DENVER--(BUSINESS WIRE)--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.
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.