Navigating Amid Uncertainty: Insights into Restaurant Managers' Job Satisfaction and Experiences during COVID-19
DOI:
https://doi.org/10.48017/dj.v10iSpecial_3.3599Keywords:
Employee well-being, Workplace Challenges, Crisis Management, COVID-19 PandemicAbstract
There have been many challenges during the COVID-19 pandemic, most especially to the tourism and hospitality industries. The predicament of displaced workers has been witnessed on a global scale. Dine-in services have been substituted by digital orders through food delivery apps; this has accelerated the changes in consumer behavior that have resulted in workforce reductions; the results may have significant ramifications of the job satisfaction and experiences of restaurant managers. This study utilizes asequential mixed-method approach that looks into the job satisfaction and experiences of restaurant managers during the first wave and lockdown (Early to mid-2020) to vaccine development and rollout (late 2020 –2021) stages of the COVID-19 pandemic. It was revealed that restaurant managers were moderately satisfied with their jobs during the stages and that the qualitative components revealed the following themes: (1) Overworked, (2) Unappealing working conditions, (3) Inclined toward depressive feelings,and (4) Lucky to have a job. Further studies may be considered using different parameters that can be applied to gain insight into the various challenges that restaurant managers face in today’s evolving market and to prepare businesses during a crisis like the COVID-19 pandemic. This research could provide valuable insights for developing intervention strategies for both businesses and local governments that may improve employee well-being even during times of calamity.R E S U M OHouve muitos desafios durante a pandemia da COVID-19, principalmente para os setores de turismo e hospitalidade. A situação difícil dos trabalhadores deslocados foi testemunhada em escala global. Os serviços de jantar foram substituídos por pedidos digitais por meio de aplicativos de entrega de comida; isso acelerou as mudanças no comportamento do consumidor que resultaram em reduções na força de trabalho; os resultados podem ter ramificações significativas na satisfação no trabalho e nas experiências dos gerentes de restaurantes. Este estudo usa uma abordagem sequencial de método misto que analisa a satisfação no trabalho e as experiências dos gerentes de restaurantes durante a primeira onda e o bloqueio (início a meados de 2020) até os estágios de desenvolvimento e implementação da vacina (final de 2020-2021) da pandemia da COVID-19. Foi revelado que os gerentes de restaurantes estavam moderadamente satisfeitos com seus empregos durante os estágios e que os componentes qualitativos revelaram os seguintes temas: (1) Sobrecarga de trabalho, (2) Condições de trabalho desagradáveis, (3) Inclinação a sentimentos depressivos e (4) Sorte de ter um emprego. Estudos futuros podem ser considerados, utilizando diferentes parâmetros que possam ser aplicados para obter insights sobre os diversos desafios que os gestores de restaurantes enfrentam no mercado em constante evolução atual e para preparar as empresas durante uma crise como a pandemia de COVID-19. Esta pesquisa pode fornecer insights valiosos para o desenvolvimento de estratégias de intervenção, tanto para empresas quanto para governos locais, que possam melhorar o bem-estar dos funcionários, mesmo em tempos de calamidade.Metrics
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