Özet:

Purpose - The main purpose of this study is to determine the relationship between the serviced leadership perceptions of the first-class restaurant business employees towards the managers and the sense of dedication to work. Method - To this goal, data was collected through the question form from 388 first-class restaurant business employees operating in the province of Istanbul. Participants were selected by a simple random sampling method. The analysis of the data obtained was carried out through the structural equality model. The findings - The study found that restaurant employees perceived their managers as a servant leader and their levels of dedication to work were at a medium level. At the same time, there have been positive and meaningful relationships between humility, self-man and concentration, which are the underdimensions of serviced leadership and dedication to employment perceived - according to these findings, restaurant managers can be said to be a leader who is able to build empathy and behave ethically, contributing to their individual development through strengthening, not only to the goals of the business but also to the desires and needs of the employees. When employees perform their activities within the business, it can be expressed that they are willing and happy to work, that they are largely focused on their work, that they do their work with pleasure despite the industry’s difficult working conditions. Managers who want to boost their employees’ feeling of dedication to work need to show a leadership behavior that can boost this feeling. Serviced leadership behavior, taking into account the needs and desires of employees, which supports their individual development, is one of the types of leadership that can boost the feeling of dedication to employment of employees.

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