Restoran Çalışanlarının İş Yaşam Denge Düzeylerine Göre İş Tatmini ve İşten Ayrılma Niyetlerinin Karşılaştırılması
The Comparison of Restaurant Employees’ Job Satisfaction and Intention to Quit in terms of Work Life Balance Levels

Summary/Abstract: The aim of the study is to determine the work life balance levels of restaurant employees and to detect whether the job satisfaction and intention to quit job differ or not according to the work life balance levels. For this purpose, between January and March 2019 questionnaires were applied to the employees by face to face at the restaurants which are in the city center of Mersin. Analysis was carried out on 270 valid questionnaires. As a result of the clustering analysis, the sample of 270 restaurant employees was divided into two groups: 151 people with low level of work life balance and 119 people with high level of work life balance. According to this result, it is possible to say that the work life balance of the majority of the restaurant employees is low. It was determined that level of work life balance showed significant differences according to gender, working hours, weekly off and working at religious holidays. In addition, both job satisfaction and turnover intention differ significantly according to the level of work life balance. Restaurant workers with a relatively high level of work life balance have higher level of job satisfaction. On the other hand, workers who have a relatively high level of work life balance have low level of intention to quit job.

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