Tips To Prevent Employee Theft

Many restaurant owners and managers cite employee theft as a significant element of costs for the operation of the facility. There are many reasons why employees choose to steal from employers. There is the moral issue, as well as genuine need. Some people simply do not think of taking a steak from the freezer or a drink from the soda machine as theft. Yet the lost funds can add up to a significant amount. These tips may well prevent some of the losses.

It is important that employees understand what behavior is acceptable and what behavior constitutes theft. An employee manual should state clearly whether food and supply is to be charged to the employees or whether it is part of the benefits associated with the job. The manual should also define what the results for non-compliance with the rules will be.

Any standards about use of restaurant supplies and equipment by employees must be applied uniformly. Don't allow some people to "get away with" having a meal from restaurant supplies, while others are prohibited. If you don't want drinks to be poured for the waitpersons, but the manager sneaks one occasionally, there will be a perception that the rules are meant to be broken.

Institute an accounting and record-keeping system that tracks orders and compares them to inventory levels. Regular and complete restaurant inventory management systems are a crucial part of good management. You can use the computer and easy-to-understand software to tie sales to specific waitpersons or bar staff. The manager or owner who doesn't track supplies and inventory regularly is setting himself up for loss.

You can go so far as to set up cameras to record activities in the facility. While this may prevent certain types of active theft, cameras can serve as your eyes and ears about behavior in other aspects of the service as well. Using images to assist in training and service improvement is contributing to the overall quality of your restaurant. Some restaurants arrange for a mystery shopper service in order to monitor some employee activities, although this may not identify situations where theft is a possibility.

All of these elements can be presented in a positive way. The vast majority of employees are basically honest and should not be made to feel as if there is no trust. However, the employer should make it clear that the success of the business depends on the actions of each and every person. Employee theft affects the bottom line of the restaurant.