Managers' Emotional Intelligence. Impact on Employee Turnover Rates in Quick Service Restaurants

      Аннотация: The purpose of this quantitative correlation study was the examination of the possible relationship between the general managers’ emotional intelligence (EI), operations evaluation scores (OE), and the employee turnover rate at restaurants from holding companies at Brand X quick-service restaurants (QSR), within the Southeastern U.S. market. The independent variables were GMs’ EI and OE scores. The dependent variable was the service employees’ turnover rate. I examined the variables to determine whether there was a significant relationship between GMs’ EI, OE scores, and employee turnover rates at Brand X QSR (Kleinbaum, Kupper, Nizam, & Rosenberg, 2013). High employee turnover rates deplete the financial resources of companies (Mathe, Scott-Halsell, & Roseman, 2013; Park & Shaw, 2013); affect the welfare costs in communities, and displace workers who struggle to find gainful employment (Kuminoff, Schoellman, & Timmins, 2015). The general business problem is that some leaders and HR decision-makers in the foodservice industry and accommodation industry do not understand the relationship between the managers’ EI and employee turnover rates in their companies. The specific business

Ключевые слова: Emotional Intelligence, Managing Turnover Rate, Employee Turnover Rates, Management, leadership, Business Problem, Reducing Turnover, Managing Cost, HR management, Human Resource, human capital, Doctoral Research, Research in Emotional Maturity