General manager appointed for 25hours Hotel The Olympia

Ahead of one of Sydney’s hottest hotel openings of the year, 25hours Hotel The Olympia has appointed its general manager.

The inner-Sydney hotel makes its Australian debut on 25 September 2025 and has announced the appointment of Jake Guilfoyle as general manager.

Guilfoyle returns to Sydney from Melbourne and brings more than a decade of experience in luxury lifestyle hotels across Australia and southeast Asia.

Most recently he was part of the rebranding and opening of Hyde Melbourne Place, and has also worked at QT Singapore, QT Gold Coast, QT Sydney, QT Falls Creek and Rydges Cronulla.

Guilfoyle takes on the general manager role as part of a broader leadership movement within Ennismore as former general manager of 25hours Hotel The Olympia, Jeremy Colahan, returns to the Gold Coast to head up Mondrian Gold Coast.

At 25hours Hotel The Olympia, Guilfoyle will oversee a team of more than 100 staff and report directly to Sylvain Pasdeloup, executive vice president, Asia Pacific, Ennismore.

“Jake embodies the spirit of 25hours: bold, creative and deeply connected to community,” says Pasdeloup.

“His track record of launching and elevating lifestyle hotels is impressive, and I’m looking forward to seeing him bring that energy to our first Australian venue.

“With Jake at the helm, 25hours Hotel The Olympia will be more than a hotel – it will be a cultural hub for travellers and the neighbourhood.”

Once open, 25hours Hotel The Olympia will feature four culinary venues: The Palomar, The Mulwray, Jacob the Angel and rooftop bar Monica.

“I’m excited to launch the very first 25hours Hotel in Australia and its four venues,” says Guilfoyle.

“I grew up in Sydney and to lead a hotel that celebrates individuality, creativity and history in my hometown is very special.

“We’re building something that lasts; a full experience that travellers and locals will seek out.

“I look forward to leading a fun, energetic team that will bring a sense of joy and personality to every guest interaction.”

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