Editorial Board   

Mr. Walter

Todd Walter

Chief Executive Officer, Red Door Spa Holdings

Mr. Todd Walter has been with Red Door Spa Holdings since July 2005, holding the positions of EVP & CFO, before being elevated to COO in March 2006 and ultimately to his appointment as CEO in October 2006. He has over fourteen years of financial restructuring and turnaround management experience. Prior to joining Red Door, Mr. Walter provided both financial and senior operating leadership to struggling companies in varied positions including: CFO and acting COO of Naked Juice, a privately-held, premium beverage company distributing through grocery store and mass-merchant retailers; CFO of Cluett American Corp. and Cluett, Peabody & Co., Inc., a branded apparel manufacturing and distribution company whose trademarks included Gold Toe Socks and Arrow dress shirts and sportswear; acting Vice President of Operations for MobileMedia Corporation, the nations then second largest paging and mobile telecommunications company; and Treasurer of a private, post-secondary education company. Mr. Walter is an alumnus of Alvarez & Marsal, Inc., one of the country's leading turnaround management firms. Prior to Alvarez & Marsal, Mr. Walter spent seven years in the commercial lending and workout field. He was a Vice President in Chemical Bank's Special Loan Group, where he was responsible for managing a portfolio of problem loans, and prior to that, he was a commercial loan officer for National Westminster Bank, USA.

Mr. Walter can be contacted at 203-905-1779 or twalter@rdspas.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.