Banquet director vs food and beverage manager

Differences between banquet director and food and beverage 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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Food and beverage manager example responsibilities.

• Schedule, plan, organize and manage events.- Assist with staff scheduling and bartending service.
• Manage a small team of people in the caf /gift shop area to improve sales and minimize costs.
• Manage daily operations of restaurant, in-room dining, lounge, pool, cater events and all bar venues.
• Manage all FOH positions, including scheduling, developing and coaching employees, motivating the team and continuing to drive sales.
• Coordinate weekly schedules and manage payroll processing functions including monitoring meal break compliance, labor productivity and attendance.
• Manage subordinate managers and supervisors, manage various personnel functions including payroll, hiring, disciplinary actions, grievances and promotions.
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