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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