Vice President of Hospitality , Hotels & Resorts

Union Square Events

Position Title: Vice President of Hospitality Experiences, Hotels & Resorts

Pay 18

Reports To: President

Salary:$215,000 - $250,000 / year

Other Forms of Compensation: Annual bonus potential

Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse portfolio of best-in-class clients. We produce one‑of‑a‑kind catered events and unparalleled dining experiences in a variety of cultural, corporate, entertainment, and private venues throughout New York City and beyond.

As the
Vice President of Hospitality Experiences, Hotels & Resorts
, you will shape exceptional hotel dining, catering, and guest experiences through enlightened hospitality and operational excellence. Based in New York City, you will report to the President and will lead a team of 3 Directors and indirectly, up to 500 managers and associates.

Key Responsibilities:

• Plan, direct, and oversee operations for assigned accounts, including hotel and hospitality‑based venues, in support of established Key Performance Indicators (KPIs)
• Ensure full compliance with corporate, regional, financial, and hotel brand standards across all locations
• Travel approximately 50% to support regional operations, client relations, and hotel partners
• Collaborate closely with the culinary leadership team to deliver consistent, high‑quality dining experiences aligned with hotel and client expectations
• Establish a clear strategic direction for the team by setting priorities, aligning agendas, and communicating goals effectively across all levels
• Develop, recommend, and implement regional policies and procedures to maximize revenue, profitability, and guest satisfaction within hotel and non‑hotel environments
• Support and participate in the sales and business development process, including the acquisition of new hotel, hospitality, and destination accounts
• Maintain strong relationships with existing clients and hotel partners to ensure client satisfaction, account retention, and long‑term growth
• Address and resolve escalated client, guest, or employee concerns, ensuring timely and professional resolution consistent with luxury hospitality standards
• Partner with Legal and Human Resources to ensure proper handling of employee relations, guest matters, and compliance‑related issues
• Conduct annual and semi‑annual performance evaluations for Directors and senior leaders, providing coaching and development aligned with operational and hotel service goal.
• Complete all required daily, weekly, and monthly reports in accordance with corporate policies, meeting all deadlines accurately and consistently
• Model strong ownership and leadership behaviors, delivering a high level of customer service at all guest, client, and hotel touchpoints
• Train, motivate, and develop management teams to foster high morale, operational efficiency, and excellence in hotel‑driven service environments
• Lead client, guest, and VIP relations, ensuring a luxury experience for high‑profile guests, event attendees, and hotel clientele
• Support business development process for new venues to include external chef and restaurant partner collaborations, geared towards redefining the onsite hospitality experience.

• Proven leadership experience in luxury hospitality and hotel operations, with 10+ years in fine dining and upscale food & beverage environments
• Demonstrated success leading hotel‑based F&B, event, and catering operations, including partnerships with hotel brands and ownership groups
• Strong expertise in budgeting, forecasting, and financial management across multi‑unit hospitality operations
• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field (preferred)
• Exceptional communication, client relationship management, and team‑building skills within luxury hotel and hospitality settings
• A passion for innovation, high‑end dining, and delivering memorable, world‑class guest experiences
• Candidates must be commutable to New York City
• Expected 50% travel, mostly in the Northeast, with intended expansion throughout the U.S.

Why This Role?

• Lead and shape all food &…