The demand for top talent has never been greater and organizations today, regardless of industry or location, seek experienced, credible leaders with the vision and skills to design winning strategies and motivate others. If you are such an individual and are seeking new opportunities, JDRQUEST is at your service.

We believe that candidates are clients too, and we treat you as such.  Our goal is always to bring parties together for the mutual benefit of all.

Please register your information with us. Our objective is to have just the basic information about you so that we can contact you privately and confidentially when we are engaged in a project that is a close match for your professional skills and experience. We will not share this information with anyone until we have been in touch with you and mutual interest has been established.

Current Positions


Director of Operations – Catering & Retail. Michigan University – Ann Arbor, Michigan
The Director of Catering and Retail Dining Operations is responsible for the overall success of the Catering and Retail Dining programs. Maintains high levels of satisfaction for students, faculty, staff, guests and other campus community stakeholders, as well as strategic planning, financial accountability, conceptual ideation for programs and initiatives, compliance with safety and sanitation regulations, operational efficiency, culinary excellence, sustainability and local food sourcing with partners in procurement, and staff development. The Operations Director is responsible for business development and national brand management. The Director oversees the daily operations of Michigan Catering and Michigan Dining Retail cafes, C-stores, food trucks and restaurants. The Director is responsible for oversight and implementation of all alcohol policies and procedures.
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Required Qualifications:
· B.A. or B.S. in Food Service Management, Culinary Arts, Nutrition, Business, or combination of equivalent experience is required.
· Up to eight years’ operational experience in the hospitality industry at the management level. At least six years’ experience in a multi-unit college or university environment with a demonstrated progressive growth of managed volume.
· Experience in management of self-operated, regional, and national brands.
· Experience in catering sales, and operations.
· Experience with safety and sanitation, dining technology systems (CBORD preferred), vendor relations, and sustainability.
· Demonstrated oral and written English communication skills, including presentation skills.
· Positive and professional public relations skills, excellent interpersonal skills.
· Able to analyze and interpret financial and other data.
· General business acumen.
· Able to work under pressure and meet established goals and objectives.
· Able to anticipate and solve problems.
· Professional appearance, attire, and demeanor.
· Computer literacy required. Able to learn computer software and utilize effectively, and work at the computer for extended periods of time.
· Highly organized with good time management skills.
· A hospitality orientation.
· Demonstrated ability to manage and provide leadership for a diverse workforce.
· Merchandising/marketing experience.
· Ability to maintain consistent and regular attendance.
· Personal and professional integrity.
· TAM, ServSafe and OHSA certified within 60 days from date of hire as a condition of employment. If the certifications are not acquired during the 60-day period, employment will be terminated. Certifications must be maintained as a condition of employment.
· Able to legally work in the United States.

Competencies include:
· Drive for Excellence
· Innovation
· Business and Industry Knowledge
· Strategic Planning & Leadership
· Operational Management
· Fiscal Stewardship
· Customer Satisfaction and Communication
· Human Resource Management & Development
· Working with Diverse Constituencies
· Sustainability
· Technology

Desired Qualifications:
· Experience with a collective bargained-for workforce.
· Experience in construction, renovating and rehabilitation of facilities is desired.

Working conditions:
· Ability to work a flexible schedule with variable weekday hours, some weekends and holidays required.
· The Director of Operations is classified as a “critical employee” and will be expected to be on site during any reduction in service or emergency closure of the University
· Must have a current Driver’s License issued within the United States, Canada or an International License that is translated into English and successfully complete the Motor Vehicle Record Check in accordance with the University of Michigan policy.

Physical requirements:
· Ability to lift 30 pounds, twist and bend frequently, climb stairs, and work in a standing position for extended periods of time.

Complete the form below if you are interested in this position.

Catering Chef. Vanderbilt University – Nashville, Tennessee
Vanderbilt Catering & Events serves as the all-inclusive campus catering option. Whether your event is big or small, fancy or casual, 500 people or just five, Vanderbilt Catering & Events can prepare a custom menu for your event ranging from snacks and beverages to a seated, multi-course dinner.
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Minimum Qualifications:
· A Culinary Arts degree from an accrediting culinary institution or qualifying apprenticeship program.
· Experience and comprehensive knowledge of culinary techniques in food production for high-end catering operations.
· Minimum of 3 years management experience in a high volume production kitchen.
· Minimum of 5 years of progressive supervisory experience.
· Off-premise catering experience.
· Kitchen management with strong supervision and leadership skills.
· Demonstrated skills in planning and execution of conferences services and special events for groups from 1-to 500+.
· Ability to teach, coach, mentor and assess performance; take corrective or disciplinary action when needed.

