Explore jobs
Find specific jobs
Explore careers
Explore professions
Best companies
Explore companies
The differences between catering managers and banquet 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 catering manager and a banquet manager. Additionally, a banquet manager has an average salary of $53,423, which is higher than the $51,962 average annual salary of a catering manager.
The top three skills for a catering manager include customer service, culinary and food service. The most important skills for a banquet manager are wine, customer service, and guest satisfaction.
| Catering Manager | Banquet Manager | |
| Yearly salary | $51,962 | $53,423 |
| Hourly rate | $24.98 | $25.68 |
| Growth rate | 10% | 10% |
| Number of jobs | 88,658 | 93,415 |
| Job satisfaction | - | - |
| Most common degree | Bachelor's Degree, 57% | Bachelor's Degree, 59% |
| Average age | 39 | 39 |
| Years of experience | 4 | 4 |
Catering managers are responsible for managing the daily catering operations and services in hotels, restaurants, and resorts. They monitor the quality of food and service provided by their outlets as well as make sure they are presented well. Their goals include achieving high customer satisfaction, producing excellent quality food, and maintaining that sanitary protocols are strictly followed. A degree is not a standard requirement for this job; however, employers do value those who have relevant qualifications with food, home, hotel, and hospitality management.
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.
Catering managers and banquet managers have different pay scales, as shown below.
| Catering Manager | Banquet Manager | |
| Average salary | $51,962 | $53,423 |
| Salary range | Between $37,000 And $71,000 | Between $39,000 And $71,000 |
| Highest paying City | Santa Clara, CA | New York, NY |
| Highest paying state | Nevada | Hawaii |
| Best paying company | Brigham and Women's Hospital | Waverley Country Club |
| Best paying industry | Hospitality | Hospitality |
There are a few differences between a catering manager and a banquet manager in terms of educational background:
| Catering Manager | Banquet Manager | |
| Most common degree | Bachelor's Degree, 57% | Bachelor's Degree, 59% |
| Most common major | Business | Business |
| Most common college | Cornell University | Cornell University |
Here are the differences between catering managers' and banquet managers' demographics:
| Catering Manager | Banquet Manager | |
| Average age | 39 | 39 |
| Gender ratio | Male, 36.7% Female, 63.3% | Male, 54.6% Female, 45.4% |
| Race ratio | Black or African American, 11.3% Unknown, 5.0% Hispanic or Latino, 17.4% Asian, 8.4% White, 57.2% American Indian and Alaska Native, 0.6% | Black or African American, 10.3% Unknown, 5.6% Hispanic or Latino, 18.2% Asian, 8.0% White, 57.2% American Indian and Alaska Native, 0.6% |
| LGBT Percentage | 10% | 10% |