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Radisson Red’s Liverpool venue, located in the city’s North Western Hall building, has announced the appointment of Sean Callaghan as the new food and beverage manager, as well as the launch of a new recruitment campaign.
Callaghan brought with him more than 15 years’ experience in hospitality, having developed a passion for locally sourced produce along the way. He is said to have began his career as a waiter before quickly working his way up to venue manager, and later progressing to manage a cluster of restaurants at Haven and Butlins’ sites in Devon and Bournemouth.
After moving back up North, Callaghan managed a number of independent restaurants in Liverpool before accepting an offer at the new Radisson Red as F&B manager, where he will lead a team of more than 30 at the hotel’s Stoke restaurant.
His appointment is reportedly part of Radisson Hotel Group’s new hiring campaign to attract talent to join its dynamic team of “Moment Makers”. The campaign is said to “highlight the importance of turning everyday experiences into unforgettable moments”, as well as promote the wider career development opportunities across the group.
As part of the campaign, Radisson Red Liverpool will reportedly host a “speed dating-style” recruitment day at the Empire Theatre on 9 August, which involves games, cocktails, and a drag queen DJ set, to “create a social environment similar to the hotel, attracting like minded, vibrant people”.
Callaghan said: “I’m very proud to be leading the food and beverage team at Radisson Red in Liverpool. I’m looking forward to overseeing that team to help create lasting memories and unforgettable moments for our guests.
“I’ve spent the last 10 years as a manager where I’d describe my management style as fun and involved; a happy team equals happy guests. I’m a firm believer in the idea that people work with me and not for me and I’m looking forward to taking the time to get to know the different personalities of the team so that they shine through in our service.”
He added: “We’re currently in the process of curating the menu and I’m really looking forward to implementing my vision of a food map which will educate people on where their food has come from, emphasising that farm-to-fork strategy. I’m very passionate about local produce, not only for its unrivalled quality, but I believe if people see restaurants take those steps it will also encourage them to shop local, too.”
Gary Waring, general manager at Radisson Red Liverpool, said: “Sean instantly stood out to us as it was clear our values aligned; he is very enthusiastic about using good, local produce and helping to create a team that is vibrant and energetic to provide an impeccable service for our guests.
“His experience in hospitality and determination to get stuck in makes Sean an invaluable member of the hotel and we are impressed by his suggestions for the menu and incentives plan for the team so far. We look forward to seeing all of this in action when Radisson RED launches in Liverpool in September.”
He added: “We’re also very excited to ramp up our recruitment drive next month, where we’ll be looking for confident, personable people to fill various positions. If you have a passion for art, music and culture and what this fantastic city has to offer we would love to meet you.”
