Abstract:

Purpose: The main purpose of this research is to determine the impact of serviced leadership behavior that food and beverage companies perceive in their managers on the work performance and the level of organizational identification they have. Method: The theoretical structure of the study was created by doing the field summer scan to this goal and accordingly three hypotheses were developed. The data required to test these hypotheses is collected by the survey method. The universe of the research is formed by food and beverage companies operating in the province of İzmir, while the sample is formed by employees of the first-class restaurant business. The data was obtained from 392 restaurant employees selected by the easy sampling method. The findings: The research finds that serviced leadership has a positive and meaningful impact on the performance of employees and the level of organizational identification. It is also determined that employees' serviced leadership perception, performance and level of organizational identity are at a medium level. Discussions: The restaurant managers can express their behavior in the process of achieving the goals of the business, which concerns the problems of the staff, which prioritizes their career development, desires and needs, and acts in accordance with ethical principles. However, showing managers a serviced leadership behavior could increase employees’ organizational identity and performance levels.

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