I’m not sure when the idea of having security became more of an unwanted expense then a necessity.
Growing up in the Restaurant and Bar business I have always looked at security, like bouncers and door hosts, as the backbone of a venue’s eco system. Granted, I am a fan of Patrick Swayze’s Roadhouse, but there is so much more to the position which is lost on patrons and even management.
I got into F&B through security. I started in Daytona Beach, Florida during the hype of MTV Spring Break. I worked for incredible owners that taught me policies and procedures I still use as an owner today.
They realized the value of security. Security shouldn’t just be hired muscle at the door. There should be daily pre-shift meetings with managers and the full team. A good security employee is the eyes and ears on the floor, and the go-to employee for strategic safety and crowd control. Additionally, security provides clear communication with patrons. Security speaks with every potential patron, getting a gut feeling before they even walk in the door: what kind of mood are they in? What’s their body language? How are their speech patterns? And it’s all done within the 15 seconds it takes to check their identification and get them inside.
For many venues, security is the first touchpoint a guest has, and the last employee they see on their way out. Customer service often starts and ends with security. Security moves within the venue to help the flow of traffic, making sure there is room for drinks to get across the bar as well keeping order incase you get a visit from Vice or the Fire Marshalls.
Currently, with the political environment being so volatile, security is faced with holding the line between the venue’s rules and regulations with patrons’ personal views, especially regarding COVID-19. This alone is worth their pay!
I can tell you that currently in all my pre-shift meetings and full manager meetings, the safety of our employees and patrons is always our top priority. This continuously brings the conversation back to security personnel.
Not every venue will need a security guard – it depends on the style of your restaurant and bar. But if you’re considering adding a security team, remember that saving $15-$18 an hour is pennies to what might happened if you are not prepared. Don’t cut back on security shifts because you can’t physically see the correlation to sales from their position.
This is a tough time in economically, and we’re all feeling the hit. It’s difficult, or in some cases impossible, to raise prices anymore to deal with increased supply and food costs along with minimum wage jumping up. Consider alternative compensation models for your security team. Maybe begin a tip out policy, like you do with bussers and bar-backs. Give them an incentive for every fake ID they capture, or offset their pay with additional incentives to keep them motivated.
I can only give you my opinion from my past and current experiences, as I feel all positions are valuable and needed for a restaurant or bar to function and function well. Take a minute and reevaluate your team, speak to some of security personnel and you make your own educated decision on how valuable this position is to the business.
Follow Bar & Restaurant on Facebook and Instagram for all the latest industry news and trends.