​Skill Specifications:
· Comprehensive knowledge of culinary techniques with food production in catering operations and knowledge of healthy, local, modern foods. This includes knowledge of vegetarian/vegan and current food trends.
· Recipe and menu development with the ability to be creative and flexible in meeting the needs of our diverse and demanding customer base.
· Costing and cost control methods, and experience in forecasting budgets and analyzing P&L spreadsheets.
· Kitchen management with strong supervision and leadership skills and the ability to communicate effectively with all levels of personnel and customers.
· Ability to train staff on correct culinary techniques as it relates to a professional kitchen to maintain high quality and service standards.
· Computer experience in Microsoft Word, Excel needed. Experience in CaterEase and Kronos (timekeeping) desired.
· Servsafe Certification.

​Major Duties and Responsibilities:
· Be a hands-on, working chef, this position is 50% administrative and 50% hands-on.
· Oversee kitchen activities, including food preparation, food presentation, and food portioning, kitchen organization and sanitation.
· Creative and inspired menu writing and development.
· Coordinate training and professional development of kitchen staff.
· Supervise and train staff in the preparation and presentation of plated, buffet, and reception foods.
· Supervise and train staff in proper food handling, kitchen sanitation, and safety and federal, local and state health code compliance.
· Supervise staff with responsibilities for planning, coordinating, and controlling work schedules, and following departmental procedures and policies.
· Coordinate activities of one or more functions to effect unity and efficiency of the operation.
· Select recipes and cost out food to achieve the necessary profit margins.
· Monitor inventory levels to determine when to reorder/requisition.
· Monitor distribution systems of supplies, materials, equipment, services, etc. to determine if delivered/available when required.
· Forecast annual kitchen budget, and analyze P&L spreadsheets to track progress and proactively implement solutions to any problem areas.
· Coordinate and perform inventories.
· Manage and utilize the menu/recipe/ingredient/event planning system.
· Manage equipment and facilities maintenance, and requisition services as needed.
· Participate in professional associations and professional development activities and to remain informed of new developments in the culinary field.
· Supervisor hourly union staff and follow CBA guidelines.

up to $78,000.00

Full relocation and extensive benefits package

For more information about benefits visit:

For more information about the company visit:

Complete the form below if you are interested in this position.

Managing Director and Sr. Regional Director Operations. The Red Lion Inn – Massachusetts
Lead, supervise and develop the performance of all departments including Front Office, Sales, Food and Beverage, Housekeeping, Security, Reservations and Maintenance to insure the highest possible levels of guest satisfaction in a cost-efficient manner. Assist Leadership Team in creating, implementing, sustaining and evolving the culture of Main Street Hospitality on the property level for employees and guests.
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Specialized Experience and Knowledge:
Bachelor of Science Degree, Hospitality Management
At least 5+ years’ experience within the hotel industry in Hotel Management, including extensive full
service Food and Beverage management experience

Proficiency in Word, and Excel
Experience with hotel operation systems
Skillful in project planning/tasks, budgeting and able to prioritize and multi-task projects
Self-starter able to work creatively.

Talented and dynamic person who is able to energize the entire property team with an enthusiastic
and infectious attitude for hospitality.
Proactive and result driven.
Team play and a hands-on approach to the daily needs of the hotel
Accountable and self-motivated

Lift up to 20 pounds

Complete the form below if you are interested in this position.

Regional Director of Sales, Main Street Hospitality. Stockbridge, Massachusetts
The Regional Director of Sales directs, coordinates and supervises all Sales Office personnel in all sales-related activities, including direct sales efforts, follow-up, and proper sales administration. The Director of Sales is responsible for growing existing accounts and generating new business for both the Rooms Department and the Food and Beverage Department in order to maximize revenue and profits for The Red Lion Inn, The Porches Inn, Hotel on North and other entities as directed.
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Bachelor of Science Degree, Hospitality Management
At least 5+ sales experience within the hotel industry in Hotel Management

Proficiency in Outlook, Word and Excel
Experience with hotel operation systems
Skillful in project planning/tasks, budgeting and able to prioritize and multi-task projects
Self-starter able to work creatively and independently
Can work independently and lead a team

Talented and dynamic person who is able to energize the entire property team with an enthusiastic
and infectious attitude for hospitality.
Proactive and result driven.
Team play and a hands-on approach to the daily needs of the hotel
Accountable, self-motivated, focused and organized

Lift, push, pull up to 40 pounds as needed​

Complete the form below if you are interested in this position.

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