Church’s Chicken CEO Jim Hyatt, after only four months at the helm of the chicken QSR chain, announced key talent acquisitions and promotions to its leadership team.
“As we move forward to strengthen our brand globally and relentlessly work on improving restaurant operations and profitability for all our stakeholders, it’s important to continue to bring the right mix of experience, strategic foresight and drive to our team,” said Hyatt.
Effective immediately, the new leadership team members and promotions are as follows:
Edward Brett, Executive Vice President, Chief People Officer joins Church’s after having served as a consultant for the brand in 2011. Prior to joining Church’s, Brett was the executive vice president of human resources and community affairs for Macy’s, Inc. Central Division in Atlanta. He also served in senior positions in human resources at Gaylan’s Trading Company and Circuit City. As chief people officer, Brett’s responsibilities include HR operations, improving talent acquisitions and development and employee relations.
Edward Williams, Vice President, Company Operations most recently was at Burger King Corp. with the same title. He will be responsible for deploying key initiatives and multi-unit operator development as well as sales and profit improvement for 250 company owned restaurants. The multi-unit infrastructure includes 32 market leaders and 3 zone directors.
Zack Kollias has been promoted to Executive Vice President, International Operations. Kollias joined Church’s in 2005 and has led the international team since 2006. His responsibilities include overseeing operations, restaurant development, purchasing, training, marketing and new product development for 442 Church’s /Texas Chicken franchise restaurants in 21 countries.
Marcus Wasdin, has been promoted to Vice President, Information Systems and Learning Technology. In his new role Wasdin will be responsible for aligning the company’s information systems to achieve the brand’s goals and objectives. This includes optimizing internal and external resource systems in support of global company and restaurant operations.
Source: Church’s Chicken