Managers' Emotional Intelligence

The purpose of this quantitative correlation study was the examination of the possible relationship between the general managers’ emotional intelligence (EI) operations evaluation scores (OE) and the employee turnover rate at restaurants from holding companies at Brand X quick-service restaurants (QSR) within the Southeastern U.S. market. The independent variables were GMs’ EI and OE scores. The dependent variable was the service employees’ turnover rate. I examined the variables to determine whether there was a significant relationship between GMs’ EI OE scores and employee turnover rates at Brand X QSR (Kleinbaum Kupper Nizam & Rosenberg 2013). High employee turnover rates deplete the financial resources of companies (Mathe Scott-Halsell & Roseman 2013; Park & Shaw 2013); affect the welfare costs in communities and displace workers who struggle to find gainful employment (Kuminoff Schoellman & Timmins 2015). The general business problem is that some leaders and HR decision-makers in the foodservice industry and accommodation industry do not understand the relationship between the managers’ EI and employee turnover rates in their companies.