"Talent wins games, but teamwork wins championships"
Michael Jordan

We are always keen to meet people from the restaurant industry. Even when we don't have immediate positions available, we urge anyone interested in work at The Circus Restaurant to get in contact so that we can find out more about you and your career ambitions, then have you on our radar for any future opportunities. 

Have a look at the bottom of this page to see what you can expect from us as an employer. Expect very generous pay, time off and working conditions.  

Alison Golden
Chef and Owner of The Circus Restaurant

Ali started her career at The Financial Times in London but then went adventuring, learning how to cook on the way. She met Geoffrey (her husband and co owner of The Circus), when she worked at his restaurant in South Devon and later they both restored and opened Popjoy’s Restaurant (which was next to The Theatre Royal) in Bath when it was deemed to be the best – according to every food guide – and the busiest restaurant in Bath.  (It has since had many different guises and changed out of all recognition). While her children were small she created an outside catering company called Saffron Creative Catering and cooked for a varied and exciting list of clients including Prince Charles, the First Sea Lord, the Minister of Health, Jaguar Cars, Sotheby’s auction house, the Minister of Science, the Holburne Museum of Art, Jigsaw fashion group, the Royal College of Surgeons, Nick Mason of Pink Floyd and James and Deirdre Dyson.
Ali and Geoff opened The Circus in 2008 after extensive refurbishment to the restaurant and after building a completely new kitchen. 
Matthew Lisanti
Chef
Matt started his career in the kitchen as a young lad on pot wash duties and worked his way up. Since then he has worked in many great kitchens and still has a huge hunger to learn. His death row meal would be a big plate of his Dad's homemade lasagna washed down with a cold pint of Peroni. He enjoys tennis in his spare time and would hope to have his Playstation with him if ever stranded on a desert island. Matt says his most awkward habit is his 'bitch face'. Apparently his resting state facial expression has the look of someone in a really bad mood! Would you agree from our mug shot above?
Marcin Koziol
Kitchen Porter (and much more)
Marcin came to the UK from Poland about 13 years ago and worked at Blackstone's Kitchen before joining us at the very start of The Circus, helping us restore the building before we even opened. He is a lynchpin in everything we do and can mend anything, prep anything and clean anything. He loves vintage motor bikes and cars, searching for antiques and finding old vinyl records for his brother-in-law. He even gets a bit misty-eyed over cheesy power ballads, but most of his time off is spent in the presence of strong cigarettes and vats of black coffee.
Jen Edwards
Front of House
Jen is a Wiltshire lass and has worked in hospitality since she left school. She has managed many a local gastropub as well as Jamie Oliver's in Bath and she became GM of The Swan in Wedmore, Somerset. Jen owns over 40 pairs of sunglasses that she keeps on a rotating sunglasses stand, like the ones in the shops! She is a great team player, makes a mean cocktail, likes drinking mean cocktails and dancing afterwards. Her favourite drink is a 'aviation' from the Bath Gin Bar.
What can staff expect at The Circus Restaurant?

Senior chefs. For 3 double shifts per week, senior chefs can expect a yearly gross pay of between £29,000 to £32,000. This includes a share of the tips, holiday pay, kitchen bonus and 4 days off per week.

Sous chefs. For 3 double shifts per week, sous chefs can expect a yearly gross pay of between £27,000 to £30,000. This includes a share of the tips, holiday pay, kitchen bonus and 4 days off per week.

Kitchen Porters. £8.50 to £9.00 per hour, (dependant on experience). Plus a share of the tips, (roughly £2,500 in tips per year).

Management. For 3 double shifts per week, restaurant managers can expect a salary of between £29,000 to £31,000 per year, (dependant on experience), and 4 days off per week.

Waiting staff. Generous hourly wage of between £8.00 to £8.50 per hour (dependant on experience). Also, (more importantly), you get to keep 75% of the tips of your own tables, (after 25% contribution to kitchen staff). The very busy nature of our restaurant means that tips form a significant portion of your income. 


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-Tips. In addition to a decent level of pay, we also let the staff keep 100% of the tips given by our customers. This is unlike many restaurants nowadays who often keep a percentage for themselves or the management

-Training. All positions offer full and continuous training, development and learning throughout your time with us

-Cost price wines. We have an interesting wine list at The Circus Restaurant and all of our staff are free to buy any bottle of wine from our list at its cost price

-Staff discount. Available to you when you eat here with a friend or one of  your close family

-Career progression. We like to use staff from within the restaurant to fill head chef/manager positions as they become available. We also like to give responsibility to team members who continuously prove themselves capable 


Staff at The Circus Restaurant are renowned for their good service, genuine passion for food and drink, their charm and their incredibly strong work ethic. Potential staff must possess all of these qualities.

We are interested in people who are able to turn up each day with a great attitude. Your previous restaurant experience is important but not the be all and end all. 

If we love your CV, then you pass your interview, then prove yourself during your initial period working with us, you can expect to join part of a happy and friendly team, who thrive in our busy restaurant environment.