At the helm of Floyd's 1921 is General Manager Jason Bowers Eure, a Morehead City native whose roots run as deep as the waterfront itself. Jason brings more than 25 years of hospitality experience to the restaurant, having built his career from the ground up — starting as a bartender and rising through every level of restaurant operations, from kitchen management to general management, across some of the region's most respected dining establishments. A graduate of Elon College with a Bachelor of Arts in Political Science, Jason paired his formal education with decades of hands-on leadership, honing a management style rooted in consistency, care, and an unwavering attention to detail.

Jason's passion for hospitality extends beyond the dining room. As a certified Sommelier (WSET Level 2), he brings a refined and knowledgeable palate to Floyd's 1921's wine program, with a particular fondness for the bold, sun-drenched reds of California's Russian River Valley and the elegant, earthy Pinot Noirs of Oregon's Willamette Valley. His guidance ensures that every glass poured at Floyd's is thoughtfully chosen to complement the menu and elevate the guest experience.

For Jason, hospitality has never simply been a profession — it's a philosophy. He treats every guest who walks through the door like family, an ethos that shapes the warm, welcoming atmosphere Floyd's 1921 is known for. That same value carries into his life outside the restaurant, where he cherishes time on the water boating and spending time with his own family along the Crystal Coast he calls home. It's this deep connection to Morehead City, paired with a lifetime of culinary leadership, that makes Jason not just a manager, but a true steward of the Floyd's 1921 experience.