the ability to work effectively in a fast-paced environment.

Key Responsibilities:

•  Manage and maintain accurate inventory records using warehouse management software
•  Process incoming and outgoing orders, ensuring timely and accurate delivery
•  Coordinate and communicate with warehouse staff to ensure efficient and smooth operations
•  Assist with scheduling and coordinating shipments and deliveries
•  Conduct regular audits of inventory to identify any discrepancies or issues
•  Generate reports and analysis on warehouse activities as needed
•  Provide administrative support to the warehouse team as required

Qualifications:

•  High school diploma or equivalent
•  2+ years of experience in warehouse administration or a related field
•  Proficiency in Microsoft Office suite and warehouse management software
•  Excellent organizational and time management skills
•  Strong attention to detail and accuracy
•  Ability to work independently and as part of a team
•  Strong communication and interpersonal skills

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The Main Purpose of the job

The successful applicant will be responsible for managing all subordinate staff on the integrated services in accordance with sector strategy, contract specifications and statutory regulations. This will include providing operational support, oversee client services, training, audits, and industrial relations related issues in the designated areas. Managing operational costs

Education and Experience required:

• Grade 12
• Minimum 5 Years’ experience in cleaning and Health Care is compulsory
• A valid driver’s license
• Experience in highly commercial and sensitive markets is compulsory
• Project Management experience in cleaning would be an advantage

Knowledge and Skills:

• Knowledge of the relevant cleaning, hygiene, and pest sector
• Knowledge of South African and industry-specific laws
• Knowledge of MS Office; specifically excel and word
• Proactive
• Professional
• Customer service skills
• Management skills
• Communication skills
• Ability to balance the budget and save on soft costs
• Ability to draft and extract reports
• Attention to detail

 Competencies required:

• Problem solving & decision making, Customer Relationship Building, Communication, Team Leadership, Financial & Business acumen, Assertiveness; Negotiation; Analytical Thinking; Tolerance for Stress; Resilience.

Key areas of responsibility:

Employee Management

• Manage all subordinates in accordance with sector strategy, contract specification, and statutory regulations
• Ensure that all subordinates adhere to working standards as per the respective service level agreement and Business Standards
• Ensure that company image and reputation is upheld, and employees adhere to uniform regulations
• Arrange counselling and effect wellness campaigns within each site
• Monitor and verify employee time schedules as per shift agreements
• Employees leave management
• Regularly communicate changes and general information to all employees per site

Industrial Relations Support

• Maintain discipline by using the company’s disciplinary code and procedure, as well as attending to grievances.
• Preparation of contingency plan for strikes and stay away.
• Appraising staff by way of verbal direction and performance appraisal for supervisory level and above.
• Adherence to company policy and procedure
• Manage Union relationships

Recruitment

• Efficiently source temporary employees in accordance with labour legislation and internal process and policy
• Ensure that employee head count on site is in line with the agreed head count costing
• Approval process to be followed when hiring new staff
• To ensure that staff members sign their engagement contract before they start work on site
• To ensure that all onboarding forms are submitted to payroll on time

Systems and Process

• Ensure that PRP hours are approved on time
• Adhere to on time salary payments

Site management

• Ensure that correct resources and employees are transported to site
• To carry out regular inspections
• To be responsible for the prompt attention to the communications book procedure.
• To attend certain regular meeting with clients, where minutes need to be taken.
• All problems to receive prompt action
• Usage of the AM tool for each site
• Audits and inspections
• Site inspections on regular basis
• Maintain overall client expenses on site

Business development

• Work with Contract managers to upsell clients
• Build and maintain client relationships
• Have an in-depth knowledge of business products and value proposition

Training & development

• Annual training for staff
• On the job training
• Statutory training for the staff
• Learnerships
• Talent and Incubation nuclease

Health & Safety

• Hazard Identification and Risk Assessments are completed
• Equipment is in good working order.
• Uniforms are sufficient and in good condition.
• Personal Protective Equipment is supplied as per site and scope hazards identified.
• Toolbox talks are done twice a week by the Contract Manager.
• Current Safety Data Sheets are available on chemicals used on site.
• Staff medicals where necessary are available.
• Waste Management Procedures are followed on site