Food and beverage manager vs banquet manager

The differences between food and beverage 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 food and beverage manager and a banquet manager. Additionally, a banquet manager has an average salary of $53,423, which is higher than the $53,013 average annual salary of a food and beverage manager.

The top three skills for a food and beverage manager include customer service, wine and POS. The most important skills for a banquet manager are wine, customer service, and guest satisfaction.

Food and beverage manager vs banquet manager overview

	Food And Beverage Manager	Banquet Manager
Yearly salary	$53,013	$53,423
Hourly rate	$25.49	$25.68
Growth rate	10%	10%
Number of jobs	159,775	93,415
Job satisfaction	4	-
Most common degree	Bachelor's Degree, 55%	Bachelor's Degree, 59%
Average age	39	39
Years of experience	4	4

What does a food and beverage manager do?

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.

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.

Food and beverage manager vs banquet manager salary

Food and beverage managers and banquet managers have different pay scales, as shown below.

	Food And Beverage Manager	Banquet Manager
Average salary	$53,013	$53,423
Salary range	Between $38,000 And $72,000	Between $39,000 And $71,000
Highest paying City	New York, NY	New York, NY
Highest paying state	New York	Hawaii
Best paying company	Google	Waverley Country Club
Best paying industry	Government	Hospitality

Differences between food and beverage manager and banquet manager education

There are a few differences between a food and beverage manager and a banquet manager in terms of educational background:

	Food And Beverage Manager	Banquet Manager
Most common degree	Bachelor's Degree, 55%	Bachelor's Degree, 59%
Most common major	Business	Business
Most common college	Cornell University	Cornell University

Food and beverage manager vs banquet manager demographics

Here are the differences between food and beverage managers' and banquet managers' demographics:

	Food And Beverage Manager	Banquet Manager
Average age	39	39
Gender ratio	Male, 59.8% Female, 40.2%	Male, 54.6% Female, 45.4%
Race ratio	Black or African American, 10.7% Unknown, 5.6% Hispanic or Latino, 18.5% Asian, 8.4% White, 56.3% 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%

Differences between food and beverage manager and banquet manager duties and responsibilities

Food and beverage manager example responsibilities.

Schedule, plan, organize and manage events.- Assist with staff scheduling and bartending service.
Manage a small team of people in the caf /gift shop area to improve sales and minimize costs.
Manage daily operations of restaurant, in-room dining, lounge, pool, cater events and all bar venues.
Manage all FOH positions, including scheduling, developing and coaching employees, motivating the team and continuing to drive sales.
Coordinate weekly schedules and manage payroll processing functions including monitoring meal break compliance, labor productivity and attendance.
Manage subordinate managers and supervisors, manage various personnel functions including payroll, hiring, disciplinary actions, grievances and promotions.

Banquet manager example responsibilities.

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.

Food and beverage manager vs banquet manager skills

Common food and beverage manager skills

Customer Service, 10%
Wine, 6%
POS, 6%
Guest Satisfaction, 5%
Food Service, 4%
Guest Service, 4%

Common banquet manager skills

Wine, 12%
Customer Service, 12%
Guest Satisfaction, 9%
Customer Satisfaction, 5%
Guest Service, 5%
Quality Service, 4%

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Food And Beverage Manager
Food And Beverage Manager vs Banquet Manager

Updated January 8, 2025

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