Catering Coordinator Commision

Discussion in 'Professional Catering' started by caitlin chuckta, Feb 13, 2016.

  1. caitlin chuckta

    caitlin chuckta

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    Professional Caterer
    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. 
     
  2. jimyra

    jimyra

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    Professional Chef
    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