The first restaurant that Leon Drogy worked for was at the “Water’s Edge Restaurant” in Long Island City, New York. He was a Banquet Manager of the said restaurant from 1992 – 1995. Mr Drogy soon moved on to another restaurant called “for Tavern on the Green Restaurant” situated in New York. He again worked as a Banquet Manager from 1995 – 1996.
Leon Drogy’s duties as a Banquet Manager would include planning, organizing and directing the service of food and beverages for banquets and other social functions. Part of his job description is to converse with clients regarding requirements that they deem necessary and take note of information pertaining to the banquet. Other responsibilities of Leon Drogy would involve producing banquet menus while discussing it with the cooks, chefs or caterers. He is also in-charge of the budget as well as the supplies needed for the event and the staff who will be serving during that function.
Leon Drogy’s role as a Banquet Manager is to oversee the entire event from start to finish. His other tasks involve managing the work schedules, administering the food services throughout the function and sustaining the appropriate liquor control and alcohol service. Garnering comments, suggestions and feedbacks from clients are important as well and dealing with customer complaints in a professional manner. As a Banquet Manager, Mr Drogy has to hire, train, supervise the staff and make sure that the service standards are met while taking responsibility over everything.
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