Director of Seafood Purchasing & Logistics, Fish Shop Leader

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:

• 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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