Banquet director vs food service manager

The differences between banquet directors and food service 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 food service manager. Additionally, a banquet director has an average salary of $67,471, which is higher than the $43,564 average annual salary of a food service manager.

The top three skills for a banquet director include payroll, wine and resorts. The most important skills for a food service manager are customer service, sanitation standards, and cleanliness.

Banquet director vs food service manager overview

	Banquet Director	Food Service Manager
Yearly salary	$67,471	$43,564
Hourly rate	$32.44	$20.94
Growth rate	10%	10%
Number of jobs	12,617	160,740
Job satisfaction	-	-
Most common degree	Bachelor's Degree, 62%	Bachelor's Degree, 42%
Average age	39	39
Years of experience	4	4

Banquet director vs food service manager salary

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

	Banquet Director	Food Service Manager
Average salary	$67,471	$43,564
Salary range	Between $31,000 And $143,000	Between $28,000 And $66,000
Highest paying City	-	New York, NY
Highest paying state	-	Rhode Island
Best paying company	-	Kern Community College District
Best paying industry	-	Government

Differences between banquet director and food service manager education

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

	Banquet Director	Food Service Manager
Most common degree	Bachelor's Degree, 62%	Bachelor's Degree, 42%
Most common major	Hospitality Management	Business
Most common college	Cornell University	Cornell University

Banquet director vs food service manager demographics

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

	Banquet Director	Food Service Manager
Average age	39	39
Gender ratio	Male, 70.4% Female, 29.6%	Male, 45.8% Female, 54.2%
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, 11.5% Unknown, 4.9% Hispanic or Latino, 16.2% Asian, 8.5% White, 58.3% American Indian and Alaska Native, 0.6%
LGBT Percentage	10%	10%

Differences between banquet director and food service 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.

Food service manager example responsibilities.

Manage all aspects of the human resources task, including hiring, training, payroll, and the negotiated contract.
Manage operations and provide support to a team of 245 union employees at various elementary, middle and high school cafeterias.
Manage inventory, ordering and delivery of groceries.
Train food & nutrition team in SERVSAFE, HACCP, knife skills and environmental safety.
Maintain all Intel, Aramark and ServSafe safety, sanitation and security guidelines.
Review and complete adequate weekly sales projections, with mastery of using POS system

Banquet director vs food service manager skills

Common banquet director skills

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

Common food service manager skills

Customer Service, 27%
Sanitation Standards, 10%
Cleanliness, 7%
Patients, 6%
Kitchen Equipment, 5%
Food Handling, 4%

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Banquet Director
Banquet Director vs Food Service Manager

Updated January 8, 2025

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