• Focus on strategizing seating for a shift, greeting guests upon arrival, and communicating accurate wait times to guests.
• Focus on assessing the pace of tables seated to estimate accurate wait times, communicating the status of tables to managers, and taking guests to tables.
• Focus on taking all to-go orders (by phone or walk-in or tablet), answering all questions about menu items, confirming preparation time with the BOH team, entering orders into POS, packaging food item, presenting checks, and processing payments.

• Responsibilities and essential job functions include, but are not limited to, the following:
• Adhere to Bull and Bear’s policies and procedures including dress, style, and grooming guidelines.
• Maintain a friendly, helpful, and positive attitude while at work.
• Assist other hosts and team members as needed.
• Review any large party reservations in the book prior to shift start and strategize seating options.
• Present large party information, including any special notes, to the entire team at the pre-shift meetings.
• Greet all guests with a smile upon arrival to Bull and Bear and maintain a calm and welcoming presence throughout the shift.
• Provide accurate wait time, based on communication with managers and the kitchen, and take note of the guest name, party size, phone number, and any special requests.
• Review seating strategy prior to shifting start.
• Consistently assess the status of tables, communicate with servers as needed, and provide updates to the manager on duty.
• Welcome guests into our dining room, bringing menus and seating.
• Receive all phone calls to take to-go or pick-up orders, answering any questions regarding menu items.
• Communicate with the BOH team as needed to determine wait times for pick-up or delivery.
• Package all to-go orders in bags, including necessary roll-ups or any other items requested.
• Enter orders and process payments in POS.

• Previous related experience working in a high-volume and/or guest-facing environment.

• Ability to see, hear, read, and write.
• Ability to comprehend and follow written and verbal directions.
• Must be able to speak clearly and listen attentively to guests, team members, and leadership.
• Ability to manage workflow, resolve questions and issues, and be flexible in approach when needed.
• Ability to calmly interact and respond to the needs and requests of guests and approach from a place of “yes” and a solution-oriented perspective.
• Working knowledge and/or exposure to the dining room and service standards, procedures, and functions.
• Ability to work with full mobility in a fast-paced environment during the entire shift.
• Comfort and proficiency with POS.
• Ability to work a flexible schedule, as needed.
• Job Types: Full-time, Part-time.
• Salary: $14.00 - $16.00 per hour.

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.