Banquet director vs restaurant manager

The differences between banquet directors and restaurant 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 restaurant manager. Additionally, a banquet director has an average salary of $67,471, which is higher than the $52,202 average annual salary of a restaurant manager.

The top three skills for a banquet director include payroll, wine and resorts. The most important skills for a restaurant manager are customer service, guest satisfaction, and food handling.

Banquet director vs restaurant manager overview

	Banquet Director	Restaurant Manager
Yearly salary	$67,471	$52,202
Hourly rate	$32.44	$25.10
Growth rate	10%	10%
Number of jobs	12,617	225,340
Job satisfaction	-	1
Most common degree	Bachelor's Degree, 62%	Bachelor's Degree, 50%
Average age	39	39
Years of experience	4	4

Banquet director vs restaurant manager salary

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

	Banquet Director	Restaurant Manager
Average salary	$67,471	$52,202
Salary range	Between $31,000 And $143,000	Between $39,000 And $69,000
Highest paying City	-	San Francisco, CA
Highest paying state	-	New Hampshire
Best paying company	-	Hillstone Restaurant Group
Best paying industry	-	Hospitality

Differences between banquet director and restaurant manager education

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

	Banquet Director	Restaurant Manager
Most common degree	Bachelor's Degree, 62%	Bachelor's Degree, 50%
Most common major	Hospitality Management	Business
Most common college	Cornell University	Cornell University

Banquet director vs restaurant manager demographics

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

	Banquet Director	Restaurant Manager
Average age	39	39
Gender ratio	Male, 70.4% Female, 29.6%	Male, 54.5% Female, 45.5%
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, 10.6% Unknown, 5.5% Hispanic or Latino, 17.9% Asian, 9.4% White, 55.9% American Indian and Alaska Native, 0.6%
LGBT Percentage	10%	10%

Differences between banquet director and restaurant 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.

Restaurant manager example responsibilities.

Manage staff by teaching them the correct procedures along with making sure they are working up to Marriott standards.
Manage associates while bartending and serving in a family-own restaurant.
Coordinate, communicate and delegate FOH responsibilities to staff to ensure excellent operations are consistently achieve.
Maintain corporate accounts on QuickBooks.
Master QuickBooks to track company expenses and revenue.
Supervise and train dining and in-room dining staff.

Banquet director vs restaurant manager skills

Common banquet director skills

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

Common restaurant manager skills

Customer Service, 14%
Guest Satisfaction, 7%
Food Handling, 7%
Cleanliness, 6%
Restaurant Management, 5%
Guest Service, 5%

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Banquet Director
Banquet Director vs Restaurant Manager

Updated January 8, 2025

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