Demand Planner

Key roles and responsibilities

Demand Forecasting:
▪ Analyze historical sales data, market trends, and promotional activity to create accurate demand forecasts.
▪ Collaborate with marketing and operations teams to adjust forecasts based on upcoming campaigns or seasonal
trends.
Inventory Management:
▪ Ensure optimal inventory levels to meet restaurant demand while minimizing waste.
▪ Monitor perishable items and adjust supply strategies to reduce spoilage and ensure freshness.
▪ Conduct weekly recount and stock analysis following the weekly inventory conducted by Restaurant managers.
Supply Chain Coordination:
▪ Work closely with suppliers, distributors, and logistics teams to ensure timely delivery of ingredients and
materials.
▪ Address supply chain disruptions and develop contingency plans to mitigate risk.
Performance Analysis:
▪ Track key performance indicators (KPIs), such as forecast accuracy, inventory turnover, and waste reduction.
▪ Identify areas for improvement and implement strategies to enhance efficiency.
Performance Analysis:
▪ Validate product cost with 3PL/4PL partners.
▪ Create and share product costs based on ingredients.
▪ Insure favorable rates from partners and suppliers.
System Efficiency:
▪ Become completely efficient in internal & franchise systems making sure all entries and data are kept up to date
following agreed standards.
Collaboration and Communication:
▪ Partner with Operations and Restaurant Managers to understand menu requirements and adjust demand plans
accordingly.
▪ Communicate insights and recommendations to senior management through reports and presentations

Educational Qualification and Experience
▪ Bachelor’s degree in Supply Chain Management, Business Administration, Data Analytics, or a related field.
▪ 2+ years of demand planning, supply chain, or inventory management experience in the food service or hospitality
industry.
▪ Experience with food cost analysis.
▪ Familiarity with predictive analytics software and tools.
▪ Understanding of sustainability practices in food procurement

Competencies