Banquet director vs kitchen manager

The differences between banquet directors and kitchen 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 kitchen manager. Additionally, a banquet director has an average salary of $67,471, which is higher than the $50,448 average annual salary of a kitchen manager.

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

Banquet director vs kitchen manager overview

	Banquet Director	Kitchen Manager
Yearly salary	$67,471	$50,448
Hourly rate	$32.44	$24.25
Growth rate	10%	10%
Number of jobs	12,617	151,781
Job satisfaction	-	-
Most common degree	Bachelor's Degree, 62%	Associate Degree, 31%
Average age	39	39
Years of experience	4	4

Banquet director vs kitchen manager salary

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

	Banquet Director	Kitchen Manager
Average salary	$67,471	$50,448
Salary range	Between $31,000 And $143,000	Between $37,000 And $67,000
Highest paying City	-	San Francisco, CA
Highest paying state	-	Rhode Island
Best paying company	-	Hillstone Restaurant Group
Best paying industry	-	Hospitality

Differences between banquet director and kitchen manager education

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

	Banquet Director	Kitchen Manager
Most common degree	Bachelor's Degree, 62%	Associate Degree, 31%
Most common major	Hospitality Management	Culinary Arts
Most common college	Cornell University	Cornell University

Banquet director vs kitchen manager demographics

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

	Banquet Director	Kitchen Manager
Average age	39	39
Gender ratio	Male, 70.4% Female, 29.6%	Male, 72.0% Female, 28.0%
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, 10.8% Unknown, 5.6% Hispanic or Latino, 16.1% Asian, 7.6% White, 59.2% American Indian and Alaska Native, 0.7%
LGBT Percentage	10%	10%

Differences between banquet director and kitchen 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.

Kitchen manager example responsibilities.

Manage the daily operations of the kitchen, providing professional leadership and direction to all personnel.
Supervise cooks and manage the preparation, portioning, garnishing, and storage of all food items.
Manage kitchen staff and cook, develop new recipes, inventory and ordering, and fill in for bartending.
Manage kitchen staff, delegates responsibilities, place groceries order, prepare menus and prepare food base on recipes.
Prepare bills for orders, manage cash register, help with accounting using adding machine, POS software and programs.
Manage the daily operation of food production for patients, guests and employees as well as all internal and external catering.

Banquet director vs kitchen manager skills

Common banquet director skills

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

Common kitchen manager skills

Customer Service, 15%
Kitchen Equipment, 13%
Cleanliness, 9%
Food Handling, 9%
Fifo, 8%
Food Waste, 6%