Managerial adversities in the restaurant sector of Tagaytay City: An input towards building resilient leaders In the midst of pandemic
Angala, Angelo
Managerial adversities in the restaurant sector of Tagaytay City: An input towards building resilient leaders In the midst of pandemic Angelo Angala, Mae Balasan, Princess Ann Jacosalem, and Renjo Peralta - Tagaytay Olivarez College 2021-2022 - pages 8-33
ABSTRACT
Resilience is crucial for a system to be able to respond adequately to events of its magnitude (clemento, 2020). This study used descriptive research design to determine the managerial adversities in the restaurant sector of Tagaytay City: An input towards building resilient leaders in the midst of pandemic. Respondents are chosen with the use of Quota Sampling and Purposive Sampling. The respondents are selected restaurant managers located in Tagaytay City. Majority of the respondents are ages 28-32 and 33-37 years old, majority of the respondents are female. The respondent’s length of years in the position/designation and length of service in the organization are both 4-7 years. Determining the level of workplace adversities experienced by the managers in terms of Emotional Adversity, some of the employees experience a high level of adversity when it comes to turn over, kitchen staff, dining staff, training of employees, employee’s schedule, and health safety standards. Physical Adversity, the respondents are having a low-level adversity but
some of the employees experienced pain due to the nature of work. And financial adversity the managers experience a low-level of adversity. Competent employees are a critical success factor to business organizations (Pelit et al., 2011). Managers need to hire more skilled professionals to do work with a heart. The recommendation for further research is to create a simulated test training
program to identify the level of restaurant manager’s adaptive performance in response to COVID19 pandemic.
Resiliense
COVID-19 pandemic
Adversities
Restaurants
Managerial adversities in the restaurant sector of Tagaytay City: An input towards building resilient leaders In the midst of pandemic Angelo Angala, Mae Balasan, Princess Ann Jacosalem, and Renjo Peralta - Tagaytay Olivarez College 2021-2022 - pages 8-33
ABSTRACT
Resilience is crucial for a system to be able to respond adequately to events of its magnitude (clemento, 2020). This study used descriptive research design to determine the managerial adversities in the restaurant sector of Tagaytay City: An input towards building resilient leaders in the midst of pandemic. Respondents are chosen with the use of Quota Sampling and Purposive Sampling. The respondents are selected restaurant managers located in Tagaytay City. Majority of the respondents are ages 28-32 and 33-37 years old, majority of the respondents are female. The respondent’s length of years in the position/designation and length of service in the organization are both 4-7 years. Determining the level of workplace adversities experienced by the managers in terms of Emotional Adversity, some of the employees experience a high level of adversity when it comes to turn over, kitchen staff, dining staff, training of employees, employee’s schedule, and health safety standards. Physical Adversity, the respondents are having a low-level adversity but
some of the employees experienced pain due to the nature of work. And financial adversity the managers experience a low-level of adversity. Competent employees are a critical success factor to business organizations (Pelit et al., 2011). Managers need to hire more skilled professionals to do work with a heart. The recommendation for further research is to create a simulated test training
program to identify the level of restaurant manager’s adaptive performance in response to COVID19 pandemic.
Resiliense
COVID-19 pandemic
Adversities
Restaurants