Leon Drogy Loves Working for Restaurants

Stress and long hours: these come with the territory, for people who work in restaurants. Nevertheless, Leon Drogy loves restaurant work. Since 1990, the New York native has been working for restaurants where he rose to his current position today as Vice President for Catering at Colonial Terrace.

Leon Drogy’s first venture into restaurant work was in the area of sales. Sales Manager for Classic Caterers was the position he held. Shortly, Leon moved to banquets. Water’s Edge Restaurant and later, Tavern on the Green employed him as a Banquet Manager. His primary responsibilities as a Banquet Manager were overseeing all the aspects of banquets and staff supervision. From setting up the site, choosing the menu, food preparation, serving the food and site clean-up – Mr Drogy managed all these banquet aspects of restaurant operation. His staff supervision functions included hiring, training, coaching and performance evaluation.

At Tavern on the Green, Leon Drogy rose to the position of Director of Banquet Operations. His job included the day-to-day supervision of banquet operations which ranged from laying down the banquet objectives and communicating them well to the staff, ensuring that tasks were assigned to staff and making sure that they were capable of doing their jobs by training them. Mr Drogy also saw to it that the restaurant inventory was secure, the equipments well-maintained and the funds well-managed.