Restaurant Manager, Demi/Commis/Chef De Partie

CIRCL - MELBOURNE CBD

About CIRCL

Located in Melbourne CBD's iconic Punch Lane, CIRCL is a premium wine-led restaurant redefining the traditional dining experience. Designed as a modern "wine house", CIRCL places wine at the centre of every guest journey, complemented by a refined, produce-driven menu with a contemporary European influence.

Home to Australia's Wine List of the Year 2025, our award-winning wine program features more than 1,500 carefully curated wines and one of the country's most extensive by-the-glass selections. Every bottle has been chosen with purpose, creating a wine experience that is both world-class and welcoming.

We're now looking for a Restaurant Manager to lead the front-of-house team

You'll work alongside a passionate team creating memorable food and wine experiences, while making every guest feel welcome

Key Responsibilities (Restaurant Manager)

- Lead the day-to-day operation of this premium restaurant, ensuring service, presentation and standards remain exceptional.
- Lead from the front during service with confidence, professionalism and a genuinely hands-on approach.
- Build a strong, positive team culture while maintaining high performance across all areas of the business.
- Oversee staffing, training and wage management to ensure a commercially strong operation.
- Develop a knowledgeable, polished and guest-focused team with outstanding product and service standards.
- Work closely with the General Manager and Head of Beverage on operational strategy, growth and overall business performance.
- Work alongside the Events & Sales Coordinator to drive private events, group bookings and activations across the business.
- Take ownership of the guest experience, ensuring service is engaging, intuitive and consistently exceptional.
- Bring genuine passion for food, wine and hospitality, with a strong understanding of beverage-led service.

Your Experience We’re looking for someone who brings:

- Significant management experience within premium restaurants, bars or high-end hospitality businesses.
- A proven ability to lead high-performing teams while driving operational excellence and strong financial results.
- A hands-on leadership style, with the ability to motivate, mentor and develop a team in a rapid-paced environment.
- A genuine passion for food,



wine and exceptional hospitality.
- A professional, polished and personable approach, with the confidence to be both a leader and the face of the business.
- The ability to remain calm under pressure, solve problems and adapt across different service styles and offerings.
- Personality, presence and a sense of humour.

Responsibilities (Demi Chef)

- Assist in the preparation and cooking of menu items according to established recipes and standards.
- Work collaboratively with the culinary team to ensure smooth and effective kitchen operations during service periods.
- Take ownership of designated kitchen stations, including mise en place, cooking, plating, and presentation of dishes.
- Monitor food quality and consistency, making adjustments as needed to meet guest expectations and uphold culinary standards.
- Participate in menu planning and development, contributing ideas for new dishes, seasonal specials, and menu enhancements.
- Adhere to strict food safety and sanitation guidelines, maintaining a clean and organized kitchen environment at all times.
- Assist in inventory management, including stock rotation, ordering supplies, and minimizing food wastage.
- Train and mentor junior kitchen staff, providing guidance on cooking techniques, food presentation, and kitchen procedures.
- Collaborate with other departments, such as front-of-house staff, to ensure seamless communication and coordination during service.
- Stay updated on industry trends, culinary innovations, and new cooking techniques to
- continuously improve skills and knowledge.

Responsibilities (Commis Chef)

- Assist senior chefs in preparing and cooking high-quality dishes according to established recipes and standards.
- Execute basic food preparation tasks such as chopping vegetables, portioning ingredients, and marinating meats.
- Follow proper food handling and sanitation procedures to maintain a clean and safe kitchen environment.




- Monitor food supplies and replenish ingredients as needed to support efficient workflow during service.
- Collaborate with kitchen team members to coordinate cooking times and ensure timely delivery of orders.
- Adhere to food safety regulations and guidelines to maintain compliance with health and safety standards.
- Assist in the setup and breakdown of kitchen stations before and after service periods.
- Participate in ongoing training and development opportunities to enhance culinary skills and knowledge.
- Perform other duties as assigned by senior chefs or kitchen management.

Responsibilities (Chef de Partie)

- Assist in the preparation and cooking of menu items according to established recipes and standards.
- Work collaboratively with the culinary team to ensure smooth and efficient kitchen operations during service periods.
- Take ownership of designated kitchen stations, including mise en place, cooking, plating, and presentation of dishes.
- Monitor food quality and consistency, making adjustments as needed to meet guest expectations and uphold culinary standards.
- Participate in menu planning and development, contributing ideas for new dishes, seasonal specials, and menu enhancements.
- Adhere to strict food safety and sanitation guidelines, maintaining a clean and organized kitchen environment at all times.
- Assist in inventory management, including stock rotation, ordering supplies, and minimizing food wastage.
- Train and mentor junior kitchen staff, providing guidance on cooking techniques, food presentation, and kitchen procedures.
- Collaborate with other departments, such as front-of-house staff, to ensure seamless communication and coordination during service.
- Stay updated on industry trends, culinary innovations, and new cooking techniques to
- Continuously improve skills and knowledge.

Your Experience

- Previous experience in a similar culinary role, preferably in a high-volume restaurant or hotel environment.
- Formal culinary training or apprenticeship certification is desirable.
- Strong understanding of culinary techniques, food safety principles, and kitchen equipment operation.
- Creative flair and passion for food, with a focus on delivering memorable dining experiences to guests.
- Excellent communication and teamwork skills, with the ability to thrive in a fast-paced, collaborative environment.

📌 Restaurant Manager and chef positions for Demi/Commis/Chef De Partie (Melbourne)
🏢 Punch Lane CRU
📍 Melbourne