Food concession manager vs banquet manager

The differences between food concession 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 concession manager and a banquet manager. Additionally, a banquet manager has an average salary of $53,423, which is higher than the $42,833 average annual salary of a food concession manager.

The top three skills for a food concession manager include cash handling, food preparation and food service. The most important skills for a banquet manager are wine, customer service, and guest satisfaction.

Food concession manager vs banquet manager overview

	Food Concession Manager	Banquet Manager
Yearly salary	$42,833	$53,423
Hourly rate	$20.59	$25.68
Growth rate	10%	10%
Number of jobs	93,248	93,415
Job satisfaction	-	-
Most common degree	Associate Degree, 28%	Bachelor's Degree, 59%
Average age	39	39
Years of experience	4	4

Food concession manager vs banquet manager salary

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

	Food Concession Manager	Banquet Manager
Average salary	$42,833	$53,423
Salary range	Between $27,000 And $65,000	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

Differences between food concession manager and banquet manager education

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

	Food Concession Manager	Banquet Manager
Most common degree	Associate Degree, 28%	Bachelor's Degree, 59%
Most common major	Criminal Justice	Business
Most common college	Cornell University	Cornell University

Food concession manager vs banquet manager demographics

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

	Food Concession Manager	Banquet Manager
Average age	39	39
Gender ratio	Male, 43.0% Female, 57.0%	Male, 54.6% Female, 45.4%
Race ratio	Black or African American, 10.0% Unknown, 5.6% Hispanic or Latino, 15.0% Asian, 8.0% White, 60.9% 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 concession manager and banquet manager duties and responsibilities

Food concession manager example responsibilities.

Prepare, analyze reports, staff training and development, prioritization, delegation and manage all aspects of the USDA program.
Fill out paperwork relate to settlement terms, sales tax, and employee payroll.
Collaborate with culinary staff in special event menu planning and actively in planning and development of new catering business.
Prevent fryers from breaking down with small maintenance.
Conduct period inventory; maintaining records to comply with Aramark, government and accrediting agency standards.

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 concession manager vs banquet manager skills

Common food concession manager skills

Cash Handling, 32%
Food Preparation, 20%
Food Service, 16%
Customer Complaints, 15%
Safety Standards, 6%
Customer Service, 6%

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 Concession Manager
Food Concession Manager vs Banquet Manager

Updated January 8, 2025

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