The impact of structured-decision making, transformational leadership, and employee engagement on work performance on the service food industry: A case study on the Aristocrat Restaurant

• Main Authors: Advincula, Aleesa Aliane C., Dy, Jose Enrico M., Gatchalian, Emmanuel E., Vergel De Dios, Eduardo Augusto T.
• Format: text
• Language: English
• Published: Animo Repository 2022
• Subjects: Food service—Decision making; Transformational leadership; Food service—Personnel management; Human Resources Management; Performance Management
• Online Access: https://animorepository.dlsu.edu.ph/etdb_dsi/61; https://animorepository.dlsu.edu.ph/context/etdb_dsi/article/1106/viewcontent/The_Impact_of_Structured_Decision_Making_Transformational_Leader_Redacted.pdf
• Institution: De La Salle University

The food and service industry in the Philippines incurred massive losses consequential to the pandemic, with an estimated difference of 6.64 billion USD loss from 2019 to 2020 (Statista, 2022). The study aims to investigate how The Aristocrat Restaurant–a known institutional restaurant in the country adjusted the way it did business in the context of the pandemic, determine the impact and effect of Structured Decision Making, Transformational Leadership, and Employee Engagement on Work Performance, and determine whether these variables’ collective impact Work Performance positively or negatively. An initial interview with the company’s corporate secretary was conducted followed by a survey, subdivided to encapsulate each of the variables of the study, which was conducted and participated by 151 restaurant branch employees who were not employed at a managerial or supervisory level. The results showed that Structured Decision Making, Transformational Leadership, and Employee Engagement have a significant effect on Work Performance respectively. It is detected that as each and separate of the independent variables increase a corresponding increase is observed in Work Performance. In the constant goal of improving business performance specifically in the service food industry, the study could be a basis for operational development through leadership and employee relation, as well as an inspiration for other restaurants in their journey towards building an organization that sustains producing quality products and services.