Liderança servidora e satisfação no trabalho: uma análise das prioridades que moldam o ambiente organizacional

Abstract

This study aims to analyze employees' perceptions of servant leadership and job satisfaction in an organization within the food service sector. To achieve this objective, a quantitative, descriptive, and cross-sectional approach was adopted through a case study conducted in a family-owned restaurant. Data were collected using structured questionnaires covering participants' sociodemographic profiles, servant leadership assessment, and levels of job satisfaction. To measure the variables, validated instruments from the literature were employed, and the analysis was conducted using the Analytic Hierarchy Process (AHP) method, which enabled the identification and prioritization of the factors considered most relevant by employees. The results revealed a high priority assigned to the dimensions of empowerment, humility, and long-term vision within the context of servant leadership. Regarding job satisfaction, satisfaction with supervision was identified as the most relevant dimension among those analyzed, while aspects such as promotion opportunities and salary showed lower relative priority. It is concluded that servant leadership contributes to the development of more positive, collaborative, and productive organizational environments, reinforcing its strategic role in promoting employee well-being and performance.