Katherine Berman

Overseeing the Workplace Experience strategy, operations, and cultural programming, ensuring alignment with company values and financial discipline. Partnering with People & Culture, Real Estate, and Communications, and building programs that enhance engagement, performance, and the employee experience. Translate data and feedback into actionable insights that inform programming, space strategy, and investment decisions. Lead vendor partnerships, contract negotiations, and performance reviews to deliver high-quality, cost-efficient services. Curate high-impact events, recognition programs, and communication moments that foster inclusion, engagement, and team pride.

Led global events and engagement programs that connected Toasters across offices, functions, and time zones. Collaborated with executives and cross-functional partners to design experiences that built culture, community, and pride in the brand. Key Highlights: Directed strategy and execution for global employee events, leadership offsites, and cultural moments of celebration. Partnered with DEI and Communications to ensure inclusion and representation across all experiences. Managed multimillion-dollar budgets, vendor contracts, and ROI metrics for international programs. Designed scalable event frameworks to improve efficiency, brand alignment, and employee impact. Mentored team members in project management, vendor relations, and creative storytelling.

Developed and managed Toast’s global food & beverage experience as part of the company’s workplace culture strategy. Ensured every space reflected Toast’s values through thoughtful, inclusive, and sustainable hospitality programs. Key Highlights: Designed and scaled the F&B program across Toast offices, balancing quality, budget, and cultural relevance. Partnered with Facilities and HR to align food and workplace offerings with employee wellbeing and engagement goals. Managed vendor relationships and contracts to ensure service excellence and consistency. Implemented sustainable practices and inclusive menu frameworks for global teams. Created communications and guidelines that reflected Toast’s hospitality-driven culture.

Oversaw all food and beverage operations during one of the most challenging periods in hospitality, leading openings of multiple new venues while delivering record profitability and safety standards. Key Highlights: Delivered food cost of 25% and beverage cost of 21%, driving highest profit margin in property history during the pandemic. Managed three restaurant openings under tight timelines while ensuring quality and compliance. Implemented contactless, mobile-ordering systems and new safety protocols to adapt to evolving regulations. Created detailed business cases for capital projects and operational budgets.

Managed day-to-day service operations for The Hoxton’s restaurants and bars, ensuring seamless guest experiences and strong financial performance. Key Highlights: Oversaw large cross-functional service teams across multiple venues. Trained and developed leaders and hourly teams in hospitality standards and service excellence. Supported F&B operations, inventory control, and guest satisfaction initiatives. Skills: Service Operations Management · Team Leadership · Training & Development · Vendor Relations · Guest Experience · Budget Management

Opened and operated three high-profile Portland dining concepts, building strong teams and systems to deliver elevated hospitality experiences. Key Highlights: Hired, trained, and led a team of 60+ front-of-house employees. Designed training manuals, SOPs, and fair compensation systems. Partnered with culinary leadership on menu engineering and cost optimization. Implemented new hospitality platforms and technology to streamline operations. Skills: Team Leadership · Operational Excellence · Training & Enablement · Vendor Management · Cost Control · Employee Engagement · Hospitality Management

Hired, trained, and managed staff of more than 30 Developed and designed monthly newsletters and marketing programs Responsible for day-to-day finances + data for P&L reports Spearheaded event program streamlined for area corporations Organized large format events, projects, and fundraisers Developed and instituted policies and applications

Wrote articles for award-winning New England newspaper. Covered several beats including the culinary scene, local government, and arts. Used connections in restaurant industry to create engaging, topical stories

Wrote articles for Magic Magazine and the Billings Gazette. Edited articles by staff writers and freelance writers. Generated ideas for copy and themes. Managed online material for the marketing department.