Director of Seafood Purchasing and Logistics, Fish Shop Leader

Description:

Hi Noon Hospitality is launching a first-of-its-kind 3,500 sq ft seafood butchery and fish market concept adjacent to our flagship location in Phoenix — and we’re looking for the person to run it. The space is ready. We’re targeting a mid-November opening, and we’ll open when we find the right person.

This is not a chef role. This is a procurement, yield, and operations role for someone who deeply knows fish, loves numbers and efficiency, and can run a business independently. Think of it as your own seafood distribution company — backed by an established and growing hospitality group. You’ll buy all the seafood for our group's seven Phoenix-area locations, fabricate and portion it in our butchery, price and invoice each location, and run a retail fish market and sushi counter open to the public.

If you’ve owned a butchery, managed a fishery, or have ever thought about doing it yourself — this is your opportunity.

Benefits:

•  Highly competitive compensation commensurate with experience

•  Medical, Dental and Vision benefits

•  Company paid life insurance policy

•  Generous monthly dining comp at all our restaurants

•  Opportunities for advancement within an innovative and growing brand

•  Employee referral program

•  Strong company culture of respect and teamwork

Day in the Life:

•  Procure all seafood for every Hospitality Group location across the Phoenix metro area — you own the buying

•  Negotiate with suppliers and distributors on pricing, volume, and delivery to maximize quality and margin

•  Fabricate, portion, and break down whole fish and shellfish with precision — and lead your team to do the same

•  Track yield on every product — yield and portion efficiency are central to how this operation makes money

•  Price seafood and invoice each Hospitality Group location for product received through the company’s intercompany transfer program

•  Manage the fish market P&L: purchasing costs, yield, retail revenue, internal transfer revenue, COGS, and labor

•  Operate and grow the retail fish market and sushi counter, open to the public

•  Maintain exceptional organization across purchasing, receiving, storage, and distribution

•  Use Excel and internal systems to manage inventory, invoicing, and financial reporting

•  Lead a small team: one salaried assistant and hourly staff

•  Serve as the internal seafood educator for all Hospitality Group culinary teams across the valley

•   Report directly to our COO

Requirements:

 

Requirements:

•  3+ years of hands-on fishmonger, seafood butchery, or seafood procurement experience

•  Deep knowledge of fish and shellfish — species, yield, fabrication, sourcing, seasonality, and storage

•  This is not a chef role — culinary background is a plus, but numbers, efficiency, and operations must come first

•  Strong proficiency in Excel and comfortable working with invoicing and inventory systems

•  Solid understanding of purchasing economics: yield, COGS, margin, and cost-per-portion

•  Ability to independently run a business — self-directed, organized, and accountable

•  Experience owning, managing, or operating a butchery, fishery, or specialty food operation is a major plus

•  Experience managing a small team

•  Warm, approachable, and passionate about what you do — guests and teammates will feel it

•  Multi-entity or intercompany accounting experience is a bonus!

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