Cursos Business, management and entrepreneurship Open enrollment

Degree:

Course in People and Team Management in Restaurants

Language:

Spanish

Dates:

From March to May 2027

Duration:

March–May 2027

Schedule:

Mondays and Tuesdays, 5:00 p.m. to 8:00 p.m. (CEST)

Precio total:

2,205.00 EUR

Registration fee:

150.00 EUR

Amount in installments:

2,055.00 EUR

Maximum places:

30

Presentation

The Online Course in People and Team Management in Restaurants is designed for professionals who want to build the skills to transform the culture of their businesses through conscious, strategic, and sustainable talent management.

Throughout the course you will learn to reduce turnover, increase retention, and strengthen professional development within your team, working through the full people-management cycle, from attraction and selection through development, retention, and exit.

From employer branding strategies to onboarding plans, evaluation, leadership, and conflict resolution, you will gain practical tools to lead with empathy, clarity, and a vision for the future.

With a 100% online approach, you will have access to live classes, inspiring sessions, and materials you can apply in your workplace. You will design real solutions for your team and receive personalized support as you develop an action plan you can apply from day one.

For more information about the course, take a look at the latest online webinar on restaurants: 

Course objectives

Drive cultural change within organizations, placing people at the center of the strategy.

Apply tools and methodologies to manage people in a comprehensive way, from attraction through talent retention.

Develop skills to motivate, guide, and bring teams together, improving communication, the work climate, and productivity.

Apply leadership and conflict-resolution techniques to improve stability, collaboration, and performance in demanding gastronomic settings.

Implement action plans that integrate onboarding, development, and exit processes, supporting knowledge continuity and the sustainability of the team.

GPR online

Professional applications

After completing the course, you will be able to apply your knowledge in different areas of the gastronomic sector, contributing to people management that is more effective, sustainable, and focused on talent. Some applications include:

  • People management in restaurants

    HR or team lead in restaurants and hotels: You will coordinate talent selection, onboarding, development, and retention processes in gastronomic settings, building stable and committed teams.

  • Operational management and leadership

    Operations supervisor or team coordinator: You will oversee productivity and human performance in the dining room, kitchen, or cross-functional areas, applying leadership tools adapted to demanding real-world settings.

  • In-house trainer for dining room teams

    Consultant in team management and gastronomic leadership: You will advise on cultural transformation projects, HR process improvement, and organizational development in restaurant businesses.

Training program

  • Context: Why a talent-attraction strategy matters for reducing turnover and improving retention.
  • Talent Attraction Plan: Develop a plan that not only attracts people, but also encourages them to stay long term.
  • Talent Attraction Techniques: Innovative, effective methods for attracting talent and keeping people interested.
  • Marketing Strategies for Recruiting Staff: Using marketing to create an attractive image that supports retention.
  • Employer Branding: Building an employer brand that attracts and retains the best people.
  • Building an Organizational Culture: Fostering a culture that values and retains talent.
  • Needs Planning: Identify profiles that not only meet current needs, but also encourage loyalty.
  • Specific Recruiting Sources: Find committed, long-term gastronomic talent.
  • Competency Model: Select candidates whose skills and values support retention.
  • Values-Based Assessment: Prioritize values that support retention.
  • Recruiting Process: Use techniques such as the Assessment Center to identify loyal candidates.
  • Calibration: Choose talent with potential for growth and long-term retention.
  • Onboarding Plan: Integration focused on retention from day one.
  • Key Elements of a Strong Onboarding Plan: Alignment with a mission, vision, and values oriented toward retention.
  • Induction Formats: Induction strategies that encourage loyalty.
  • Company Advantages: Highlight benefits and growth opportunities in order to encourage people to stay.
  • Onboarding Plan Design: Create plans that encourage retention from the start.
  • Workforce Planning in a Gastronomic Business: Focus on staff stability and long-term growth.
  • Factors That Affect Planning: Consider aspects that affect talent retention.
  • Planning Phases: Include retention as a key component.
  • Workforce Planning Tools: Maximize productivity and staff satisfaction.
  • Self-Assessment and Performance Review: Encourage personal and professional growth linked to retention.
  • Calibration and Communication: Create individualized development plans that encourage people to stay.
  • Development Center: Use tools for ongoing development and talent retention.
  • Review and Update of the Development Plan: Sustain motivation and long-term commitment.
  • Team Roles: Understand and meet individual needs in order to improve retention.
  • Time Management and Compensation Plan: Strategies that support satisfaction and loyalty.
  • Motivation and Work Climate: Create a positive work environment that supports retention.
  • Ongoing Communication: Keep an open dialogue in order to strengthen retention.
  • Offboarding Management: Turn departures into opportunities to improve retention strategies.
  • Communication and Exit Interviews: Gather feedback to improve future retention.
  • Exit Planning: Ensure smooth transitions that maintain a positive image among current and future employees.
  • Types and sources of conflict in restaurants.
  • Conflict-resolution strategies.
  • Mediation and negotiation tools.
  • Developing leadership skills to handle conflict.

