or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › Catering Coordinator Commision
New Posts  All Forums:Forum Nav:

Catering Coordinator Commision

post #1 of 2
Thread Starter 

I have been offered a position as a Catering Coordinator for a small, fairly new restaurant. I want to negotiate my salary and commission. I think I should start off Commission only for the first 6 months or so. What is the standard commission for this position? I am in charge of creating menus, scheduling and event planning with the client and on-site management of the event and staff. I am located in Chicago if that has any effect on the pay scale. 

post #2 of 2

Most outside sales positions start with a draw.  You determine how much you expect to earn a year and your employer pays you at that rate.  When your commissions exceed that rate the draw is paid down.  Make sure you have a contract and everyone understands what happens if you leave, don't create enough business, or the place fails.  It might help if you became a certified event planer.

 

Good Luck 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Catering
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › Catering Coordinator Commision