What does a banquet manager do?
A banquet manager oversees the daily operations of banquet-hosting establishments, from planning to execution, ensuring events run smoothly and efficiently according to client requirements and preferences. They coordinate with the banquet director and head chef, working together to establish goals, guidelines, budgets, schedules, and strategies to meet the events' needs. They have the authority to delegate responsibilities among staff, communicate with clients, and liaise with external parties to secure supplies. It is also their responsibility to manage the venue, decorations, seat plans, and other services, resolving issues promptly and professionally to ensure client and guest satisfaction.
Banquet manager responsibilities
Here are examples of responsibilities from real banquet manager resumes:
- Manage the hotel restaurant a few nights a week and assist with bartending.
- Manage bar functions, as well as maintain inventory and train all bartending staff.
- Manage department service standards, POS system, payroll, schedules and labor /beverage costs.
- Develop specific plans with UN affiliate organizations to achieve their goals and to accommodate VIP and other special requirements.
- Create BEO, menus and tracking forms.
- Administer Delphi and POS system procedures to improve internal operations.
- Monitor food quality and staff production levels for events and daily buffets.
- Restructure banquet department-banquets, stewarding, bars, and managers, to maximize profits, and reduce labor.
- Supervise the banquet employees such as servers, bartenders, housemen, on call servers, and lease labor staff.
- Instruct employees on banquet setup of plates, silverware, glassware, buffets, bars, and food for events.
- Perform inventory of all liquor, wine and other beverages, posting the information into the system, and updating monthly.
- Prepare banquets bi-weekly payroll for accounting.
- Wine and liquor inventory management and ordering.
- Initial customer contact interest in booking functions.
- Collaborate with culinary team to improve guest experience.
Banquet manager skills and personality traits
We calculated that 12% of Banquet Managers are proficient in Wine, Customer Service, and Guest Satisfaction. They’re also known for soft skills such as Business skills, Communication skills, and Customer-service skills.
We break down the percentage of Banquet Managers that have these skills listed on their resume here:
- Wine, 12%
Performed inventory of all liquor, wine and other beverages, posting the information into the system, and updating monthly.
- Customer Service, 12%
Ensured successful execution of all specifics of banquet contracts resulting in high customer service levels and repeat customer business.
- Guest Satisfaction, 9%
Maintained constant communication with Executive Chef and Event Management Team to successfully execute functions and provide complete guest satisfaction.
- Customer Satisfaction, 5%
Manage Banquet service operations to achieve customer satisfaction, quality service and compliance with policies and procedures while meeting/exceeding financial goals.
- Guest Service, 5%
Cultivated a synergistic environment with superior guest service by proactively responding to and resolving key concerns.
- Quality Service, 4%
Monitored and controlled the maintenance/sanitation/safety of the banquet areas and equipment to protect the assets and ensure quality service.
Common skills that a banquet manager uses to do their job include "wine," "customer service," and "guest satisfaction." You can find details on the most important banquet manager responsibilities below.
Business skills. To carry out their duties, the most important skill for a banquet manager to have is business skills. Their role and responsibilities require that "food service managers must understand all aspects of the restaurant business, including how to budget for supplies, comply with regulations, and manage workers." Banquet managers often use business skills in their day-to-day job, as shown by this real resume: "accomplished twenty two million dollars in business in our 160,000 sq ft conference center. "
Communication skills. Another soft skill that's essential for fulfilling banquet manager duties is communication skills. The role rewards competence in this skill because "food service managers must give clear orders to staff and be able to convey information effectively to employees and customers." According to a banquet manager resume, here's how banquet managers can utilize communication skills in their job responsibilities: "prepared banquet tickets and daily recaps using delphi established excellent communication techniques in dealing with clients and other hotel employees"
Customer-service skills. banquet managers are also known for customer-service skills, which are critical to their duties. You can see how this skill relates to banquet manager responsibilities, because "food service managers must be courteous and attentive when dealing with patrons." A banquet manager resume example shows how customer-service skills is used in the workplace: "assisted various departments to help insure the success of the hotel and high quality guest experience. "
Leadership skills. A commonly-found skill in banquet manager job descriptions, "leadership skills" is essential to what banquet managers do. Banquet manager responsibilities rely on this skill because "managers must establish good relationships with staff to maintain a productive work environment." You can also see how banquet manager duties rely on leadership skills in this resume example: "provided leadership, direction and accountability for 50,000 sq ft of meeting space. "
Organizational skills. Lastly, "organizational skills" is an important element of what a banquet manager does. Banquet manager responsibilities require this skill because "managers have many different responsibilities, including scheduling and overseeing staff, budgeting, and maintaining financial records." This resume example highlights how banquet manager duties rely on this skill: "created tracking systems, crm, organizational calendar and customer satisfaction follow-up protocol. "
The three companies that hire the most banquet managers are:
- Marriott International74 banquet managers jobs
- Aimbridge Hospitality30 banquet managers jobs
- Hyatt Hotels19 banquet managers jobs
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Compare different banquet managers
Banquet manager vs. Director of food and beverage
A director of food and beverage is responsible for ensuring the quality of foods and services to maintain the guests' overall satisfaction on their dining experience. Food and beverage directors manage menu selections, analyzing current food trends to meet guests' demands. They also handle budget allocation, negotiating with reliable suppliers for high-quality materials and ingredients for minimal costs. A director of food and beverage must have excellent leadership and communication skills, observe strict sanitary standards and hygienic regulations for adherence of all personnel during operations.
