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    A Study of Relationship Between Managers' Leadership Style and Employees' Job Satisfaction

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    Maricar Llamado Puño
    Orientation programs introduce new employees to their job, coworkers, and organization. These programs provide important information to help socialize newcomers. Most managers conduct performance reviews, make promotion decisions, and are involved in terminations. Restaurant managers determine staffing schedules to maintain service quality while limiting costs based on their experience. One study found that male managers had higher job satisfaction scores than female managers. Effective communication in the workplace improves employee engagement, productivity, and organizational success. Cleanliness and ambiance are key factors in customer evaluations of restaurant quality.

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    A Study of Relationship Between Managers' Leadership Style and Employees' Job Satisfaction

    Uploaded by

    Maricar Llamado Puño
    53 views2 pages
    Orientation programs introduce new employees to their job, coworkers, and organization. These programs provide important information to help socialize newcomers. Most managers conduct performance reviews, make promotion decisions, and are involved in terminations. Restaurant managers determine staffing schedules to maintain service quality while limiting costs based on their experience. One study found that male managers had higher job satisfaction scores than female managers. Effective communication in the workplace improves employee engagement, productivity, and organizational success. Cleanliness and ambiance are key factors in customer evaluations of restaurant quality.

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    Orientation programs introduce new employees to their job, coworkers, and organization. These programs provide important information to help socialize newcomers. Most managers conduct performance reviews, make promotion decisions, and are involved in terminations. Restaurant managers determine staffing schedules to maintain service quality while limiting costs based on their experience. One study found that male managers had higher job satisfaction scores than female managers. Effective communication in the workplace improves employee engagement, productivity, and organizational success. Cleanliness and ambiance are key factors in customer evaluations of restaurant quality.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    53 views2 pages

    A Study of Relationship Between Managers' Leadership Style and Employees' Job Satisfaction

    Uploaded by

    Maricar Llamado Puño
    Orientation programs introduce new employees to their job, coworkers, and organization. These programs provide important information to help socialize newcomers. Most managers conduct performance reviews, make promotion decisions, and are involved in terminations. Restaurant managers determine staffing schedules to maintain service quality while limiting costs based on their experience. One study found that male managers had higher job satisfaction scores than female managers. Effective communication in the workplace improves employee engagement, productivity, and organizational success. Cleanliness and ambiance are key factors in customer evaluations of restaurant quality.

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    MANAGER

    Orientation programs are a form of employee training designed to introduce new


    employees to their job, the people they will be working with, and the larger organization.
    These training programs can play a critical role during socialization by providing
    newcomers with a variety of important information (Anderson, Cunningham-Snell, &
    Hiagh, 1990).

    According to McGovern et al., (1997), most managers conduct performance appraisal,


    make promotion decisions and are involved in terminations.

    Over staffing that means excessive labor costs and under staffing that invites the
    opportunity cost of service errors and lost business. Most operators seek to rely on their
    personal experience and judgment to determine schedules that are meant to maintain
    service quality and limit labor costs (Choi et al., 2009).

    The result of this study corroborated the findings of the study conducted by Mohammad
    (2006) A study of relationship between managers' leadership style and employees' job
    satisfaction revealed that the satisfaction scores for men manager were found to be
    significantly higher than those of women (p , 0:001).

    EMPLOEES

    According to Becker (1990), the Facility Management is responsible for coordinating all
    efforts related to planning, design and management of buildings and their systems, their
    equipment and their furniture, in order to improve the organization's ability to compete
    successfully in an environment rapid changing.

    Rachman (2005) food and beverage department is in charge of part processing,


    producing and serving food and drinks for the purposes of hotel guests, both in the
    rooms, restaurant, coffee shop, banquet (receptions and meeting), food employees, and
    so on. As a conclusion food and beverage is a part that has a job and responsible to
    prepare and serving the food for guests of hotel and hotel’s employee.

    Johnston (1995) defined the service quality as customer satisfaction, i.e. the degree of
    fit between customers’ expectations and perceptions of service. “Quality is a
    measurement of various attributes of a product or services as against meeting a specific
    need at certain place and time.”

    According to Dang (2012) effective communication in the workplace places a significant


    impact on the success of a business organisation. It strengthens the rapports between
    individuals in the organisation, gains the loyalty from employees, and improves their
    engagement and productivity

    The result of this study corroborated the findings of the study conducted by McEvoy
    (1989) "Cumulative evidence of the relationship between employee age and job
    performance." Show that there was moderated the relation between age and
    performance significantly

    According to Babin and Boles (1998) “Employee behaviour in a service environment: a


    model and test of potential differences between male and female” reveals that females
    service providers job performance more negatively than it does males and job quitting
    intent among males.

    Hancer (2003) revealed that his study entitled Job Satisfaction of Restaurant
    Employees, which the employees who were working in various job positions (i.e.,
    kitchen help, undefined positions) were significantly more satisfied than those classified
    as wait staff, bartenders, or cooks.

    Hancer (2003) revealed that his study entitled Job Satisfaction of Restaurant
    Employees, that the employees having less than 3 months of job tenure were
    significantly more satisfied with their jobs than workers with other job tenures.

    GUESTS

    Food is a core product and it plays a crucial role in the restaurant business (Liu and
    Jang, 2009). Empirical evidences reveal that food quality has a significant impact on a
    firm’s long term financial performance due to its ability to create a favourable preference
    for the firm’s products when consumers can 20 differentiate its product quality from
    others in a meaningful way (Du and San, 1995).

    Gronroos (1984) and Zeithaml et al. (1990) argue that service quality is more
    complicated than product quality. The physical attribute of products enables errors in
    the production to be easily detected and thus necessary solutions can be taken
    immediately to correct the mistakes before they are sold to customers. Compared with
    product quality, service quality is difficult to measure physically because services are
    abstract entities with characteristics such as intangible, perishable, heterogeneous and
    simultaneous Service Quality Food Quality Perceived Value Customer Satisfaction
    Behavioural Intentions 17 (Lovelock, 2001)

    Restaurant cleanliness has been perceived by researchers to be one of key factors in


    customers’ restaurant quality evaluations (Becker, Murrmann et al. 1999; Barber and
    Scarcelli 2009; Jang and Liu 2009).

    This involves research about the “ambiance” (Bitner, 1992) which is “artificial
    environment” and also how it influences both clients and also workers within the
    program process.

    Muhamad and Ahmad (2016) show that the gender plays a significant effect in the
    relationship between service quality and customer satisfaction.

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