Supply Risk Planner

The role: What's in the Box

As a Supply Risk Planner, you will support the day-to-day execution of supply risk tracking and operational planning across your assigned ingredient category. You will focus on maintaining key risk databases, tracking supplier commitments, and identifying short-term inventory and supply constraints before they impact customer delivery or menu availability.

Sitting within the Supply Risk & Planning team and reporting  to the Associate Director of Supply Risk & Planning, you will drive routine risk analysis, monitor category metrics, and proactively evaluate emerging supply risks. You will act as a pragmatic problem solver and key operational liaison with Strategic Sourcing, SCO, Demand Planning, and Menu Planning across our EU markets.

What you’ll do: The Recipe

Long-Term Supply Risk & Planning (T-12 to T-52)

• Volume Commitments: Track supplier volume commitments for your category, identifying under- or over-committed volumes, and coordinate with Strategic Sourcing and Menu Planning to execute mitigation steps.
• Menu Planning Constraints: Maintain and update the catalogue of category supply constraints (e.g., SKU volume caps, supplier lead-time limits, minimum recipe frequency requirements) that feed into Menu Planning cycles.
• SKU Portfolio Reviews: Provide accurate data and category analysis for quarterly SKU portfolio reviews, ensuring active SKUs align with business performance and customer requirements.

Mid-Term Supply Risk & Planning (T-0 to T-12 — Menu Planned, Not Yet Live)

• Supply Volume Tracking: Monitor SKU and supplier-level forecast shifts in your category to identify emerging availability risks that require immediate mitigation.
• SKU Risk Database: Maintain the category SKU risk database and follow established risk management protocols. Partner with Strategic Sourcing, SCO, and FSQA to maintain updated risk scores per SKU and engage Menu Planning when demand steering is needed.
• Waste at Risk: Track waste-at-risk projections for your category. When waste projections exceed acceptable limits, engage Demand Planning, SCO, and Menu Planning to initiate corrective actions before menus go live.
• Inventory on Hand: Monitor inventory levels against forecasted demand across fulfillment centers, partnering with SCO and 3PW teams to maintain healthy stock parameters.
• SKU Caps Management: Track the operational impact of SKU caps on recipe options. Where caps overly constrain customer menu variety, discuss with Strategic Sourcing, SCO and Menu Planning to reduce the customer impact.