Restaurant Manager

Yassas The Greek Way is hiring a full‑time Restaurant Manager role in Southbank, VIC. Apply now to be part of our team.

About the Opportunity

We’re on the lookout for an exceptional Restaurant Manager to spearhead our dynamic team at Yassas Southbank Melbourne.

Yassas The Greek Way is your traditional Greek with a Melbourne modern twist. Located by the Melbourne CBD fringe on the beautiful Yarra River, Yassas is the ideal location for a riverside meal, after‑work drinks or a celebration of any kind.

Yassas The Greek Way is recognised for our exceptional service, hospitality, and ability to create unforgettable dining experiences in cutting‑edge designed venues. Up and coming Yassas continues to grow with currently 5 stores across Melbourne with exciting opportunities ahead.

Working Hours Availability

• Mon morning
• Mon afternoon
• Mon evening
• Tue morning
• Tue afternoon
• Tue evening
• Wed morning
• Wed afternoon
• Wed evening
• Thu morning
• Thu afternoon
• Thu evening
• Fri morning
• Fri afternoon
• Fri evening
• Sat morning
• Sat afternoon
• Sat evening
• Sun morning
• Sun afternoon
• Sun evening

Qualifications

• 2–3 years of relevant work experience required for this role
• Demonstrated experience in a similar role for a similar size venue as a Restaurant Manager or Assistant Manager
• Solid and proven leadership experience
• Proven skills and experience with POS and common rostering systems
• Strong communication and interpersonal skills
• Recruit new staff & train new/existing staff
• Excellent customer service skills
• Able to work well under pressure
• Ability to build relationships with a variety of internal & external contacts
• Decisive and able to make difficult decisions
• Unquestionable commitment
• Confidentiality and professionalism
• Must have RSA

Key Responsibilities

• Plan and prepare for service periods and functions, ensuring staff levels are correct according to the anticipated level of business.

• Ensure table allocations and appropriate levels of stock are done ahead of time.

• Oversee the service, ensuring that high standards are consistently met and assisting the team in a hands‑on capacity during peak periods or as needed.

• Investigate and resolve customer complaints regarding food & beverage quality and service.

• Oversee the receipt of stock deliveries, verifying contents & quality.

• Maintain inventory systems and investigate variances.

• Prepare employee rosters, allowing for employee leave or planned absence.

• Coach, motivate, monitor, and manage the team’s performance.

• Communicate business goals to employees, providing additional training if required.

• Work closely with the Head Chef and Bar to plan/promote menus and beverages to complement menu items and train front‑of‑house staff for the presentation to customers.

• Monitor restaurant sales and in consultation with the team and management, implement activities and schemes to maximise sales and profit.

• Organise marketing activities, such as promotional events, discount schemes, and advertising in line with agreed budgets.

• Provide support to the operation’s sales and marketing team.

• Ensure that the company’s activities integrate and comply with requirements for quality management, Hygiene, Workplace Health and Safety (WHS), environmental policies, and general duty of care.

• Follow WHS procedures and related company policies to reflect current legislation and workplace practices.

• Ensure good safety practices of employees, assisting in the maintenance and ensuring the compliance of proper emergency and security procedures.

• In conjunction with other managers, foster & maintain good public relations.

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