Take restaurants live.

The company

Meet Garde

Garde is the financial backbone for independent restaurants: accounting and bookkeeping, with a full software suite for inventory, payroll, scheduling and reporting, all in one place.

We gather and centralise a restaurant's data, clean it up and build their financials, analyse those financials to uncover opportunities, then give them the workflows and software to act on it.

Restaurants sign with us and expect a clean first P&L inside 45 days, then an on-time close every month after. You do the daily work that makes those numbers real before an accountant ever looks at them.

The short version of where the line sits: the bookkeeper makes the data true, the accountant makes the statements true.

What you'll do

• Code the daily transactions. Bank and card feeds, POS deposits, delivery platform payouts. Our AI agents code the first pass; you are the first human to look at it, and you correct it and clear the exceptions rather than letting them pile up.
• Work the invoice queue and correct what the parser got wrong. Confirm the vendor, invoice number and dates. Fix quantity and price on every line, link the lines flagged Needs Inventory Item, split mixed cases, fix pack sizes, and add the missing lines, discounts, taxes and refunds. The line-item total has to match the invoice total before anything is approved. The AI learns from your corrections, so the queue gets shorter the better you are at it.
• Reconcile, and tie it to the statement. Bank accounts, credit cards and third-party payout accounts every month, and delivery deposits weekly rather than only at close: DoorDash and UberEats money in, against recorded sales, fees and payouts. A reconciliation that does not tie is not finished.
• Enter and chase AP. Invoices arrive scanned and part-coded. You complete them, match them to the right vendor and account, and follow up on the ones that never arrived. The accountant approves the bills and releases the payment run, so you never do both halves of that.
• Check payroll before and after the run. Hours against the schedule, tip pools against the POS, rate and headcount changes that nobody told us about. Once it runs you agree the payroll register line by line to the journal entry that lands in QuickBooks. You do not approve, transmit or file anything, which stays with the licensed accountant, but nothing wrong gets past you either.
• Prepare the balance sheet work. Every account the accountant ties out monthly needs a supporting schedule behind it: prepaids, accruals, payroll clearing, the payout accounts. You build the schedules and tie the subledgers so the tie-out is a review rather than an investigation. No plug accounts, ever.
• Keep the data clean underneath. Merge duplicate vendors and duplicate vendor items, because the same supplier shows up three ways across a year of statements. Keep the naming consistent and the category-to-account mappings right per location. An unmapped category blocks the export and stops the close.
• Drive the month to closeable. Invoices to review at zero, month-end count sessions completed at every location, every Fix required and unmapped badge cleared, then export what is ready. That is the state the close starts from, and getting there is your job.
• Do the migration entry when a client comes on. Where there is no QuickBooks sync the vendor list goes in by hand, then 30 to 60 days of back invoices, uploaded and reviewed line by line, so the first P&L has history behind it.
• Fix the source, not the symptom. An invoice photographed badly, a POS export that does not tie to the deposit, a duplicate entry. Garbage in one stage shows up two stages later wearing a disguise. You walk it upstream and stop it repeating.
• Hand over clean. The accountant should open the file and find nothing to hunt for. Flag what you could not resolve, with what you tried.

Who fits this role

• One or more years of bookkeeping, ideally for restaurants, hospitality or another high-volume business.
• Comfortable with double-entry bookkeeping: debits, credits, accruals, and what the balance sheet is telling you.
• Hands-on in QuickBooks Online. Bank rules, bank feeds, reconciliations and AP entry.
• Comfortable in spreadsheets with messy data: thousands of rows, inconsistent units, three names for the same vendor.
• Accurate under volume. Many restaurants, many transactions, and the work is judged on whether it ties.
• Your English is good enough to read a vendor statement and write a clear note to an accountant.
• Curious about AI tooling and ready to learn. You do not need to code.

Nice to have

• Restaurant365, MarginEdge, Plate IQ or similar restaurant back-office experience.
• Experience with Toast, Square or Chowbus data.
• Multi-unit or commissary back-office experience.
• Payroll exposure in Gusto, ADP or Toast Payroll.
• Spanish and English both strong, given where the team and the clients sit.

How we work together

• Start with the operator. Every decision starts with the restaurant owner on the other end. We speak kitchen language, not accounting jargon, and we do not trade what an operator needs for what is convenient for us.
• Accuracy is the job. Clients make real money decisions on the numbers we hand them. No plug accounts, and audit before you publish. Get it right, then make it fast.
• Get leverage. AI is a teammate, not a demo. We work with agents every day: the operator approves, the agents do the work, and we fix the root cause rather than the symptom. You do not need to code. You need to be curious.
• Own it end to end. You run your work from start to finished. If something is not done it is yours: you are the person who cleans it, not the one who complains about it. Say it early when something is slipping. No surprises, no quiet failures.
• Be frank. Say the hard thing to anyone, at any level, before the decision, then commit fully once it is made. Success is never quiet, and neither are problems. Frank is not unkind.
• Move, then learn. We would rather ship something small this week and be wrong about part of it than plan for a month and be certain. Do it, then learn.

How we hire

1. A five-minute application, then a two-minute Loom: who you are, one messy data problem you cleaned up, and why Garde. Applications without a Loom are not considered.
2. A screening call.
3. A final call with the founder.
4. An offer.

Apply

Application

The application, then a two-minute Loom.