What does it take to be a Hospitality Leader? In an industry that never slows down, it takes utmost dedication and a mindset for continuous innovation to deliver quality guest experiences day in and out. Gulf Insider highlights leaders of the hospitality industry in Bahrain to understand what’s new, what’s next, and what makes them the best.

In this exclusive interview with Thomas Flindt, General Manager at Sheraton Bahrain Hotel, we walk through his four-decade-long journey in the industry, what’s coming up at the new and improved Sheraton Bahrain, and the fastest-growing trend in the sector.

Can you share some key moments and experiences from your journey with Sheraton over the last four decades?

The journey began in 1982 in Copenhagen, Denmark which is my home country. I debuted as Chef de Partie and subsequently, Sous Chef at Plaza a Sheraton Hotel. After a brief stint in Oslo as Executive Chef I moved back to Copenhagen, progressing from Executive Chef to Assistant F&B Manager, and finally F&B Manager.

The next stop was Phuket, Thailand, where I served as the F&B Director before moving to Nanjing and then to Kunming & Chengdu in China. This stint as F&B Director was marked with three openings in just two years.

I then moved to Abuja, Nigeria, as Executive Assistant Manager (EAM), followed by a brief task force assignment in Sharm el Sheikh, Egypt. From there, I headed to Karachi, Pakistan, where I took on the role of EAM and was later promoted to Deputy General Manager. My first General Manager position came in Beirut, Lebanon, where I stayed for six and a half years before relocating to Manama, Bahrain, in January 2015, which is now home.

Along the way, I’ve had the chance to meet royals, presidents, and celebrities—and believe it or not, I even had a moment where I almost ended up in jail! But that’s a story for another time. Travelling with my family has been incredible too, meeting such wonderful people in every place we’ve been, and no matter where we go, we were always welcomed with open arms.

Can you share a defining moment in your career that shaped your approach to restaurant management?

It’s not tied to just one defining moment. I was working as the Executive Chef at a hotel when, due to some internal changes, my GM at the time believed in me and promoted me to F&B Manager. What I learned from that is the importance of believing in people. If their core values and behaviour are solid, it’s worth giving them a shot—even if they don’t check every box or have all the “tattoos”.

Another example comes from a different GM I worked with. He gathered all the managers for a strategic meeting to plan the next year’s budget. He already had a clear idea of the budget he wanted before calling for the meeting, and he managed to steer the discussion towards all agreeing and buying into the numbers he wanted.

I admired his way of letting everyone have their say, being heard, and in the end, managing to get all to agree.

What future trends in hospitality do you envisage, and how is your restaurant preparing for them?

Sustainability is undoubtedly a growing trend, and it’s only going to become more important in the years ahead. If you’re not doing your part, you’ll eventually fall behind.

The focus is on alternative energy, reducing reliance on fossil fuels, eliminating single-use plastics, conserving water, and fostering a culture that prioritizes reuse.

What, in your opinion is the one major quality every hospitality leader must possess?

Empathy, being a good listener and nurturing talent.

What can guests look forward to experiencing at the newly renovated Sheraton Bahrain Hotel?

This list could be miles long, but I’ll keep it short and sweet, to leave you with a little curiosity. The hotel is rebuilt per the new Sheraton Brand Standards, which was recently launched by Marriott.

Contrary to the old hotel, we are bringing our larger rooms back with floor-to-ceiling windows, allowing for great views and plenty of daylight.

The hotel will feature a large new Fitness Center, with both mixed and ladies-only Gyms, as well as Sheraton’s flagship Shine Spa, with 6 treatment rooms. Another great new feature is our 1000 sq. meters Ballroom – Al Taj Grand, as well as an additional 500 sq. meters of smaller meeting rooms.

The bright and airy grand lobby will host &More – Sheraton’s Lobby Café concept. Once opened, guests, patrons, and visitors will be treated to great food and service in our two restaurants. The rooftop restaurant and lounge is set to launch in 2025 (more on this later).