I'm the COO of Chipotle. I visit a dozen locations every week and sample food all day long.
Jason Kidd, the COO of Chipotle, shares insights into his role, which involves frequent travel to visit restaurant locations to ensure operational consistency. He emphasizes the importance of leadership presence on the front lines and maintaining a balance between professional responsibilities and family life.
Why it matters
This provides a look at the operational management style of a major fast-casual restaurant chain and the personal demands placed on high-level corporate executives.
Jason Kidd, COO of Chipotle, in front of one of the chain's locations in Newport Beach, California. Marissa Leshnov for BI This as-told-to essay is based on a conversation with Jason Kidd, the chief operating officer at Chipotle, based in Newport Beach, California. It's been edited for length and clarity. I'm the COO at Chipotle — and this is my dream job. I love the ability to influence and interact with so many people. I spent about 20 years in retail before I got into the restaurant business, and I see a lot of similarities between the two. I don't know what I'd be doing if I weren't out there on the front line, shoulder to shoulder, seeing what's happening. That's the best part of the role. I'm on the road about two to three days a week, and I visit roughly a dozen stores in each market.
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