Skip to the main content
This website uses cookies to give you a better online experience. By using this website or closing this message, you are agreeing to our cookie policy. More information
Alberta Supports Contact Centre

Toll Free 1-877-644-9992


The COVID-19 pandemic has impacted legislation and services. Information on this website may not reflect the current situation in Alberta. Please visit for up-to-date information about these impacts.

Banquet Manager

Banquet managers plan, organize and direct the service of food and beverages for banquets and other social functions.

  • Avg. Salary $47,376.00
  • Avg. Wage $23.10
  • Minimum Education Varies
  • Outlook above avg
  • Employed 15,600
  • In Demand Medium
NOC Codes

In Canada, the federal government groups and organizes occupations based on a National Occupational Classification (NOC) system. This alis occupation may not reflect the entire NOC group it is part of. Data for the NOC group can apply across multiple occupations.

The NOC system is updated every 5 years to reflect changes in the labour market. Government forms and labour market data may group and refer to an occupation differently, depending on the system used. Here is how this occupation has been classified over time:

  • 2006 NOC: Restaurant and Food Service Managers (0631) 
  • 2006 NOC-S: Restaurant and Food Service Managers (A221) 
  • 2011 NOC: Restaurant and food service managers (0631) 
  • 2016 NOC: Restaurant and food service managers (0631) 
Skills Shortage

Employers that Recruited in the Last 2 Years

Average Wage
  • Certification Not Regulated
  • Strength Required Lift up to 5 kg
Interest Codes
The Banquet Manager is part of the following larger National Occupational Classification (NOC).
Restaurant and Food Service Managers

Interest in co-ordinating information to direct, control and evaluate the operation of food and beverage service establishments, to implement and modify operational procedures, to assign staff duties and to oversee staff training


Interest in setting work schedules, monitoring staff performance, controlling inventory and ensuring that health and safety regulations are followed


Interest in negotiating arrangements with suppliers for food and other materials, and with clients for catering and use of facilities for banquets and receptions

Reading Interest Codes
A Quick Guide

The interest code helps you figure out if you’d like to work in a particular occupation. 
It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.

Each set of 3 interest codes is listed in order of importance.

A code in capital letters means it’s a strong fit for the occupation.

A code in all lowercase letters means the fit is weaker.

Learn More

Updated Mar 24, 2017

Duties and responsibilities vary from one position to another but, in general, banquet managers:

  • discuss requirements with customers and take detailed notes about banquet requirements
  • develop banquet menus in consultation with caterers, chefs or cooks
  • prepare budgets
  • determine requirements for serving staff and supplies
  • supervise everything from the set-up prior to the function to the clean-up afterward
  • develop work schedules and supervise food services during the function
  • maintain proper liquor controls and monitor alcohol service
  • ensure that equipment is properly cleaned and maintained
  • follow up with clients after functions and deal with customer complaints
  • hire, train and supervise staff to ensure service standards are met.

In smaller organizations, banquet managers may assist staff with functions, such as setting up the room.

In larger organizations, the duties listed above may be divided among several managers and supervisors. For example, where banquet managers and catering managers have separate roles, catering managers discuss banquet requirements with customers and work with chefs, while food and beverage managers develop menus.

Working Conditions
Updated Mar 24, 2017

Banquet managers often work long hours, which include evenings, weekends and holidays. Assisting staff may involve heavy lifting.

  • Strength Required Lift up to 5 kg
Skills & Abilities
Updated Mar 24, 2017

Banquet managers need to possess:

  • flexibility and creativity
  • good communication, supervisory and problem-solving skills
  • excellent organizational skills
  • the ability to pay close attention to details
  • the ability to work alone or as part of a team
  • the ability to remain calm while working in close quarters with others during busy periods.

They should enjoy:

  • co-ordinating information and the activities of others
  • setting work schedules, monitoring staff and controlling inventory
  • negotiating arrangements with suppliers and clients.

Top 10 Skills Employers Are Looking For

Restaurant and food service managers
NOC code: 0631

This chart shows which job skills are currently in highest demand for this occupational group. It was created using this occupation's 100 most recent Alberta job postings, collected between Apr 23, 2021 and May 11, 2021.

Review these skills to learn:

  • Whether or not this occupation matches your skill set
  • What training you may need to get these skills
  • What skills to highlight in your resumé, cover letter, and interview.
Plan, organize, direct, control and evaluate daily operations
Address customers' complaints or concerns
Recruit, train and supervise staff
Determine type of services to be offered and implement operational procedures
Monitor revenues and modify procedures and prices
Set staff work schedules and monitor staff performance
Ensure health and safety regulations are followed
Organize and maintain inventory
Conduct performance reviews
Provide customer service
Educational Requirements
Updated Mar 24, 2017

Although there are no standard minimum education requirements for banquet managers, related education is becoming increasingly important. Most employers require banquet managers to have food and beverage service training, food safety training and experience in dining room management. Food allergy training and computer skills are definite assets.

