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Bookkeeper
Olivetta

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Bookkeeper

Olivetta

Job Summary

Job Type
Full-time
Job Last Posted
Job posted 12 days ago
Job Role
Bookkeeper
Employer's Industry
Food & Hospitality

Job Description

Olivetta restaurant is seeking a full-time Bookkeeper to assist their Management and Accounting teams in managing the clerical side of the day-to-day operations of the business. With so much going on in a restaurant, it’s up to the bookkeeper to keep all the records straight. Bookkeepers must balance budgets, revenue and expenses on a regular basis that include staffing, food costs, capital expenses and maintenance.

Basic Function: The bookkeeper position creates financial transactions and generates reports from that information. The creation of financial transactions includes posting information to accounting journals or accounting software from such sources as point-of-sale systems, payroll software, cash & credit receipts, and supplier invoices. The bookkeeper also reconciles accounts to ensure their accuracy.

Principal Accountabilities:

Purchase supplies and equipment as authorized by management

Monitor office supply levels and reorder as necessary

Tag and monitor fixed assets

Pay supplier invoices in a timely manner

Take all reasonable discounts on supplier invoices

Pay any debt as it comes due for payment

Monitor debt levels and compliance with debt covenants

Ensure that receivables are collected promptly

Record cash receipts and make bank deposits

Conduct a monthly reconciliation of every bank account

Conduct periodic reconciliations of all accounts to ensure their accuracy

Maintain the petty cash fund

Issue financial statements

Provide information to the external accountant who creates the company’s financial statements

Assemble information for external auditors for the annual audit

Calculate and issue financial analysis of the financial statements

Maintain an orderly accounting filing system

Maintain the chart of accounts

Maintain the annual budget

Calculate variances from the budget and report significant issues to management

Comply with local, state, and federal government reporting requirements

Process payroll in a timely manner

Provide clerical and administrative support to management as requested

Follow accounting policies and procedures

Reconciling Orders and Receipts:

Our bookkeeper must check to see that orders match receipts. Software can handle this reconciliation to some degree, but we need a bookkeeper to review the results provided by software to see if there are any errors or omissions. The business can lose a lot of money if we are not collecting payment in full on customer food orders.

Food and Supplies Budget:

Because several people may order food and supplies, our bookkeeper must keep an eye on our budget to ensure the head chef and the restaurant manager are not ordering too much because they work independently of each other. In addition, our bookkeeper should inspect storage shelves so records of what was ordered are accurate.

Payroll and Vendor Payments:

Our bookkeeper must check time cards to ensure that employees are being paid accurately. This person must also tally up payroll taxes, income tax withholding and worker’s compensation figures in the company ledger. In addition, the bookkeeper must reconcile vendor invoices with orders and check that payments for supplies and services are accurate. Checks are often prepared by the bookkeeper for the owner’s signature. Bills are reconciled and payments made on schedules to maintain good credit scores for the eatery’s management.

Deposits:

The bookkeeper should prepare deposit slips at the close of business each day. This involves comparing cash receipts, checks and credit card payments with total sales for the day.

Sales Tax:

The bookkeeper should maintain records of sales tax obligations and pay sales tax for the restaurant. We should receive an accounting from the bookkeeper regarding how much sales tax we are paying each week.

Weekly Reports:

Our bookkeeper should issue a weekly report of sales and expenses. This can be done with the aid of software, but should be checked personally by the bookkeeper. The report should note any areas where the restaurant is over budget and should identify any losses of cash so that we can examine our operation to update cash controls in any problem department.

Desired Qualifications: 

The bookkeeper candidate should have an Associate's degree in accounting or business administration, or equivalent business experience, as well as a knowledge of bookkeeping and generally accepted accounting principles. Preference will be given to candidates with a working knowledge of the Paychex accounting software package. Should be very detail oriented.

Business Overview

Our Story

Olivetta, created by Matt and Marissa Hermer and helmed by Executive Chef Michael Fiorelli, is a coastal European restaurant open for fine dining and late night cocktails 7 days a week.

Tucked away on WeHo's Restaurant Row, the incredibly stylish 150 seat bungalow boasts an atmosphere of carefree sophistication by combining the whimsical elegance of the western Mediterranean with the theatrical exuberance of West Hollywood.

By utilizing old-world ingredients and styles of preparation, Chef Fiorelli has drawn inspiration from the coastal classics of Italy, Greece, France and Spain to create a menu of contemporary dishes with a Californian sensibility. The menu captures the spirit of being on holiday while fully celebrating the exquisite locally sourced ingredients found here at home.

The bar program, curated by award winning mixologist Melina Meza, pairs familiar favorites with unique ingredients to create cocktails such as a Dirty Martini made with bleu cheese infused dry vermouth, Kalamata olive brine, and a garnish of gorgonzola stuffed Castelvetrano olives as well as original creations such as a Tequila based cocktail made with elderflower, rainbow carrot, jasmine honey, Italian amaro and fresh lime. These elevated and complex flavors provide the perfect complement to Chef Fiorelli’s Mediterranean menu.

The wine program, created by preeminent Sommelier Eric Railsback, represents regions from around the globe but focuses on sourcing from lesser known boutique wineries and small growers who are farming impeccably and working with great terroir. From bright, fresh, natural wines and popular favorites to back vintage burgundy and rare gems from the Old World, as well as highlights from the Hermer’s own collection, there is something for every palate on our list.

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