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The differences between restaurant 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 restaurant manager and a banquet manager. Additionally, a banquet manager has an average salary of $53,423, which is higher than the $52,202 average annual salary of a restaurant manager.
The top three skills for a restaurant manager include customer service, guest satisfaction and food handling. The most important skills for a banquet manager are wine, customer service, and guest satisfaction.
| Restaurant Manager | Banquet Manager | |
| Yearly salary | $52,202 | $53,423 |
| Hourly rate | $25.10 | $25.68 |
| Growth rate | 10% | 10% |
| Number of jobs | 225,340 | 93,415 |
| Job satisfaction | 1 | - |
| Most common degree | Bachelor's Degree, 50% | Bachelor's Degree, 59% |
| Average age | 39 | 39 |
| Years of experience | 4 | 4 |
A restaurant manager is responsible for handling the overall restaurant operations. These include monitoring revenues and daily restaurant sales, checking inventories and supplies, negotiating with third-party vendors, and managing customers' inquiries and complaints. Other duties include creating promotional offers, developing and improving sales strategies, organizing staff duties, maintaining the highest sanitary standards for everyone's strict compliance, and controlling operational expenses. A restaurant manager must have excellent communication and leadership skills and exceptional knowledge of food industry management.
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.
Restaurant managers and banquet managers have different pay scales, as shown below.
| Restaurant Manager | Banquet Manager | |
| Average salary | $52,202 | $53,423 |
| Salary range | Between $39,000 And $69,000 | Between $39,000 And $71,000 |
| Highest paying City | San Francisco, CA | New York, NY |
| Highest paying state | New Hampshire | Hawaii |
| Best paying company | Hillstone Restaurant Group | Waverley Country Club |
| Best paying industry | Hospitality | Hospitality |
There are a few differences between a restaurant manager and a banquet manager in terms of educational background:
| Restaurant Manager | Banquet Manager | |
| Most common degree | Bachelor's Degree, 50% | Bachelor's Degree, 59% |
| Most common major | Business | Business |
| Most common college | Cornell University | Cornell University |
Here are the differences between restaurant managers' and banquet managers' demographics:
| Restaurant Manager | Banquet Manager | |
| Average age | 39 | 39 |
| Gender ratio | Male, 54.5% Female, 45.5% | Male, 54.6% Female, 45.4% |
| Race ratio | Black or African American, 10.6% Unknown, 5.5% Hispanic or Latino, 17.9% Asian, 9.4% White, 55.9% 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% |