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IMPACT AREA WELLBEING, REWARD AND RECOGNITION At Azzurri, we’re working towards an engaging and healthy culture and environment that supports and nourishes individuals to be better and do better, creating ownership and pride. Creating an engaging work environment has been central to last year’s work, as we welcomed back our team members to the of昀椀ce and boosted our restaurants’ teams following the disruptions caused by COVID-19. We worked tirelessly to build fuller teams, restaurants and stores supported each other during busy times and we promoted internal candidates to As we work towards rewarding our people’s ensure business stability. contributions fairly, we’re also striving to create a safe In addition to these operational challenges, the state operating environment. of play in the United Kingdom in 2021- 2022 saw Our brands offer resources to support individuals with an increase in in昀氀ation and cost of living. Our team their mental wellbeing, ranging from regular wellbeing members already have access to a wide variety of newsletters and tips, to access for both individuals bene昀椀ts, from health insurance to negotiated discounts and their loved ones to medical professionals via an and cycle to work schemes. In response to the Employee Assistance Programme. heightened challenges of the past year, we’ve taken In 2022, Azzurri central teams partnered with the Burnt Chef additional actions. Project; a not for pro昀椀t social enterprise committed to mak- ing the hospitality profession healthier and more sustainable by focussing on people’s wellbeing. The Burnt Chef Project has already helped us train over 20 leaders across the business in understanding and responding to mental health issues in the workplace. This is part of our group’s ambition to deliver on the Mental Health At Work Commitment. We’re very proud of our teams and take time to reward their contributions. Our annual awards praise more than 昀椀nancial performance and we reward individuals that bring to life our brands’ purpose and values.

2022 | Sustainability Dining Report - Page 14 2022 | Sustainability Dining Report Page 13 Page 15
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