Mental Well-Being and Management Support of Quick Service Restaurant Employees in the 4 Cities of Batangas

Abstract

The study aimed to assess the mental well- being and management support during the time of the pandemic among restaurant employees in quick-service restaurants (QSR) in the cities of Batangas Province. It presented the profile of the restaurant employees in terms of gender, length of service, and type of employees; determined the mental well-being of employees in terms of well-being, psychological distress, absenteeism/ presenteeism; and work engagement; assessed the management support in terms of supervision support at work and psychological safety climate management; tested the significant difference when grouped according to the profile. Descriptive research was used with 103 QSR employees weighted mean and ANOVA are the statistical tests utilized. Based on the result, the majority of the QSR employees were 20-30 years old, female, working for less than 6 months, in a full-time category, in a franchised quick service restaurant with 1 to 2 days missed shifts in 28 days. The mental well-being of the QSR employees was stable because they often felt that they are close to other people, though sometimes they experienced that working was an effort, and during their absence, they are contacted by their manager or supervisor and their supervisor was accessible and approachable to their team. With this supervisor attitude, they felt that time passed quickly when they working. The responses of the QSR employees with regard to well-being differed when grouped according to profile. Assessment of psychological distress differed in terms of age, length of service, and type of ownership while for absenteeism the assessment differed in terms of types of employment and number of days missed. As to management support, only the assessment of QSR employees differed in terms of supervision at work and work engagement when grouped according to age.