1.080 is not that big of a beer and you shouldn't have a problem with it, but . . .
It sounds like you racked to secondary prior to the fermentation being completed.
This means you likely have a stalled fermentation. The best fix is to warm it up to fermentation temp (mid 60's) and add a working population of yeast, figure about the amount that you racked it off.
Two ways, First, get a growler of fresh active yeast from a friendly brewpub
second, make a small beer and pitch the yeast cake at 1 week. No O2 addition.