Greene King is discussing redundancies with staff because of shift changes at its Moreton Hall bottling plant and outsourcing of cellar services.
The brewery says its Cellar Service Stores operation at the Bury St Edmunds brewery site will be ‘outsourced to a third party’ and it was in consultation with nine affected employees.
In addition, the shift patterns are likely to change at its bottling hall, known as Hen Hall, with ‘up to three jobs’ likely to be lost.
Euan Venters, managing director at Greene King Brewing and Brands, said: “We continually review our ways of working to improve efficiencies and protect quality and service for our customers.
“We are proposing to outsource our Cellar Service Stores operation and this will give our customers an enhanced and efficient service due to the scales of economy the third party will be able to offer.
“At Hen Hall, we propose to adjust our current work patterns to maximise productivity.
“We will be offering the best possible support to team members in finding new jobs.”
An employee at Hen Hall, who wanted to remain anonymous, said the brewery wants to change its three eight hour shifts to two 12 hours ones.
Staff would work three 12 hour shifts a week but he said they will be expected to work five required. He said staff feared so many would leave there would not be enough to operate the plant.