Who it’s for

The Online Course in People and Team Management in Restaurants is designed for professionals who want to strengthen their leadership, manage teams effectively, and apply human resources strategies adapted to the restaurant context. Through this training, participants will develop a comprehensive view of talent management, from attraction through retention.

Recommended profiles:

1. Middle managers

Professionals in coordination or supervisory roles who want to gain practical tools to improve people management in their day-to-day work.

  • Team leads.
  • Middle managers in restaurant businesses.
  • Professionals who want to improve their leadership and management skills.

2. Owners and managers of restaurant businesses

Owners and managers of restaurant establishments who want to professionalize how they manage their teams, reduce turnover, and build a solid, sustainable organizational culture.

  • Owners of restaurants and gastronomic businesses.
  • Managers of restaurant establishments.
  • Professionals seeking to improve the stability and commitment of their teams.

3. Human resources professionals

Human resources professionals who work in gastronomic and hotel settings and want to specialize in the specific talent-management dynamics of the HORECA sector.

  • Human resources professionals.
  • Leads for talent selection and development.
  • Professionals who work in people management within the HORECA sector.

Calendar

Periods Dates Schedule and information
Academic period March 8 to May 20, 2027 —
Introduction to the platform At the start of the academic period There will be a chance to get familiar with the course methodology and the learning platform.
Weekly live classes — Mondays and Tuesdays, 5:00 p.m. to 8:00 p.m. (CEST).
Session format — Classes and program sessions will be delivered live only. They will not be recorded and will not be available to watch later.

Methodology

The course is taught using the learning by doing methodology, based on the idea that the best way to learn is through practical experience and direct action. Rather than focusing only on theory and passive instruction, this methodology encourages students to gain knowledge and skills by taking an active part in practical activities and real projects.

100% Online and Practical Methodology

Virtual sessions
Live classes on Zoom covering different aspects of the program, taught by expert instructors. The sessions will be dynamic and will include content presentations, discussions, teamwork, and learning activities.

Inspiring talks
During the virtual sessions, leading guests will share personal experiences and cases of success and failure, offering different perspectives on people and team management.

Final course project
With guidance from an expert tutor, you will develop a short- and medium-term action plan you can apply to your own professional reality. The project will be completed using digital tools and collaborative platforms, and you will defend it at the end of the course.

Knowledge-activation assignments
Readings and other activities will be set to prepare for the sessions and support the assimilation of knowledge. These activities will let you apply what you have learned and develop leadership and management skills.

Faculty

The Online Course in People and Team Management in Restaurants has a faculty of experts in leadership, effective team management, and human resources strategies, with extensive experience in both academic and professional settings.

Coordination

Pablo Hernández Gutiérrez

Pablo has more than 10 years of experience in talent management and in developing teams in the hospitality and hotel sector. He has led talent attraction, training, and retention projects at groups such as Castilla Termal Hoteles, Grupo VIPS, Sacyr, and McDonald’s, always with a focus on leadership, organizational culture, and professional growth. His career combines strategic vision, operational management, and a commitment to developing human potential in the gastronomic sector.

Professors and collaborators

The course also includes leading professionals in people management, leadership, and cultural transformation in the gastronomic and hotel sector. This team may vary with each edition to ensure an optimal mix of current perspectives and specialized knowledge. Some of the regular collaborators include:

Sandra Sanz

Colaboradora

Operations lead at Alsea, with more than 20 years of experience leading teams in organized restaurant groups.

