Full Charge Bookkeeper (Controller Track)

Every great celebration has a number behind it. We're looking for the person who knows them all.

It's Saturday night in San Carlos. In one room, 250 guests are raising a glass at a wedding our team has spent nine months planning. Across the property, every one of the Osteria's 100 seats is full: handmade pizza is coming off the line, the bar is pouring wine made a few steps away, and the tasting room is still buzzing.

By Monday morning, all of it turns into numbers. There's a client deposit to apply, a Toast batch to tie out, tips to pay correctly, and a gala invoice to send. That's where you come in.

Who we are

Domenico is a family-owned hospitality company with an award-winning urban winery at its heart. Domenico Catering & Events produces about 300 events a year: weddings, galas, corporate dinners, and some of the Bay Area's best-known company celebrations, at our venue and off-site.  On the same property we have The Osteria at Domenico Winery, our 100-seat Italian restaurant, tasting room and bar.  This is a big chapter for us as two businesses become one team, and we're bringing our accounting back in-house. We want someone to build that function with us from day one.

We run on GRAPES: Gratitude, Respect, Accountability, Positivity, Excellence and Synergy. In accounting, that comes down to something simple: the numbers tie out, and everyone trusts them.

The role

You'll be our Full-Charge Bookkeeper, the person who owns the books for both businesses end to end. This is not a back-office data-entry job. You'll sit at the center of the company, working directly with our CEO and COO and sitting in on our monthly P&L review.

We've also built a real path for you. Over 12–24 months, we'll train you into controller-level work: budgets, cash flow forecasting, and P&L analysis for each business line. As you show you're ready, your title and pay grow with you.

What your week looks like

• Restaurant and bar: Tie out each day's Toast sales, including card batches, merchant fees, cash, gift cards and tips. Every dollar should land where it belongs.


• Catering: Track client deposits from the day a contract is signed to the day the last guest leaves. Then move them to revenue, send final invoices, and keep receivables healthy.


• Payables: Code vendor invoices in MarginEdge, set up new vendors, and run the weekly payment batch. That includes the florist who needs a check on the day of the event.


• Payroll: Own semi-monthly payroll across our entities in BambooHR. That means getting tips, service charges and California wage and hour rules right, every time.


• Month-end: Close the books by the 10th business day. That includes reconciliations, accruals, and a P&L for each business line that ownership actually uses to make decisions.


• Compliance: Sales tax filings, 1099s, year-end schedules for our CPA, and the internal controls that keep everyone honest.

In your first 90 days, you'll also take over our QuickBooks file from our outside accounting firm and set up the Osteria's books. It's a rare chance to build things the right way from the start.

You might be our person if you…

• Have 4+ years of full-charge bookkeeping, meaning you've owned the books through month-end close.


• Have worked in a restaurant, catering, hospitality or winery business, or you're ready to fall in love with one.


• Know QuickBooks (Desktop and Online) well, along with class or multi-entity tracking.


• Have run California payroll end to end, including tips and service charges.


• Associate's or bachelor's degree in accounting, or working toward a CPA or CMA.


• Hands-on experience with Toast, MarginEdge, Total Party Planner or Caterease, and BambooHR.


• Food and beverage cost accounting: inventory counts, theoretical vs. actual COGS, prime cost.


• Know your way around Excel: pivots, lookups and reconciliation workbooks.


• Can explain a variance in plain English to someone who's never read a balance sheet.


• Are calm, organized and kind, and can say "let's do this the right way" without making anyone feel small.


• Bilingual English/Spanish 

Bonus points: experience with Toast, MarginEdge, Total Party Planner or BambooHR; food and beverage cost accounting; a CPA or CMA in progress; or Spanish.

What you'll get

• $75,000–$90,000 a year depending on experience, reviewed annually.


• A clear path to Controller, with training from ownership.


• 10 paid vacation days (accruing after the first 90 days) plus 8 paid holidays


• Health insurance: company pays 50% of your premium on our bronze plan (currently Kaiser Permanente), starting the first of the month after 60 days


• Safe Harbor 401(k) after your first year


• 50% off Domenico wines, 25% off Osteria food to-go, staff meals during events, and team outings.


• A seat at the table: your work shapes real decisions every month.


• A team that treats each other like family. You'll also never be far from a great glass of wine.
  

How to apply

Apply here with your resume and a few sentences about why this role caught your eye. Our process has four steps: a short phone screen, an on-site skills assessment, a conversation with our CEO and COO, and then an offer.

We'd love to have you at the table. Salute!

Domenico is an equal opportunity employer. We consider qualified applicants with arrest and conviction records in accordance with the California Fair Chance Act.