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The differences between certified dietary 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 certified dietary manager and a banquet manager. Additionally, a banquet manager has an average salary of $53,423, which is higher than the $45,721 average annual salary of a certified dietary manager.
The top three skills for a certified dietary manager include customer service, healthcare and quality standards. The most important skills for a banquet manager are wine, customer service, and guest satisfaction.
| Certified Dietary Manager | Banquet Manager | |
| Yearly salary | $45,721 | $53,423 |
| Hourly rate | $21.98 | $25.68 |
| Growth rate | 10% | 10% |
| Number of jobs | 127,317 | 93,415 |
| Job satisfaction | - | - |
| Most common degree | Associate Degree, 34% | Bachelor's Degree, 59% |
| Average age | 39 | 39 |
| Years of experience | 4 | 4 |
A certified dietary manager oversees the day-to-day foodservice operations of private or public facilities such as restaurants, hospitals, companies, and even schools. They are in charge of conducting research, developing and implementing meal plans, setting objectives and guidelines, arranging schedules, and coordinating with external parties such as suppliers to order and secure quality ingredients and supplies. In some companies, they usually work alongside nutritionists and handle the recruitment and training of new employees. Moreover, as certified dietary managers, you will be responsible for supervising employees to ensure that all procedures adhere to health standards and regulations.
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.
Certified dietary managers and banquet managers have different pay scales, as shown below.
| Certified Dietary Manager | Banquet Manager | |
| Average salary | $45,721 | $53,423 |
| Salary range | Between $30,000 And $68,000 | Between $39,000 And $71,000 |
| Highest paying City | - | New York, NY |
| Highest paying state | - | Hawaii |
| Best paying company | - | Waverley Country Club |
| Best paying industry | - | Hospitality |
There are a few differences between a certified dietary manager and a banquet manager in terms of educational background:
| Certified Dietary Manager | Banquet Manager | |
| Most common degree | Associate Degree, 34% | Bachelor's Degree, 59% |
| Most common major | Food And Nutrition | Business |
| Most common college | Cornell University | Cornell University |
Here are the differences between certified dietary managers' and banquet managers' demographics:
| Certified Dietary Manager | Banquet Manager | |
| Average age | 39 | 39 |
| Gender ratio | Male, 20.0% Female, 80.0% | Male, 54.6% Female, 45.4% |
| Race ratio | Black or African American, 10.8% Unknown, 4.9% Hispanic or Latino, 13.6% Asian, 7.8% White, 62.3% 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% |