CLUB MANAGER, NF-04/RFT, MCB CAMP BUTLER, OKINAWA, JAPAN

01BASIC REQUIREMENTS

Minimum of four years of progressively responsible management experience in food and beverage, hospitality, restaurant, club, or catering operations. Experience managing multiple dining concepts or high-volume hospitality operations is highly desired. Demonstrated experience in financial management, including budget development, profit and loss analysis, labor management, inventory control, and cost containment. Ability to analyze financial performance and implement strategies to improve profitability.

Comprehensive knowledge of food and beverage operations, including front-of-house and back-of-house coordination, customer service standards, purchasing, sanitation, and operational controls. Proven ability to lead, supervise, train, and develop a diverse workforce. Demonstrated success in establishing performance expectations, promoting accountability, and building effective teams.

Experience planning, coordinating, and executing catered functions, banquets, special events, and entertainment programs is highly desired. Experience supporting military ceremonies and formal functions is preferred. Demonstrated ability to identify revenue opportunities, implement promotional initiatives, introduce new concepts, and develop innovative approaches to improve business operations and customer satisfaction.

Strong interpersonal, verbal, and written communication skills, including the ability to establish effective working relationships with employees, customers, military leadership, and executive management. Highly developed organizational, analytical, and problem-solving skills, including the ability to manage competing priorities, meet deadlines, and proactively address operational challenges. Experience in hotel, resort, private club, military club, or commercial hospitality management is highly desired.

Experience in conference and catering management or full-service restaurant operations is also highly desirable. Proficiency in Microsoft Office applications, including Word, Excel, and PowerPoint, with the ability to prepare operational reports, analyze financial data, and present recommendations to leadership. Must be able to accommodate a flexible work schedule, including weekends, holidays, evenings, and special events, based on operational requirements. This activity is a Drug-free workplace.

The use of illegal drugs by NAF employees, whether on or off duty, cannot and will not be tolerated. Federal employees have a right to a safe and secure workplace, and Marines, sailors, and their family members have a right to a reliable and productive Federal workforce.

NONAPPROPRIATED FUND POSITION DESCRIPTION JOB TITLE: Club Manager BUSINESS TITLE: Club Manager JOB SERIES: 1101 PAY LEVEL: NF-04 INTRODUCTION: The incumbent serves as Club Manager for Marine Corps Community Services (MCCS) Okinawa, reporting directly to the Deputy Director, Food & Beverage.

Responsible for the operational and financial performance of an assigned club and its associated dining concepts, catering, entertainment, and recreational programs, the Club Manager provides leadership and oversight to ensure efficient operations, financial accountability, and exceptional customer service.

The position emphasizes revenue growth, cost control, personnel development, and consistent execution of established standards while delivering quality programs and services to Marines, Sailors, civilians, and their families.

02DUTIES AND RESPONSIBILITIES

Plans, directs, and manages the daily operations of an assigned club, including associated dining concepts, bars, catering services, entertainment, and recreational programs. Establishes operational priorities, implements established policies and procedures, and ensures effective coordination between front-of-house and back-of-house operations to maintain high standards of service, efficiency, and customer satisfaction.

Responsible for the financial performance of assigned operations, including budget development, revenue projections, labor management, inventory control, and expense management. Routinely evaluates profit and loss statements, cost of goods sold (COGS), cost of labor (COL), sales trends, and key performance indicators. Identifies opportunities to increase revenue, improve profitability, optimize resources, and implement corrective actions to achieve established financial objectives.

Directly or through authorized subordinate supervisors, manages assigned personnel, including staffing, scheduling, performance evaluations, training, and professional development. Establishes clear performance expectations, promotes accountability, and fosters a positive, customer-focused workplace culture. Evaluates staffing requirements and labor productivity to ensure operational efficiency while maintaining appropriate service levels.

Oversees the planning, coordination, and execution of catering services, military functions, formal banquets, special events, and entertainment programs. Works closely with customers, installation leadership, and internal stakeholders to ensure successful event execution, appropriate resource allocation, and achievement of financial and service objectives.

Coordinates with the Corporate Chef and Food & Beverage leadership to implement approved menus, limited-time offerings (LTOs), promotional initiatives, and culinary programs. Evaluates menu performance, customer preferences, service efficiency, and operational requirements to ensure consistent execution, product quality, and financial sustainability.