Thomas started his hospitality journey with the Oberoi Hotels, Mumbai as Assistant Banquet Manager soon after he completed his Diploma in Hotel Management in 1992 from the prestigious Les Roches, Switzerland. He was promoted to Banquet Manager in 1995, a position in which he demonstrated impeccable planning, coordinating, motivational and execution skills. In 1998, he was transferred to The Oberoi, New Delhi as Assistant Food & Beverage Manager.
Thomas then joined the Goa Marriott Resort in January 1999 as Director of Food & Beverage, where he was handed the reins to manage the food and beverage operations. Fortified by his achievements, he moved to Hyatt Regency Delhi in January 2001 as Director of Food & Beverage. With an aim to widen his horizons, Thomas joined the Taj Luxury Hotels in September 2003 as the Executive Assistant Manager of Food & Beverage and worked at their flagship hotels in Delhi & Mumbai.
Known throughout the city for his expertise, dedication and commitment, Leela Kempenski Mumbai appointed him as its new Resident Manager in July 2006. After nearly two years of success with Leela Kempenski, Thomas joined Mövenpick Hotel, Sana’a, recognised as Yemen’s finest hotel, as Resident Manager. He played an integral part in bringing stability to the operations there and was responsible for enhancing service and product efficiency. Moving forward, he returned to the Hyatt family as the Resident Manager, Grand Hyatt Mumbai. There he played an instrumental role in assisting the General Manager in establishing the objectives and policies for the hotel, operations, general security and safety and orchestrating all major programmes in and around the property.
Before joining the Park Hyatt Hyderabad team, he was the General Manager of the luxury resort hotel, Park Hyatt Goa Resort and Spa for nearly four years. He aligned the hotel to the company’s purpose by providing both colleagues & guests with rare and intimate experiences, and strengthened the operational strategies of the hotel while introducing innovative methods for its smooth functioning. When asked about what he considers to be the highlight of his tenure so far, he says “Being a catalyst in creating a unique restaurant concept – a first of its kind in the city has been exhilarating. It has been a year-long journey from concept to execution with the contributions of many that has today positioned us as an F&B leader in the local community.”
Upon being asked about his demonstrated loyalty towards the organization, he answers “The reason I first joined Hyatt was because they were leaders in Food and Beverage in the country and my passion fueled me to be with the best in the industry. I returned to the company several years later drawn by its distinct culture of care.”
