Presentation
NEXT EDITION: MARCH 2, 2026
ENROLMENT OPENS: MAY 10,2025
Put people at the heart of your food service strategy.
The Leadership and Team Development in the Food Service Industry Online Course is designed for professionals who want to strengthen their ability to lead and manage teams by applying effective, human-centered people strategies. With a 100% online experience in a virtual classroom format, the Course offers tools to reduce turnover, retain talent, and promote long-term team development.
From employer branding and recruitment strategies to onboarding, team building, and conflict resolution techniques, the Course provides actionable tools for leading with clarity, empathy, and purpose.
Through live virtual classes, expert-led discussions, and a personalized final project, you will design solutions tailored to your workplace, receiving individual support to apply what you learn from the very first session.
INFORMACIÓN PRÁCTICA
- Start Date: March 2, 2026
- Registration Opening: May 10, 2025
- Language: Spanish
- 30 available slots
- Virtual classroom
- Academic Period: from March 2 to May 22, 2026
- Live Classes: Mondays and Tuesdays from 17:00 to 20:00h (CEST)
- *Live sessions are not recorded and must be attended in real time.
- Live Classes: Mondays and Tuesdays from 17:00 to 20:00h (CEST)
- Degree: Leadership and Team Development in the Food Service Industry
- For inquiries and more information, fill out the information request form
COURSE OBJECTIVES
- Provide current leadership skills to promote cultural change and place people at the core of your organization.
- Equip you with tools and methodologies to manage the full employee lifecycle—from attraction to retention.
- Develop the ability to motivate, guide, and align teams while improving communication, work environment, and productivity.
- Apply leadership and conflict resolution strategies to improve team stability and performance in demanding hospitality settings.
- Implement action plans that integrate onboarding, development, and exit processes to strengthen team continuity and engagement.
PROFESSIONAL APPLICATIONS
Upon completing the Online Course, you will be able to apply your knowledge in a variety of contexts across the food service sector, enhancing your ability to manage teams more effectively and sustainably. Applications include:
People Management in Hospitality
- HR or Team Manager in restaurants or hotels: Coordinate recruitment, onboarding, training, and retention processes to build stable, motivated teams.
Operational Leadership
- Operations Supervisor or Team Coordinator: Lead team performance in kitchen and front-of-house settings using leadership tools suited to fast-paced work environments.
Strategic Consulting
- Consultant in team and leadership development for the hospitality industry: Provide support to businesses on cultural change, HR strategy, and organizational growth.
Aimed at/Program
The Leadership and Team Development in the Food Service Industry Online Course is aimed at professionals who want to improve their leadership skills, manage teams effectively, and implement people strategies that respond to the challenges of today’s hospitality industry.
Recommended profiles:
- Mid-level managers seeking practical tools to improve daily team leadership.
- Restaurant owners or operational leads aiming to build a strong team culture and professionalize people management.
- HR professionals in hospitality who wish to specialize in sector-specific people practices.
Not sure if your profile fits?
If your academic or professional background isn’t listed but you’re interested in the Course, contact us and we’ll assess your case to provide personalized guidance.
PROGRAM
Module I: Talent Attraction in the Culinary World
- Context: The importance of a talent attraction strategy to reduce turnover and improve retention.
- Talent Attraction Plan: Develop a plan that not only attracts but also encourages long-term retention.
- Talent Attraction Techniques: Innovative and effective methods to attract and keep talents interested.
- Marketing Strategies for Staff Attraction: Using marketing to create an attractive and retentive image.
- Employer Branding: Building an employer brand that attracts and retains the best.
- Creation of Organizational Culture: Fostering a culture that values and retains talent.
Module II: Recruitment and Selection of Culinary Profiles
- Planning of Needs: Identifying profiles that not only meet current needs but also promote loyalty.
- Specific Recruitment Sources: Finding committed and enduring culinary talents.
- Competency Model: Selecting candidates with skills and values aligned with retention.
- Evaluation by Values: Prioritizing values that favor loyalty.
- Recruitment Process: Incorporating techniques like the Assessment Center to identify loyal candidates.
- Calibration: Choosing talents with the potential for growth and long-term permanence.
Module III: Welcome Plan for New Employees
- Welcome Plan: Retention-focused integration from day one.
- Key Elements in a Good Welcome Plan: Alignment with the mission, vision, and values oriented towards retention.
