Director of Seafood Purchasing & 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 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! #J-18808-Ljbffr Hi Noon Hospitality