We have a policy that if an employee knows a theft happens and they didn't tell management about it, they will be fired for theft as well. The majority of my theft firings have come from trusted employees telling me something is happening and then me finding it when I look for it. If you get a name, you can go from there. it's harder for people to steal without any colleagues at the same level knowing. I would hope you have at least one employee you can trust, ask them discreetly. Because when it comes down to it, it is the thieves who are implementing the policy day in day out, and they will find a way around it.įor me, it usually is the person you think it is. I try to never let employees look at the camera system, unless I'm showing them something specific on one camera.Īny anti theft policy is the same thing, an illusion of security. The key is employees not knowing about blind spots, obviously.
Especially not to go through a whole shift of someone to see if something happened somewhere maybe. Unless I'm looking at one specific item and can narrow down quickly when it moves i don't have the time. We've installed tons of cameras, but those are mostly for show in this regard. We are a seasonal resort hiring many new people every year which plays into it, but it seems like I fire at least one person every year for theft. In my experience, theft is almost impossible to stop. I know I could stop this by marking bottles, tracking liquor by shift, telling everyone we know what's up and it's time to stop, and my thing is that I'd really rather just catch and fire this person because in the long run, I just don't want them working for me.Īnyone dealt with something similar? How did you handle it? And do you have any camera recommendations? I want to bring in a camera system that's more closely tailored to keeping an eye on the bar. The owners already have security cameras but they're not positioned or designed for catching this kind of thing- massive blind spots, minimal night visibility, etc.
Turns out, we're losing massive amounts of one particular brand of vodka, way more than can be explained by normal stuff like lax shift drinks and over pours. When I took over the job about three months ago I started tracking liquor sales against inventory for what might be the first time ever. Not an owner, just the general manager of a mid size bar/ restaurant.
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