[HCM] Demand Supply Planning Manager

POSITION SUMMARY
The Demand & Supply Planning Manager leads the end-to-end planning process - from forecasting demand from 4Ps restaurants to planning production output and securing the necessary raw materials for 4Ps restaurants & factory. This role ensures availability of finished goods/semi finished goods and raw materials to support restaurants, production, and service goals while minimizing excess inventory and cost.
KEY RESPONSIBILITIES
1. Demand planning
Develop yearly, quarterly, monthly and weekly demand forecasts at product and category levels using statistical tools and inputs from Restaurants, FMCG sales team, and Finance for 4Ps in Vietnam, Cambodia, India, Indonesia.
Lead the Demand Review meetings in the S&OP cycle.
Analyze forecast accuracy and continuously improve demand signal quality.
Account for seasonality, promotions (if any), product launches, and discontinuations in the forecast.
2. Supply Planning
Translate demand forecasts into optimized production and supply plans for factories.
Align production schedules with capacity, inventory targets, and lead times.
Work closely with production, procurement, and warehouse teams to ensure plan feasibility.
Adjust supply plans proactively in response to changes in demand or constraints.
3. Material Requirements Planning (MRP)
Create material requirement plans aligned with the production schedule and inventory policies..
Maintain accurate BOMs, lead times, and inventory master data.
Monitor stock levels of raw and packaging materials to avoid stockouts or overstocking.
Work with Procurement to ensure timely ordering and delivery of materials.
4. Inventory Management
Maintain optimal inventory levels of both finished goods and raw materials.
Review safety stock, reorder points, and minimum order quantities regularly.
Monitor slow-moving, obsolete, or excess inventory and implement corrective actions.
5. Systems & Reporting
Maintain planning systems (ERP/MRP tools) and ensure data accuracy.
Generate planning reports and dashboards to support decision-making.
Drive process improvements and digitization initiatives in planning.
6. Cross-functional Collaboration
Partner with Restaurants, CMT, Procurement, Production, and Logistics to ensure alignment of plans and business priorities.
Support Food&Beverage (R&D) team for new menu/seasonal menu launching with clear material and capacity plans.