(The Relationship Between Servant Leadership Perceptions of Restaurant Employees and Work Engagement Levels)

Abstract

Purpose – The main purpose of this study is to determine the relationships between perceived servant leadership of restaurant employees related to their managers and levels of work engagement Design/methodology/approach – In order to achieve this aim 388 survey data were collected from first class restaurant employees in the city of İstanbul. Participants were selected by simple random sampling method and data analysed via structural equation model. Findings – As a result of this study it was determined that restaurant employees see their managers as servant leaders and have a moderate level of work engagement. It was also revealed that positive and meaningful relationships were also found between perceived servant leadership and the sub dimensions of work engagement such as vigor, dedication and absorption. Discussion – According to the results of this study, it can be said that restaurant managers are leaders who are not only interested in the goals of the business but also are interested in wishes, needs and individual development of employees through giving power, empathizing them and to behaving ethically. It can be stated that the employees work willingly and happily, concentrate on their work to a great extent while performing their activities within the enterprise, and they do their job lovingly despite the difficult working conditions of the sector. Managers who want to increase their employees' sense of dedication to work need to exhibit leadership behaviors that can increase this feeling. Servant leadership behavior, which takes into consideration the wishes and needs of employees and supports their individual development, is one of the types of leadership that can increase employees' sense of commitment.