Rop Planner

**Position Summary**:
The ROP Planner is primarily responsible for working with clients to ensure a continuous flow of communication with the restaurants in your portfolio and to manage the demand and the supply planning for these restaurants.

**Position Responsibilities may include, but not limited to**:

- System/Restaurant Support _
- Provide direct support and communication to restaurants as needed
- Manage customer relationships across a portfolio of restaurants
- Respond to tickets and calls within assigned SLAs
- First line of contact for all restaurant order related concerns
- Triage, assign and close tickets.
- Manage communication through Salesforce tickets, Finesse calls, ‘Message of the day’ and News Section posting in the MBSync Communication portal
- Support the onboarding of new restaurants, ownership changes, and closures in all communication systems and tools (Sales Force / KOMPASS / MBSync)
- Liaise with centralized routing to initiate any temporary routing assignments.
- Provide proper communication and support to the restaurants
- Holiday closures, temporary closure, permanent closures, new openings, and Master Schedule Changes
- Monitoring the integration of the restaurant orders into the operating system
- Ensuring any system hard stops are addressed and removed allowing smooth processing to the next phase
- Trouble shooting order errors and processing order adjustments
- Invoicing as required
- Completion of daily trials
- Monitor shortage reports, process shortages in JDE & Communicate to impacted restaurants
- Manage order adjustments in the JDE system (substitutions, order removals)
- Process delivery adjustments and cart adjustments communicated through internal systems
- Monitor and Process Restaurant Credits
- Department Support_
- Support Supply Chain and Operations during product shortages
- Using data-based metrics from the KOMPASS system determine who might be a risk during a shortage, contact restaurants as required, and make appropriate arrangements via specials or add ons
- Focus on KPI improvement
- Identify improvements that can be made to specific restaurants/items
- Provide expert analysis and advice to restaurants on how to best manage proposals and inputs (transfers, waste, inventory counts, safety stock)
- Coordination and participation with Technical ROP Planners on regular check in calls
- Active participation in cross functional promotional meetings with Supply Chain and ROP ensuring fluid communication and end to end support.
- Work cross functionally with DC Operations, Field Service, Supply Chain, Centralized Routing to ensure top level service to our restaurants in all aspects (communication, product delivery, daily issue resolution, process improvement)
- Run, Analyze and publish ROP/KOMPASS reports to various MB Business Units as requested
- QA testing support for JDE / MBSync / KOMPASS connectivity
- Assist in the training of new hires as needed
- _
- Process Optimization_
- Contribute to the continuous improvement of systems, tools, and processes that support the collaboration and effectiveness of the National Supply Chain Team
- Maintain training & user guides - escalating updates as recommended to team leads
- Ensure the operations follow all Safe Food for Canadians Regulations (SFCR), Global Food Safety Initiative (GFSI) and Good Warehouse Practices (GWP)/Good Drivers Practices (GDP) for transport rules and regulations.
- Other projects or duties as assigned

**Résumé du poste**:
Le planificateur ou la planificatrice PCR est principalement responsable d’un portfolio de clients avec qui il ou elle devra assurer une communication continue en plus de gérer la planification de l’offre et de la demande pour ces restaurants.

**Principales responsabilités**:
**Planification des commandes des restaurants**:

- Gérer la planification de l’approvisionnement pour chaque article du menu pour tous les restaurants de son portfolio :Gérer la planification de l’approvisionnement pour tous les produits hors menu pour tous les restaurants de son portfolio.
- Réviser les prévisions selon les données réelles;
- Réviser les prévisions selon les communications des restaurants;
- Réviser les prévisions selon les activités promotionnelles et les évènements locaux.
- S’assurer que tous les modèles de planifications, les prévisions et les paramètres de commande sont gérés de façon à générer des propositions toujours exactes.
- Gérer l’information dynamique se rapportant aux paramètres des restaurants, mais aussi aux paramètres spécifiques aux articles du menu, afin que toutes les quantités proposées assurent un approvisionnement exact, sans causer de surplus.
- S’assurer que les vérifications et contrôles sur l’intégrité des données et de la performance sont maintenus et ajustés au besoin.
- Planifier efficacement selon le marché assigné, les évènements en cours, les profils saisonniers, les lancements de produits