Director, Food & Beverage, Nf-04/05/Rft, Camp Foster, Okinawa, Japan

Job summary

Marine Corps Community Services (MCCS) is looking for the best and brightest to join our Team! MCCS is a comprehensive program that supports and enhances the quality of life for Marines, their families, and others in the Marine Corps Community. We offer a team oriented environment comprised of military personnel, civilian employees, contractors and volunteers who keep the organization functioning smoothly and effectively.

Major duties

NONAPPROPRIATED FUND POSITION DESCRIPTION JOB TITLE: Director, Food and Hospitality BUSINESS TITLE: Director, Food & Beverage FLSA: Exempt JOB SERIES: 1101 PAY LEVEL:NF-04/05 This is a developmental graded position with a target grade of NF-5. At the NF-4 level, the incumbent serves in a developmental capacity while performing duties under closer-than-normal supervision. To advance to the target grade level (NF-5), the incumbent will be routinely evaluated and assessed on their ability to independently oversee multi-site operations, implement enterprise systems, and achieve measurable performance improvements across the MCCS Okinawa Food & Beverage portfolio. The incumbent must successfully complete all performance, training, and regulatory requirements, and obtain final approval by the Chief Business Officer (CBO) and the MCCS Deputy Director Business & Support, for advancement to the target grade level (NF-5) without competition. INTRODUCTION: The incumbent serves as the Director, Food & Beverage (F&B) for Marine Corps Community Services (MCCS) Okinawa and is responsible for the strategic leadership, management, and oversight of all MCCS food and beverage operations across multiple installations. The position reports directly to the Chief Business Officer (CBO) and provides enterprise-level direction for clubs, restaurants, quick-service venues, bars, catering operations, and special event activities. This position provides executive-level leadership over a diverse enterprise encompassing multiple facilities with combined annual revenues exceeding $8 million, employing both U.S. and host-nation personnel, and serving a customer base of Marines, Sailors, and their families across Okinawa. DUTIES AND RESPONSIBILITIES: The Director, Food & Beverage, exercises comprehensive management and administrative responsibility for the effective operation of all MCCS Okinawa Food & Beverage programs. The incumbent directs, plans, and coordinates all aspects of enterprise food and beverage operations to ensure consistent delivery of quality service, cost control, and customer satisfaction. Provides executive guidance on menu development, pricing, purchasing, and operational standards across all venues. Develops, reviews, and executes annual operating and capital budgets, ensuring compliance with MCCS financial regulations, monitoring labor utilization, and implementing corrective actions to maintain profitability and fiscal integrity. The Director leads the development and maintenance of standardized enterprise systems for cost cards, recipes, menu cycles, purchasing procedures, and quality assurance programs, ensuring that these systems are continuously refined and sustained for long-term operational efficiency. Directly supervises the Deputy Director, F&B; Corporate Chef; and other assigned management staff. Provides mentorship, conducts performance evaluations, and fosters professional growth among subordinate leaders. Approves or recommends personnel actions, training, and scheduling to meet operational needs. The incumbent establishes and enforces standards for food quality, presentation, safety, and sanitation consistent with DoD and MCCS policies and ensures compliance with local, state, and federal health regulations. Collaborates with Marketing, Procurement, Finance, Human Resources, and Facilities to align F&B initiatives with MCCS Okinawa¿s broader strategic goals and to deliver programs that meet community and mission requirements. Promotes creativity in menu offerings, special events, and seasonal promotions that enhance patron engagement, revenue generation, and overall dining experience while upholding Marine Corps traditions and service excellence. Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly. Alerts the higher-level supervisor, or proper point of contact for help when problems arise. Adheres to safety regulations and standards. Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor. Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment. Performs other related duties as assigned.

Requirements

EVALUATIONS:

Qualification

BASIC REQUIREMENTS: NF-4 Entry Level: A four-year degree from an accredited college or university in Business Administration, Hospitality Management, Culinary Arts, or a related field, OR an appropriate combination of education and experience demonstrating the knowledge, skills, and abilities necessary to manage diversified food and beverage operations. At least four years of progressively responsible supervisory experience in restaurant, club, or hospitality management involving operational planning, budgeting, menu development, labor control, and customer service oversight. Excellent communication and interpersonal skills, with the ability to engage tactfully and effectively with a diverse workforce, customer base, and command stakeholders in a joint military community environment. Proven leadership and personnel management capability, including motivating and developing multi-level teams, resolving sensitive personnel or service issues, and maintaining cooperative working relationships with both military and civilian personnel. Demonstrated record of leading enterprise-level innovation in menu design, concept development, and promotional programming. Should exhibit the ability to plan, evaluate, and execute new culinary or beverage initiatives such as limited-time offers, themed events, and brand-aligned menu enhancements that improve customer experience and revenue performance. Strong financial acumen with experience developing and administering budgets, interpreting operating statements, identifying trends, and implementing cost-control and profitability strategies. Analytical and problem-solving ability to gather, organize, and interpret operational and financial data, draw conclusions, and implement effective solutions to complex management issues. Capability to perform independently in a dynamic, results-oriented environment, setting realistic goals, meeting deadlines, and adapting quickly to changing priorities. NF-5 Target Level: Consideration at the NF-5 level may be made (without competition) if the following requirements are met: Has successfully met all requirements of the NF-4 Entry Level as noted above AND, Has successfully completed at least a 12-month period of performance in the same field of work AND, Has received an ¿Outstanding¿ rating on their annual performance appraisal in the same or closely related field of work AND, Has demonstrated measurable, sustained performance that reflects enterprise-level growth in the MCCS Okinawa Food & Beverage Program. Evidence of this progression may include, but is not limited to: a. Successful implementation or enhancement of standardized systems such as cost cards, menu cycles, procurement procedures, and recipe databases resulting in measurable operational consistency and cost savings. b. Documented improvement in enterprise financial performance, such as year-over-year margin growth, labor-to-sales ratio improvements, or reduction in waste and spoilage across multiple operations. c. Leadership of innovation and product-development initiatives including limited-time offers (LTOs), seasonal menu programs, or special events that demonstrate increased customer engagement and revenue generation. d. Evidence of staff development and leadership pipeline improvements across the F&B division, including successful mentorship of subordinate managers or implementation of cross-training initiatives that enhance workforce efficiency and retention. 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.

Evaluations

Your application/resume and supporting documentation will be used to determine whether you meet the job qualifications listed on this announcement. This vacancy will be filled by the best qualified applicant as determined by the selecting official.