Teams at Sysco

Plan and coordinate daily multi-drop delivery routes, optimise fleet and truck space, monitor KPIs and costs, ensure tachograph and driving-hour compliance, liaise with managers, and improve routing efficiency.

Prepare, inspect, store and rotate meat products; manage goods inwards, stock control and weekly stock-take; follow HACCP and food-safety procedures; maintain hygiene, report damages/accidents, and support the butchery team. Induction training provided.

The Demand Planning Manager leads the demand planning function, ensuring forecast accuracy and product availability, while managing a team and collaborating across departments.