Waterfront Assistant GM: Lead Shifts & Guest Experience

Three Oaks Hospitality; Tampa (FL); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical, dental & vision

401(k) with match

Generous PTO

Flexible schedule

Clear path to GM

Employee discount

Free parking

Job summary

Three Oaks Hospitality seeks an Assistant General Manager for Lower Deck on Harbour Island. You will lead shifts, coach FOH/bar staff, and own service quality from opening to last call. You’ll supervise peak nights, train teams, and drive guest satisfaction with a warm, proactive leadership style.

Expect to manage events, private dining, and ensure flawless food and beverage operations while maintaining safety standards and cost controls.

Qualifications

• 3+ years in a supervisory or management role in full-service, high-volume hospitality.
• Ability to lead a team independently on high-volume shifts.
• Strong knowledge of FOH operations and bar service.

Responsibilities

• Open and close the venue independently and ensure standards are met.
• Lead pre-shift meetings and brief staff on priorities and specials.
• Be manager on duty during peak service and manage staffing, pacing, and service flow.
• Act as GM in the GM's absence and develop team members.
• Coordinate events, private dining, and large-party reservations with precision.
• Monitor guest experience, handle complaints, and build rapport with guests.
• Conduct line checks, track beverage/food prep, and ensure safety standards.

Skills

Staff leadership

FOH operations

Bar service

Guest experience

Training programs

Scheduling

Upselling

Education

Food Manager Certification

Tools

POS systems

Microsoft Office

Job description

Three Oaks Hospitality seeks an Assistant General Manager for Lower Deck on Harbour Island. You will lead shifts, coach FOH/bar staff, and own service quality from opening to last call. You’ll supervise peak nights, train teams, and drive guest satisfaction with a warm, proactive leadership style.

Expect to manage events, private dining, and ensure flawless food and beverage operations while maintaining safety standards and cost controls.