Latest Recruitment at Empact Group

The Main Purpose of the job:

• The incumbent will be responsible for professional food service quality to ensure client satisfaction and food quality of the business whilst upholding the Company’s policies and procedures. The responsibility of standardization throughout Private Health care is prevalent.

Education & Experience:

• Tertiary qualification in Food Services Management/Hospitality
• At least 5 years of experience in a people management role
• A minimum of 5 years of experience in the catering/restaurant industry essential
• Health and Safety knowledge is advantageous
• Knowledge of costing, budgets, forecasts and superior commercial acumen is required
• Experience in working within brand guidelines to deliver results
• Innovative thinker- the ability to adapt or introduce new trends into the business environment

Knowledge, Skills and Competencies:

• Ability to successfully delegate
• Knowledge of food services management
• Computer literate (MS Office)
• Customer and service orientated
• Excellent communication skills
• Financial Acumen
• Report writing
• Leadership Skills
• Must be able to motivate and empower people
• Consequence management
• Results orientated
• Presentation skills
• Crisis Management skills
• Project Management skills

Key areas of responsibility:

• Ensure that quality audits are done in Health care facilities to ensure standardization
• Manage corrective training while in units to ensure all issues relevant to the business are resolved
• Support units to ensure profitability & sustainability
• Support diverse teams to ensure the realization of strategic goals
• Facilitate training and development of the management teams in - unit to improve service offerings and maintain relevance (in coherence with the Regional Managers)
• Manage and exceed client expectations in line with statutory Health, Safety and Environmental policies
• Conduct regular risk assessments to ensure improvements
• Keep Regional Managers up to date about progress made or areas of concern
• Continuously build good working relationships with teams
• Execute effective, innovative changes to elevate service and patient experience Closing date:  3 March 2023

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Main Purpose of the job: 

• The successful applicant will be responsible to ensure that the quality of Pest Prevention and standards of productivity as set by the Company are achieved within the financial budget, client satisfaction/ business retention whilst upholding the company policies and procedures. 

Desirable Education and experience: 

• Matric
• Department of Agriculture P Qualification
• Fumigation (Commodities) and Bee removal would be an added advantage
• Minimum Two (2) years of Supervisory / Management experience in the Pest Control service industry is essential
• Exposure to Industrial Relations
• HACCP Experience
• Strong technical skills and industry knowledge will be an advantage
• Driver’s License

 Knowledge, Skills, and Competencies: 

• Good numeric and administrative skills
• Good planning, leading, negotiation, and organizational skills
• Good interpersonal skills
• Well-groomed
• Proactive and takes initiative
• Excellent people management skills
• Computer literate (MS Office)
• Ability to work flexible hours as required

Key areas of responsibility: 

• Adequate control of all the vehicle information concerning the vehicles which the respective Regional Manager is responsible for to ensure those vehicles are operating cost-effectively.
• To ensure that all vehicles carry the prescribed range of preparations and equipment to complete the day's work.
• To ensure that all preparations are maintained and used correctly, and rotation of stock is practiced i.e. use of oldest stock first
• Conducting Site Audits
• To carry out regular inspections at all sites and review and analyze complaints received.
• To attend regular meetings with major clients.
• Continually look for ways of improving client contact and promote the Company’s full range of non-recurring business (specials) also to sell the Company’s full range of services.
• Ensure adequate control of overall equipment, including cellular phones, by fixed asset policies and procedures.
• To check that all work is programmed and executed as per the work schedule.
• To ensure that all worksheets and Service Reports and necessary administration documents are completed as per the company requirements and filed accordingly.
   

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The 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.

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

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The Main Purpose of the job

• The incumbent will be responsible for the preparation of food for daily kitchen production. They will be required to provide good quality food service.  This role reports to a Catering Manager.

Education and experience required:

• Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
• Food and Beverage or Culinary arts qualification is essential
• Matric is essential
• Experience in a Hotel environment will be an advantage.

Knowledge, Skills, and Competencies:

• Knowledge of and compliance with food safety standards.
• Customer service and communications skills
• Contribute to effective teamwork

Key areas of responsibilities:

• 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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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 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 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.

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The Main Purpose of the job:

• 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 Head Chef will assist in the management of strategic and day-to-day operations.

Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
• Minimum 5 years’ experience of progressive culinary/kitchen management is compulsory
• Experience working within budget guidelines to deliver results 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 law
• Strong financial acumen, proven budgetary and food control practices

Key areas of responsibility:

• To develop and plan menus
• Establish recipes and food purchase specifications
• Coordinate, execute, supervise, and evaluate all food production activities of a fast-paced operation
• Assist in the management of the strategic and day to day operations of the operation
   

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The main purpose of the job:

• The incumbent will be responsible in performing 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:

• 6 months Working experience in the 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 required:

• Knowledge of basic food preparation
• Communication skills
• Takes pride in personal appearance and hygiene
• Passionate about delivering world-class service to our clients and customers

Key areas of responsibilities:

• Perform a variety of tasks associated with food production
• General support required front and back of the house