About this opportunity
Unsukay lists this Restarant General Manager opportunity in smyrna, Georgia. Review the employer’s description below for duties, qualifications and application requirements.
Job description
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.
In 2012, our friend and chef Ryan Hidinger was diagnosed with stage IV gallbladder cancer. The outpouring of support from the Atlanta restaurant community led us to help found Giving Kitchen, a nonprofit providing emergency assistance to food service workers in crisis — now a lifeline for tens of thousands nationwide.
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. It's how we operate.
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
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 KPI scoreboard: Reputation Score, Health Score, Gross Sales, Guest Counts, PPA .
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
Participate in generating the Annual Business Plan for both concepts: first draft by the end of October , for review and ratification by December 1 , covering previous-year analysis, sales plan, marketing plan (including brand-reinforcement events), CapEx plan, budget, and quarterly check-ins.
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
$85k - $90k
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 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.
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Worksite address
smyrna, GA, 30081, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.