- Induction Modalities: Induction strategies to promote loyalty.
- Company Benefits: Highlighting benefits and growth opportunities to encourage permanence.
- Design of Welcome Plan: Creating plans that incentivize retention from the beginning.
Module IV: Planning and Managing Workforce
- Workforce Planning in the Culinary Business: Focusing on the stability and long-term growth of the staff.
- Factors Affecting Planning: Considering aspects that impact talent retention.
- Phases of Planning: Including retention as a key component.
- Tools for Workforce Planning: Maximizing productivity and staff satisfaction.
Module V: The Development Circle
- Self-Assessment and Performance Evaluation: Encouraging personal and professional growth linked to retention.
- Calibration and Communication: Creating individualized development plans that encourage permanence.
- Development Center: Using tools for constant development and talent retention.
- Review and Update of Development Plan: Keeping motivation and long-term commitment.
Module VI: Loyalty
- Team Roles: Understanding and satisfying individual needs to improve retention.
- Time Management and Compensation Plan: Strategies that promote satisfaction and loyalty.
- Motivation and Work Environment: Creating a positive and retentive work atmosphere.
- Constant Communication: Maintaining open dialogue to reinforce loyalty.
Module VII: Offboarding - Exit Plan
- Offboarding Management: Transforming departures into opportunities to improve retention strategies.
- Communication and Exit Interviews: Obtaining feedback to improve future retention.
- Exit Planning: Ensuring smooth transitions that maintain a positive image among current and future employees.
Final Course Project
The program will be completed with a final project constiting of the development of a short and medium-term action plan applicable to each student's reality.
Calendar
- Academic Period: from March 2 to May 22, 2026
- Virtual Classroom Closes: August 22, 2026
- Live Classes: Mondays and Tuesdays from 17:00 to 20:00h (CEST
*Live sessions are not recorded and require real-time participation for an active and collaborative learning experience.
Methodology
The Leadership and Team Development in the Food Service Industry Online Course is taught using a hands-on, dynamic methodology focused on real-world application. Based on the learning by doing approach, the Course integrates collaborative learning, real case studies, and personalized feedback.
How does the Course work?
- Live virtual sessions. You’ll attend weekly real-time classes with hospitality professionals where key topics are addressed, team discussions are encouraged, and exercises are completed collaboratively.
- Inspirational talks. Guest speakers will share real-world experiences and insights on leadership, organizational culture, and talent development.
- Final project with guidance. With the support of your tutor, you’ll create an action plan tailored to your workplace. This project is presented at the end of the Course.
- Pre- and post-session activities. Before and after each session, you’ll complete short assignments, readings, or exercises to activate and consolidate your learning.
Teachers and guests
The Online Course in People and Team Management for the Restaurant Industry is led by a team made up of experts in leadership, effective team management, and human resources strategies, with extensive experience in both academic and professional fields.
MAIN TEAM
 |
Pablo Hernández Gutiérrez Pablo brings over 10 years of experience in talent management and team development across the hospitality and hotel industries. He has held key positions at Castilla Termal Hoteles, Grupo VIPS, Sacyr, and McDonald’s, always focusing on cultural transformation, leadership, and human development as strategic drivers of success. |
GUEST LECTURERS AND COLLABORATORS
The Course also features contributions from leading professionals in people management, leadership, and cultural transformation in the gastronomic and hospitality industries. This team may vary in each edition to ensure an optimal mix of current perspectives and specialized knowledge. Some regular contributors include:
- Sandra Sanz, Operations Manager at Alsea, with over 20 years of experience leading teams in the organized restaurant sector.
- Juan Apresa, Director of Talent Management and Organizational Development at Palladium Hotel Group, expert in cultural transformation and agile methodologies.
- Norbert Monfort, consultant, trainer, and expert in leadership, change management, and people development; regular contributor to executive programs at ESADE.
Enrolment and payment methods
Total price: €2,100
Payment conditions:
- €150 upon registration submission
- €780 (40% of total) once your spot is confirmed, as a reservation fee
- €1,170 remaining balance, due two weeks before the Course starts
The fee includes:
- Academic material.
- Seminars and masterclasses included in the educational program.
- Issuance and sending of the title/diploma.
- Enrollment in the alumni service of Basque Culinary Center: Bculinary Alumni.
Refund and Cancellation Policy:
Consult detailed information about the refund and cancellation policy.
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