Frozen food manager vs banquet manager

The differences between frozen food 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 frozen food manager and a banquet manager. Additionally, a banquet manager has an average salary of $53,423, which is higher than the $31,720 average annual salary of a frozen food manager.

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

Frozen food manager vs banquet manager overview

	Frozen Food Manager	Banquet Manager
Yearly salary	$31,720	$53,423
Hourly rate	$15.25	$25.68
Growth rate	10%	10%
Number of jobs	93,790	93,415
Job satisfaction	-	-
Most common degree	High School Diploma, 36%	Bachelor's Degree, 59%
Average age	39	39
Years of experience	4	4

Frozen food manager vs banquet manager salary

Frozen food managers and banquet managers have different pay scales, as shown below.

	Frozen Food Manager	Banquet Manager
Average salary	$31,720	$53,423
Salary range	Between $26,000 And $38,000	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 frozen food manager and banquet manager education

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

	Frozen Food Manager	Banquet Manager
Most common degree	High School Diploma, 36%	Bachelor's Degree, 59%
Most common major	Business	Business
Most common college	Cornell University	Cornell University

Frozen food manager vs banquet manager demographics

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

	Frozen Food Manager	Banquet Manager
Average age	39	39
Gender ratio	Male, 86.7% Female, 13.3%	Male, 54.6% Female, 45.4%
Race ratio	Black or African American, 11.8% Unknown, 5.0% Hispanic or Latino, 14.4% Asian, 7.7% White, 60.6% 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 frozen food manager and banquet manager duties and responsibilities

Frozen food manager example responsibilities.

Manage the inventory of the dairy/frozen food section; stock groceries; coordinate schedules of part-time help; assist customers.
Manage dairy levels in store, maintaining inventory levels
Unload trucks with forklift, take orders, build and break down pallets, change mods and features.
Check dates on perishables, rotate them accordingly, discard of out of dates.
Count tills bag groceries, run register, retrieve shopping carts, butcher, produce associate
Start working overnight as a stocker, stocking dry foods and all manner of perishables.

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.

Frozen food manager vs banquet manager skills

Common frozen food manager skills

Pallets, 11%
Cleanliness, 11%
Food Safety, 9%
Basic Math, 9%
Sales Floor, 8%
Stock Product, 8%

Common banquet manager skills

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