Baker Holtz CPAs and Advisors
has been in Grand Rapids over 30 years, but when the company switched to a "no hours" billing strategy in 2012, a switch was flipped that has driven a new collaborative environment for clients and created new jobs.
"The traditional process is that a client gets billed on hours we spend on a project," says Principal Steve Struck. "But we don't believe that our time has anything to do with the amount of value our customers receive. We replaced that billing model with one focused on value given to our clients, so time is no longer a factor."
The new philosophy appeals to both clients and employees, Struck says. Employees are not only spending more time collaborating with clients, but clients are bringing more projects to the company and referring new clients.
That translates to a need for Baker Holtz, located in the Waters Building, 161 Ottawa Ave., to bring on two new accounting associates -- one position was filled this week, while a second entry-level position is still open for a new college graduate with a master's degree in accounting or an undergrad degree with 150 credit hours.
While Struck says the firm fills most entry-level positions at career days hosted by various local colleges and universities, he will also review resumes from other applicants, as well.
In preparation for future growth, Baker Holtz will soon move to a 5,200-square-foot space in the Waters Building, nearly double the size of the current offices. The new space will have a relaxed, progressive atmosphere with casual seating and collaboration areas for client teams.
"A new hire will find tremendous opportunity here to create their own career path," Struck says. "We don't have to worry about making sure we don't go over budget on a particular job and we don't have to feel constrained (by hours and budgets). Clients call us more and interact with us more and that's going to continue into the future."
To contact Baker Holtz about the position, click here
Writer: Deborah Johnson Wood, Development News Editor
Images courtesy of Baker Holtz