Acorns 2019: Chris Tod, 26

19 June 2019 by
Acorns 2019: Chris Tod, 26

Group learning and development officer (recently promoted to learning and development manager), Exclusive Hotels and Venues

Nominator Danny Pecorelli, managing director, Exclusive Hotels and Venues

Proudest moment "When the winners of our inaugural inter-property competitions were recognised for their talent at last year's annual awards dinner."

Greatest inspiration "Exclusive's David Connell, Danny Pecorelli, Carmen Hill and Mark Surguy have all had a profound effect on my career for different reasons at different times."

Why hospitality is a great career "Anybody can achieve anything if they want it enough."

Chris Tod discovered his passion for hospitality nine years ago, working as a part-time concierge at South Lodge. Over the next five years he worked full-time in various departments, but it was during his 18-month tenure as manager of the £75,000-a-year-turnover bar, lounge and terrace that he began to attract attention, delivering a 30% increase in afternoon tea covers and reducing labour turnover in the department by 25%.

In his current position he manages a training budget of £220,000 and his strategies have helped cut turnover by 20% and boost employee satisfaction by 11%.

He's certainly committed to staff development, implementing online learning platform Flow, introducing an employee recognition tool, and overseeing the launch of one of the UK's first internal supervisory apprenticeship programmes. But according to managing director Danny Pecorelli, Tod's greatest achievement has been the introduction of internal communications system Hubbub.

Tod has invested time promoting the industry to pupils and has contributed to a local college "not going to university" event. He is also starting a Food & Beverage Academy this summer to help attract post-college students. Nor has he neglected his own development, completing several NVQs, an internal management programme and a CIPD level three. And he is toasting his recent promotion.

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