Work-life balance is vital for employees’ well-being, motivation, and quality of life. This study investigated work- life balance within the food service department of a cruise line, focusing on employees’ coping strategies and served as basis in proposing mechanisms to improve their quality of life. The research began with a comprehensive literature review, exploring theoretical foundations, dimensions, and determinants of work-life balance, as well as its impact on individuals and organizations. The literatures highlighted the unique challenges faced by food service employees in the cruise line industry, such as long working hours, irregular schedules, and limited leisure time. A mixed-methods approach was employed, combining quantitative and qualitative data. The study assessed the current work-life balance, coping strategies, and overall quality of life of 508 Filipino employees working in the food service department of Costa Cruise Line under Magsaysay Maritime Corporation located at United Nations Avenue, Manila, Philippines. Findings revealed significant work-life imbalance among food service employees, with 62% experiencing below-average rate due to long working hours and high job demands. Additionally, 78% of employees reported high levels of stress impacting their mental health and relationships. Despite these challenges, employees demonstrated various coping mechanisms, with religiosity (M=3.18) and problem solving (M=3.06) being the most effective strategies. Based on these findings, the study proposes mechanisms to enhance work-life balance, including flexible scheduling, employee support programs, and cultivating a supportive work environment. These recommendations aim to foster a positive work culture, improve employee satisfaction, and enhance their overall quality of life. This research also contributes valuable insights into the dynamics of work-life balance and coping strategies in the cruise line industry, emphasizing the importance of prioritizing employee welfare for organizational success.

Keywords: work-life balance, coping mechanism, quality life, cruise lines, food service employees