Director of Food And Beverage
Harper Associates, Grosse Pointe Farms, Michigan, United States
Overview
Oversight of Restaurants/Cocktail Lounge/Live Entertainment Search by Harper Associates The founder: The late Gretchen Carhartt Valade, a dedicated supporter of the arts and jazz, founded the venue to offer a warm, intimate atmosphere for both patrons and artists. The vision is focused on offering exceptional, consistent, and intimate, high-quality dining experiences paired with world-class jazz music. The Cafe has strong ties to the Detroit Jazz Festival. Job Summary The General Manager (GM) provides full-scale leadership and strategic oversight for a boutique jazz-focused restaurant with an accompanying performance space and an attached cocktail lounge. This role blends hospitality leadership with live performance management, requiring strong instincts for pacing, atmosphere and guest engagement. The GM is responsible for delivering exceptional guest experiences, while supporting artistic and hospitality culture, optimizing operations, and driving financial success. Additionally, the GM will dedicate approximately 15–20% of their time to providing strategic leadership and light operational oversight for the sister coffee shop (Morning Glory Coffee & Pastries). This includes ensuring alignment with brand standards, hospitality culture, guest-experience expectations, and shared operational practices across both businesses, while partnering closely with the coffee shop manager.
Qualifications 5+ years of leadership exp. in hospitality, live-event venues, or entertainment-driven dining. Strong financial acumen and experience managing labor, COGS, and operational budgets. Experience coordinating performers, artistic teams, and event production. Demonstrated ability to calmly and decisively lead teams in high-volume, service-intensive environments. Excellent communication, coaching, and conflict-resolution skills Strong analytical and problem-solving skills, especially in identifying operational inefficiencies and implementing effective solutions.
Key Responsibilities Be the primary culture barrier across all concepts by leading all front- and back-of-house operations with integrity, professionalism and a deep appreciation for the venue’s jazz-driven identity. Partner closely with the Executive Chef to maintain a unified culture rooted in culinary excellence and artistic expression. Promote teamwork, open communication, inclusivity, and professional growth across all departments. Identify and resolve operational challenges, implementing improvements that elevate staff performance and guest satisfaction
Guest Experience & Service Excellence Lead daily service to ensure excellence in hospitality across the restaurant and lounge. Maintain an active floor presence to engage guests, gather feedback, and resolve issues promptly and professionally. Establish and train staff on elevated service protocols tailored to a music-driven dining environment such as guest pacing, volume awareness and room energy. Accountable for the creation and oversight of staff schedules across restaurant, lounge, and show operations. Lead preshift meetings, trainings, performance evaluations, and ongoing education with attention to hospitality and show-night operations. Provide hands-on support during high-volume periods and coach staff to address performance gaps.
Dinner/Show Service Operations Oversee logistics for the two-seating service model, ensuring clear coordination among FOH, kitchen, and performers. Monitor timing, service flow, guest transitions, and staff readiness to preserve experience quality. Develop and refine SOPs for two-show nights to maximize efficiency, revenue, and guest satisfaction. Oversee operations and leadership for the attached cocktail lounge, ensuring alignment with overall brand identity and service standards, while maintaining a distinct ambiance of this unique setting. Collaborate with the Bar Manager or lead bartender to maintain a high-quality, creative beverage program, strong staffing, and cost controls. Manage lounge promotions, programming, and guest flow to ensure smooth integration with restaurant operations. Ensure compliance with alcohol-service regulations and responsible-service practices.
Music Programming & Artist Relations Provide strategic oversight to the Booking Manager, ensuring artist scheduling aligns with the café’s brand and operational needs. Collaborate with the Booking Manager on artist performance evaluation, contracts, timing, and day-of-show execution. Ensure seamless coordination among FOH, Kitchen, Booking Manager, and technical teams for punctual show starts and smooth transitions. Monitor and manage labor costs, product costs, and departmental expenses Oversee cash handling, POS accuracy, safety compliance, and cleanliness protocols. Manage ordering, inventory, vendor relationships, and cost-effective purchasing across all departments. Research, implement, and maintain technology solutions for reservations, POS, ticketing, communication, and show management. Ensure physical organization and operational readiness of both front- and back-of-house spaces at all times.
