Studi Gaya Kepemimpinan Situasional (Situational Leadership Model Hersey-Blanchard) pada Rumah Makan Padang Se-Kabupaten Sleman D.I.Y
DOI:
https://doi.org/10.35917/tb.v23i1.248Keywords:
gaya kepemimimpinan situasional Hersey-Blanchard, Situational Leadership Model Hersey-Blanchard, keterampilan situasional pemimpin, kesiapan pengikutAbstract
Penelitian ini bertujuan untuk mengetahui penerapan gaya kepemimpinan situasional beserta keterampilan situasional pada pemimpin di rumah makan Padang se-Kabupaten Sleman D. I. Yogyakarta. Metodologi penelitian yang digunakan dalam penelitian ini adalah pendekatan kualitatif dengan pemilihan narasumber (responden) melalui teknik purposive sampling. Teknik pengumpulan data menggunakan data primer melalui wawancara terstruktur, observasi, dan dokumentasi terhadap sebelas narasumber (responden) rumah makan Padang di wilayah Kabupaten Sleman. Analisis data dalam penelitian ini menggunakan naratif deskriptif dengan metode Miles dan Huberman. Hasil penelitian menerangkan bahwa terdapat ketidaksesuaian penerapan gaya kepemimpinan situasional Hersey-Blanchard dengan tingkat kesiapan pengikut. Pimpinan rumah makan Padang se-Kabupaten Sleman kategori menengah cenderung bergaya kepemimpinan selling/coaching (S2) dan delegating (S4). Sedangkan rumah makan Padang kategori besar cenderung menerapkan gaya kepemimpinan partisipasi/supporting (S3). Kesiapan pengikut rumah makan Padang cenderung berada pada tingkat kesiapan yang tinggi (R4).
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