To apply, click on the link at the end of the posts and all the best with your applications.

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Multi Sales Consultant / Executive (Cleaning, Hygiene and Pest)

Job Description

The Main Purpose of the job 

The incumbent will be responsible for sales of the company’s Cleaning, Hygiene & Pest Control services, while ensuring consistent, profitable growth in sales revenues. 

 Education and Experience required: 

• Minimum of 3 years’ experience in Service Industry – preferably from a solution contract sales industry
• Tertiary qualification (preferred)
• Valid SA driver’s license and own vehicle
• Experience in selling soft services /similar services would be an advantage

 Knowledge, Skills and Competencies: 

• Fully computer literate on MS Office, Advanced word, excel and PowerPoint skills
• Cold calling and telemarketing where necessary
• Experienced in sourcing new business, conducting “Needs Analysis” and preparing custom solution proposals.
• Proven sales track record achieving sales targets
• Excellent communication and presentation skills (written and verbal)
• Good interpersonal skills
• Ability to interact with clients at all levels
• Assertive
• Above average Excel, PowerPoint, Word and Outlook ability

 Key areas of responsibility: 

• Works with a defined sales quota focusing on initiating relationships with multi-level decision-makers through phone, marketing, e-mail / direct mail campaigns, in-person contacts / cold calling, networking, and presentations
• Achieves monthly sales targets as set out in budget 
• Correctly cost new business achieving the maximum margin on new business
• Ensure contracts are correctly signed and filed for new business
• Plan, set budgets and targets
• Prepare quotes and present to clients as soon as possible meeting the client’s expectations.
• Prepare proposals which clearly set out the terms and conditions for the proposed contract  tender
• Prospects potential customers within the target profile
• Develop, build and maintain strong relationships with potential customers
• Develop innovative and creative solutions to identify and develop new customers
• Proposes and closes sales that achieve set company target according to company policies and procedures
• Sustains sales activities, appointments, proposals, cold calls, database updates and reporting
• Keeps abreast of changes in technology and ability to increase knowledge of the cleaning industry and services the company offers
• PRO at client functions
• Maintain contact with existing clients and develop new business
• Timeous handling of queries
• Arrange monthly entertainment if and when necessary
• Where appropriate provide alternatives to ensure we get the business
• Formally introduce operations staff to new clients before commencement
• Ensure operational staff receives the correct documentation to start contracts or special job
• Provide onsite assistance on start of contract
• Follow-up with operations to ensure that contract is functioning in accordance with specifications
• Plan weekly sales prospects
• Set appointments
• Prepare and present weekly/monthly sales reports at month end /weekly sales meetings
• Develop add value to Sales Department
• Target projects
• Re-quoting at existing business
• Assist with training of new sales staff
• Survey prospective clients’ premises and compile quotations based on an agreed working rate per square meter as per specifications
• Able to handle a number of different assignments at the same time. Presentable, well spoken, strong personality, ability to manage timekeeping, assertive, goal orientated, and own transport is essential

Click here to apply

Trade Sales Executive – Cleaning & Hygiene

Job Description

Job Description:

We are seeking a dynamic and results-driven Trade Sales Executive to join our team in the cleaning and hygiene sector. The successful candidate will be responsible for the telephone-based sale of consumable products including paper products (hand towels, toilet paper), cleaning chemicals, and dispensing equipment. The role also includes generating once-off quotes for smaller once-off services and maintaining excellent customer relationships.

The ideal candidate will be self-motivated, organized, and confident in managing a portfolio of B2B clients through proactive sales calls and follow-ups. Regular daily reporting and use of online quoting systems will be essential for tracking sales performance and customer activity.

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.

Key Competencies:

• Results-driven and target-focused

• Customer-centric mindset

• High energy and self-motivated

• Effective time management

• Strong follow-up and problem-solving skills

Click here to apply

Halaal Cook

Job Description

Purpose of the role:

We are seeking a talented and experienced Halaal Cook to join our team and help us create delicious and authentic Halaal dishes for our restaurant. The ideal candidate will have a passion for cooking and a deep understanding of Halaal dietary laws and practices. They will be responsible for planning and preparing Halaal meals, ensuring that all dishes meet the highest standards of quality and taste.

Desirable education and experience:

• Proven experience as a Halaal cook or in a similar role
• In-depth knowledge of Halaal dietary laws and practices
• Strong cooking skills and a passion for creating delicious and authentic dishes
• Excellent time management and organizational skills
• Ability to work well under pressure and in a fast-paced environment
• Strong communication and leadership abilities
• Certification in food safety and sanitation would be a plus

Key areas of responsibilities:

• Plan, prepare, and cook a variety of Halaal dishes, including traditional and modern recipes
• Ensure that all ingredients used in cooking are Halaal-certified and comply with Halaal dietary laws
• Monitor and maintain kitchen hygiene and cleanliness in accordance with Halaal guidelines
• Collaborate with the kitchen staff to develop new menu items and specials
• Train and supervise kitchen staff, ensuring that all dishes are prepared and presented according to the restaurant’s standards
• Always adhere to health and safety regulations in the kitchen
  

If you are a talented and passionate Halaal cook looking for a new opportunity to showcase your skills, we would love to hear from you.

Click here to apply

Catering Manager

Job Description

The Main Purpose of the job

The successful incumbent will be responsible to assist with 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 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 advantage.
• 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.

