Found this site by accident and look forward to perusing and joining in. I've been involved in catering and country club management for about 16 years. About a week ago, the catering firm I've worked for part time for 7 years asked me, as a result of an emergency, to step in and run our new banquet and conference center. It's a brand new (7 weeks) state of the art setup that seats 675 at rounds and up to 1338 for standing or performance events. I've done basically everything both front and back of the house, ala carte upscale restaurants as well as corporate and traditional catering and have lots of experiences to draw from.
This is an (Italian) family owned catering firm that's been in operation since 1936. Great people who are active, involved and well respected in the community. We have three halls in the Delaware Valley, this being the newest and largest. There is no one else in this position at the other two halls. The family deals with them on their own. In the blindingly fast transition into this, we've never sat to discuss my compensation and I've been there a week and half. Any insight into what the position of sales manager combined with general manager's compensation should be would be appreciated. They've always been generous with me so I'm not worried but I'd like to see what the industry pays.