BCC management, employees forge CBA

BAGUIO Country Club management and employees union forged a Collective Bargaining Agreement in three months after five meetings among both parties.

BCC Employees League president Onn Aquino said this is the first time they were able to agree on remunerations and benefits in just five closed-door meetings starting July until this month among BCC Employees League Officers and the management.

Taking into consideration advice from the Department of Labor and Employment and the BCC’s Labor Committee, BCC Employees League vice-president Gregorio Wanawan said the more than 200 union members were able to negotiate for increases in their basic salary, living allowances which include meals and transportation, medical and life insurance, separation pay, additional leaves and longevity pay.

Probably among the highlight of the negotiations are the absence of lawyers during the negotiations from both sides which led them to agree on financial and health benefits and packages in record time, said BCC General Manager Anthony De Leon.

De Leon added despite the absence of lawyers, both parties were able to forge an agreement which had more benefits in tow for the rank and file employees compared to negotiations conducted in 2011.

BCC Board Director Jose Roman Ozaeta, who heads the labor committee in charge of negotiations, congratulated both parties for a historically peaceful and fruitful negotiation.

The negotiations are part of the 2010 to 2015 CBA which after the first three years implementation need to conduct another round of negotiation for the next two years to last until 2015.

After 2015, another negotiation will take place among employees and the management for another five-year CBA.

The 108 year-old Baguio Country Club, one of the finest exclusive hotel and leisure destinations in the North places, is composed of a workforce of more than 200 union members and some 130 employees in managerial and confidential positions.

Also recognized during the CBA signing program were winners and participants in the National Food Showdown and the recent Hotel, Restaurant and Tourism Weekend.


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