Purpose: The main purpose of this study is to determine the effect of perceived servant leadership behaviour of restaurant employees on the organizational identification and performance of employees. Design/methodology/approach: In order to realize the purpose of the research, the theoretical structure of the study was formed via literature research and depending on this structure, three hypotheses were developed. The data needed to test these hypotheses were collected by questionnaire method. The population of the research consists of food and beverage establishments operating in İzmir Province, and the sample is composed of first class restaurant employees. The data were obtained from 392 restaurant employees selected by sampling method. Findings: As a result of the research, it was determined that perceived servant leadership has a positive and significant effect on employee performance and organizational identification level. At the same time, it was determined that employees' perceptions of servant leadership and their level of performance and organizational identification were moderate. Discussion: İt can be stated that restaurant managers exhibit behaviors that deal with the problems of the personnel, give priority to their career development, wishes and needs and act in line with ethical principles in the process of achieving the objectives of the business. If the managers exhibit servant leadership behavior may increase the organizational identification and performance levels of the employees.