Long hours and stress come with the territory for people who work in restaurants. But someone has got to do it and Leon Drogy does so — and does well — since Leon began working for various New York restaurants almost two decades ago. His rise from his first restaurant position as Sales Manager for Classic Caterers to his current one as Vice President for Catering at Colonial Terrace is a testimony to that.
Straight out of Dickinson College, Leon Drogy initially worked as a Meeting Planner. The planning and organizing skills Mr Drogy acquired in said job came in handy to him in his subsequent restaurant jobs.
Leon Drogy’s first foray into restaurant work was in sales. Moving on to banquets, Leon became the Banquet Manager at Water’s Edge Restaurant and then Tavern on the Green. Mr Drogy oversaw all facets of staging banquets and also supervised the banquet staff in the performance of their tasks in his capacity as such.
Tavern promoted Leon Drogy to the position of Director of Banquet Operations where he took on more responsibilities. On a day-to-day basis, Leon laid down and communicated the operational objectives to the staff, delegated them to do certain tasks and trained them to do their tasks well. Securing the restaurant inventory, maintaining its equipments and managing its funds were also part of his job.
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.
Leon Drogy has worked as a professional for several years. In those years, he was able to acquire a number of skills that enabled him to be better in his line of work. A number of his expertise include cost analysis. Cost analysis is basically an evaluation technique that engages in a systematic collection, categorization and analysis of either a program or intervention costs.
Leon Drogy knew the importance of cost analysis since it is a valuable tool to use when pertaining to planning and self-assessment. It is particularly useful for planning and cost projection which would enable him to develop and justify budgets as well as determine the level of funding changes necessary to accomplish the desired goal that would help the business grow. It also helps in assessing efficiency, assessing priorities, assessing equity as well as accountability specifically to track expenses and knowing how funds are spent and whether it was spent as intended.
Leon Drogy is quite familiar with the steps to frame cost analysis which is to define the problem, define the options, define the audience, define the perspective, define the time frame and define the analytic horizon and then choose a format. This greatly aids Leon Drogy in tackling issues that would greatly help the company to advance and succeed in areas where it needs to progress further.