📍 Location: Paris, France (with travel as needed)
🕓 Contract: Full-time, permanent role

🍔What is Taster?

Our vision is to revolutionise quick-service restaurants worldwide by crafting mouthwatering, iconic brands with top creators and then distributing them through next-generation franchise networks supercharged by Technology and innovation.

Taster is at the forefront of the food delivery revolution in Europe, bringing the franchise model to the digital age with leading delivery-first brands, best-in-class technology, and an asset-light business model leveraging established delivery platforms and supply partners.

This approach has successfully ensured that Taster can offer its customers quality food designed for delivery without compromise.

The business has grown over 100% YoY on average over the last three years. With a unique, highly scalable business model and enviable unit economics (well above industry standards), Taster has reached over €100m in yearly GMV in January 2024 and is profitable. Operating within the global online food delivery market, which is expected to be worth $365 billion by 2030, and backed by Tier-1 investors, including Octopus Ventures, Local Globe, Heartcore Capital, Rakuten, and Battery Ventures.

🔎Why are we hiring?

To achieve our ambitious vision, Taster operates on three foundational pillars:

• Ops & Network: Overseeing supply chain management and our franchise network across various countries.

• Revenue: Managing delivery platforms, click & collect, and local marketing initiatives.

• Power to Creators: Collaborating with key creators to bring our brands to life.

Taster is undergoing a major transformation of its restaurant formats. As we scale flagship stores and franchise models across multiple brands, we need to continuously improve:

• our operational workflows,

• our kitchen layouts and equipment strategies,

• our in-store experience,

• and our ability to deploy highly efficient, scalable formats.

We are looking for an Operational Project Manager – Concept Transformation to lead the creation, optimisation, and deployment of Taster’s new restaurant formats.

This role sits at the intersection of operations, innovation, design, construction, food safety, supply, and brand, transforming concept intentions into operationally robust, high-performance, scalable models.

This person will be a key architect of the next generation of Taster restaurants.

🤝What will you do?

1. Concept Design & Evolution

• Translate brand and concept intentions into efficient, realistic, and scalable operational models.

• Define workflows, station logic, and role architecture in collaboration with Operations Excellence and Innovation.

• Co-build with Brand, Innovation, and Operations the conceptual foundations of each format (flagships, compact stores, franchise kitchens).

• Formalise the operational blueprint ensuring consistent, high-performance replication across the network.

2. Operational Processes & Playbooks

• Design or validate end-to-end operational processes: prep, production, assembly, service flow, and cleaning.

• Build Concept Playbooks to ensure consistent execution and fast adoption across the network.

3. Equipment Strategy & Functional Design

• Define the equipment strategy with strong CAPEX control: selection, optimisation, supplier benchmarking, and ROI-driven arbitrage.

• Ensure equipment choices meet operational needs, safety standards, and long-term viability.

• Co-lead with Construction & Design the functional layout of kitchens and customer areas: zoning, ergonomics, production flows, and technical plans.

4. Deployment & Network Transformation

• Lead, coordinate, and track the transformation roadmap, including conversions, renovations, and new format implementations.

• Translate concept evolution into clear action plans, timelines, and deployment checklists.

• Guarantee smooth operational adoption of new layouts, processes, and equipment.

• Share learnings and best practices during internal reviews and network meetings.

5. Project Management & Cross-functional Coordination

• Build and manage project plans, run project committees, and orchestrate cross-functional stakeholders.

• Align and validate decisions with Operations, Food Safety, Innovation, Supply, IT, Construction, and Brand.

• Anticipate risks and blockers, ensuring on-time and on-budget delivery.

6. Documentation & Continuous Improvement

• Produce all operational documentation related to new concepts and major updates.

• Structure feedback loops from pilots and field teams to continuously refine formats.

• Maintain updated standards, equipment lists, workflows, and operational blueprints.

🎯 Key Success Indicators

• Operational uplift of new formats: productivity, speed, consistency, labour efficiency.

• CAPEX/OPEX optimisation and measurable equipment ROI.

• Simplification of kitchen operations: reduced labour complexity, fewer pain points, smoother workflows.

• High adoption rate of SOPs, Playbooks, and new operational standards.

• Validated concept pilots and successful network-wide conversions.

• On-time, on-budget delivery of all transformation projects.

💡 What are we looking for?

• Experience: 5+ years in restaurant operations, concept development, or operational project management (QSR / fast-casual strongly preferred).

• Operational expertise: Strong command of kitchen workflows, equipment, food safety, and day-to-day restaurant realities.

• Technical fluency: Comfortable working with Construction, Design, Supply, and IT on plans, layouts, and fit-outs.

• Project leadership: Proven ability to structure, drive, and deliver complex cross-functional projects end-to-end.

• Languages: Fluent in French and English.

🌎 Why join us?

• 🚀 A profitable foodtech scale-up with ambitious goals.

• 💼 Work on a flagship project with visibility at the highest level of the organization.

• 🌎 An international environment (Paris & London) built on values chosen by our employees: Quality, Innovation, Community.

• 🤍 A culture of collaboration, growth and humility — we care about our people.

• 🏠 Hybrid work: 2 days remote per week + strong autonomy and ownership surrounded by great food.