Duties
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.
DUTIES 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.