The company’s Total Management Policy, as well as its objectives regarding work quality, sustainability, and food safety, are expressed as follows:
The restaurant “DIONYSOS-ZONARS” is committed to producing products that fully comply with specific specifications and requirements to ensure the complete and continuous satisfaction of its customers. This includes alignment with legislative and regulatory requirements, as well as customer-specified food safety requirements, all of which are quality-controlled prior to delivery.
Furthermore, the restaurant is committed to implementing all legislative requirements and procedures defined for Covid-19 prevention measures, based on continuous updates and strict enforcement.
The company’s scope of application includes the provision of catering services, the preparation of full meals, the production of confectionery, and the organization of events within the business premises.
Customer quality requirements are identified and monitored continuously, and the effort to upgrade the level of compliance is constant and uninterrupted.
The core principles defining the quality of the restaurant’s services are:
Full procedures exist for planning, controlling, and monitoring daily production, aiming to meet quality, scheduling, food safety, and cost requirements.
All raw materials are sourced from approved suppliers following evaluation.
All operations are carried out by qualified personnel.
Successful project completion is ensured through the harmonious cooperation of all stakeholders (management, staff, associates, suppliers). Regarding food safety, the business is committed to maintaining communication across the food chain.
To achieve the above, the company:
Has developed communication channels between its human resources, as well as with suppliers, customers, subcontractors, partners, and the owner.
Has taken into account the organization’s operational context, as well as the threats and opportunities that may arise during the restaurant’s operation.
Has developed and implements a Total Management System in accordance with ELOT EN ISO 22000:2018 & ISO 9001:2015.
Continuously reviews and improves service characteristics where feasible, as well as the effectiveness of processes and, by extension, the entire Total Management System.
Sets measurable objective goals for food safety and quality at both corporate and operational levels, as well as regarding its services. These goals are established and evaluated for their achievement within the framework of the Management Review by the organization’s leadership, taking into account identified threats and opportunities.
Provides all necessary resources to ensure the seamless, efficient, and effective operation of the organization.
Invests in continuous training to ensure professional competence and the ongoing education of executives to promote the quality and safety of activities.
Monitors, measures, and evaluates critical parameters and processes to guarantee quality.
Recognizes the importance of climate change and is committed to considering the environmental impact of its activities, integrating practices that contribute to sustainability and the reduction of its environmental footprint.
The Food Safety Management System is monitored, maintained, improved, and updated through audit programs, evaluations, and reviews. It is designed to emphasize prevention, without undermining corrective action mechanisms when non-compliance with the Total Management System requirements is identified.
TOTAL MANAGEMENT POLICY
1st Edition: 07.05.2019
3rd Revision: 31.03.2026
MANAGEMENT
The achievement of these goals is realized through modern expertise, compliance with European and National legislation, alignment with market conditions, supporting functions, and the provision of necessary resources (both ethical and material), alongside continuous awareness and updates on food safety issues.
The unceasing effort and commitment to continuously improving the effectiveness of the Total Management System is a primary concern for the company and a philosophy shared by every employee, as well as a culture fostered among our suppliers and partners.
Adopting the principle of continuous improvement, the restaurant “DIONYSOS-ZONARS” recognizes and rewards teamwork and individual effort, investing in technical equipment that promotes safer cooking methods with respect for the customer.