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The differences between assistant food service directors and banquet 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 food service director and a banquet manager. Additionally, a banquet manager has an average salary of $53,423, which is higher than the $41,871 average annual salary of an assistant food service director.
The top three skills for an assistant food service director include food preparation, cleanliness and servsafe. The most important skills for a banquet manager are wine, customer service, and guest satisfaction.
| Assistant Food Service Director | Banquet Manager | |
| Yearly salary | $41,871 | $53,423 |
| Hourly rate | $20.13 | $25.68 |
| Growth rate | 10% | 10% |
| Number of jobs | 150,177 | 93,415 |
| Job satisfaction | - | - |
| Most common degree | Bachelor's Degree, 55% | Bachelor's Degree, 59% |
| Average age | 39 | 39 |
| Years of experience | 4 | 4 |
An Assistant Food Service Director supervises and coordinates food preparation and food service activities. They work under the direction of the director of food service.
A banquet manager oversees the daily operations of banquet-hosting establishments, from planning to execution, ensuring events run smoothly and efficiently according to client requirements and preferences. They coordinate with the banquet director and head chef, working together to establish goals, guidelines, budgets, schedules, and strategies to meet the events' needs. They have the authority to delegate responsibilities among staff, communicate with clients, and liaise with external parties to secure supplies. It is also their responsibility to manage the venue, decorations, seat plans, and other services, resolving issues promptly and professionally to ensure client and guest satisfaction.
Assistant food service directors and banquet managers have different pay scales, as shown below.
| Assistant Food Service Director | Banquet Manager | |
| Average salary | $41,871 | $53,423 |
| Salary range | Between $29,000 And $59,000 | Between $39,000 And $71,000 |
| Highest paying City | - | New York, NY |
| Highest paying state | - | Hawaii |
| Best paying company | - | Waverley Country Club |
| Best paying industry | - | Hospitality |
There are a few differences between an assistant food service director and a banquet manager in terms of educational background:
| Assistant Food Service Director | Banquet Manager | |
| Most common degree | Bachelor's Degree, 55% | Bachelor's Degree, 59% |
| Most common major | Business | Business |
| Most common college | Cornell University | Cornell University |
Here are the differences between assistant food service directors' and banquet managers' demographics:
| Assistant Food Service Director | Banquet Manager | |
| Average age | 39 | 39 |
| Gender ratio | Male, 50.7% Female, 49.3% | Male, 54.6% Female, 45.4% |
| Race ratio | Black or African American, 11.6% Unknown, 5.3% Hispanic or Latino, 15.5% Asian, 7.2% White, 59.7% American Indian and Alaska Native, 0.7% | Black or African American, 10.3% Unknown, 5.6% Hispanic or Latino, 18.2% Asian, 8.0% White, 57.2% American Indian and Alaska Native, 0.6% |
| LGBT Percentage | 10% | 10% |