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When it comes to U.S. states with the most restaurants per capita, New York – with 3.01 restaurants per 1,000 residents — comes in as one of the top. For someone who’s living in New York like Leon Drogy, this alone makes restaurant work an attractive job prospect.

For Leon Drogy, however, staying in the restaurant industry takes more than that. His passion for his job is a very important factor. Having launched his restaurant career a little less than two decades ago as Sales Manager for Classic Caterers, Leon is still in the business and is now the Vice President for Catering at Colonial Terrace.

There are many things about restaurant work that draws Leon Drogy to it. Working in a fast-paced environment gives him an adrenalin rush like no other job possibly could. That Drogy is expected to push his and his staff’s limits every single day is something he thoroughly enjoys as Mr Drogy is not one to shy away from challenges. The opportunity that it gives him to train others so that they would strive to do well so as to deliver to their customers is also an attraction. In his everyday life, Drogy has found that the skills that he has learned from managing restaurant staff are very useful to him.

Leon Drogy has worked in the food and beverage industry since 1995. He is currently the Vice President of Catering at the Colonial Terrace in Cortlandt Manor, New York from 2005 till the present. It was back in 1945 when the Colonial Terrace stared its operation. It has been a family owned business that has assisted families, corporations and charitable organizations produce numerous unforgettable events, constructive meetings and charitable affairs. The Mansion is defined as a shining example of the Hudson Valley’s old-world charm from the mid 1800’s to the present times.

Leon Drogy was appointed as the Vice President of Catering for his impressive record and work experience wherein he has, time and again, managed to grow a business which is this time the catering division of the Colonial Terrace. Amongst his many responsibilities, supervising the Catering team is one task he is well experienced in which also includes the sales-related efforts of each and every member. This is crucial because this guarantees the maintenance and development of the existing client accounts of Colonial Terrace as well as increasing the revenue via generation of new business. Furthermore, Leon Drogy makes certain that the budget is strictly met while meeting or even exceeding the expected sales targets.

Leon Drogy makes it a point to improve positive client relationship management throughout the division. He also takes it upon himself to ensure that the Catering operations are run in an effective and customer oriented manner. With all the responsibilities in Mr Drogy’s plate, Colonial Terrace is assured of a leader who plays a vital role in the organization and assists the business to the forefront of the catering industry.

Working in several industries before concentration on the Food and Beverage business has enabled Leon Drogy to acquire certain skills such as analyzing budgets. As a Budget Analysis, Leon Drogy had to effectively distribute the financial resources in the organization. It was his responsibility to develop, analyze and execute budgets which are used to allocate the present resources and assess future financial requirements.

Mr Drogy’s role as a budget analysis is to examine the budget and to acquire new methods as to how he could improve effectiveness and advance profits for the business. He also seeks to create the most efficient way to allocate the funds and other resources. Aside from managing the budget of the business, he is also involved in program performance evaluation, policy analysis as well as drafting budget-related rules. In addition, being a budget analysis also involves conducting sessions wherein the staff is briefed with regards to new budget procedures.

As a budget analysis, Leon Drogy has to also take into consideration the budget estimates and proposals for completeness, accuracy and conformance with the established procedures, regulations and the objectives of the business. Being an efficient cost analysis, Leon Drogy also evaluates financial requests, reviews program tradeoffs and searches for alternative funding methods.