What position oversees the banquet operations of various facilities?

The foodservice director is responsible for overseeing all aspects of food and beverage operations within an organization, including banquet operations at various facilities. This role entails managing staffing, budgeting, menu planning, and ensuring quality service delivery, which is particularly crucial during events that require coordination across multiple departments. The foodservice director works to ensure that all banquet services meet the standards expected by guests and the organization, making this position pivotal in delivering successful events.

In contrast, the kitchen manager focuses primarily on the day-to-day operations of the kitchen, including inventory management and supervising kitchen staff, which does not encompass the broad range of responsibilities associated with banquet operations. A research chef typically works on developing new recipes and food products, often in a laboratory or corporate setting, rather than managing operational aspects of dining services. The sous chef, while responsible for assisting the head chef in running the kitchen and often stepping in during their absence, does not typically oversee the broad scope of banquet events that the foodservice director manages. Thus, the foodservice director is indeed the position most suited for overseeing banquet operations within various facilities.