Banquet director vs director of food and beverage

Differences between banquet director and director of food and beverage 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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Director of food and beverage example responsibilities.

• Achieve established individual catering sales goals and assist team in achieving departmental booking goals.
• Lead the implementation of a POS system that integrate mission-critical corporate data to achieve improve planning and management.
• Lead development of catering programs for Marriott's full service brands.
• Create reports, budgets and revenue forecast in Delphi in order to maintain and manage an efficient department.
• Used Marriott computer applications to manage and administer events.
• Manage and monitor daily operational duties of full service dining room for patients including creating and maintaining department budget.
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