The purpose of this study is to examine the impact of emotional intelligence of employees on job stress, affective commitment, and turnover intention in the restaurant industry. Although emotional intelligence may play a critical role in the hospitality industry where there is a high component of human contact with the customers, few studies have been conducted to investigate how the emotional intelligence of employees influences work-related outcomes in the restaurant context. The sample for this study consists of 250 non-supervisory employees drawn from causal restaurants located in the Midwestern area in the U.S. The survey will be distributed to the respondents by the restaurant manager at each property during a shift meeting. Structural equation modeling with path analysis is used to test proposed hypotheses.