Juan Apresa

Colaborador experto

Director of Talent Management and Organizational Development at Palladium Hotel Group, an expert in cultural transformation and methodology.

Norbert Monfort

Colaborador

Consultant, trainer, and expert in leadership, change management, and people management, a regular contributor to ESADE executive programs.

What our alumni say

With more than 20 years of experience in hospitality, I have witnessed the evolution of the industry and how the focus on people has changed. The rapid development of gastronomy calls for new skills in order to lead effectively, so I chose this program to gain practical tools that would let me meet the challenges of attracting and retaining talent, develop a solid organizational culture, and build a strong employer brand. Today, thanks to this training, I understand people management as an opportunity to lead with empathy and strategy, applying what I learned about conflict management, workforce planning, and onboarding plans to improve business performance.

Baltasar Ramos

Over ten years of experience, I moved up from waiter to roles with greater responsibility. I felt the need to add theoretical knowledge to my practical foundation. The course let me analyze the importance of human resources, especially during the complicated stages of opening locations with high staff turnover. That led me to adopt a leadership mindset more oriented toward the growth of my team members. I am convinced that the combination of skills gained through my work experience and specialized training in people management has prepared me to meet future challenges in my career successfully. Every step in my training is a fundamental pillar of my personal growth and of my contribution to the gastronomic sector I am so passionate about.

Carlos Eduardo Ojeda Gamez

Pablo Hernández, the coordinator, tells you about it.

Fees and payment

The total price of the course is 2.205 €

Payment method:

  • 150 € when you complete online registration.
  • 40% of the amount, that is, 822 €, when admission is confirmed, as a place reservation.
  • The remaining amount, 1.233 €, two weeks before the course begins.

The course is eligible for FUNDAE funding. More information here.

The price includes:

  • Academic materials.
  • Seminars and master classes included in the online training program.
  • Issuance and delivery of the certificate/diploma.
  • Registration for the Basque Culinary Center service for graduates: Bculinary Alumni.

Refund and cancellation policy:

See detailed information on the refund and cancellation policy.

As a member of the BCC Alumni community, you have access to exclusive discounts on our programs and training activities. Below are the benefits available depending on the training you have previously completed:

I AM A BACHELOR’S OR MASTER’S ALUMNI

  • 10% discount on Master’s programs
  • 10% discount on Specialization Courses
  • 10% discount on Intensive Courses, workshops, seminars, and master classes
  • 10% discount on WSET Courses (Levels 1, 2, and 3)

I AM A SPECIALIZATION COURSE ALUMNI

  • 5% discount on Master’s programs
  • 5% discount on Specialization Courses
  • 10% discount on Intensive Courses, workshops, seminars, and master classes
  • 10% discount on WSET Courses (Levels 1, 2, and 3)

To benefit from the discount, if you want to take a master’s or specialization course (either online or on-site) you must complete the registration process as usual. The discount percentage will be applied to the last installment of the course and you will be notified at that time. After registering, you can let us know that you are Alumni by emailing alumni@bculinary.com. If you register with your @alumni account, this last step is not necessary. If the tuition fee is paid in a single payment, contact alumni@bculinary.com before registering to request the discount code you need to enter during registration.

If a visa is required because of nationality, a type C (Schengen) visa must be requested in order to enter Spain.

International students must travel with the official documentation that proves their enrollment in the course and proof of the health insurance taken out, which will cover them during their stay in Spain.

SCHOLARSHIPS AND FINANCIAL AID FOR MASTER’S DEGREES

Given the official nature of the qualification, students legally residing in Spain may apply for calls for scholarships or public financial aid. International students may also apply for funding and scholarships from institutions in their home countries that support study abroad.

ERASMUS+ SCHOLARSHIPS

Students may apply for an international mobility grant to undertake internships in Europe under the Erasmus+ program.

SUPPORT FOR STUDENT EMPLOYABILITY

In order to support students in their job search, during or after their studies, students in this master’s will receive information on the job offers received by the faculty.

During their stay they may also apply for the study-work scholarships offered by the Faculty and provide their services in the different departments: R&D, operations, cafeteria, etc.

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