
Hi G***d,
I’m J***e, HR Recruiter at StrategyBrain. I came across your impressive track record leading catering and private events at T***k, as well as your luxury hotel experience at H***e. We’re working with H***p to find a Vice President of Global Catering and Events to shape and scale their offerings across 200+ luxury hotels and private clubs worldwide.
Would you be open to a brief conversation to explore this role?
Looking forward to your thoughts!
, J***e
Hi J***e, thanks for reaching out. Shaping global catering across 200+ luxury hotels sounds right up my alley,my experience scaling events at T***k and H***e should translate well. I’d love to chat,what’s your availability this week?


Hi G***d,
Great to hear from you,and I’m thrilled the VP of Global Catering and Events role resonates with your background. Here’s a brief snapshot:
H***p
• A leader in luxury hospitality, operating 200+ hotels and 50 private clubs worldwide
• Renowned for exceptional service, innovative event experiences, and personalized guest engagement
Role Highlights , Vice President of Global Catering & Events
1. Strategy & Growth: Develop and execute global catering/event strategies to drive revenue and memorable guest experiences across luxury hotels and clubs
2. Leadership & Culture: Mentor regional directors and catering managers, building a high-performance, collaborative team
3. Cross-Functional Collaboration: Partner with culinary, sales, and operations to design bespoke event offerings and menus
4. P&L & Budget Management: Oversee forecasting, budgeting, and P&L for the catering division
5. Partnerships & Innovation: Establish vendor relationships, source new concepts, and drive margin growth
Why You’d Excel
• Your track record scaling events at T***k and H***e aligns perfectly with the strategic and operational scope here
• You’ll have a global platform and dedicated resources to implement best practices and lead lasting change
• Significant career upside: you’ll shape a flagship function, influence company strategy, and build a world-class team
I’m available for a 20-minute call this week at any of these times (ET):
• Tuesday 10:00,10:20am
• Wednesday 2:00,2:20pm
• Thursday 11:00,11:20am
Let me know which slot works,or feel free to suggest another. In the call, I can share more on compensation, growth path, and answer any questions you have about the role or H***p.
Looking forward to our conversation!
Best,
J***e
HR Recruiter, StrategyBrain
Wednesday at 2:00 pm ET works for me. Before we chat, could you share a ballpark comp range and any remote/hybrid flexibility for this role? Looking forward to learning more.


Hi G***d,
Happy to share more context ahead of our call:
Compensation
• Base salary: $260K,$320K
• Annual target bonus: 25%,30% of base
• Long-term incentives: equity or performance-based awards, bringing total on-target compensation into the $350K,$400K range
Remote/Hybrid Flexibility
• This is a NYC-based role, but we embrace a hybrid model: typically 2,3 days on-site in our NYC office (and occasional site visits to key properties) and 2,3 days remote
• We understand the demands of global travel for events, and you’ll have the autonomy to structure your schedule around major launches and regional visits
Looking forward to digging into the details Wednesday at 2 pm ET. Please let me know if you need anything else beforehand.
Best,
J***e
HR Recruiter, StrategyBrain
Thanks for sharing the comp and hybrid setup,it lines up nicely with my expectations. Could you shed a bit more light on the global team’s size/structure and what ramp-up looks like in the first six months?


