Commander’s Family of Restaurants- Accounting Clerk
The Commander’s Family of Restaurants, Inc. is a management company that provides services to various restaurants, including Commander’s Palace, Brennan’s of Houston, Le Petit Bleu, and various other non-restaurant entities. The services provided include handling all financial and accounting matters for the restaurants as well as providing assistance with benefit plan administration, risk management, and others. The accounting clerk is responsible for handling all financial matters related to the restaurant’s operations. Specifically, the duties of this position include, but are not limited to, the following areas for selected companies:
- Perform duties such as answering phone calls, filing, and other administrative tasks as needed
- Preparation of daily sales and payables transactions that are processed at the restaurant level
- Preparation of periodic balance sheet and bank reconciliations
- Invoice accounts receivable and manage payment collection
- Maintain current vendor records
- Review and processing of monthly inventory
- Assist with tracking capital project spending and fixed asset management
- Assist with period close and year-end procedures and prepare journal entries as required
- Preparation of sales tax returns and evaluating fixed assets and expense items for sales tax accruals
- Other special projects as needed
An accounting degree is preferred but is not required if the applicant has adequate experience with similar responsibilities. We are located in the Garden District and offer benefits including group health insurance, group life insurance and a retirement plan.
Commander's Palace, nestled in the middle of the tree-lined Garden District, has been a New Orleans landmark since 1893. Known for the award-winning quality of its food and its convivial atmosphere, the history of this famous restaurant offers a glimpse into New Orleans' storied past and has been the go-to destination for Haute Creole cuisine and whimsical Louisiana charm. The winner of seven James Beard Foundation Awards, Commander's Palace has evolved into a culinary legend.
When Ella, Dottie, Dick and John Brennan took over personal supervision of the restaurant in 1974, they began to give the splendid old landmark a new look both inside and out including painting the outside the iconic \Commander's Blue.\
Now under the watchful eye of co-proprietors Ti Adelaide Martin and Lally Brennan, the Brennan family's dedication to perfection has never wavered. A steady parade of renowned chefs - Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail and now Chef Meg Bickford - have made Commander's Palace the world-class restaurant what it is today and its leading-edge Haute Creole cuisine reflects the best of the city.
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