Hnh Management

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!