Purchasing & Storeroom Coordinator

Responsibilities

• Manage the complete purchasing and storeroom function for an Oaxaca City boutique cultural hotel (20–60 rooms): as the primary purchasing professional, manage the daily and weekly purchasing cycle, all supplier relationships, goods receipt, storeroom organization, physical inventory, and CFDI compliance for a small, values-aligned hotel whose culinary and cultural identity is inseparable from its purchasing decisions
• Build and maintain the Oaxacan artisan and producer supplier network: the boutique Oaxacan hotel's kitchen identity depends on real Oaxacan sourcing — the purchasing coordinator maintains relationships with the Etla valley dairy cooperative for fresh quesillo, the Miahuatlán valley black bean producer, the Santiago Matatlán mezcal palenque for the bar program's mezcal selection, the San Marcos Tlapazola clay pot maker whose black clay vessels are used in the kitchen's tableside presentation, and the Tlacolula market vendor who provides the fresh chiles and herbs the chef sources weekly
• Manage the Guelaguetza and Día de Muertos peak purchasing plan: the Oaxaca hotel's two most commercially significant demand peaks are the Guelaguetza (July) and Día de Muertos (late October–early November) — the purchasing coordinator manages the pre-peak stock build, the artisan product sourcing for the cultural events (marigold flowers for the Muertos altar, palm fronds and silk flowers for the Guelaguetza installation, traditional painted skull decorations), and the F&B purchasing plan for the increased F&B volume
• Maintain FIFO inventory discipline in the storeroom: at Oaxaca City's 1,550m altitude, the storeroom temperature management requires attention to the day/night temperature variation (20–28°C days, 12–16°C nights) and the specific storage requirements for Oaxacan artisanal products (dried chiles, mezcal bottles, artisan chocolate blocks) that have different storage parameters than commercial food products
• Process CFDI compliance for all hotel purchasing: many of the Oaxacan artisan and Mercado vendors are small taxpayers — the purchasing coordinator manages the CFDI documentation requirement and guides suppliers on the emission process, coordinating with the property's fiscal advisor for the small supplier compliance framework
• Coordinate the mezcal bar program purchasing: the Oaxacan hotel's mezcal selection is one of its most distinctive guest experience assets — the purchasing coordinator manages the direct palenque purchase process, the IEPS documentation for artisan mezcal, and the transport of the bottles from the production villages to the hotel

Requirements

• Purchasing and storeroom experience; Oaxacan cultural food sector or boutique hotel preferred
• Oaxacan regional ingredient and mezcal supplier network knowledge
• Artisan and Mercado vendor relationship management
• SAT CFDI compliance for small and artisan suppliers
• Spanish native; English functional for the international guest market; cultural knowledge of Oaxacan gastronomy and artisan traditions

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Staff meals from the hotel's Oaxacan kitchen
• Access to property cultural programming (mezcal tastings, artisan community visits)
• Fixed monthly salary
• Career development in Oaxaca's growing internationally recognized boutique hotel market

Work environment

Purchasing and storeroom coordinator at an Oaxaca City boutique cultural hotel. Oaxacan artisan producer relationship management, mezcal palenque direct sourcing, Día de Muertos and Guelaguetza peak purchasing, and CFDI compliance for the Mercado and artisan supply community in Mexico's most celebrated culinary tourism destination.

About the role

The Oaxaca hotel purchasing coordinator who visits the Santiago Matatlán mezcal palenque in February — who tastes the new batch of espadin with the maestro mezcalero, who selects the 40-liter batch that will go into the hotel bar's by-the-glass program for the season, who negotiates the liter price directly, who arranges the transport in the maestro's cousin's pickup to the city the following Tuesday — and who returns with a mezcal selection that the bar manager can introduce to guests with the producer's name, the agave harvest date, and the production story — has sourced a mezcal the distributor doesn't carry and created a guest experience the competitor across the street cannot replicate. The mezcal tasting card that says "single batch, February 2026, Santiago Matatlán" started in a conversation between the purchasing coordinator and a maestro mezcalero in a dirt-floor palenque. That is the supply chain that Oaxaca's most compelling hotels are built on.