Banquet director vs dining room manager

Differences between banquet director and dining room 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.
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Dining room manager example responsibilities.

• Interview, hire, train, and manage take-out and in-room delivery staff.
• Control operational costs by managing bar and wine inventory.
• Manage payroll and timekeeping, and effectively complete proper paperwork for new hires and terminations.
• Manage daily FOH staff line-up, covering necessary instruction and education concerning fine-dining service and beverage, menu and company knowledge.
• Team with culinary product development to integrate customer data into new products that increase revenue and customer satisfaction.
• Entrust with the care of VIP guests like Thomas Keller, Michael Mina and Alain Passard.
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