For people who work in restaurants, stress and long hours come with the territory. Even so, restaurant work is something that Leon Drogy loves doing. For almost two decades now, the Colonial Terrace’s current Vice President for Catering has been working for various New York restaurants in various management capacities.

Working as Sales Manager for Classic Caterers was Leon Drogy’s first step toward the direction of restaurant work although meeting or event planning was the first field he ventured into after graduation from Dickinson College in Philadelphia. It was a good move on his part for his event planning skills came in handy and gave him the necessary organizational skills in his current position at Colonial.

Shortly after, Leon Drogy moved on to banquets. He was hired first by Water’s Edge Restaurant and then by Tavern on the Green as a Banquet Manager and eventually as Director of Banquet Operations.

Leon Drogy job as Banquet Manager required performing the following: 1) overseeing all aspects of staging a banquet from arranging the site, picking the menu, preparing the food, serving it and cleaning up the site afterward; 2) supervising banquet staff, from hiring them, training them, coaching them and evaluating their performance to ensure that company standards were met.