Robert Pratt Email & Phone Number

United States

In addition to following Chipotle’s policies and procedures, principal accountabilities include, but are not limited to:Preventative Maintenance:Performing preventative maintenance through quarterly site visits and analysis of restaurantsCoaching Operations on basic use/care of equipmentProvide Operations and Regional Facility Manager with summary of quarterly visitsComplete 100% of all Preventative Maintenance visits each quarterFollowing all Development… Show more In addition to following Chipotle’s policies and procedures, principal accountabilities include, but are not limited to:Preventative Maintenance:Performing preventative maintenance through quarterly site visits and analysis of restaurantsCoaching Operations on basic use/care of equipmentProvide Operations and Regional Facility Manager with summary of quarterly visitsComplete 100% of all Preventative Maintenance visits each quarterFollowing all Development Department guidelinesResponsive to reactionary needsAdministrative work:Prioritize service requests and handling emergency/escalated calls as neededAbility to develop vendor relationships as well as with Operations teamsTraveling requirements (Depending on region)Maintains spare parts inventory in Company vehicle, restocking inventory and order of parts and service portalSelf-motivated and working independently:Formulating preventative maintenance schedulesAccurate accounting of your workStrong verbal and written communication skillsFlexible work schedule, hours vary by task, occasional phone availability during off hours Show less

United States

I started my employment at Chipotle as a crew member doing BOH prep and tasks. I was then trained and qualified in all positions to become the Kitchen Manager. After demonstrating myself in this role I was then promoted to Service Manager. As a Service Manager I helped my store accomplish the title of Restaurateur in Chipotle. This is a title given to proficient stores that keep turnover low, closely monitor and troubleshoot critical inventory, and keeping our profits and losses at metric… Show more I started my employment at Chipotle as a crew member doing BOH prep and tasks. I was then trained and qualified in all positions to become the Kitchen Manager. After demonstrating myself in this role I was then promoted to Service Manager. As a Service Manager I helped my store accomplish the title of Restaurateur in Chipotle. This is a title given to proficient stores that keep turnover low, closely monitor and troubleshoot critical inventory, and keeping our profits and losses at metric. Hire, train, and discipline employeesOrder food and beverages, equipment, and suppliesOversee food preparation and other kitchen operationsInspect supplies, equipment, and work areasEnsure that employees comply with health and food safety standardsAddress complaints regarding food quality or serviceSchedule staff hours and assign dutiesManage budgets and payroll recordsEstablish standards for personnel performance and customer service Show less