ABOUT UNSUKAY

Everything we do starts with people. We believe great restaurants are built by great teams, strengthened by great communities and remembered because of the way they make people feel. For us, hospitality has always been about more than what's happening at the table. In 2012, our friend and chef Ryan Hidinger was diagnosed with stage IV gallbladder cancer. What followed was an overwhelming outpouring of support from the Atlanta restaurant community. Friends, colleagues and strangers came together to help Ryan and his family. That experience led us to help found Giving Kitchen, a nonprofit that provides emergency assistance and community resources to food service workers facing crisis. What began as a community rallying around one chef has become a lifeline for tens of thousands of food service workers across the country, and we're proud to continue supporting its mission today. At the end of the day, restaurants are about people. Food may bring them through the door, but people are what matter most. That's always been the point, and it always will be. Oh, and in case you're wondering, "Unsukay" is a genuinely fabricated word that, loosely translated, means "doesn't suck." We liked it then, and we've stuck with it ever since.

WHAT WE BELIEVE

Our purpose is to make people feel good and our community a better place. Our mission is to be a great place to work so our team can provide guests with a great experience. We live by six core values. Love — We love people. Caring and connection are the lifeblood of this business. When efficiency and hospitality conflict, we choose the person in front of us. Personal Responsibility — Each of us owns our choices, actions, and attitude. When something goes wrong, we start with "what's mine in this?" Integrity — Do the right thing when no one is watching. Say what you'll do; do what you said. Be the same person in every room. Kaizen — Better every day. We don't accept mediocrity or complacency, and we respect the process greatness requires. Contribution — Give your best and make the people around you better. When "not my job" meets "the team needs it," we help. Harmony — Everyone doing their part, working together, in balance — on the shift and in life. We build a business that doesn't burn people out. People matter most—not just guests, but the people who make hospitality work. The partners co-founded The Giving Kitchen because this belief isn't just words. It's how we operate.

General Manager of M&T and MTH Pizza Job Description Reports To:

Director of Operations | Full Time, Salaried | Atlanta

WHY THIS JOB MATTERS

The General Manager of M&T and MTH Pizza owns everything that happens across two restaurants—from the guest at the table to the P&L at the end of the month. You are the person who turns Unsukay's promise into daily reality, shift after shift, through the managers and systems you build. You develop leaders who make smart decisions when you're not in the room. This is where hospitality becomes a business, and a business stays hospitable. This is how Unsukay's promise gets delivered, at both restaurants, every day.

WHAT YOU OWN

Guest Experience & Culture Ensure process and execution for a consistent and positive guest experience from reservation, host stand, steps of service, food and beverage quality, and brand loyalty at both concepts Protect our Guest Promise of Outstanding Food & Drink, Clean & Comfortable Atmosphere, and Gracious Hospitality through attitude, excellence, sincerity, leadership, and gratitude Cultivate new and loyal guests at both restaurants Maintain our We Care More (WCM) mindset and culture—managers connecting, thanking, and following up with guests; staff finding meaningful moments that turn guests into raving fans Respond quickly to guest feedback and online reviews, both to resolve issues and to thank guests for kind ratings Financial Performance Set and achieve sales and cost control targets across Food, Beverage, Labor, and Controllables at both concepts Record purchases of food, beverage, and controllable expenses daily to the weekly and monthly budget Analyze performance relative to targets and year-over-year data Set individual sales targets with FOH staff in a way that's relatable to their section Ensure monthly Quickcalcs are accurate, timely, and line up with final P&L reports from the controller Review weekly product mix (TFC) with necessary adjustments made to pricing, portions, and menu placement Manage labor to a weekly budget; review scheduled-to-actual variance daily and weekly with adjustments made Measure financial performance against the annual plan/quarterly budget. Team Leadership & Management Functionality Hire, onboard, train, and develop

FOH & BOH

managers for their successful path with Unsukay; teach, train, coach, and develop future General Managers Hold weekly one-on-one meetings with the DO Ensure every manager understands and is competent in fulfilling their AORs, and makes progress on priorities and projects supporting business plan goals Execute Compass Meeting and Line Up Meeting daily following the standard template Conduct Weekly Manager Meeting focused on financial accountability, recognition, issue resolution, priorities, and decision making Understand and manage consolidated and individual P&Ls for both concepts Execute annual performance reviews with individual development plans tied to monthly and weekly priorities Build a culture of teamwork and act as a harmonizing influence through relationships of trust and loyalty Effectively intervene to de-escalate and resolve conflict between staff or managers through mediation; follow the Unsukay Crisis Management Plan in case of emergency or crisis Ensure periodic staff reviews and annual performance evaluations are properly conducted; properly handle employee coaching, progressive discipline, and separation or termination Proper BOH and FOH Trolley Ride execution every shift; managers follow the daily duties checklist every shift Beverage & Culinary Partnership Ensure a Best In Class Wine, Beer, Spirits, and Cocktail Program at both concepts Oversee daily menu updating, accuracy, POS maintenance, and 86 list management Ensure fiscal prudence on recipe adherence, pricing/cost, waste, theft, and portion control using Weekly PMix, par levels, and monthly inventory counts Partner with the Beverage Director on beverage standards, seasonal rollouts, and bar team development at both concepts and to catch and correct execution issues—recipe adherence, portioning, pricing, purchasing—across the bar program at both concepts.

