ANBLIK Weblog

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.