5 Things You Need to Know to Manage Banquets
Jamie Popp | Monster Contributing Writer
Do you know as much about what goes into the food as you do about serving? Can you manage menu planning and food presentation? Do you understand how purchasing supplies and equipment affects a food-service organization’s bottom line? If you’re a jack-of-all-trades when it comes to the restaurant business, a banquet manager position might what your career appetite.
Banquet managers can earn $45,000 per year, according to the National Restaurant Association Education Foundation. From positions in the heart of New York City working for Hard Rock Café to California at the Beverly Hills Country Club, jobs are plentiful for workers who know the business and can manage a team of chefs, waiters and bus people with style.
Hundreds of thousands of people work handling the day-to-day banquet business for hotels, catering firms and restaurants, according to the US Bureau of Labor Statistics (BLS), and restaurants are increasingly trying to find ways to bolster revenue through banquet sales, according to the National Restaurant Association.
Faith Jannetta of the Technology Center of Dupage, a program in Addison, Illinois, teaches high school juniors and seniors about the restaurant industry. Jannetta says her students don’t move right into a high-level position such as banquet manager upon graduation. That takes training and moving up through the ranks, she says. Many of her pupils go on to culinary degree programs prior to working in the industry. The combination of a degree and real-world experience is essential for management-level employment, according to many companies searching for the perfect banquet manager.
Institutional food-service companies and restaurant chains recruit management candidates with degrees from two- and four-year colleges with hospitality management programs, which include internships and on-the-job training to graduate, according to the BLS.
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