The Team at Miller Union: Over 10 Years of Leadership, Teamwork, and Growth

Leading with heart: Fulfillment is the ultimate motivator

“I came to Miller Union knowing that whatever Neal was going to do would be a success,” says Ashworth, who joined the team a year after the restaurant opened. He had previously worked with McCarthy in England and was already attuned to his working style. “Neal brings this level of professionalism and humanity to everything he does. He’s very good at sharing his knowledge, whether it’s about food or wine. He gives you a sense of pride and ownership over your work, so you really buy into it.”

This part is crucial: employees who care about their work bring more to the team. Ashworth says, “Neal knows that if the team is feeling fulfilled, they’ll have more to give when they get here. So, he leads by example.”

Working as one: There’s no “I” in team

Ashworth also appreciates how everyone is seen as an equal at Miller Union, as reflected by their tip-pooling practice where tips are split evenly among servers. “We’re in the trenches together as a community,” Ashworth says. “Seeing the other team members work hard is an incentive. And that’s so important because in a restaurant setting, we need mass cooperation.”

Providing opportunity for growth: Gratitude creates longevity

Landi shares this sentiment, as he too started at Miller Union as a server 16 years ago, just one year before Ashworth. “Employees are the lifeblood of a restaurant and how you treat them impacts how long they stay,” he says. While he had worked in the industry since he was young, he wanted to step away from management to spend time with his young son. As his son grew older and he started having more time, Landi’s job evolved — McCarthy asked him to work behind the bar, then run the bar, and eventually become the GM in 2021. “Starting as a waiter, I could’ve never imagined doing this interview as a part-owner. I’m forever grateful for this opportunity for me and my family. It’s a dream come true,” he says.

Keeping the door open: Honesty and communication are king

Landi reflects on the high standards placed upon the team, but also how management balances these expectations with care. “We don’t tolerate nonsense because everyone understands what we’re here for: great service.” But if there is an issue, Landi explains they never make an example out of people in public. They manage it in private and work on issues together to fix and solve them, so that everyone can get back to work. “You can’t be a bully or a tyrant,” he says. “Sometimes it’s about putting your arm around someone and listening because people just want to be heard and treated with kindness and respect.”

This is something that server Borst recognizes and appreciates. She’s been with Miller Union for seven years. “I’ve been in the industry since I was 21,” she says. “It’s rare to find a restaurant like this. You can always be honest with management, have an actual conversation, and figure out what can be done as a solution. They just do the right thing.”

Borst’s colleague Saunders, who has been with Miller Union for 15 years, adds, “If you have an issue, you’re not just going to management, you’re going to ownership. The door is always open. As much as we put in, they put in as well. They’re putting the time and effort into the people. If you’re on this team, there are high standards. If you are on this team, you’re taken care of.”

Taking care of the team: Kindness goes a long way

Saunders had originally been working at another restaurant in town, but it was seeing the staff’s camaraderie and their pride that convinced him to join Miller Union. He loved how much they cared about the ethos of the restaurant: farm-to-table, ethical, always giving back to the environment and the community. “And that hasn’t changed,” he says. “Being able to be 100% myself is really important to me as a Black man, as a gay man, as a first-generation American, and management is so inclusive and warm. I still get emotional when I talk about all the things that they do and have done for everyone on the team.” Saunders mentions how the staff was able to remain employed and well-fed during early Covid years thanks to Miller Union’s management team. “The level of loyalty that they show to people all the time, I’ve never seen it. If I ever leave this restaurant, it’s because I’m leaving Atlanta.

It’s clear that for these employees, their job isn’t just a temporary gig while they wait for a better option. It is the best option: a place to go, to stay, and to grow.

4 tips from the Miller Union team

Want to bring some of Miller Union’s philosophies and practices into your own restaurant? Here’s where to start.

1. On compensation: “Your employees will choose quality of life over going somewhere where they’ll make more money but [is] a stress factory that doesn’t have longevity. It’s all about how you treat your people and the environment that you nurture that makes them want to come to work.” — Vince Landi
2. On tips: “Tip pooling encourages camaraderie, so no person is an island in your restaurant.” — Princeton Saunders
3. On interviewing: “If you’re interviewing for a job in a restaurant, try not to just take it as something transient. If you’re there, stay in the moment, focus on that without getting so distracted with where you’re going.” — Julie Borst
4. On hiring: “In the hiring process, sometimes look for people who have great experience and longevity, but also know that it’s good to intermingle those who are less experienced, because some of us will be set in our ways and it’s always great to bring in someone who has a new approach because it’s a new world. It’s good to have that mix.” — Princeton Saunders