Clarification from the agency

Open to Public

NONAPPROPRIATED FUND POSITION DESCRIPTION

JOB TITLE:        Deputy Director, Food and Hospitality 
BUSINESS TITLE:    Deputy Director, Food & Beverage
FLSA: Exempt
JOB SERIES:    1101                        PAY LEVEL:NF-04

INTRODUCTION:
The incumbent serves as the Deputy Director, Food & Beverage (F&B) for Marine Corps Community Services (MCCS) Okinawa and provides direct operational leadership and management oversight for all MCCS food and beverage activities across multiple installations. Reporting directly to the Director, Food & Beverage, the Deputy is responsible for translating enterprise strategies, systems, and policies into consistent, high-quality operational performance at the facility level. This position supervises all Club Managers and Restaurant Managers across Okinawa and serves as the principal executor of the Director's objectives, ensuring each operation delivers excellence in service, safety, profitability, and customer satisfaction.

DUTIES AND RESPONSIBILITIES:
The Deputy Director, Food & Beverage, exercises full operational oversight for the daily management and performance of all MCCS Okinawa food and beverage facilities, including clubs, restaurants, bars, and catering venues. The incumbent ensures consistent adherence to established MCCS policies, enterprise standards, and operational procedures by directing, training, and mentoring a diverse management team. Under the strategic direction of the Director, Food & Beverage, the Deputy is responsible for implementing and sustaining standardized systems for menu execution, cost control, labor management, sanitation, and customer service throughout all facilities.

The Deputy closely monitors operational and financial performance across all locations, analyzing sales, labor, and cost-of-goods data to ensure alignment with established benchmarks and profitability goals. When deficiencies are identified, the incumbent develops and executes corrective action plans and reports progress to the Director. The position requires frequent site inspections and operational audits to ensure readiness, compliance with food safety regulations, and adherence to MCCS standards of quality and presentation.

In coordination with the Corporate Chef, the Deputy oversees the effective execution of menus, recipes, and limited-time offers (LTOs) introduced across the enterprise. This includes ensuring that venue staff are trained, properly equipped, and prepared to deliver menu items and service standards consistent with enterprise expectations. The incumbent also collaborates with Marketing to coordinate promotions, themed events, and special programs designed to drive patron participation, revenue growth, and community engagement.

The Deputy provides leadership and direction to all Club Managers and Restaurant Managers, ensuring consistent management practices, employee accountability, and the professional development of subordinates. The position fosters a culture of operational excellence, compliance, and continuous improvement throughout the division. The incumbent reviews staffing plans, resource allocations, and scheduling practices to optimize labor efficiency and guest service levels.

The Deputy ensures that all facilities maintain proper sanitation, safety, and maintenance standards in compliance with DoD, MCCS, and local health requirements. The position coordinates with supporting divisions such as Finance, Procurement, Human Resources, and Facilities to ensure the operational needs of each venue are met and that initiatives are executed on schedule. In the absence of the Director, Food & Beverage, the Deputy assumes full responsibility for directing enterprise operations.

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.

Conditions of employment

• See Duties and Qualifications

EVALUATIONS:

Qualifications

MINIMUM QUALIFICATIONS:

1. Bachelor's degree in Business Administration, Hospitality Management, Culinary Arts, or a related field, or a combination of education and experience that demonstrates progressive expertise in managing complex food and beverage operations.
2. At least four years of management experience overseeing multi-unit or large-scale food and beverage programs with demonstrated success in operational planning, budgeting, and staff leadership.
3. Strong analytical ability to interpret financial data, monitor key performance indicators (KPIs), and identify trends that drive operational decisions.
4. Demonstrated skill in developing and leading teams, mentoring managers, and fostering accountability across diverse operational environments.
5. Proven success in executing promotional programs, special events, and new product rollouts that align with enterprise strategies and customer demand.
6. Thorough understanding of food safety, sanitation, and occupational safety standards applicable to large-scale food service operations.
7. Exceptional communication and organizational skills, with the ability to manage multiple priorities in a fast-paced, customer-focused environment.

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.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

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.