Banquet director vs dietary manager

The differences between banquet directors 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 a banquet director and a dietary manager. Additionally, a banquet director has an average salary of $67,471, which is higher than the $42,856 average annual salary of a dietary manager.

The top three skills for a banquet director include payroll, wine and resorts. The most important skills for a dietary manager are kitchen equipment, patients, and dietary services.

Banquet director vs dietary manager overview

	Banquet Director	Dietary Manager
Yearly salary	$67,471	$42,856
Hourly rate	$32.44	$20.60
Growth rate	10%	10%
Number of jobs	12,617	95,306
Job satisfaction	-	-
Most common degree	Bachelor's Degree, 62%	Bachelor's Degree, 30%
Average age	39	39
Years of experience	4	4

Banquet director vs dietary manager salary

Banquet directors and dietary managers have different pay scales, as shown below.

	Banquet Director	Dietary Manager
Average salary	$67,471	$42,856
Salary range	Between $31,000 And $143,000	Between $30,000 And $60,000
Highest paying City	-	-
Highest paying state	-	-
Best paying company	-	-
Best paying industry	-	-

Differences between banquet director and dietary manager education

There are a few differences between a banquet director and a dietary manager in terms of educational background:

	Banquet Director	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

Banquet director vs dietary manager demographics

Here are the differences between banquet directors' and dietary managers' demographics:

	Banquet Director	Dietary Manager
Average age	39	39
Gender ratio	Male, 70.4% Female, 29.6%	Male, 32.0% Female, 68.0%
Race ratio	Black or African American, 10.2% Unknown, 5.1% Hispanic or Latino, 22.7% Asian, 9.3% White, 52.1% 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%

Differences between banquet director and dietary manager duties and responsibilities

Banquet director example responsibilities.

Manage a small team of people in the caf /gift shop area to improve sales and minimize costs.
Work closely with the engineering department to ensure all function rooms are kept in tip top shape.
Experience working in banquets, stewarding, and culinary arts.
Work closely with culinary and sales departments to facilitate all aspects of the event.
Handle monthly inventory for banquet beverages including liquor, wine and non-alcoholic beverages, as well as weekly ordering.
Select menus and wine recommendations.

Dietary manager example responsibilities.

Manage operations and provide support to a team of 245 union employees at various elementary, middle and high school cafeterias.
Review records and assess the nutritional condition of at risk residents, including unplan weight changes, charting and MDS reporting.
Analyze diet requirement of patients and prepare nutritional balance menus accordingly.
Refer patients to appropriate outpatient settings for additional diet education and support.
Communicate effectively in medical charts, and complete MDS assessments for Medicare reimbursement with proficiency.
Increase student participation by overseeing and implementing marketing brands in school cafeterias.

Banquet director vs dietary manager skills

Common banquet director skills

Payroll, 9%
Wine, 9%
Resorts, 7%
Banquet Functions, 6%
Culinary, 5%
Food Handling, 5%

Common dietary manager skills

Kitchen Equipment, 11%
Patients, 9%
Dietary Services, 6%
Infection Control, 5%
Food Preparation, 5%
Federal Regulations, 5%