Food production manager vs banquet manager

The differences between food production 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 production manager and a banquet manager. Additionally, a banquet manager has an average salary of $53,423, which is higher than the $40,595 average annual salary of a food production manager.

The top three skills for a food production manager include culinary, inventory management and food quality. The most important skills for a banquet manager are wine, customer service, and guest satisfaction.

Food production manager vs banquet manager overview

	Food Production Manager	Banquet Manager
Yearly salary	$40,595	$53,423
Hourly rate	$19.52	$25.68
Growth rate	10%	10%
Number of jobs	181,569	93,415
Job satisfaction	-	-
Most common degree	Bachelor's Degree, 43%	Bachelor's Degree, 59%
Average age	39	39
Years of experience	4	4

Food production manager vs banquet manager salary

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

	Food Production Manager	Banquet Manager
Average salary	$40,595	$53,423
Salary range	Between $26,000 And $62,000	Between $39,000 And $71,000
Highest paying City	New York, NY	New York, NY
Highest paying state	New York	Hawaii
Best paying company	GPAC	Waverley Country Club
Best paying industry	Media	Hospitality

Differences between food production manager and banquet manager education

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

	Food Production Manager	Banquet Manager
Most common degree	Bachelor's Degree, 43%	Bachelor's Degree, 59%
Most common major	Culinary Arts	Business
Most common college	Cornell University	Cornell University

Food production manager vs banquet manager demographics

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

	Food Production Manager	Banquet Manager
Average age	39	39
Gender ratio	Male, 76.4% Female, 23.6%	Male, 54.6% Female, 45.4%
Race ratio	Black or African American, 10.9% Unknown, 5.0% Hispanic or Latino, 15.1% Asian, 8.7% White, 59.7% 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 production manager and banquet manager duties and responsibilities

Food production manager example responsibilities.

Integrate and manage new network POS system in both sides of the operation; retail and board plan.
Manage inventory, ordering and delivery of groceries.
Help oversee the proper receiving and storage of all food items according to ServSafe and HACCP regulations.
Maintain cleanliness of kitchen, coolers, freezers and dry goods areas.
Create HACCP and programs for other food items in testing trials at facility.
Ensure the product coming out of department meets the USDA and the customer/company specifications.

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 production manager vs banquet manager skills

Common food production manager skills

Culinary, 18%
Inventory Management, 9%
Food Quality, 8%
HACCP, 7%
Patients, 7%
Cleanliness, 5%

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 Production Manager
Food Production Manager vs Banquet Manager

Updated January 8, 2025

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