A Collaborate with the Director of Culinary Operations (DCO) and CDC on menu development, seasonal specials, and beverage pairings Collaborate with the DCO and CDC to identify and correct issues with menu development, selection, or pricing, and to assess whether chefs are properly executing on recipes, sourcing, purchasing, process, methods, costing, and preparation Be proficient in expediting shifts when necessary in place of the CDC or Sous Chefs Operations, Administration & Planning Ensure compliance with all Health Code, Alcohol Laws, Licensing, and Permitting requirements at both concepts; handle employee matters including unemployment and workers' comp claims Ensure proper repair and maintenance of buildings, equipment, furniture, and fixtures at both concepts; promote and protect Health, Safety, and Sanitation through daily, weekly, and monthly cleaning compliance Ensure all managers are

SERVSAFE

certified; manage day-to-day landlord relations Ensure invoices, labor adjustments, and AP/AR matters are entered accurately and communicated to the controller in a timely manner Work with the Controller to manage purchases, trades, house accounts, ticketed events, deposits, cash handling, monthly inventory, and P&L reporting Ensure all employees are scheduled properly and hours worked are accurately reported to payroll Maintain a positive, responsive relationship with Basecamp staff; ensure proficiency in POS, technology troubleshooting, and data security across both concepts Seek out creative sales initiatives and participate in social media planning tied to the annual marketing plan Ensuring the dissemination of all company communications, including monthly newsletter, weekly bulletin, and leadership meeting take-aways to their entire team. . Participate in generating the Annual Business Plan for both concepts.

WHO WE ARE LOOKING FOR

Experience Proven experience running full-service restaurant operations, ideally across more than one concept Track record of hiring, developing, and retaining FOH and BOH managers Strong grasp of P&L management, cost controls, and labor management Experience partnering with culinary and beverage leadership on menu development and execution Demonstrated ability to build and sustain a strong guest-first culture Core Competencies Operational Leadership — You run tight, well-organized shifts and hold your team to the standard, every day, at both concepts. Teacher & Developer — You build managers who are ready for more, and future GMs who are ready to lead. Financial Fluency — You're comfortable in the numbers—P&L, labor, cost of goods—and you use them to make decisions, not just report them. Calm Under Pressure — You de-escalate conflict, adapt to the unexpected, and keep your composure when things go sideways. Versatile Across Concepts — You understand that M&T and MTH Pizza are different businesses with different guests, and you lead both with equal precision.

Values Alignment We Care More:

You invest in your teams and want them to succeed

Ownership:

You see gaps and fix them without waiting to be told

Excellence:

You refuse to accept a mediocre guest experience or a weak standard

Integrity:

You model the standard yourself, every shift, at both restaurants

WHAT WE OFFER

Pay range based on $85k - $100k based on experience Achievable Quarterly & Annual Bonus Full PTO Package Upon hire: 5 days After 6 months of continuous service: 5 additional days After 1 year of continuous service: 15 total days After 3 years of continuous service: 20 total days 401(k) retirement plan with 3% matching contributions from us (after 12 mo. service) Employee health insurance fully paid by the employer (optional family coverage, vision and dental) Company paid life insurance. Company paid short and long-term disability insurance Get an annual bonus after 2 years with us. Employee dining discount at all locations A company who truly supports people in the restaurant industry. Unsukay co-founded the Giving Kitchen, a non-profit that provides emergency assistance to food service workers.

Pay:

$85,000.00 - $100,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Health savings account Life insurance Paid time off Professional development assistance Retirement plan Vision insurance Application Question(s): How many years of experience do you have as a General Manager or senior Front-of-House leader in a restaurant? Have you worked across multiple restaurant concepts or multiple locations (not just one restaurant)? Do you have experience building, documenting, or delivering service training programs (not just running day-to-day shifts)? This role requires regularly rotating across multiple restaurant locations in the Atlanta area during the week. Are you able to do this?

Work Location:

In person