Lime Hotel Boracay may be a small and budget-friendly hotel but guests will like and love it as it is big and luxurious in delivering its services.
Allan Terence Ang, resident manager of Lime Hotel Boracay, told Malaya Business Insight that the hotel understands and adheres to the concept of quality in every aspect of its service.
“We strive to meet the desires of our guests on time and every time to ensure that our commitment to customer satisfaction is consistently realized,” Ang also said.
It is a 46-room hotel committed to deliver high value for money accommodation with exceptional levels of service, comfortable rooms and facilities, with a zest of Filipino hospitality.
Located at Station 2, it features nice amenities, stellar services, and personal touches, and its staff members are convivial and attentive, making guests’ stays more fun and relaxing.
It is also highly accessible along the main road and just a very short walk to the beach, shopping, and food cravings.
“We want our brand name to reflect something that is fresh, clean and vibrant — something that will excite our senses,” he said, adding the hotel perfectly captures all the things it wants to embody. “We are young, fun, driven, and committed to making our guests happy with a strong sense of eagerness.”
Ang mentioned that essential to the hotel’s philosophy is the concept that time is the most precious commodity.
“We are here to ensure that our guests’ experience is splendid throughout their stay,” he noted, by providing accommodation and amenities that are both thoughtful and deliberate, by constantly refining the guests’ experience per guests’ touch points, and through continuous customer service and leadership training to ensure that it will “walk the extra mile” for its valued guests.
Ang said it has always been Lime’s guiding principle to never compromise the brand in terms of the quality of service it provides.
“The sharp end of our business is all about people and service. The skills in managing people are proven key differentiators in making a hotel successful,” Ang said.
To address the challenges brought about by COVID-19, the hotel has developed its safety and health standards aligned with the minimum public health standards set by the Department of Health, going above and beyond when it comes to guests’ safety.
The hotel has likewise invested on resources and created additional safety policies and procedures to ensure that guidelines are in place. This is to equip the employees with the appropriate tools and essential knowledge to effectively, efficiently, and carry-out their duties safely.
“The goal is to offer an alternative destination that is safe and worry-free,” he said of the hotel that was awarded the Safety Seal by the Department of Tourism, including the Safe Travels by World Travels Tourism Council.
It has developed an integrated emergency preparedness action plan with the aim to prevent, effectively manage cases, and mitigate impact among clients and staff.
Ang stressed a business needs to have a business continuity plan; a top management who can empathize with the employees and is willing to do what is necessary to keep the company afloat; a middle management who has the foresight to do all the contingency planning prior to the adversity, who can efficiently adjust to the new challenges and can effectively communicate all concerns to and from top management and subordinates; and employees who can sympathize with the company and are willing to do personal sacrifices to support the company.
