For the society
Our people are the most essential factor for us to be able to provide the highest quality services of authentic Greek hospitality.
Santo Collection Resorts & Villas as a member of Metaxa Hospitality Group enforces a policy that combats discrimination while promoting equal opportunities, inclusion and diversity at work, in order to ensure a respectful workplace without exclusions.
In addition, the Santo Collection is dedicated to maintaining a healthy violence- and harassment-free work environment for all employees, by developing an anti-violence and anti-harassment policy that directly and effectively deals with such incidents. In this context, training programs are carried out for all employees during their initial training.
Voluntary benefits are also offered to ensure a healthy and stable workplace including wedding & child allowance, staff houses, meals at the staff restaurant, transportation to/from the hotel during the season, employee of the month and employee of the year rewards, health protection benefits, discounts and employee blood bank.
Training programs are taking place to improve employees skills including special education programs dedicated to sustainability issues.
SUPPLY CHAIN
The procurement policy of Santo Collection has been designed, financed, and implemented based on its ever-growing relationship with national and local producers and suppliers. The main goal is to strengthen the local economy of Santorini and generally Greece by supporting local merchants and stores. Our preference for local products brings our guests closer to our island’s traditions while also contributing to the financial support of local communities without burdening the atmosphere with harmful gas emissions from international transportations – another step we take towards a more sustainable hospitality experience in Santorini.
BUILDING SUSTAINABLE SUPPLIES
Our long history in sustainability and environmentally friendly practices revolves around a simple question: What would be Nature’s next step of action? The answer lies in the transition from the local product to the sustainable product. Based on this principle we took the initiative to create a group of sustainable suppliers and train them into a sustainable procurement team.
THE CONTEXT
The initiative regards suppliers specialized in the food & beverage sector with eleven suppliers to participate initially in it.
The participants will receive training in sustainable business practices pertaining to the environment, society, corporate governance, and practices in managing their own supply chain. The Santo Collection provides participants with the KPIs per activity sector, based on global ESG standards.
All the information and training procedures are provided and financed by Santo Collection, while guidance is provided by the group’s trained officers under the supervision of the group’s Sustainability Committee.
During the stage of self–assessment, every participant completed a questionnaire of 188 questions, assessing the status and progress of their business procedures and sustainable practices.
The KPIs for a green transition relied on nine global modules
- Sustainable governance
- Water management
- Energy management
- Waste & by-products management
- Infection prevention
- Ecosystem management
- Supplies & markets
- Human resources
- Neighbors & community
By the end of the program, suppliers will have
- Understood the principles of sustainable corporate governance.
- Gained substantial knowledge on sustainable practices in the food sector.
- Gained tools and novel, readily applicable sustainability practices.
THE PARTICIPANTS
The 11 participants in the Sustainable Supplies project:
Since guest satisfaction is a priority for Santo Collection, our guests’ satisfaction with the quality of our services can be recorded during and after their stay. To this point, a questionnaire is available to guests during their stay, so that any problems that arise can be resolved immediately. When the guests check out, internal procedures are in place to ensure their comments are taken into consideration for improvement and resolution.
In addition, reviews and comments made by guests who have stayed at the hotel are collected through a special platform and are monitored, recorded and analysed for improvement purposes. A complaint management mechanism monitors, records and handles guests’ complaints, concerns and problems by involving the entire management team in seeking the best possible resolution.
