Chipotle Names Scott Boatwright Chief Restaurant Officer
May 11 2017 - 10:00AM
Business Wire
Boatwright brings nearly 20 years of restaurant operations
experience to Chipotle executive team
Chipotle Mexican Grill (NYSE: CMG) announced that it has hired
Scott Boatwright as chief restaurant officer, a position where he
will work with the company’s senior restaurant leadership team to
oversee restaurant operations for Chipotle’s nearly 2,300 North
American restaurants. Boatwright comes to Chipotle from Arby’s
Restaurant Group, where he served as senior vice president of
operations. He joins Chipotle effective May 30.
“Continuing to focus on providing the very best guest experience
is one of our top priorities,” said Steve Ells, founder, chairman
and CEO at Chipotle. “Scott’s proven accomplishments elevating the
guest experience will help us accelerate the momentum we have seen
so far in 2017.”
Boatwright began his career at Arby’s in 1997 and held a variety
of leadership and executive positions during his tenure with the
company. Most recently, as senior vice president for Arby’s, he was
responsible for the success and performance of nearly 2,000
franchised and company-owned restaurants across 22 states.
Specifically, he was responsible for operational standards,
building and developing teams, delivering an excellent guest
experience, and strategic planning to support the company’s overall
annual operating plan.
“Chipotle is a remarkable brand and one that has redefined what
a fast food experience can be,” said Boatwright. “The company has
reshaped the category and paved the way for a new generation of
restaurants. I’m thrilled to join Chipotle at a time when there is
considerable opportunity ahead to impact food culture and improve
the way people eat.”
In his new position at Chipotle, Boatwright will work closely
with Chipotle restaurant support officers Gretchen Selfridge and
Mike Duffy to oversee restaurant operations, including enhancing
the guest experience, developing and leading field leadership
teams, developing strong teams inside the restaurants, and
enhancing operational efficiency.
Boatwright holds a Master’s Degree in Business Administration
from the Robinson College of Business at Georgia State
University.
With his new role at Chipotle, Boatwright will work from the
company’s Denver headquarters and will report directly to Ells.
ABOUT CHIPOTLE
Steve Ells, Founder, Chairman and CEO, started Chipotle with the
idea that food served fast did not have to be a typical fast food
experience. Today, Chipotle continues to offer a focused menu of
burritos, tacos, burrito bowls, and salads made from fresh,
high-quality raw ingredients, prepared using classic cooking
methods and served in an interactive style allowing people to get
exactly what they want. Chipotle seeks out extraordinary
ingredients that are not only fresh, but that are raised
responsibly, with respect for the animals, land, and people who
produce them. Chipotle prepares its food using only real, whole
ingredients, and is the only national restaurant brand that uses
absolutely no added colors, flavors or other industrial additives
typically found in fast food. Chipotle opened with a single
restaurant in Denver in 1993 and now operates more than 2,300
restaurants. For more information, visit Chipotle.com.
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version on businesswire.com: http://www.businesswire.com/news/home/20170511005323/en/
Chipotle Mexican GrillChris Arnold,
303-222-5912carnold@chipotle.com
Chipotle Mexican Grill (NYSE:CMG)
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