Leon Drogy loves working in a restaurant although it can be stressful and the hours can be terribly long. While he started out as a corporate Meeting Planner straight out of Dickinson College in Pennsylvania, Leon has been working for various New York restaurants since 1990. The skills Mr Drogy learned from his first job did not go to waste because meeting/event planning required learning skills that proved handy to him in his subsequent restaurant jobs.

Leon Drogy’s job as a Sales Manager for Classic Caterers kicked off his restaurant career. At Water’s Edge Restaurant and Tavern on the Green, he worked as a Banquet Manager. In his capacity as such, Leon oversaw the management of all aspects of banquets from site arrangement, menu selection, food preparation, food serving and site cleanup after the banquet. Hiring, training, coaching, and evaluating the performance of the staff were also part of his responsibilities.

Eventually, Leon Drogy was promoted to Director of Banquet of Operations by Tavern. Supervising the operations of the Banquet Department on a daily basis was his primary responsibility as such. Communicating operational objectives to staff, assigning them to do certain tasks and making sure that they were properly trained to do their jobs were part of his supervisory function. Securing the banquet inventory, maintaining equipment and managing funds also fell under his purview.