Empact Group is committed to Employment Equity in line with legislation and will give first preference to candidates as per Equity requirements.

By applying for a role within Empact Group (Proprietary) Limited, all Personal Information that you provide to the Company will be held and/ or stored securely for the purpose of recruitment. Your Personal Information will be stored electronically in a database. Where appropriate, some information may be retained in hard copy. In either event, storage will be secure and audited regularly regarding the safety and security of the information in accordance with the Protection of Personal Informa

Click here to apply

Executive Chef

Job Description

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

Click here to apply

Catering Manager (Healthcare Sector)

Job Description

The Main Purpose of the job

The successful incumbent will be responsible to assist with 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 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 advantage.
• 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.

Empact Group is committed to Employment Equity in line with legislation and will give first preference to candidates as per Equity requirements.

By applying for a role within Empact Group (Proprietary) Limited, all Personal Information that you provide to the Company will be held and/ or stored securely for the purpose of recruitment. Your Personal Information will be stored electronically in a database. Where appropriate, some information may be retained in hard copy. In either event, storage will be secure and audited regularly regarding the safety and security of the information in accordance with the Protection of Personal Information Act, 4 of 2013 (“POPI”).

Click here to apply

Assistant Catering Manager (Healthcare)

Job Description

The Main Purpose of the job

 The successful incumbent will be responsible to assist with 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 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 advantage.
• 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.

Click here to apply

Head Chef

Job Description

Purpose of the role:

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 must be qualified and will assist in the management of strategic and day-to-day operations.Education and Experience:

• Relevant Tertiary qualification in hospitality or the relevant experience in the industry
• Must be a qualified chef
• 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
• • Overseeing, implementation and responsibility for all Occupational Health and Safety across the site in the food production areas
  • Assisting the manager to uphold the customer service standards in daily trading
  • Providing tasteful, well designed menus with costings to ensure the business operates at its optimum GP% requirements
  • Food innovation and promotional menus that includes the latest trends in visual display and grab & go items
  • Placing orders for kitchen production and menus
  • Accurate compliance with daily tie backs, stock control and waste recordings
  • Keeping the necessary stock par levels to ensure efficiency and preventing stock wastage
  • Management of the production team includes:
  1. Ensuring that the teams abides by the working hours and break times
  2. Ensuring that the company disciplinary guidelines are followed  

Click here to apply

Housekeeping Supervisor (Claremont)

Job Description

Position Summary:
The Housekeeping Supervisor will be responsible for overseeing and managing all aspects of the housekeeping department in accordance with company policies and standards. They will supervise a team of housekeepers, ensuring the cleanliness and maintenance of guest rooms, public areas, and back-of-house areas. The Housekeeping Supervisor will also be responsible for training and developing the housekeeping staff, maintaining inventory of supplies, improving operational efficiency, and implementing health and safety guidelines.

Responsibilities:
1. Supervise the housekeeping staff, providing guidance and support to ensure efficient and effective cleaning services are delivered.
2. Assign and prioritize daily tasks to the housekeeping team, ensuring all areas are cleaned and maintained to the highest standards.
3. Conduct regular inspections of guest rooms, public areas, and back-of-house areas to ensure cleanliness, orderliness, and compliance with company standards.
4. Train and develop new and existing housekeeping staff on cleaning procedures, safety regulations, and customer service skills.
5. Monitor and maintain stock levels of cleaning supplies and equipment, ordering additional items when necessary.
6. Collaborate with other departments, such as front desk and maintenance, to ensure smooth coordination of tasks and timely resolution of issues.
7. Develop and implement cleaning schedules, ensuring optimal productivity and minimal disruption to guests.
8. Investigate and resolve guest complaints related to housekeeping services, demonstrating a proactive and guest-centric approach.
9. Monitor and control department expenses within budgetary limits, reporting any discrepancies to the management.
10. Ensure compliance with health and safety regulations and departmental policies, promoting a safe working environment and proper handling of cleaning chemicals.
11. Stay updated with industry trends and advancements, recommending and implementing improvements to enhance efficiency and productivity.
12. Conduct performance evaluations and provide feedback to the housekeeping team regularly, identifying areas for improvement and recognizing exceptional performance.
13. Foster a positive and supportive working environment, encouraging teamwork, open communication, and professional growth among the housekeeping staff.

Qualifications:
1. Proven experience as a Housekeeping Supervisor or a similar role within the hospitality industry.
2. In-depth knowledge of cleaning procedures, cleaning chemicals, and best practices in maintaining cleanliness and hygiene.
3. Excellent organizational and time management skills, capable of prioritizing tasks and meeting deadlines.
4. Strong leadership and communication abilities, with the capability to motivate and guide a team.
5. Detail-oriented and observant, with a keen eye for cleanliness and attention to detail.
6. Ability to work under pressure and handle challenging situations with professionalism.
7. Proficient computer skills, including knowledge of property management systems and Microsoft Office applications.
8. Demonstrated problem-solving and decision-making skills.
9. Flexibility to work shifts, including evenings, weekends, and holidays.
10. High school diploma or equivalent qualification; additional education or certification in hospitality management or a related field is a plus.

Click here to apply

Kitchen Supervisor – Pietermartizburg

Job Description

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
• Minimum 2 Years cooking experience
• Minimum 2 Years Supervisory experience 
• Must be computer literate
• Experience with stock control, ordering and receiving
• WorkSmart knowledge is essential  

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

Click here to apply

We wish you all the best with your applications