The Headland Hotel has welcomed the government’s easing of lockdown restrictions for the hospitality industry, halving its planned levels of redundancy.
Owners of the hotel, Carolyn and John Armstrong, who have owned the property since 1979, started the ‘difficult process’ of asking for voluntary redundancies in June as they looked to reduced head count from 190 to 110; a loss of 80 jobs.
Now as the five-star hotel in Newquay starts to reopen and guests begin to return, the Headland Hotel will reduce redundancy levels to 40 members of staff.
From July 4, the hotel began a phased re-opening, with guests returning to its self-catering cottages and ‘The Deck’ Restaurant, which is part of the new £10m Aqua Club development.
From July 9, the main hotel and The Samphire Restaurant will also be able to open to residents, with reduced capacity and additional hygiene and social distancing precautions in place.
“Everyone is extremely relieved to finally be able to welcome back guests, it’s been a long and extremely challenging period but we can now start to look forward to getting back to some form of normality,” said owner Carolyn Armstrong.
“The fact we can re-open the hotel, albeit it with significantly reduced occupancy rates, as well as the self-catering cottages means we’ve been able to effectively halve the planned levels of redundancy down from 80 to 40 members of staff.
“This is extremely welcome news for many people and we remain optimistic staffing levels will continue to increase as the year progresses,” she added.
The Headland is operating a ‘bubble’ system for its kitchen teams as an additional safeguard, with members of staff working together in smaller units.
As a result the hotel is now actually looking to recruit additional chefs, sous chef, breakfast chef and general kitchen assistants along with a new kitchen administrator.