All staff involved in the sale and service of liquor in licensed premises (for example, owners, managers and supervisors, retailers, bartenders and servers, greeters and hosts, and security staff) must have ProServe Liquor Staff Training. This is a provincial government training program designed to ensure liquor service and sales activities are conducted with integrity and in a socially responsible manner. ProServe is available online as a self-directed program of home study using a video and a manual, or by seminar.

In Alberta, food safety courses are offered by:

Visit the Government of Alberta website or contact 780-427-7164 for a listing of approved food safety training options.

The Government of Alberta awards a Food Sanitation and Hygiene Certification to those who complete approved training and achieve at least 70% on a provincial exam. Food facilities generally must employ at least 1 person who is certified. Where 6 or more people are working on site, at least 1 person present must be certified. Where fewer people are working on site, the certified person may be absent.

Related Education

The following schools offer programs or courses that are related to this occupation but are not required to enter the field.

CDI College of Business, Technology and Health Care - Calgary City Centre

Cypress College - Culinary Campus

Lethbridge College

Northern Alberta Institute of Technology

Portage College

Reeves College - Calgary North

Reeves College Edmonton South

Southern Alberta Institute of Technology

For a broad list of programs and courses that may be related to this occupation try searching using keywords.

Certification Requirements
Updated Mar 24, 2017

Certification is not required, as there is currently no legislation regulating this occupation.

However, Tourism HR Canada (formally the Canadian Tourism Human Resource Council or CTHRC) offers 2 certifications through the emerit website for food and beverage managers on a voluntary basis. These include:

  1. Food and Beverage Manager
  2. Food and Beverage Management International

The Food and Beverage Manager certification leads to the Tourism Certified Manager (TCM) designation, while the Food and Beverage Management International certification leads to the Certified International Foodservice Management (CIFM) designation.

Employment & Advancement
Updated Mar 24, 2017

Banquet managers are employed by hotels and hospitality organizations such as convention centres. Advancement opportunities vary depending on the banquet manager's qualifications and the size and nature of the employing organization.

Banquet managers are part of the larger 2011 National Occupational Classification 0631: Restaurant and food service managers. In Alberta, 91% of people employed in this classification work in the Accommodation and Food Services (PDF) industry.

The employment outlook (PDF) in this occupation will be influenced by a wide variety of factors including:

  • trends and events affecting overall employment (especially in the Accommodation and Food Services industry)
  • location in Alberta
  • employment turnover (work opportunities generated by people leaving existing positions)
  • occupational growth (work opportunities resulting from the creation of new positions)
  • size of the occupation.

Over 15,800 Albertans are employed in the Restaurant and food service managers occupational group. This group is expected to have an above-average annual growth of 2.3% from 2016 to 2020. As a result, 363 new positions are forecast to be created each year, in addition to job openings created by employment turnover. Note: As banquet managers form only a part of this larger occupational group, only some of these newly created positions will be for banquet managers.

Employment turnover is expected to increase as members of the baby boom generation retire over the next few years.

Wage & Salary
Updated Mar 24, 2017

Restaurant and food service managers

Survey Methodology

Survey Analysis

Overall Wage Details
Average Wage
Average Salary
Hours Per Week

Hourly Wage
For full-time and part-time employees
  • Low
  • High
  • Average
  • Median
Wages* Low (5th percentile) High (95th percentile) Average Median
Starting $15.00 $28.85 $20.06 $19.49
Overall $15.00 $37.26 $23.10 $21.88
Top $15.00 $43.00 $28.28 $26.37

Swipe left and right to view all data. Scroll left and right to view all data.

* All wage estimates are hourly except where otherwise indicated. Wages and salaries do not include overtime hours, tips, benefits, profit shares, bonuses (unrelated to production) and other forms of compensation.

A: High Reliability
Data Reliability Code Definition

High Reliability, represents a CV of less than or equal to 6.00% and 30 survey observations and/or represents 50% or more of all estimated employment for the occupation.

Industry Information
Public Administration
Health Care & Social Assistance
Information, Culture, Recreation
Educational Services
Other Services (Repair, Personal Services and Related)
Accommodation & Food Services

Skills Shortage

Employers that Recruited in the Last 2 Years


Recruiting Employers that Experienced Hiring Difficulties


Employers with Unfilled Vacancies of over 4 Months


Vacancy Rate

Related Post-Secondary Field of Study
  • Business, Management and Administrative Studies
  • Human Ecology, Fashion and Food Sciences
Other Sources of Information
Updated Mar 24, 2017

Canadian Association of Foodservice Professionals website:

emerit website:

National Restaurant Association [United States] website:

ProServe Liquor Staff Training website:

Restaurants Canada website:

Tourism HR Canada website:

Get information and referrals about career, education, and employment options from Alberta Supports.

Updated Mar 24, 2017. The information contained in this profile is current as of the dates shown. Salary, employment outlook, and educational program information may change without notice. It is advised that you confirm this information before making any career decisions.

Was this page useful?