Resilience-Based Employee Performance Improvement Model at Bebek Uma Sari Resto, Singapadu Gianyar

The research was conducted at Bebek Uma Sari Resto, Singapadu Gianyar, which is one of the restaurants in Gianyar with its flagship product, duck dishes. As a restaurant, of course, the service provided must be able to satisfy consumers. So it requires employees who are able to work optimally to realize this. The research used a quantitative descriptive design, with the research location at Bebek Uma Sari Resto, Singapadu Gianyar. The research population was all employees of Bebek Uma Sari Resto, Singapadu Gianyar as many as 50 people, with a saturated sampling technique so that the entire population was sampled. Data were analyzed using the Partial Least Square (PLS) statistical method. The results of the study showed that work motivation and employee competence had a positive and significant effect on employee resilience and employee performance, resilience had a positive and significant effect on employee performance at Bebek Uma Sari Resto, Singapadu Gianyar. It is recommended to Bebek Uma Sari Resto, Singapadu Gianyar to improve cooperation between employees so that they can work together as a team to provide input to each other in completing work, as well as improve the training provided to employees so that employee competence is further improved and produces more optimal performance.