About the role

TastyUrban is a multi-brand restaurant franchise. We work with internationally renowned chefs to develop the best food concepts for the delivery market. Our concepts are then prepared by local partner restaurants and delivered from there to our customers.

In this role, you will act as a bridge between what our culinary team invents and what a partner kitchen or restaurant crew can reliably produce, shift after shift, across every location. Culinary owns what the guest tastes; Restaurant Systems owns how the crew produces it consistently. You will translate validated recipes into executable operating standards, prove them in a small set of live kitchens before scaling and testing them against our entire network.

This is a central, standards-owning role: you build the playbooks once, and our field teams execute them everywhere. As Tasty Urban continues scaling, this function is what lets us grow with confidence, the same great product in every kitchen, every shift.

What you'll own

• Operational fit & standard design. Turn validated recipes into executable operating standards built against real host-kitchen and restaurant constraints (staffing, equipment, station layout, prep capacity). Specify assembly, portioning, sequencing, and hold standards, and advise on the portioning and prep hardware that makes output repeatable regardless of who is on shift.
• Pilot-to-scale validation. Test every new item, process, or category integration in one or two kitchens (or the Berlin R&D restaurants), widen through defined gates, and own the go/no-go decision at every stage before network-wide rollout.
• Rollout & change management. Own readiness-to-scale and the artifacts that carry a standard to the field: the master build card, training content and LMS modules, and SOPs for menu changes and LTOs — delivered via train-the-trainer.
• Feedback loop. After rollout, take signals from the kitchens and from customer complaints (quality, consistency), tell a process defect apart from a one-kitchen execution problem, and revise standards, hardware, or training accordingly.
• Cross-functional coordination. Partner with Culinary, Supply Chain, and field leadership to move a standard from concept through test to deployment, keeping each function aligned on timing and readiness.
• Quality & consistency outcomes. Own the result the function is measured on — new crews reaching standard fast, and consistency complaints trending down as the network grows, not up.



What you'll bring

• Experience in QSR / multi-unit food operations, ideally with exposure to how chains standardise on-the-ground execution.
• Fluent with data: reading signals across many locations and telling a process defect apart from a one-kitchen execution problem.
• Strong project management skills: you can run a rollout end to end — sign-off gates, timelines, and coordination across culinary, supply chain, and field teams.
• Comfortable with ambiguity: you can take a loosely-defined problem and impose a clear, testable structure on it.
• Hands-on working in a kitchen: you can stand at the line, watch a process fail, and redesign it.
• Familiarity with food-safety fundamentals (HACCP) and how they constrain process design.
• Fluent, structured communication; ability to reduce a complex process to the minimum a crew needs.