High turnover among managers can be even more damaging to your operation than high turnover among rank-and-file workers. If you want to keep managers, it is essential to understand why they leave. Surprisingly, money is not always the main reason.
McFillen, J. M., Riegel, C. D., & Enz, C. A. (1986). Why restaurant managers quite (and how to keep them) [Electronic version]. Cornell Hotel and Restaurant Administration Quarterly, 27(3), 36-43. Retrieved [insert date], from Cornell University, School of Hospitality Administration site: http://scholarship.sha.cornell.edu/articles/473/