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 Director Campus Dining, Vanderbilt University. Nashville, Tennessee
Vanderbilt University is a leading private research university located in Nashville, Tennessee with an enrollment of 12,605 students (6,883 undergraduate; 5,722 graduate/professional). Campus Dining plays a key role residential colleges through the creation of welcoming environments and events that promote student interaction during meals and programmatic events.
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The Executive Director for Campus Dining is the senior administrator for the University’s award-winning dining program and is responsible for developing, leading and delivering a dynamic and innovative multi-faceted dining program to a diverse population of students, faculty, staff, alumni and guests. Reporting to the Associate Vice Chancellor for Business Services, the Executive Director’s direct reports include six assistant directors who oversee dining operations, procurement, campus markets, catering and communications, culinary arts, and administration. In collaboration with the 44-member management team, the Executive Director provides strategic direction and oversight for daily operations that serve the Vanderbilt community with wholesome, nourishing food in hospitable environments, while maintaining efficient operations and effective fiscal stewardship.

  • Strong interpersonal and collaborative skills to maintain and build relationships across multiple stakeholders.
  • Excellent customer service skills with strong responsiveness to all internal and external constituents
-Proven leadership skills including providing vision and strategic planning, encouraging innovation and creativity.
  • Excellent relational skills including modeling leadership courage to provide direct feedback.
  • Ability to build diverse teams and attract, coach, develop, and effectively manage talent.
  • Acts with honesty and integrity at all times with a style that engenders trust and enables collaboration.
  • Ability to build consensus and gain trust, respect and support of multiple stakeholders.
  • Demonstrated ability to take initiative while exercising sound judgment and decision making.
  • Must have experience in facilities and equipment management and long-range planning for the development of new/renovated dining facilities and equipment.
  • Education requirements – Bachelor’s or Master’s Degree plus commensurate experience in the food service industry.

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

Director of Dining Services, Cornell University. Ithaca, New York
Cornell University is an innovative Ivy League university and a great place to work. Cornell Dining is a leading self-operated food service program, serving 30,000 students, staff and faculty on the Ithaca campus.
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The Director of Dining Services is responsible for providing vision and leadership that ensures the delivery of high quality dining programs, services, facilities, and food. While maintaining its national reputation as one of the best university food service operations in the United States, the Director will lead an innovative program that balances our commitment to provide value and convenience to Cornell students, faculty, staff, alumni and guests with the motivation to improve financial growth through creativity, efficiency and thoughtful review of programs and services.


  • A bachelor s degree in Hotel, Restaurant, and Institutional Management, Nutritional Science, or other related discipline, and/or equivalent combination of education and/or experience.
  • Five to seven years with progressively greater levels of managerial/administrative responsibility and accountability, preferably in college food service or other high-volume, high-quality food service/hospitality operation. Strong business, budget, marketing, facilities planning, and human resources management background.
  • Proven ability to set and achieve goals, implement change in operations and culture, and improve organizational performance.
  • Strong commitment to customer service, with demonstrated achievement in providing exceptional services.
  • Effective and respectful staff leadership skills, including attracting and retaining high-quality, diverse staff, mentoring and staff development, accountability, rewards, etc.
  • Experience with bargaining-unit environment strongly preferred.
  • Demonstrated record of innovative program development and enhancement, proactive identification of problems, and the use of sound judgment and creativity in effective problem resolution.
  • Exceptional interpersonal skills, outstanding communication skills, oral and written; the ability to express complex ideas in simple language and strong negotiation skills. Ability to work effectively with a wide variety of stakeholders.
  • Proven capacity to be adaptable, patient, and flexible, as well as appropriately tenacious with the conviction to make and stand by decisions.

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

Director of University Catering, University of Notre Dame. South Bend, Indiana
The Director of University Catering is a strategic leadership position responsible and accountable for catering sales and service for The University of Notre Dame Campus Dining. The responsibilities of the position include all financial, human resource, marketing and operations systems; assuring successful results in all areas.
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The position reports to the Director of Campus Dining and is a member of the Senior Leadership Team supporting the mission and values of the University of Notre Dame.

Previous experience with sales processes and outstanding customer service will be required as we need to continue to book future business from both campus and off campus customers. Menu planning and food and beverage composition experience will complement the knowledge of operations as they pertain to various venues and will be a very important quality. The ability to work with staff to teach and lead the respective groups how to sell, upsell and execute high level culinary events is quite important in this leadership role.


  • Bachelor’s degree in Restaurant or Hotel Management, General Business or Management.
  • Five to six years previous University Catering, Hotel/Convention Center experience required that has dealt with numerous events over a given period of time.
  • Strong Leadership, Communication and Hospitality skills that will enable person to motivate large staff of mostly temporary workers.
  • Be able to manage upward and downward effectively.
  • Previous experience in University environment would be beneficial as well.
  • Good customer service skills along with strong, genuine people skills will go a long way to enable success of Director of Catering and his/her teams.
  • Indiana State Beverage License. Industry Certification desired. Knowledge of Indiana Beverage Laws. Serv-Safe.
  • Exceptional interpersonal skills, outstanding communication skills, oral and written; the ability to express complex ideas in simple language and strong negotiation skills. Ability to work effectively with a wide variety of stakeholders.
  • Proven capacity to be adaptable, patient, and flexible, as well as appropriately tenacious with the conviction to make and stand by decisions.

Preferred qualification

  • Previous Executive Chef experience.
  • Previous Director of Food and Beverage experience.
  • Must be able to communicate with a wide variety of people from the President of the University to the newest temporary worker and work in a fast paced environment. Must lead in a professional, hospitable and empathetic manner to bring the best to the surface, of all university associates. Be welcoming, sincere and provide a great hospitality experience for all university students, staff, guests & visitors.

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

Sr. Director, Auxiliary, Catering and CSC, Yale University. New Haven, Connecticut
Leads, inspires and manages the food and beverage operations for all Yale Auxiliary units and Yale Catering and Culinary Support Center. This position provides effective leadership for the Managing Directors of Retail, Catering and the Culinary Support Center and is responsible for 18 operations in excess of $14M in operating expenses. Works collaboratively with the Director of Yale Conferences and Events in developing programs and solutions for Yale conferences and special events. Works collaboratively with the Director of Culinary Excellence to implement menus that promote health and wellness while also satisfying the constituent’s diverse regional and ethnic food needs.


  • Bachelor’s Degree in relevant field. Eight years of relevant experience, or an equivalent combination of education and related experience.
  • Experience managing in a union environment.
  • Advanced financial, operational, strategic planning and human resource management background. Strong concept development and food service construction background is preferred.
  • Knowledge of food, health, and sanitation codes.
  • Well-developed written, interpersonal and communication skills, ability to lead, train and motivate staff, ability to work effectively with a wide range of constituencies in a diverse community.
  • Ability to initiate, prioritize and direct multiple projects in a fast-paced environment, and have a strong attention to both overall scope and execution of details.
  • Ability to create and maintain positive working relationships with employees, Yale Hospitality senior leadership team, and various customers including Yale University department heads and directors.
  • Ability to envision trend-setting menus and product selections that complement the brand identity of various units, meet health and wellness guidelines, and follow sustainability standards of Yale Hospitality.
  • Demonstrated operational leadership and strong financial acumen. Proven track record of managing improvements and/or changes in business structure while taking into account multiple stakeholders. Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.

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

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