• Support the Catering team in executing events.
• Ensure all catering services exceed guest expectations.
• Deliver and maintain HOT and COLD, fresh food and beverages.
• Checks in with guests prior to departure.
• Verifies that quality meets our standards.
• Properly sets up the food with serving utensils and collateral materials.
• Cleans/sanitizes all equipment used for delivery before properly storing.
• Communicates effectively with all managers and staff members.
• Wears specified catering uniform.
• Must maintain courteous, professional, and effective working relationships with staff members at all levels of the Organization.
• Must be sufficiently adaptable to accept and perform in a timely and effective manner work assignments that are outside the normal (day-to-day) routine.
• Must handle in a constructive, non-disruptive manner the multiple businesses, organization, and interpersonal changes or stresses that may exist in the staff member’s work, work processes, dealings with other staff, and supervision (provided or received). (Work processes include, but are not limited to, how work is performed, supervised, or distributed; how problems are solved; and how decisions are made.)
• Keeps immediate supervisor promptly and fully informed of all Guest service issues. Takes prompt corrective action as appropriate.

• High school diploma, or general equivalency diploma (GED).
• Experience with delivery, catering, and other dining options is preferred.
• Superior organizational acumen, prioritizing time and tasks with optimum efficiency.

• Demonstrate a passion for our food.
• Show initiative as a dynamic self-starter with an outgoing personality.
• Able to communicate effectively with the management team, guests, and team members by speaking and comprehending English.
• Ability to taste and evaluate food and beverage products.
• Must be able to work extended shifts of 10 hours or more as business dictates.
• Demonstrates an ability to remain calm and cope well under stressful situations.
• Demonstrates flexibility should there be last-minute changes at a catering event.
• Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts, and strains.
• Must be able to reach, lift, stoop, bend, and perform extensive standing and walking (including stairs) throughout the shift.

Founder Mark Bullis began his quest into the world of hospitality as a bartender at Awful Al’s in the late 90s and early 2000s. He loved the bar scene and being the host of the party. Mark opened Bull & Bear Pub in Hanover Square in downtown Syracuse in 2002. The Pub became the 13-year brain child of what we know today as Bull & Bear Roadhouse & Catering. The Pub boasted a large amount of beer and spirits with elevated pub food and a steady flow of live music.Mark began to get the itch to expand upon his Pub concept and the initial concepts for Bull & Bear Roadhouse were born. Mark set out to find a location for his new idea. The East Syracuse location on Collamer Road was a revolving door of failed concepts attached to a bottle return on a major road with an awkward intersection. Obviously, Mark thought this was the perfect spot! After doing some major renovations and adding a front porch/patio, Bull & Bear Roadhouse opened its doors in February of 2013. With the addition of ribs, pork, brisket and more classic comfort foods to the menu, the Roadhouse took shape. Although the south has always resonated in Bull & Bear Roadhouse’s food, there has always been a place for other influences to keep things fresh and exciting. The menu has featured such items as a pork belly banh mi and thai peanut noodles at different times.Not one to be complacent, Mark continued to look forward with the addition of a second Roadhouse in Liverpool. The doors opened in April of 2015 with much anticipation and large crowds for weeks. Mark purchased the building that housed the former Hullar’s Restaurant for over 100 years in Fayetteville, NY. The third Bull & Bear Roadhouse opened in early 2019. Community outreach and involvement has always been an important aspect of being a business-owner to Mark. Mark sits on the board of Syracuse for St. Jude and was recognized for his philanthropy at the Syracuse for St. Jude Gala in 2016. Bull & Bear partners closely with all fire departments in the area, including East Syracuse FD and Moyers Corners FD. Bull & Bear has catered the East Syracuse Fire Department’s Burn Run post-race food and refreshments for 5 years. The company offers many opportunities for area schools, organizations and charities to raise funds, including "Roadhouse 'Raiser" fundraiser nights and celebrity bartending events.