Food service manager vs banquet manager

The differences between food service 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 service manager and a banquet manager. Additionally, a banquet manager has an average salary of $53,423, which is higher than the $43,564 average annual salary of a food service manager.

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

Food service manager vs banquet manager overview

	Food Service Manager	Banquet Manager
Yearly salary	$43,564	$53,423
Hourly rate	$20.94	$25.68
Growth rate	10%	10%
Number of jobs	160,740	93,415
Job satisfaction	-	-
Most common degree	Bachelor's Degree, 42%	Bachelor's Degree, 59%
Average age	39	39
Years of experience	4	4

What does a food service manager do?

A food service manager's role is to oversee and supervise all operations in a restaurant or a similar setting. They are primarily responsible for ensuring customer satisfaction through optimal foodservice, an efficient workforce, and a safe and healthy environment. A food service manager must also greet customers, escort them to their tables, handle any issues and concerns, manage the employees, train new hires, manage the payroll and budget, and coordinate with all restaurant personnel. Furthermore, a food service manager must delegate tasks among employees and assign their schedules accordingly.

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 service manager vs banquet manager salary

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

	Food Service Manager	Banquet Manager
Average salary	$43,564	$53,423
Salary range	Between $28,000 And $66,000	Between $39,000 And $71,000
Highest paying City	New York, NY	New York, NY
Highest paying state	Rhode Island	Hawaii
Best paying company	Kern Community College District	Waverley Country Club
Best paying industry	Government	Hospitality

Differences between food service manager and banquet manager education

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

	Food Service Manager	Banquet Manager
Most common degree	Bachelor's Degree, 42%	Bachelor's Degree, 59%
Most common major	Business	Business
Most common college	Cornell University	Cornell University

Food service manager vs banquet manager demographics

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

	Food Service Manager	Banquet Manager
Average age	39	39
Gender ratio	Male, 45.8% Female, 54.2%	Male, 54.6% Female, 45.4%
Race ratio	Black or African American, 11.5% Unknown, 4.9% Hispanic or Latino, 16.2% Asian, 8.5% White, 58.3% 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 service manager and banquet manager duties and responsibilities

Food service manager example responsibilities.

Manage all aspects of the human resources task, including hiring, training, payroll, and the negotiated contract.
Manage operations and provide support to a team of 245 union employees at various elementary, middle and high school cafeterias.
Manage inventory, ordering and delivery of groceries.
Train food & nutrition team in SERVSAFE, HACCP, knife skills and environmental safety.
Maintain all Intel, Aramark and ServSafe safety, sanitation and security guidelines.
Review and complete adequate weekly sales projections, with mastery of using POS system

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 service manager vs banquet manager skills

Common food service manager skills

Customer Service, 27%
Sanitation Standards, 10%
Cleanliness, 7%
Patients, 6%
Kitchen Equipment, 5%
Food Handling, 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 Service Manager
Food Service Manager vs Banquet Manager

Updated January 8, 2025

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