Abusive supervision in commercial kitchens: Insights from the restaurant industry

• Published in: International journal of hospitality management 2024-07, Vol.120, p.103789, Article 103789
• Main Authors: Taheri, Babak, Thompson, Jamie, Mistry, Trishna G., Okumus, Bendegul, Gannon, Martin
• Format: Article
• Language: English
• Subjects: Abusive supervision; Commercial kitchens; Job satisfaction; Turnover intentions; Workplace bullying
• ISSN: 0278-4319; 1873-4693
• DOI: 10.1016/j.ijhm.2024.103789

This mixed-method study investigates how abusive supervision and bullying impact job satisfaction and turnover intentions among employees in an environment plagued by ingrained incivility: commercial kitchens. Underpinned by social learning theory, we draw from 832 survey responses and 20 in-depth interviews to explore the extent to which supervisory abuse and workplace bullying negatively impact employee perceptions of their working environment while also investigating positive alternatives therein (e.g., authentic leadership and encouragement of creativity). Results suggest that, despite day-to-day challenges posed by abusive leadership, a strong sense of camaraderie and passion for kitchen work stimulated a commitment to the job. Accordingly, the study concludes that the inherently creative nature of commercial kitchen work and the personalities of fellow staff played a significant role in retaining employees. It thus highlights the complexity of food service employee retention and suggests that a holistic understanding of both leadership dynamics and intrinsic motives is essential. •There is a strong relationship between leadership effects, LMX, job satisfaction, and turnover intention.•Negative leadership traits like workplace bullying and abusive supervision are rarely reported in commercial kitchens.•Authentic leadership and creativity are crucial to reducing turnover intention among commercial kitchen workers.