Savoy GM to take up teaching role at Birkbeck University
His career features notable roles with InterContinental, Four Seasons, and Ritz-Carlton
Birkbeck, University of London has appointed Franck Arnold as its visiting professor of practice.
The appointment will see Mr Arnold support students on the MSc Hospitality Innovation Management course delivered jointly by Birkbeck and Le Cordon Bleu, London.
Arnold is currently the general manager of The Savoy in London having been appointed regional vice-president and managing director in 2020.
He possesses a strong background in luxury brands and independent hotels, having worked in various leadership positions across Europe and North America.
His career features notable roles with InterContinental, Four Seasons, and Ritz-Carlton.
He also holds diplomas in Hotel Management and Culinary Arts from the Hotel School of Strasbourg, a degree in International Hotel Administration from IMHI Cornell-Essec and an MBA from Henley Management College.
Professor Dil Sidhu, head of Birkbeck’s Business School, said: “We are immensely proud of the partnership we have with Le Cordon Bleu. The world of hospitality is growing, and this means new opportunities for those with the right knowledge, skills, training, and passion. Like any other business, hospitality must manage people and resources while delivering an outstanding experience for customers.
“A big variable is the inclusion of experienced talent to share their knowledge and experience by teaching new entrants the world of hospitality. Having Franck Arnold as part of the team will allow students to benefit from his four decades of outstanding experience at the very top of the hospitality sector.”
Arnold added: “I am so honoured to be appointed a visiting professor for Birkbeck, University of London with Le Cordon Bleu. I believe it is so important to share knowledge and best practice with those at the start of their careers in this dynamic and fulfilling industry that has been a passion of mine for over 40 years. I’m excited to meet the next generation of hoteliers and restaurateurs and hope to inspire their journey in some way.”
