Tavern on the Green Director of Banquet Operations
Leon Drogy worked at the Tavern on the Green Restaurant in New York from 1996 – 1998 and was appointed as the Director of Banquet Operations. As such, Leon Drogy was responsible in directing and administering the Banquet department team. He had to make sure that there was quality service at all times while having an highly established standard when it came to following a budget, coordinating meetings, conforming to the health, safety, and sanitation and taking note of the alcohol awareness standards. Being the Director of Banquet Operations at the Tavern meant that he was also in-charge of interviewing, training, supervising, counseling, scheduling and evaluating the staff of the restaurant.
As a Director of Banquet Operations, it is important to be knowledgeable when it comes to the high volume and complex banquet operations. The previous experiences of Leon Drogy working with Tavern on the Green as well as other with restaurants has prepared him well for the duties and responsibilities as well as the challenges that comes with the position. With his skills and abilities, Tavern on the Green was confident in promoting him as a Director of Banquet Operations.
Along with his proficiently in computer, having an excellent interpersonal and sales-related skills and acquiring a highly remarkable organizational ability has undoubtedly made Leon Drogy a perfect fit for the position of Director of Banquet Operations at Tavern on the Green Restaurant.