Dorchester Collection Director of Catering

About Dorchester Collection

Dorchester Collection operates hotels including The Dorchester in London, Hôtel Plaza Athénée and Le Meurice in Paris, and The Beverly Hills Hotel in Los Angeles County. Its properties hire across rooms, restaurants, kitchens, engineering and guest services.

Role & Responsibilities

• Lead catering sales, planning, and execution for social and corporate events, including weddings, galas, corporate functions, and entertainment-industry gatherings.
• Partner with Sales, Banquets, Culinary, Marketing, and Operations to deliver seamless, high-touch events.
• Drive catering revenue by managing the full sales cycle, from prospecting and proposals through contracts and closing.
• Lead, mentor, manage, develop, train, and counsel catering and conference services staff.
• Set individual and department production goals; conduct employee performance reviews and develop action plans as required.
• Participate in catering sales presentations, property tours, and customer meetings.
• Prepare, implement, and compile data for the Strategic Sales Plan, weekly forecasts, month-end reports, annual goals, and other required catering-team reporting.
• Participate in Rev-Max meetings as needed, sales strategy and revenue meetings, pre-convention meetings, training, and other required sales-related meetings.
• Consult on full-service event planning and finalize contracts, estimate sheets, and diagrams with clients according to catering sales service standards.
• Confirm client payments, guarantees, set-ups, signed contracts, and changes.
• Generate detailed banquet event orders according to contract.
• Review and inspect banquet rooms and displays with the Banquet Manager to ensure they meet client needs.
• Direct staff preparing banquet and convention rooms and erecting displays and exhibits.
• Maintain detailed client information in Historical/Tracking Client Files.
• Compile competitive-set pricing and options data as required.
• Conduct weekly Catering Meetings and participate in all Division meetings.
• Assist Food and Beverage Operations as directed.
• Fulfill scheduled Event Management Coverage Detail.
• Calculate menu costs for event-planning in-house statistics.
• Ensure compliance with health, safety, and brand standards across catered events.

Qualifications

• At least 7 years of catering or event sales experience, including at least 3 years as a Director of Catering in a luxury hotel or resort.
• Extensive knowledge of food and beverage, including current trends.
• A proven record of meeting or exceeding revenue targets.
• Experience managing a team and cross-functional stakeholders.
• Flexibility to work evenings and weekends according to event schedules.
• Knowledge of food and beverage products, proper preparation, and presentation.
• Ability to communicate effectively in a friendly, positive manner with internal and external stakeholders, orally and in writing.
• Ability to communicate customer needs and resolve complaints.
• Mathematical aptitude is beneficial.
• Ability to identify and develop new accounts and markets.
• Desire to contribute as part of a team and lead with empathy and kindness.

Skills

Experience

At least 7 years of catering or event sales experience, including at least 3 years as a Director of Catering in a luxury hotel or resort.

Compensation

The base compensation for this position ranges from USD 170,000 to USD 180,000 per annum.

Benefits

Complimentary annual stays with breakfast at each Dorchester Collection hotel; 50% off bars and restaurants at Dorchester Collection hotels; development opportunities including Service Excellence Training, Diversity Equity Inclusion & Belonging Trainings, and Monthly Lunch & Learns; social events including quarterly Employee Appreciation Day events, quarterly Employee Awards, and an annual End of Year Gala; free meals on duty or workday lunches via a prepaid contactless card; access to a discount platform featuring thousands of retailers; medical, dental, and vision benefits; competitive retirement scheme.

Culture

Each hotel has its own kitchens, service teams and history. In Paris, for example, a sommelier at Le Relais Plaza works at Hôtel Plaza Athénée, while the pastry team at Le Meurice prepares work for a different house.

About Cerulean

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