Banquet supervisor vs chef/kitchen manager

The differences between banquet supervisors and chef/kitchen managers can be seen in a few details. Each job has different responsibilities and duties. Additionally, a chef/kitchen manager has an average salary of $49,415, which is higher than the $41,608 average annual salary of a banquet supervisor.

The top three skills for a banquet supervisor include cleanliness, meeting rooms and banquet functions. The most important skills for a chef/kitchen manager are kitchen operations, culinary, and wine.

Banquet supervisor vs chef/kitchen manager overview

	Banquet Supervisor	Chef/Kitchen Manager
Yearly salary	$41,608	$49,415
Hourly rate	$20.00	$23.76
Growth rate	10%	15%
Number of jobs	11,122	38,242
Job satisfaction	-	-
Most common degree	Bachelor's Degree, 48%	Associate Degree, 46%
Average age	37	37
Years of experience	-	-

Banquet supervisor vs chef/kitchen manager salary

Banquet supervisors and chef/kitchen managers have different pay scales, as shown below.

	Banquet Supervisor	Chef/Kitchen Manager
Average salary	$41,608	$49,415
Salary range	Between $30,000 And $57,000	Between $34,000 And $70,000
Highest paying City	-	New York, NY
Highest paying state	-	New York
Best paying company	-	Castilleja School
Best paying industry	-	Hospitality

Differences between banquet supervisor and chef/kitchen manager education

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

	Banquet Supervisor	Chef/Kitchen Manager
Most common degree	Bachelor's Degree, 48%	Associate Degree, 46%
Most common major	Business	Culinary Arts
Most common college	-	-

Banquet supervisor vs chef/kitchen manager demographics

Here are the differences between banquet supervisors' and chef/kitchen managers' demographics:

	Banquet Supervisor	Chef/Kitchen Manager
Average age	37	37
Gender ratio	Male, 58.3% Female, 41.7%	Male, 79.9% Female, 20.1%
Race ratio	Black or African American, 9.8% Unknown, 5.6% Hispanic or Latino, 19.0% Asian, 6.1% White, 58.4% American Indian and Alaska Native, 1.1%	Black or African American, 10.9% Unknown, 5.3% Hispanic or Latino, 16.7% Asian, 6.3% White, 60.0% American Indian and Alaska Native, 0.9%
LGBT Percentage	10%	10%

Differences between banquet supervisor and chef/kitchen manager duties and responsibilities

Banquet supervisor example responsibilities.

Manage all aspects of account (solicit, booking, detail- BEO's and coordinate).
Perform order submission by the POS system.
Enter billing information into POS system in order to generate a final guest check.
Communicate with catering, culinary, front office, and guest services daily to ensure a seamless experience for guests.
Set up banquet area/room, ensuring cleanliness and proper set-up of furniture/equipment.
Enhance the professional development of newly hire bartenders and wait staff and addressed any discrepancies between expect performance and actual performance.

Chef/kitchen manager example responsibilities.

Manage operations, orderings, and inventorying using POS & software programs.
Train and manage all kitchen personnel and supervise as well as coordinated all relate culinary activities.
Practice excellent food safety and sanitation practices and comply with HACCP standards.
Work both saut and roasting stations.
Clean and maintain kitchen, cooking line and appliances according to ServSafe standards.
Coordinate and plan seasonal menu s, recipes, and functions within the hotel using POS and software programs

Banquet supervisor vs chef/kitchen manager skills

Common banquet supervisor skills

Cleanliness, 13%
Meeting Rooms, 7%
Banquet Functions, 6%
Culinary, 6%
Exceptional Guest, 6%
Banquet Set-Up, 5%

Common chef/kitchen manager skills

Kitchen Operations, 23%
Culinary, 20%
Wine, 8%
Quality Standards, 5%
Guest Satisfaction, 4%
ServSafe, 3%

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Banquet Supervisor
Banquet Supervisor vs Chef/Kitchen Manager

Updated January 8, 2025

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