While similarities exist, there are also some differences between banquet managers and director of food and beverage. For instance, banquet manager responsibilities require skills such as "guest satisfaction," "quality service," "tip," and "audio visual." Whereas a director of food and beverage is skilled in "bars," "payroll," "banquet facilities," and "beverage outlets." This is part of what separates the two careers.
Directors of food and beverage earn the highest salaries when working in the real estate industry, with an average yearly salary of $87,404. On the other hand, banquet managers are paid more in the hospitality industry with an average salary of $55,820.The education levels that directors of food and beverage earn slightly differ from banquet managers. In particular, directors of food and beverage are 2.3% more likely to graduate with a Master's Degree than a banquet manager. Additionally, they're 0.4% more likely to earn a Doctoral Degree.Banquet manager vs. Food service manager
A food service manager's role is to oversee and supervise all operations in a restaurant or a similar setting. They are primarily responsible for ensuring customer satisfaction through optimal foodservice, an efficient workforce, and a safe and healthy environment. A food service manager must also greet customers, escort them to their tables, handle any issues and concerns, manage the employees, train new hires, manage the payroll and budget, and coordinate with all restaurant personnel. Furthermore, a food service manager must delegate tasks among employees and assign their schedules accordingly.
While some skills are similar in these professions, other skills aren't so similar. For example, resumes show us that banquet manager responsibilities requires skills like "wine," "guest satisfaction," "guest service," and "quality service." But a food service manager might use other skills in their typical duties, such as, "sanitation standards," "patients," "kitchen equipment," and "food handling."
On average, food service managers earn a lower salary than banquet managers. Some industries support higher salaries in each profession. Interestingly enough, food service managers earn the most pay in the government industry with an average salary of $44,075. Whereas banquet managers have higher pay in the hospitality industry, with an average salary of $55,820.food service managers earn similar levels of education than banquet managers in general. They're 1.1% more likely to graduate with a Master's Degree and 0.4% less likely to earn a Doctoral Degree.Banquet manager vs. Dining room manager
Dining Room Managers are responsible for supervising the operations of a dining establishment or restaurant. Their duties include ensuring workers adhere to operational and service standards, implement training and recruitment processes, addressing customer concerns, achieving customer satisfaction, and overseeing a restaurant's inventory and budget. Dining Room Managers compile daily reports, greet customers, introduce menus, and ensure the dining area is healthy and clean. They also assist in the orientation of workers.
Some important key differences between the two careers include a few of the skills necessary to fulfill the responsibilities of each. Some examples from banquet manager resumes include skills like "banquet functions," "banquet operations," "tip," and "audio visual," whereas a dining room manager is more likely to list skills in "good judgment," "food handling," "taking care," and "reservations. "
Dining room managers earn the highest salary when working in the hospitality industry, where they receive an average salary of $46,045. Comparatively, banquet managers have the highest earning potential in the hospitality industry, with an average salary of $55,820.dining room managers typically earn similar educational levels compared to banquet managers. Specifically, they're 0.4% more likely to graduate with a Master's Degree, and 0.1% more likely to earn a Doctoral Degree.Banquet manager vs. Food and beverage manager
A food and beverage manager is an individual responsible for ensuring that quality food and drinks are being served at a restaurant or hotel. Food and beverage managers are required to be excellent with customers and should have great management skills to meet the organization's labor and financial goals. They create food and drink menus and guarantee customers that they comply with their food and safety regulations. They are also required to negotiate with suppliers to arrange the delivery of food and beverage products.
Types of banquet manager
Updated January 8, 2025
