Timothy N. Spence, Chairman, CEO and President, Fifth Third

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Join us this Thursday, March 7, 2024, for a LUNCH (12:00-1:30pm) meeting at the Transept (1205 Elm St, 45202) for a program with Timothy N. Spence, Chairman, CEO and President, Fifth Third.

Tim Spence is chairman of the Board of Directors, chief executive officer and president of Fifth Third Bancorp. Spence leads and manages Fifth Third’s businesses according to the Bank’s strategic priorities of stability, profitability and growth – in that order. Tim was elected chairman of the Board of Directors in December 2023. He became CEO and was appointed to the Board in July 2022. Prior to that, he was named president in October 2020. He joined the Bank in 2015. Tim has spearheaded the Bank’s digital transformation efforts, including the acquisitions of Provide and Dividend Finance, and the development of the award-winning Fifth Third Momentum® Banking product. He was also integral in developing the bank’s North Star strategy to improve performance through business cycles. In 2018, he was named American Banker’s Digital Banker of the Year. Tim previously worked as a partner at the consulting firm Oliver Wyman and at two growth-stage technology businesses.

Tim earned a bachelor’s degree with high honors from Colgate University.

Tim is a member of the Bank Policy Institute. He serves on the executive committees of the Ohio Business Roundtable, as a member of the supervisory board of The Clearning House, and on the board of BITS. Tim also serves on the board of directors of the National Veterans Memorial and Museum Foundation and on the board of trustees of Cincinnati’s Xavier University. Tim is a founding member of Fifth Third’s Enterprise Diversity Leadership Council, established in 2020​​​​​​​. 

This meeting is sponsored by Rotarian Ryan Opichka and NFP.

RSVPs are required to attend, whether you are eating lunch or not, so if you would like to attend, please click HERE by 5:00 p.m., Friday, March 1, 2024, or contact [email protected]. 

Menu Options:
Regular Entree – Shrimp Scampi w/campanella pasta & roasted brussel sprouts
Salad Entree – Spinach & roasted vegetable salad with Amish chicken breast (GF)
Vegetarian Entree – Vegetable lasagna