Explore jobs
Find specific jobs
Explore careers
Explore professions
Best companies
Explore companies
The differences between assistant banquet managers and dietary managers can be seen in a few details. Each job has different responsibilities and duties. It typically takes 2-4 years to become both an assistant banquet manager and a dietary manager. Additionally, an assistant banquet manager has an average salary of $53,711, which is higher than the $42,856 average annual salary of a dietary manager.
The top three skills for an assistant banquet manager include wine, customer service and guest satisfaction. The most important skills for a dietary manager are kitchen equipment, patients, and dietary services.
| Assistant Banquet Manager | Dietary Manager | |
| Yearly salary | $53,711 | $42,856 |
| Hourly rate | $25.82 | $20.60 |
| Growth rate | 10% | 10% |
| Number of jobs | 90,901 | 95,306 |
| Job satisfaction | - | - |
| Most common degree | Bachelor's Degree, 62% | Bachelor's Degree, 30% |
| Average age | 39 | 39 |
| Years of experience | 4 | 4 |
An assistant banquet manager performs support tasks to assist managers and maintain smooth operations at restaurants, hotels, and other establishments that offer dining services. Part of their job is to order supplies and equipment, negotiate and build positive relationships with suppliers, plan events with managers, decorate rooms, and oversee food preparations to ensure operations adhere to standards and policies. Moreover, as an assistant banquet manager, it is essential to supervise staff and resolve issues and concerns, ensuring client satisfaction and optimal services.
A dietary manager oversees the food service operations of a company or institution's kitchen facilities, ensuring efficiency and client satisfaction. They are primarily in charge of developing dietary programs and meal plans, coordinating with nutritionists, setting daily objectives, establishing food preparation standards and protocols, managing budgets and employee schedules, and monitoring overall operations, solving issues and concerns if any arise. They also supervise the recruitment and training of staff, monitor inventories, purchase supplies, and interact with customers. Moreover, a dietary manager leads employees to reach goals and implements industry standards and company policies.
Assistant banquet managers and dietary managers have different pay scales, as shown below.
| Assistant Banquet Manager | Dietary Manager | |
| Average salary | $53,711 | $42,856 |
| Salary range | Between $39,000 And $73,000 | Between $30,000 And $60,000 |
| Highest paying City | - | - |
| Highest paying state | - | - |
| Best paying company | - | - |
| Best paying industry | - | - |
There are a few differences between an assistant banquet manager and a dietary manager in terms of educational background:
| Assistant Banquet Manager | Dietary Manager | |
| Most common degree | Bachelor's Degree, 62% | Bachelor's Degree, 30% |
| Most common major | Hospitality Management | Culinary Arts |
| Most common college | Cornell University | Cornell University |
Here are the differences between assistant banquet managers' and dietary managers' demographics:
| Assistant Banquet Manager | Dietary Manager | |
| Average age | 39 | 39 |
| Gender ratio | Male, 56.1% Female, 43.9% | Male, 32.0% Female, 68.0% |
| Race ratio | Black or African American, 10.3% Unknown, 5.8% Hispanic or Latino, 18.6% Asian, 9.5% White, 55.3% American Indian and Alaska Native, 0.6% | Black or African American, 11.2% Unknown, 5.4% Hispanic or Latino, 13.9% Asian, 7.7% White, 61.0% American Indian and Alaska Native, 0.7% |
| LGBT Percentage | 10% | 10% |