Working in a restaurant can be stressful and the hours can be long, but Leon Drogy loves doing it. A native of New York, Leon has been employed by various New York restaurants since 1990, though he started out as a corporate Meeting Planner for the International Trademark Association straight out of Dickinson College in Pennsylvania in 1987. A couple of years later Mr Drogy held the same position for General Media, Inc.

What started Leon Drogy’s restaurant career was his job as a Sales Manager for Classic Caterers. Then Leon became a Banquet Manager for Water’s Edge Restaurant and Tavern on the Green. At Tavern, Mr Drogy rose to the position of Director of Banquet Operations.

As a Banquet Manager, Leon Drogy was responsible for overseeing all facets of banquets or events from setting up the site, selecting the menu, preparing the food, serving it and cleaning up after the events. Leon was also responsible for supervising banquet staff from their hiring, training, coaching, to evaluating their performance.

As a Director of Banquet Operations, Leon Drogy was in charge of supervising the day-to-day operations of the Banquet Department from communicating objectives to staff, assigning them to perform tasks, and ensuring that they have the necessary training to do so. Mr Drogy also ensured the security of banquet inventory, the maintenance of equipment, and the management of funds.