Where do you want to work?
Most applicants qualify with a high school diploma and several years of work experience in the food service industry as a cook, waiter or waitress, or counter attendant. Some applicants have received additional training at a community college, technical or vocational school, culinary school, or 4-year college.Education
Although a bachelor’s degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have real-life food industry-related experiences in order to graduate.
Many colleges and universities offer bachelor’s degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community colleges, technical institutes, and other institutions offer programs in the field that lead to an associate’s degree. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.
Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships.Work Experience in a Related Occupation
Most food service managers start working in industry-related jobs, such as cooks, waiters and waitresses, or hosts and hostesses. They often spend years working under the direction of an experienced worker, learning the necessary skills before they are promoted to manager positions.Training
Managers who work for restaurant chains and food service management companies may be required to complete programs that combine classroom instruction and on-the-job training. Topics may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.Licenses, Certifications, and Registrations
Although certification is not required, managers may obtain the Food Protection Managers Certification (FPMC) by passing a food safety exam. The American National Standards Institute accredits institutions that offer the FPMC.
In addition, the National Restaurant Association Educational Foundation awards the Foodservice Management Professional (FMP) designation, a voluntary certification to managers who meet the following criteria:
The certification attests to professional competence, particularly for managers who learned their skills on the job.Important Qualities
Business skills. Food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business. They should know how to budget for supplies, set prices, and manage workers to ensure that the restaurant is profitable.
Communication skills. Food service managers must give clear orders to staff and be able to communicate effectively with employees and customers.
Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Satisfying customers’ dining needs is critical to business success and ensures customer loyalty.
Detail oriented. Managers deal with many different types of activities. They ensure that there is enough food to serve to customers, they maintain financial records, and they ensure that the food meets health and safety standards.
Leadership skills. Managers must establish good working relationships to maintain a productive work environment. Carrying out this task may involve motivating workers and leading by example.
Organizational skills. Food service managers keep track of many different schedules, budgets, and staff. Their job becomes more complex as the size of the restaurant or food service facility increases.
Physical stamina. Managers, especially those who run their own restaurant, often work long shifts and sometimes spend entire evenings on their feet helping to serve customers.
Problem-solving skills. Managers need to be able to resolve personnel issues and customer-related problems.
Average Length of Employment
Top Careers Before Banquet Manager
Top Careers After Banquet Manager
Hispanic or Latino11.9%
Black or African American0.5%
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Johnson & Wales University20.0%
University of Phoenix8.8%
Michigan State University7.1%
University of Wisconsin - Stout6.4%
University of Central Florida4.7%
Nassau Community College4.4%
University of Nevada - Las Vegas3.7%
San Diego State University3.7%
Florida International University3.7%
Pennsylvania State University3.4%
University of Houston3.4%
Southern New Hampshire University3.4%
Iowa State University3.4%
Northern Arizona University3.1%
University of Massachusetts Amherst3.1%
Culinary Institute of America3.1%
University of Alabama2.7%
San Francisco State University2.7%
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|Job Title||Company||Location||Start Date||Salary|
|Banquet/Reception Manager||GWN Enterprises LLC||Los Angeles, CA||Sep 12, 2016||$75,000|
|Banquet/Reception Manager||GWN Enterprises LLC||Los Angeles, CA||May 27, 2016||$69,000|
|Banquet Manager||H.E. Newport, LLC, A Delaware Limited Liability Co||New York, NY||Jun 29, 2013||$68,600|
|Catering/Banquet Manager||Sterling Caterers & Restaurant LLC||Bethpage, NY||Feb 12, 2016||$68,432|
|Banquet Manager||Il Posto LLC (D/B/A Del Posto)||New York, NY||May 15, 2014||$66,700|
|Banquet Manager||Woodway Country Club||Darien, CT||Nov 20, 2015||$65,166|
|Banquet Manager||H.E. Newport, L.L.C., A Delaware Limited Liability||NM||Jun 28, 2010||$65,000|
|Banquet Manager||RFP VI Hotel Boxborough O LLC||Boxborough, MA||Apr 07, 2013||$63,190|
|Banquet Manager||Hilton Worldwide, Inc.||New York, NY||Aug 20, 2016||$61,500|
|Banquet Manager||The Westin Diplomat Resort & Spa||Hollywood, FL||Oct 30, 2009||$60,447|
|Hotel Banquet Manager||The Westin Diplomat Resort & Spa||Hollywood, FL||Dec 28, 2009||$60,447|
|Banquet Manager||Sofitel San Francisco Bay||Redwood City, CA||Sep 21, 2013||$60,000|
|Banquet Manager||Leominster Payroll, LLC||Leominster, MA||Apr 01, 2015||$60,000|
|Banquet Manager||Andaz Wall Street||New York, NY||May 20, 2013||$59,000|
|Banquet Manager||The Dupont Hotel||Washington, DC||Oct 16, 2012||$57,500|
|Banquet Manager||The Dupont Hotel||Washington, DC||Oct 17, 2012||$57,500|
|Banquet Manager||Hawks Cay Resort||Duck Key, FL||Oct 28, 2013||$56,000|
|Banquet Manager||Sofitel San Francisco Bay||Redwood City, CA||Sep 16, 2013||$55,000 -
|Banquet Manager||Doyle Dupont LLC||Washington, DC||Sep 10, 2014||$55,000|
|Catering & Banquets Set-Up Manager||Wynn Las Vegas, LLC||Las Vegas, NV||Nov 03, 2012||$53,394 -
|Banquet Manager||Hawks Cay Resort||Duck Key, FL||Oct 28, 2010||$52,000|
|Banquet Manager||Yasmeena Corporation||Lawrenceville, NJ||Feb 13, 2011||$47,694|
|Banquet Manager||Rico Brothers Corporation||Frederick, MD||Aug 01, 2015||$46,800|
|Banquet Manager||Rico Brothers Corporation||Frederick, MD||Aug 01, 2012||$45,000|
|Banquet Manager||Hyatt Corporation||Wichita, KS||Sep 13, 2011||$45,000 -
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