Storeroom Supervisor

Responsibilities

• Manage the storeroom operations for a Los Cabos ultra-luxury resort: supervise the storeroom team (2–5 storekeepers), manage the goods receipt process for all categories, maintain the multi-temperature cold storage areas (fresh seafood holding, walk-in refrigerator, deep freeze, and dry goods storage), and execute the daily requisition cycle for a property serving 200–500 guests at ultra-luxury service standards
• Manage the Sea of Cortez fresh seafood receiving protocol: the Los Cabos ultra-luxury resort's seafood receiving requires a specific quality inspection — the Baja bluefin tuna, the chocolate clams from the Sea of Cortez, the Cortez octopus, and the local spiny lobster are inspected at delivery with the chef's quality standard (live, freshness visual, weight, temperature at receipt) before any item enters the cold room
• Supervise FIFO inventory management with ultra-luxury food cost discipline: the Los Cabos ultra-luxury resort's food cost is managed to a precise departmental budget — the storeroom supervisor ensures that FIFO is strictly enforced for all perishable categories and that any product at risk of expiry is escalated to the executive chef for menu substitution before it becomes waste
• Execute the weekly and monthly physical inventory count for the entire storeroom: count, reconcile against the inventory system, and report variances to the Purchasing Manager — the Los Cabos ultra-luxury property's food cost control requires physical count accuracy to within 0.5% of the system count
• Manage the storeroom team's training and scheduling: the storeroom operates 6 AM–10 PM to support the resort's dining operations — the supervisor schedules the team across the full operating day and maintains the standards of receiving dock cleanliness, cold storage organization, and delivery reception efficiency that an ultra-luxury property requires
• Coordinate the Los Cabos hard water storeroom equipment maintenance: the extreme mineral content of Los Cabos desalinated water accelerates scale build-up in storeroom equipment (ice makers, water dispensers) — the supervisor coordinates the preventive descaling maintenance schedule with the engineering department

Requirements

• Storeroom supervisor or lead storekeeper experience; luxury hotel or food distribution preferred
• Luxury fresh seafood receiving and quality inspection
• Cold storage management and food safety compliance
• FIFO discipline and inventory count accuracy at high-value food cost
• Team supervision; English and Spanish bilingual preferred

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Housing allowance MXN 2,000/month
• Staff meals
• Career development toward Purchasing Coordinator and Purchasing Manager

Work environment

Storeroom supervisor at a Los Cabos ultra-luxury resort. Luxury fresh seafood receiving management, cold storage supervision, ultra-precision FIFO discipline, and storeroom team leadership in Mexico's highest-ADR hotel market.

About the role

The Los Cabos storeroom supervisor who receives the Tuesday morning Sea of Cortez bluefin tuna delivery — 80 kg, two fish from the Cabo San Lucas day boat, still in the hold chill — who inspects the gills (bright red, not brown), checks the eye clarity, confirms the core temperature at delivery at 2°C or below, weighs the two fish against the purchase order, clears the delivery in 8 minutes, and has the tuna in the raw fish cold room with the delivery note filed and the chef notified by 7:15 AM — has managed the receiving function for the most valuable single product in the resort's kitchen program. The toro nigiri at that evening's omakase service exists because the delivery that morning was received correctly.