Chipotle Names Restaurant Veteran Scott Boatwright Chief Restaurant Officer
DENVER, CO – Effective the end of this month, Chipotle Mexican Grill will have a new Chief Restaurant Officer, working with the company’s leadership team to oversee operations at its 2,300 North American restaurants. Scott Boatwright, formerly Senior Vice President of Operations at Arby’s Restaurant Group, will assume the executive position on May 30.
“Chipotle is a remarkable brand and one that has redefined what a fast food experience can be,” said Boatwright in a company press release. “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.”
Boatwright began working at Arby’s in 1997 and has held a variety of leadership positions in his 20 years with the company. Most recently, Boatwright was responsible for the success and performance of nearly 2,000 franchised and company-owned Arby’s restaurants across 22 states. In his capacity as SVP of Operations, Boatwright managed operational standards, built and developed teams, and was in charge of delivering an excellent guest experience and strategic planning to support the company’s overall annual operating plan.
“Continuing to focus on providing the very best guest experience is one of our top priorities,” said Steve Ells, Founder, Chairman, and CEO. “Scott’s proven accomplishments elevating the guest experience will help us accelerate the momentum we have seen so far in 2017.”
In his new role, Boatwright will work closely with Chipotle Restaurant Support Officers Gretchen Selfridge and Mike Duffy to oversee restaurant operations. His responsibilities will include: enhancing the guest experience, developing and leading field leadership teams, developing strong teams inside the restaurants, and enhancing operational efficiency. Boatwright will work from the company’s Denver headquarters and report directly to Ellis.
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