Abstract:

The purpose of the study is to determine the level of work life balance of restaurant employees and to determine whether their job satisfaction and intention to leave work differ according to the level of work life balance. For this purpose, between January-March 2019 the restaurants located in the Mersin province center and the staff were subjected to face-to-face surveys. The analysis was carried out through 270 available surveys. The sampling analysis found that the sampling was divided into two groups: 151 people with a low working life balance and 119 people with a high working life balance. According to this conclusion, it is possible to say that there are more restaurant employees with a low business life balance. From the demographic characteristics, gender, working hours, weekly holidays and working conditions in religious holidays have been found that the level of work-life balance shows significant differences. In addition, the work life balance shows significant differences in terms of both work satisfaction and the intention to leave the job. Restaurant employees with a relatively higher business life balance have more work satisfaction. On the other hand, workers with a relatively higher working life balance have a lower intention to leave the job.

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