Employe’s control in restaurants: Employees are fundamental in any business, but even more so if it is an activity in which contact with the customer is constant. In the catering industry, employee screening is an integral part of maintaining a safe and healthy working environment.
Employers can’t be too careful when it comes to who they let into their business, because not only does this save time on training new staff members, but it also removes the potential risks of injury or illness from work!
For a successful restaurant it is necessary to establish a climate of trust and collaboration between employees and owners.
A peaceful indoor climate translates into better customer service.
However, we are not always able to find the right people with whom to run a business. Therefore we must equip ourselves with some strategies to safeguard our money.
Only when both sides work hard together can they achieve their goals, and that is why it is so important for them not only to talk, but to show a real commitment, being open to each other’s views on how things should be done at work or elsewhere in life.
A serene interior climate translates into better customer service.
The atmosphere of a restaurant is important for the success of both owners and employees. The right mix can make all the difference in business; without it, you could find yourself working long hours for low pay or even losing your job completely simply because no one trusts (or has never trusted) others.
It is not easy to keep track of which employees are working in your restaurant. There is a lot of work that goes into the management of the premises, and you need all the hands for success!
Maintaining an efficient staff can be challenging, especially when there are so many chefs in the kitchen preparing different menus every day. Managing these people has always been difficult, but now it seems that our problems have just begun, because with recent technological advances come new concerns about data breaches or other security risks involving the personal information of current workers…
Here they are:
Monitor the cash point
A good reason to do this is that it is one of the areas most at risk in the club.
Even more so if employees are allowed access and if they can withdraw cash.
What should you do? In this case, all the operations recorded by the system must be monitored:
- Number of box openings
- Number of canceled transactions
- Typing errors
- Number of digits
With Ristomanager you can get around this problem!
In fact, thanks to our management software you can monitor the order process, keep track of the accounts entered, count the orders and have real-time data on the availability of products in stock.
Another “red” area is the warehouse.
It could happen that your employees steal stocks.
These episodes can occur before the goods are inventoried, that is, as soon as they are taken by the supplier, or later.
In the second case, the theft of food can be limited to eating an ice cream in the kitchen or becoming much more serious with whole crates of raw materials that end up in the homes of the employees rather than in the warehouse.
To counter these dangers, it is important that every warehouse movement is written down and each inventory is certified by a person in charge of the control.
Employe’s control and cameras: are they legal?
It often happens that entrepreneurs feel the need to install surveillance cameras that frame certain areas of the corporate structure. We also saw it on TV!
Fiction or reality?
With a series of recent measures, the Privacy Guarantor has declared unlawful the use of the video surveillance system installed in some workplaces.
The law provides, in fact, that the images collected for security purposes cannot be used for checks, even indirect ones, on the work activity. We need the union agreement, and, in its default, the authorization of the Labor Inspectorate.
Alternative solutions to discover the employees they steal?
Two solutions. The first is that of any testimonies of colleagues who have witnessed the crime: their statements can be used to blame the wrong colleague.
The second solution is that of the fake customer. In essence, instead of filming the workers, the employer can carry out a random check through the simulation of a purchase by the inspection staff present at the cash register as a customer, verifying whether the failure to issue the receipt corresponds to the detention of the relative collected price.