Philip has been involved in the hospitality industry for twenty years and brings an immense amount of event management, personnel training and recruitment experience to Off to Work.

Philip was part of the opening team of the five star Regent London Hotel, now known as The Landmark Hotel, and also worked in events at Madame Tussaud’s.

Whilst there he had the opportunity to go and study in Florida at the Disney University on the 'Disney Approach to Quality Service', improving his overall understanding of what service standards can be achieved by total quality management.

Off to Work. was set-up by Philip with the maxim that something better could be added to the industry in terms of the quality of staff that were being brought into it and the way that they are dealt with. Off to Work was to provide a professional, customer focused and courteous service to both external and internal customers. This overall philosophy has been achieved and is the main rudder to all Off to Work’s proceedings.

Philip believes in a CANI (Constant And Never-ending Innovation) approach to business looking to improve the service of Off to Work and to create additional synergy with our clients at every opportunity. Philip also sits on the board of ISES and believes in the development of better practices in the event industry and the promotion of the undoubted talent the UK has onto a worldwide stage.

Steven has over ten years of high-end hospitality experience with a wonderfully varied career from working on the Royal Yachts to being Restaurant Manager at Zuma Restaurant in Knightsbridge, He has been in charge of training teams for both the openings of restaurants and bars and also for refresher training for existing businesses and he brings his thorough understanding of high-end service standards to our training and operations.

Steven has an absolute passion for service and training: during his varied career Steven has been responsible for training teams of varying sizes on every aspect of the hospitality industry including: restaurant service skills, bar and cocktail making and service, guest relationship management, staff motivational techniques, cash management etc. Steven believes that if you want to operate a truly great business you must have a fully trained and motivated team behind you.

Sean is directly involved in both the training and development of new recruits and recruitment of bar staff. He also works with our clients at events providing full catering and bar team management support. Sean has been involved in hospitality management for the last ten years and has worked at prestigious bars and events all over London, overseeing exciting occasions from garden parties at Buckingham Palace to raves at the Indigo2.

Sean has been involved with the training and development of staff at Off to Work throughout his time with the company. Sean has developed his own programmes for cocktail and barista training and is now able to offer National Accreditation with BIIAB (British Institute of Inn keeping Awarding Body) with support from the UKBG (United Kingdom Bartenders Guild).

Cavan has over 15 years of chef experience at the very highest level. He is an all-rounder in the kitchen, competent in sauce and pastry, and has held various senior positions such as Sous Chef and Head Chef in both event and restaurant kitchens. In 2001 he attained NVQ level 3 in Patisserie & Confectionery-Advanced Culinary Arts from Westminster Kingsway. He is also an accredited trainer for the CIEH. He has worked on a full-time and freelance basis with some of the most respected restaurants and catering companies in London including the restaurant La Pont de la Tour (where he had the opportunity to cook for Tony Blair and Bill Clinton), Table Talk and Moving Venue, as well as at large stadiums such as Wembley and The Emirates.

Cavan has now turned his creative energies and kitchen passion into establishing our Chefs and Back of House division, along with full training programmes to complement his recruitment methods, ensuring a high quality service consistent with our front of house operations. With a natural ability to teach, Cavan has lead inductions and training of kitchen staff and chefs of all levels throughout his career. From menu development to pastry, health & safety to food safety, Cavan has trained kitchen brigades in concept restaurants, fine dining restaurants and event catering kitchens.