Hi G***d,
Great question. As VP of Global Catering & Events, you’ll lead a core leadership team of five Regional Directors,each responsible for key geographies (North America, EMEA, APAC, LATAM and a Private Clubs region),who in turn oversee the 200+ property-level Catering Managers across our hotels and clubs. You’ll also collaborate closely with central functions (Culinary Innovation, Sales Operations and Strategic Sourcing), so the broader division totals roughly 250 professionals.
Here’s how we typically structure the first six months:
• Days 1,30 (Immerse & Assess)
, Meet with each Regional Director and their teams
, Review existing P&L, event portfolios and vendor partnerships
, Understand regional nuances, flagship properties and current KPIs
• Months 2,3 (Audit & Align)
, Conduct a deep-dive on processes, menu offerings and revenue streams
, Identify quick-win opportunities in two or three key markets
, Align on global priorities and set regional targets
• Months 4,6 (Execute & Scale)
, Roll out standardized playbooks for catering operations and menu design
, Launch new vendor agreements and margin-enhancement initiatives
, Pilot innovative event concepts in select properties and track uplift
, Refine forecasting, budgeting practices and cross-region best practices
By month six, you’ll have a unified global framework in place, visible early revenue wins and a clear roadmap for scaling across all properties.
Looking forward to diving deeper in our call Wednesday at 2 pm ET. Let me know if there’s anything else you’d like me to prep in advance.
Best,
J***e
HR Recruiter, StrategyBrain
Thanks J***e, that gives me a clear picture of the team structure and ramp plan,very much in line with what I’ve tackled scaling events at T***k. I’m curious though: what key metrics will define success by month six, and how tightly will I be collaborating with Culinary Innovation day-to-day?


Hi G***d,
Great questions. By month six, we’d look to see:
• Revenue & Margin Uplift , a clear increase in catering revenues in your pilot markets, coupled with measurable margin improvement.
• Playbook Adoption , rollout of the global catering “playbook” across target hotels and clubs, with regional teams fully trained and operational on new standards.
• Vendor & Partnership Wins , execution of at least two strategic vendor agreements that deliver both cost savings and fresh menu innovations.
• Guest Experience Gains , uplift in guest satisfaction scores and repeat-business rates for events run under the new framework.
• Team Performance , each Regional Director hitting their initial KPI targets (revenue, margin, quality) and demonstrating early wins.
• Innovation Pilots , launch of two to three new event concepts with tracked guest feedback and P&L impact.
As for Culinary Innovation, you’ll be tightly integrated,daily touchpoints via joint planning sessions, regular menu tastings, bi-weekly innovation workshops and shared scorecards. The Culinary Innovation team sits alongside your core leadership group, ensuring that ideas move straight from concept to execution.
Looking forward to diving deeper on Wednesday at 2 pm ET. Let me know if there’s anything you’d like me to pull together beforehand.
Best,
J***e
HR Recruiter, StrategyBrain
Thanks, J***e,this is really helpful. Could you share a sample playbook scorecard so I can see how you’re tracking guest satisfaction and margin uplift? Also curious if the innovation pilots come with dedicated resources or are driven by the regional teams.


Hi G***d,
Sure thing,I’ve outlined below a simplified playbook scorecard framework to give you a sense of how we track both guest satisfaction and margin uplift. I can send you a full template as a PDF ahead of our call if that’s helpful.
Playbook Scorecard (Sample Metrics)
1. Guest Satisfaction
• Event NPS (Target: ≥65)
• Post-Event Satisfaction Rating (Target: ≥4.7/5)
• Repeat-Booking Rate (Target: +10% YoY)
2. Financial Performance
• Catering Revenue Growth (% vs. prior period)
• Gross Margin % (Target: +5 pts on pilot events)
• Vendor Cost Savings (Target: $X per event or Y% reduction)
3. Operational Adoption
• Playbook Training Completion (Target: 100% regional managers by M3)
• Standard Menu Utilization Rate (Target: 80%+ properties)
• SOP Compliance Score (Target: ≥90%)
4. Innovation Impact
• # of New Concepts Piloted (Target: 2,3 in first 6 months)
• Guest Feedback on New Concepts (Target: ≥4.5/5)
• P&L Uplift from Pilots (Target: +8,10% incremental margin)
Regarding innovation resources, pilots are supported by a blended model:
• Central Culinary Innovation Team , dedicated R&D chefs, concept designers, and a small pilot budget to develop and test new ideas.
• Regional Champions , your five Regional Directors allocate local staff and vendor partners to adapt and execute concepts in market.
Together, this ensures we move quickly from concept to rollout while maintaining local relevance.
I’ll email you the full scorecard template and a brief overview of our innovation-pilot resource plan by EOD. Let me know if you’d prefer any tweaks before Wednesday’s call, and feel free to share any other questions you have!
Best,
J***e
HR Recruiter, StrategyBrain