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

 

Executive Chef, University Catering, University of Notre Dame – Notre Dame, Indiana
The primary objective of the University Catering Executive Chef is to create and maintain a food identity equal to the demands of our highly distinguished clients and student base alike. This position is a working and supervisory management position. This position empowers the University Catering Executive Chef to make on the spot management decisions as they relate to the appearance and quality of all food products, the security of our perishable and equipment assets, and the productivity and quality of work performed by all kitchen employees. The University Catering Executive Chef is expected to both lead and participate in decisions and discussions that have operational and financial implications.

As the culinary leader, the Catering Chef will serve as a member of the Council of Chefs and oversee daily operations of Catering inclusive of the following: Concept and menu creation, purchasing specifications, receiving, storage, inventory, production, clean up, event re-cap and all associated documentation.

Staffing, training, general leadership, food and environmental safety and sanitation, as well as meeting financial obligations as set forth by yearly budgets are all components of this dynamic position.
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Position Responsibilities:

Key Responsibilities:
· Operational Success: Promotes and fosters a culture of cooperation, continuous improvement, sustainability and healthy nutritional practices.
· Human Resources Management: Recruits, hires, trains and supervises NDH culinary managers, sous chefs and garde manger and ensures that all are following human resource policies and practices, are acting consistent with the University’s core values.
· Safety and Sanitation
· Food Production Quality
· Recipe and Menu Development

Financial Accountability:
· Fosters, monitors, and ensures a culture of financial accountability throughout the entire CCE operation in conjunction with the Senior Executive Chef.
· Develops accurate, annual and monthly budgets and quarterly forecasts. Ensures business transactions are properly controlled and recorded, including sales, purchases and inventory.
· Provides input into department goals, strategies, and prioritization of resources and actively supports effective positive working relationships within all of Campus Dining and with University students, departments, faculty/staff and guests.

Minimum Qualifications
· Bachelor’s Degree (4 years) in Hospitality, Food Service, Management, Culinary Management or related field in culinary principles and management.
· 5 to 6 years’ experience.
· Understanding of and strong commitment to the role of community dining in support of the University’s residential mission.
· Strong ability to manage and promote a safe work environment.
· Exceptional verbal and written communication and interpersonal skills necessary to interact effectively with a diverse group that includes students, staff, faculty, parents, and the public.
· Effective planning, organizing, and time management skills.
· Ability to anticipate and solve problems. Experience in staff management within the context of a diverse and inclusive environment.

Preferred Qualifications
· SERVSAFE, Aller-Train and National Restaurant Association Sanitation certification (must be obtained within 3 months of hire).
· Certified Executive Chef (C.E.C.) designation (must be obtained within 1 year of hire).
· Working knowledge of university dining program business systems (CBORD, FMS, LeanPath, NetNutrition, Banner, etc.), budget development process, sound accounting practices applied to purchasing and inventory, cost control methods and strategies for food, labor, and other operating expense, and profit & loss responsibilities.

Complete the form below

Executive Director for Faculty Student Association, Stony Brook University – Stony Brook, New York
The Executive Director is the Chief Operating Officer of the Corporation (FSA) reporting to the President of the Board of Directors. The position is responsible for establishing a strategic vision, in conjunction with the Board, and provides leadership for the corporation with emphasis on the continued development, refinement and implementation of services delivered. The incumbent will ensure FSA services contribute to the quality of campus life in a flexible, efficient and responsive manner to support the mission of the Stony Brook campus in response to evolving stakeholder needs and institutional priorities, while ensuring FSA and affiliates provide superior value, excellence and service.

The incumbent is responsible for understanding and advocating the issues of the diverse Campus constituencies as they relate to FSA’s contractual services and for being the senior representative of FSA. In consultation with the Board, the incumbent leads the planning processes for long/short term strategic goals and priorities using evidence-based decision-making. The incumbent is an ex-officio member of the FSA Board of Directors.
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Position Responsibilities:

Leadership
· Reporting to the president of the FSA and with advice and consent of the Board, incumbent develops short and long term vision and strategic plans which align with FSAs Mission and Values
· Ensures strategic objectives are defined, communicated to senior management, and measured for progress using best practices and data analysis
· Develops FSA corporation policies to align with legal requirements, university vision and mission and FSA goals
· Recruits, retains, and develops a team of qualified, dedicated professionals aligned with vision and mission objectives

Management
· Coordinates with contracted vendors’ senior management to ensure they deliver best-in-class service for FSA constituents with a focus on value, quality and service
· Oversees FSAs senior management to ensure continuous improvement in daily operations for areas related to FSA contracts including food services, books, retail, and other applicable auxiliary services
· Develops staff recruitment plans, training programs, and professional development opportunities to build a best in class staff and management team for FSA
· Manages FSA’s senior staff to ensure FSA remains in compliance with all applicable finance, employment, health and safety, and facility requirements (among others)

Service Delivery
· Has a laser focus on ensuring high levels of service delivery and continuous improvement processes
· Exemplifies a can-do attitude with regard to service delivery 24/7/365

Budget
· Oversees CFO and ensures disciplined budget development process, budgetary management reports, and compliance with applicable rules (i.e Federal, State SUNY, FSA etc.)
· Develops budget discipline based on both increased revenue generation and expense management and ensures required surplus levels are met
· Ensures contracted sponsorship programs meet desired levels

Facilities
· Ensures facility plans are operationalized to meet current and future FSA services
· Oversees the FSA facility leadership and staff to develop current facility needs and engages long-range planning for future needs

Diversity
· Builds a culture of diversity (in all its forms), ensuring respect, dignity, and inclusion for internal and external constituents

Creativity and Innovation
· Brings a zeal for creative problem solving and zest for innovation

Required Education, Skills and Experience
· Bachelor’s Degree in Business Administration or related field required
· Auxiliary service success with an emphasis on broad scale food service business acumen and in-depth knowledge of food operations to guide Campus Dining and FSA staff to achieve goals
· Knowledge / experience of contemporary trends in retail services on campus or other high-volume, high-quality food service/hospitality operation is also required
· At least seven years of experience with progressively greater levels of managerial/administrative responsibility and accountability managing $30M or greater complex auxiliary service/business operations in high-volume, high-quality service operations
· Demonstrated ability to build and lead a team and mentor staff to meet expectations and grow in the organization
· Demonstrated exemplary performance at managing multiple priorities and success at achieving goals. Experience with information technology that applies to management of the campus businesses and in facility renovation projects and monitoring campus facility maintenance activities
· Excellent interpersonal (i.e. verbal and written), and financial skills for communication with institutional partners, contract providers and campus governance

Preferred Education, Skills and Experience:
· Master’s Degree preferred.
· Experience successfully leading marketing, communications, public relations activities and social media. Successfully leading contract compliance activities
· Supervising Human Resources and Labor Relations
· Proven experience in transformational leadership
· At least seven years’ experience overseeing Auxiliary Enterprise commercial operations, preferably with contracted operations in college or university setting

Position Reports to: The Executive Director reports directly to the President of the Board of Directors.
Reporting to this Position: The CFO and six other members of the leadership team report directly to this position.

Complete the form below.

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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Requirements:
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

Skills:
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.

Character:
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

Complete the form below to apply.

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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Requirements:
Bachelor of Science Degree, Hospitality Management
At least 5+ sales experience within the hotel industry in Hotel Management

Skills:
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

Character:
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

Complete the form below to apply.

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