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Greetings from Wilmington/Newark, Delaware

post #1 of 6
Thread Starter 
Hi all!

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.

Thanks!
post #2 of 6

welcome

happy to be here.
post #3 of 6
Hello Bradfo69 and welcome to Chef Talk. We welcome you to the best site on the web for professionals and ardent home cooks. You'll notice that we have forums for both professionals and for everyone. I advise you to post your questions about management in the Professional Chef's forum, where it'll attract the audience you require.

Besides the forums we have cooking articles, cookbook reviews, recipes, blogs, food photos, social groups and always, good conversation. I hope you'll enjoy being part of the community.

Welcome!
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #4 of 6
Hello,

welcome from NY!

-Joe
post #5 of 6
Greetings, fellow Delawareian. I knew there had to be more than 1 person living in this state !? :eek:

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #6 of 6
Welcome! From Delaware ehh are you a huge Styx fan like Jim our administrator? :D
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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