Notes Requires working on premises during shows including Friday and Saturday evenings. Paid Time off: 15 days per year, paid during 1 week shutdown in July & January and paid holidays. Please forward resume in confidence to: ben@harperjobs.com Direct: (248) 737-0431 | Fax (888) 737-8525
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Oversight of Restaurants/Cocktail Lounge/Live Entertainment Search by Harper Associates The founder: The late Gretchen Carhartt Valade, a dedicated supporter of the arts and jazz, founded the venue to offer a warm, intimate atmosphere for both patrons and artists. The vision is focused on offering exceptional, consistent, and intimate, high-quality dining experiences paired with world-class jazz music. The Cafe has strong ties to the Detroit Jazz Festival. Job Summary The General Manager (GM) provides full-scale leadership and strategic oversight for a boutique jazz-focused restaurant with an accompanying performance space and an attached cocktail lounge. This role blends hospitality leadership with live performance management, requiring strong instincts for pacing, atmosphere and guest engagement. The GM is responsible for delivering exceptional guest experiences, while supporting artistic and hospitality culture, optimizing operations, and driving financial success. Additionally, the GM will dedicate approximately 15–20% of their time to providing strategic leadership and light operational oversight for the sister coffee shop (Morning Glory Coffee & Pastries). This includes ensuring alignment with brand standards, hospitality culture, guest-experience expectations, and shared operational practices across both businesses, while partnering closely with the coffee shop manager.
Qualifications 5+ years of leadership exp. in hospitality, live-event venues, or entertainment-driven dining. Strong financial acumen and experience managing labor, COGS, and operational budgets. Experience coordinating performers, artistic teams, and event production. Demonstrated ability to calmly and decisively lead teams in high-volume, service-intensive environments. Excellent communication, coaching, and conflict-resolution skills Strong analytical and problem-solving skills, especially in identifying operational inefficiencies and implementing effective solutions.
Key Responsibilities Be the primary culture barrier across all concepts by leading all front- and back-of-house operations with integrity, professionalism and a deep appreciation for the venue’s jazz-driven identity. Partner closely with the Executive Chef to maintain a unified culture rooted in culinary excellence and artistic expression. Promote teamwork, open communication, inclusivity, and professional growth across all departments. Identify and resolve operational challenges, implementing improvements that elevate staff performance and guest satisfaction
Guest Experience & Service Excellence Lead daily service to ensure excellence in hospitality across the restaurant and lounge. Maintain an active floor presence to engage guests, gather feedback, and resolve issues promptly and professionally. Establish and train staff on elevated service protocols tailored to a music-driven dining environment such as guest pacing, volume awareness and room energy. Accountable for the creation and oversight of staff schedules across restaurant, lounge, and show operations. Lead preshift meetings, trainings, performance evaluations, and ongoing education with attention to hospitality and show-night operations. Provide hands-on support during high-volume periods and coach staff to address performance gaps.
Dinner/Show Service Operations Oversee logistics for the two-seating service model, ensuring clear coordination among FOH, kitchen, and performers. Monitor timing, service flow, guest transitions, and staff readiness to preserve experience quality. Develop and refine SOPs for two-show nights to maximize efficiency, revenue, and guest satisfaction. Oversee operations and leadership for the attached cocktail lounge, ensuring alignment with overall brand identity and service standards, while maintaining a distinct ambiance of this unique setting. Collaborate with the Bar Manager or lead bartender to maintain a high-quality, creative beverage program, strong staffing, and cost controls. Manage lounge promotions, programming, and guest flow to ensure smooth integration with restaurant operations. Ensure compliance with alcohol-service regulations and responsible-service practices.
Music Programming & Artist Relations Provide strategic oversight to the Booking Manager, ensuring artist scheduling aligns with the café’s brand and operational needs. Collaborate with the Booking Manager on artist performance evaluation, contracts, timing, and day-of-show execution. Ensure seamless coordination among FOH, Kitchen, Booking Manager, and technical teams for punctual show starts and smooth transitions. Monitor and manage labor costs, product costs, and departmental expenses Oversee cash handling, POS accuracy, safety compliance, and cleanliness protocols. Manage ordering, inventory, vendor relationships, and cost-effective purchasing across all departments. Research, implement, and maintain technology solutions for reservations, POS, ticketing, communication, and show management. Ensure physical organization and operational readiness of both front- and back-of-house spaces at all times.
Notes Requires working on premises during shows including Friday and Saturday evenings. Paid Time off: 15 days per year, paid during 1 week shutdown in July & January and paid holidays. Please forward resume in confidence to: ben@harperjobs.com Direct: (248) 737-0431 | Fax (888) 737-8525
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