Required Years of Experience
2 years
Job Details
Full Charge Bookkeeper
NYC Restaurant Group is seeking a Full Charge Bookkeeper to join our team! This non-hybrid, full-time position is perfect for a highly organized, detail-oriented individual with a passion for numbers and a background in restaurant accounting.
Key Responsibilities Including but not limited to:
- Perform daily reconciliations of cash, credit cards, third-party payment platforms, and paid outs, posting to the General Ledger.
- Monitor bank account balances and complete regular bank reconciliations.
- Review and post weekly inventory reports.
- Generate weekly financial reports covering sales, food and beverage, and labor.
- Conduct general ledger analysis, balance sheet reconciliations, and post journal entries.
- Prepare month-end closing work papers for outside accountants.
- Manage additional projects as assigned.
- Collaborate effectively with team members, maintaining a positive and professional attitude.
Qualifications
- Minimum of two years of experience in a Full Charge Bookkeeper role.
- Strong proficiency with Microsoft Office and Excel is required.
- Strong proficiency with Toast, Compeat, Restaurant365, is required.
- Restaurant industry experience is a must.
- Outstanding organizational and analytical skills.
- Strong customer service orientation and communication skills.
- Professional demeanor with the ability to handle sensitive and confidential information.
- Self-starter with a strong desire to learn and grow.
- Paid vacation days available for full-time employees.
- Paid Sick Days
- Health, dental, and vision benefits may vary based on employment status.
- Opportunities for career growth and advancement.
Compensation Details
Compensation: Hourly ($35.00 - $38.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits
Required Skills
Financial Management
Attention to Detail
Time Management
Problem Solving
Team Collaboration
Adaptability
Confidentiality
Critical Thinking
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Part of The Avra Group
Avra is inspired by the seaside tavernas dotted all over Greece’s coast and its more than 200 islands. Our chic restaurants serve unadulterated cuisine where olive oil and sea salt, pristine seafood and vegetables are the stars. Many of our recipes hail from our cofounder Nick Tsoulos and have been passed down in his family over generations. The menu offers endless iterations of fresh fish- familiar favorites such as branzino and black sea bass as well rarer Mediterranean gems like fagri, lithrini and wild branzino. Picking your seafood from our ice display that features in-season catch is a signature part of the Avra experience. Most of the items in our kitchens are from artisanal producers in Greece and throughout the Mediterranean. We travel to family farms in the Peloponnese for our wild-grown oregano and fruity olive oil that’s a staple in almost every dish and rely on cheese producers in the mountains of Greece for our saganaki, halloumi and feta. The search for quality never stops: our founders are always scouting the world to find the highest caliber products available on the market.
