Bull and Bear Roadhouse - Fayetteville Logo

Catering and Wedding Planner

East Syracuse, New YorkFull-time
About the Job
Job Summary:
The Catering and Wedding Planner is dedicated to growing Bull & Bear Roadhouse’s away business: catering, pick-up, delivery, and private events. The Planner supports in developing a strategy, managing relationships, coordinating meals and setting and reaching financial targets for all business outside of the 4-walls of the restaurants. Additionally, they support the administrative needs of the Director of Catering. The role encompasses sales, administration, creative development, and strategy. The Planner is focused on ensuring that our guests enjoy warm hospitality and spectacular food regardless of where they eat it and building demand for our catering program.
Key Performance Elements/Essential Functions:
  • Support the Director of Catering in all operational aspects of the business.
  • Monitor and respond to all catering inquiries.
  • Ensure all catering services exceed guest expectations.
  • Communicates client's needs through timely and detailed written and verbal communications to ensure internal understanding/compliance and external guest's expectation of services.
  • Coordinate with GMs and Kitchen Managers and to ensure any private events or pick-up orders are executed 100%.
  • Support in all off-site events (including pop-ups, food festivals, and local events).
  • Coordinate with drivers and delivery people in order to ensure timely catering and delivery service.
  • On day-of catering, act as the main point of contact between delivery people and guests, in order to ensure smooth and timely delivery.
  • Create and utilize order templates to clearly communicate catering orders for all people involved in the catering process.
  • Executes good safety and sanitation standards at all times.
  • Follows and enforces responsible service of alcohol.
  • Create and optimize systems for pre-order pick-ups in all locations.
  • Create systems to ensure excellent service & hospitality is provided for all off-premise guests.
  • Regularly obtains feedback from clients and guests to improve operations.
  • Create, monitor and utilize systems to create and cultivate catering “regulars” in order to strengthen our community, outside of the 4-walls.

Education/Training/Work Experience:
  • High school diploma, or general equivalency diploma (GED); some college preferred.
  • Experience with delivery, catering, and other dining options.
  • Superior organizational acumen, prioritizing time and tasks with optimum efficiency.
  • Full-cycle project management: the ability to plan, organize, direct and delegate, and follow-through, holding team(s) accountable.
  • Ability to work with a team.
  • Ability to multi-task.

  • Able to communicate effectively with the management team, guests and team members by speaking and comprehending English.
  • English reading, writing, math, and computer skills required.
  • Ability to taste and evaluate food and beverage products.
  • Stamina to work 50 hours or more per week.
  • Must be able to work extended shifts of 10 hours or more as business dictates.
  • Must be flexible with schedule and able to work different shifts.
  • 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.
  • Ability to use hands in using office equipment, including the computer system.
  • Ability to talk and hear to conduct phone correspondence.
  • Close vision and focus capabilities to view computer screen and company documents.
    About Bull and Bear Roadhouse - Fayetteville

    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 is slated to open 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.