Agile Leadership for Sustainable HORECA Transformation

Gain agile leadership tools tailored to HORECA realities, learn how to map operational risks, reduce waste, improve workflow efficiency and prototype sustainable menu or service innovations.

Brought to you by RURAL PM ACADEMY

DURATION: 6 weeks (7 learning days) - Approximately 20 hours of live sessions, guided exercises and applied project work brought to you by Rural PM Academy

LOCATION: 100% online

ACCREDITED BY: EIT Food

FEES: €950 per learner

Overview: Agile Leadership for Sustainable HORECA Transformation

Who, What & When?

Who, What & When? : Who is this course for?

This course is for professionals and organisations, restaurant owners, operations managers, hotel F&B directors, catering managers and hospitality entrepreneurs responsible for improving efficiency, managing staffing pressures and implementing sustainable operational practices within HORECA businesses.

An EIT Label accredited 2-week intensive course for restaurant, hotel and catering leaders seeking practical tools to improve operational efficiency and strengthen resilience under staffing and cost pressures.

Participants apply agile methods to streamline workflows, reduce food waste and prototype performance driven improvements within hospitality environments. Designed for HORECA professionals facing volatility and margin compression, the programme supports measurable gains in team efficiency and operational control.

What will you achieve?

Participants gain agile leadership tools tailored to HORECA realities. They learn to map operational risks, reduce waste, improve workflow efficiency and prototype sustainable menu or service innovations. The programme strengthens their ability to lead teams under volatility, respond to staffing and cost pressures and implement measurable sustainability improvements within hospitality environments.

By the end of the course you will be able to......

Analyse operational risks within hospitality environments
Apply agile methods to improve team efficiency and workflow
Design practical waste reduction and circular initiatives
Prototype and pitch sustainable transformation projects
Strengthen organisational resilience under inflation and supply volatility

The course is delivered in English and you will be expected to successfully complete a final assessment which includes risk mapping and final transformation pitch to verify your achievements.

Alumni join the EIT Food Hive network and may participate in future advanced masterclasses.

When does the course take place?

This course will run twice in 2026

Applications for the Spring Cohort open between 1st March and 15th April 2026, and the course will run from 27th April to 8th May 2026

Applications for the Autumn cohort will be available from 1st September to 15th October 2026 and the course will run from 26th October to 6th November 2026.

Applications are submitted via Rural PM Academy website. and applicants will be asked to complete a simple online application confirming their professional role in HORECA, their operational responsibility and their commitment to full participation in the course.

The course lasts for 2 weeks of intensive blended learnings covering about 20 hours of total study of liv, interactive sessions, daily applied exercises and peer challenges. Mid course will include group risk mapping with the course concluding with a final assessed individual or group pitch

Structure and Delivery:

2 weeks of intensive format
Live interactive online sessions
Daily applied exercises and peer challenge
Mid course group risk mapping
Final individual or group pitch

Designed for practical implementation within active hospitality businesses.

Learning Resources

Participants are supported through:

Live Zoom sessions
EIT LMS materials
Agile workflow templates
Risk mapping tools
Applied hospitality case studies

Module Descriptions

Module 1: Agile Foundations in HORECA Participants analyse interdependencies within hospitality operations and identify risk points affecting cost, staffing and supply.

Module 2: Tools for Resilient Operations Participants apply agile tools (Kanban boards, sprint cycles) to redesign workflows and improve efficiency.

Module 3: Sustainable Practices in Hospitality Participants design measurable waste reduction or circular sourcing initiatives aligned with sustainability goals.

Module 4: Innovation Sprints and Final Pitch Participants prototype and present a transformation proposal addressing operational and sustainability challenges.