Statement of The Problem

Statement of the Problem
The study will determine the leadership styles of the managers used in selected food
service establishments in Cavite and to investigate their influence on employee work
performance.
Specifically, this study sought to answer the following:
1. What is the demographic profile of the restaurant managers, in terms of:
1.1 Age;
1.2 Sex
1.3 Length of service; and
1.4 Highest educational attainment
2. What leadership styles do the restaurant managers of selected restaurants in Cavite have?
3. What is the relationship between the demographic profile of the restaurant managers and
their leadership styles?
4. How do employees perceive the leadership styles being manifested by their respective
manager?
5. Is there any significant difference between the leadership style manifested by managers
and how they are perceived by their employees?
6. Is there any significant relationship between leadership style of restaurant managers and
employee work performance?
Conceptual Framework
This study entitled Leadership Styles and Its Influence on Employee Work Performance
was designed to determine the leadership styles of managers in selected food service
establishments in Cavite.
The conceptual framework allowed the researcher to identify the demographic profile of
the restaurant managers and its relation with their manifested leadership styles. It inspected
how employees perceived the leadership manifested by their managers. Furthermore, it
explained the influence of restaurant managers’ leadership styles on employee work
performance.
Conceptual Framework(insert graph)

Figure 1. Conceptual Framework of the Study
Hypotheses
The following hypothesis were tested at .05 level of significance
Ho1: There is no significant relationship between the demographic profile of the participants
and their leadership styles.
Ho2: There is no significant relationship that exists between the leadership styles of food
service managers and employee work performance.
Significance of the Study
The results of this study will be beneficial to the following:
Hospitality Industry. Hospitality institutions need good and effective leaders to
recognize the competitive advantage of having a positive workforce for organizational
effectiveness. Thus, this study will profound insight related to the new approach of leadership
style that can enhance or improve employees work performance.
The Management of Restaurant. To the management of selected food service
establishments in Cavite, the study will provide information on how various aspects of leadership
styles autocratic, transformational and laizzes faire influence employees work performance. This
information may useful in the development of leadership plan in relation to these aspects to
improve the work performance of employees.

Educators. This study is also important to educators as they are also the leader of their
own classrooms. This study may suggest to educators to increase the level of adaptation of this
positive leadership style that the student may benefit in their class performance.
Academician/Students. This study adds more information to the body of knowledge on
influence of leadership style on employee work performance. It may serve also as a source of
more information on how various aspects of leadership like autocratic, transformational and
laizzes faire influence employee work performance. This study may promote a positive type of
leadership that will enhance employee work performance and ultimately, organizational
performance and success. In addition, this study may contribute to adding some knowledge to
future researchers and practitioners in business industry.
Scope and Limitation of the Study
The study focused on the influence of leadership styles of the food service managers in selected casual
dining restaurants in Cavite on employee's work performance.
The researcher, therefore will undertake the study to determine the leadership styles of
managers in selected casual dining restaurants in Cavite and their influence on employee work
performance.
The participants will be the managers or supervisors and employees.
Definition of Terms
For the purpose of clarity and understanding, the following terms are defined of how they
are going to use in this study.
Age refers to the chronological age of the restaurant managers during the conduct of the study,
expressed in terms of years.

Employee refers to subordinate employee or follower in restaurant organization.
Employee Work Performance is an assessment of subordinate employees based on the
perceived influence of transformational leadership style of their manager.
Highest Educational Attainment refers to highest degree of education of the restaurant
manager has completed.
Leadership is the ability of a company’s management to make sound decisions and inspire
others to perform well.
Leadership Style is an engaging style of leadership involved in reaching out to followers and
understanding their concern and working conditions.
Performance Appraisal It is an annual or semi-annual meeting in which the employee and the
supervisor meet to discuss the employee’s past, present and the near future performance and
expectations.
Perception is the rate participants give on a scale of 1 to 5 according to the significant
relationship of transformational leadership style on their work performance.
Restaurants are part of the study which involves respondents such as manager and their
employees.
Sex refers to the distinction between male and female in our country.
Transformational Leadership is a leadership style that involves a leader working with the
employees to pinpoint the needed change, create a vision to guide the organization through
inspiration, and execute the change together with committed group members.
Vision is an aspirational description of what an organization would like to achieve or
accomplished in the long term future. It is intended to serve as clear guide for choosing current
and future courses of action.

Years of experience refers to the tenure or years in service of restaurant managers.

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Statement of the Problem

service establishments in Cavite and to investigate their influence on employee work

Specifically, this study sought to answer the following:

1. What is the demographic profile of the restaurant managers, in terms of:

1.3 Length of service; and

1.4 Highest educational attainment

their leadership styles?

and how they are perceived by their employees?

employee work performance?

how employees perceived the leadership manifested by their managers. Furthermore, it

explained the influence of restaurant managers’ leadership styles on employee work

Conceptual Framework(insert graph)

The following hypothesis were tested at .05 level of significance

and their leadership styles.

service managers and employee work performance.

Significance of the Study

The results of this study will be beneficial to the following:

Hospitality Industry. Hospitality institutions need good and effective leaders to

recognize the competitive advantage of having a positive workforce for organizational

style that can enhance or improve employees work performance.

The Management of Restaurant. To the management of selected food service

improve the work performance of employees.

Academician/Students. This study adds more information to the body of knowledge on

future researchers and practitioners in business industry.

Scope and Limitation of the Study

dining restaurants in Cavite on employee's work performance.

The participants will be the managers or supervisors and employees.

are going to use in this study.

expressed in terms of years.

Employee Work Performance is an assessment of subordinate employees based on the

perceived influence of transformational leadership style of their manager.

Highest Educational Attainment refers to highest degree of education of the restaurant

manager has completed.

others to perform well.

understanding their concern and working conditions.

Perception is the rate participants give on a scale of 1 to 5 according to the significant

relationship of transformational leadership style on their work performance.

Vision is an aspirational description of what an organization would like to achieve or

and future courses of action.

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