Restaurant Captain

Simplevenue; Boca Raton (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

Simplevenue in Boca Raton, FL seeks a capable Captain to oversee front‑of‑house service and elevate guest experiences in a refined, fast‑paced setting. You will set the tone on the floor, model professionalism, and work closely with the team to maintain a consistently polished guest journey.

Responsibilities include leading a small front‑of‑house team, coordinating reservations and POS workflows (OpenTable, Tabit, Toast), conducting monthly inventory, handling weekly orders and invoices, and

Qualifications

• Strong leadership skills with a proactive, solutions‑oriented attitude.
• Exceptional communication skills and ability to engage with guests.
• Ability to manage both front‑of‑house service and operational responsibilities.
• Familiarity with reservation systems (OpenTable preferred) and POS systems (Tabit or Toast preferred), with willingness to learn new systems as needed.

Responsibilities

• Lead by example, demonstrating strong guest relations and professionalism.
• Guide and support a small front‑of‑house team in an intimate service environment.
• Conduct monthly inventory counts and manage weekly ordering and invoices.
• Maintain a clean, organized space that meets health and safety standards.

Skills

Leadership skills

Guest relations

Communication skills

Operations management

Tools

OpenTable

Tabit

Toast

Job description

Overview

The Captain oversees service and plays a central role in delivering an exceptional guest experience. This position leads front‑of‑house operations, maintains a polished presence, and works closely with the team to ensure seamless and elevated service. The ideal candidate is confident, professional, detail‑oriented, and thrives in fast‑paced, refined settings.

Pay

Weekly guarantee based on experience, inclusive of hourly wages and tips.

Key Responsibilities

• Lead by example, demonstrating strong guest relations and professionalism.
• Guide and support a small front‑of‑house team in an intimate service environment.
• Conduct monthly inventory counts and manage weekly ordering and invoices.
• Maintain a clean, organized space that meets health and safety standards.

Qualifications

• Strong leadership skills with a proactive, solutions‑oriented attitude.
• Exceptional communication skills and ability to engage with guests.
• Ability to manage both front‑of‑house service and operational responsibilities.
• Familiarity with reservation systems (OpenTable preferred) and POS systems (Tabit or Toast preferred), with willingness to learn new systems as needed.