What are the responsibilities and job description for the General Manager - 1983 position at Three Oaks Hospitality?
At 1983, every night feels like the best kind of reunion. This American restaurant in the heart of South Tampa is more than a place to eat — it's a neighborhood social hub where elevated comfort food, craft cocktails, and interactive games bring people together over brunch, family dinner, or a spontaneous night out on the patio. We're looking for an General Manager who feels just as at home hosting a lively bar crowd as they do leading a Sunday brunch rush, and who believes great hospitality is really about creating connection — one table, one game, one round at a time.
The Opportunity
1983 is now hiring an experienced General Manager for our full-service restaurant and bar in South Tampa. This is a leadership role with real scope. You'll own the full operation, the team, the culture, the guest experience, the bottom line, and full charge of our arcade. Our bar and patio draw a high-volume crowd, so we need a GM who's just as comfortable running a packed bar as they are leading a Sunday brunch rush: managing peak-hour flow, keeping speed-of-service tight without sacrificing quality, controlling pour costs, and keeping the energy up when the room and the games are in full swing. You'll have the autonomy to lead with the support of a passionate hospitality group behind you
What You’ll Do
People & Culture
The Opportunity
1983 is now hiring an experienced General Manager for our full-service restaurant and bar in South Tampa. This is a leadership role with real scope. You'll own the full operation, the team, the culture, the guest experience, the bottom line, and full charge of our arcade. Our bar and patio draw a high-volume crowd, so we need a GM who's just as comfortable running a packed bar as they are leading a Sunday brunch rush: managing peak-hour flow, keeping speed-of-service tight without sacrificing quality, controlling pour costs, and keeping the energy up when the room and the games are in full swing. You'll have the autonomy to lead with the support of a passionate hospitality group behind you
What You’ll Do
People & Culture
- Recruit, onboard, and develop FOH and BOH teams across all service levels
- Lead performance reviews, disciplinary actions, and career growth conversations
- Build and manage weekly schedules balancing labor cost and coverage
- Run pre-shift meetings to align staff on specials, goals, and service standards
- Set and uphold service standards across dining room, bar, and private events
- Be a visible, engaged presence on the floor during peak service
- Handle escalated guest issues with professionalism and de-escalation skill
- Build relationships with regulars and VIP guests to drive loyalty
- Partner with the Executive Chef on menu rollouts, costing, and quality control
- Monitor ticket times, expediting flow, and FOH/BOH communication during service
- Oversee food safety protocols, allergy procedures, and health code compliance
- Conduct line checks before each service to ensure prep and presentation standards
- Collaborate on daily specials and limited-time offerings that drive revenue
- Oversee cocktail program execution, bar setup, and speed-of-service standards
- Manage liquor, beer, and wine inventory; conduct weekly pours and variance audits
- Partner with bar leadership on seasonal menu development and staff education
- Ensure full compliance with state and local alcoholic beverage regulations
- Monitor pour costs and implement controls to reduce shrinkage and waste
- Own the P&L — track revenue, manage costs, and hit monthly targets
- Manage vendor relationships, purchase orders, and invoice approvals
- Analyze sales mix, covers, and check averages to identify growth opportunities
- Implement upsell and suggestive selling strategies across FOH teams
- Oversee execution of private events, buyouts, and large-party reservations
- Coordinate with events team on BEOs, staffing plans, and room setup
- Develop relationships with local corporate accounts and event planners
- Ensure seamless communication between kitchen, bar, and service staff during events
- Identify opportunities to grow event revenue and private dining bookings
- 5 years as a General Manager or Managing Partner in high-volume, full-service hospitality
- Proven ability to lead, develop, and retain a high-performing team
- Financial fluency — budgeting, cost control, revenue analysis
- Deep knowledge of both FOH service and bar operations
- Valid Food Manager Certification; TIPS or RBS certification a plus
- Comfort with POS systems, reservation platforms, and Microsoft Office
- Experience managing private events and large-format dining
- Availability for evenings, weekends, and holidays
- Medical, dental & vision
- 401(k) with match
- Generous PTO
- Flexible schedule
- Employee discount
- Referral program
- Free parking