About

Mario Sequeira

F.C.S.I, G.C. CorpMat

With over 28 years experience in the Food and Beverage industry, Mario has a wealth of knowledge and experience. He is a results oriented professional who thrives on challenges, with a reputation for consistent service delivery within Western Australia, nationally and Internationally. Since completing his Hotel Administration and Food Technology studies, Mario who started his career as a qualified chef has worked in quality establishments in Australia and overseas in various roles in Food Production including Cook Fresh and Cook-Chill, Customer Service, Specification, Catering Standards, Operations, Business Improvement, Project Management and in more recent years as a Hospitality Operations Management and Design Consultant. To consolidate his knowledge and experience Mario also completed a post graduate qualification in Corporate Management from Deakin University, Geelong Victoria and has traveled extensively through  Europe, USA, and Asia. Mario is also a Professional Member of the Foodservice Consultants Society International (F.C.S.I), appointed as the Australian and New Zealand representative on the Asia Pacific Board. as a Consultant, Mario has been involved with the following:

• Bars and Kitchen Design
• Feasibility Studies and Business Reviews
• Master-planning
• Concept Plans and Design
• Council Development Approval (DA)
• Food Production – Cook-Chill & Cook Serve
• Liquor Licensing Advisory Services
• Public Interest Assessments
• Application of Quality Systems & HACCP
• Lease Negotiations
• Project Management
• Expressions of Interest(EOI) Campaigns
• Assist with new Business Start-ups
• Food Safety Audits Contact Mario:

Ryan Lambson

Ryan joined Hospitality Total Services to lead our liquor licensing service, assisting with:

• Public Interest Assessments
• Business Reviews
• Operations Management
• Development Approval Applications
• Liquor Licensing Applications – Hotels, Taverns, Restaurants, Liquor Stores, Removal, Special Facility License, Add- Vary, Extended Trading Permits and Alt-Redefinition applications.

• Running front of house operations from high end restaurants to quick service food outlets
• Operating as a Head Chef, managing procurement, cost of goods, and menu's to suit food trends and customer purchase habits.
• Lead improvements in waste management and kitchen procedures
• Owner and operator of a Gastro pub in Perth for over 5 years
• Experience running events - from small private meetings to large events of up to 150 people
• Organising and managing teams of up to 100 staff
• Writing Standard Operating Procedures (SOP’s) for restaurants, cafes, quick service food outlets, bars, functions centres and off-site events in a variety of locations
• Reviewing all aspects of hospitality businesses to ensure best practice principles are observed
• Training, performance managing and salary reviewing staff and managers
• Working within organisations to realise KPI’s and other results driven indicators
• Establishing and reducing baseline costing factors for hospitality businesses such as wages, cost of goods, variable outgoings, gross and net profit, cost benefit analysis and workflow productivity modelling

Jacob Mathew

Bsc Commerce, Cert IV Accounting

Jacob is our administration and accounts officer with over eight years in accounting and administration. Jacob brings the following skills and knowledge to HTS:

• Administration duties
• Liquor Licensing documentation
• Council Application documentation
• Smartsheet Administrator
• Accounts Payable/Receivable
• Communication with relevant departments
• Client Liaison
• Assisting with Research
• Managing the organisation and effectiveness of office procedures.

Boris Popov

Dip Building Design

Boris specializes in technical drafting and specification, and manages HTS's architectural library. He applies a systematic approach to his technical design works, with an eye for detail. Boris is skilled and experienced in:

• Sound understanding of National Construction Codes, relevant Australian Standards and ANZ Food Safety Standards,
• Foodservice drafting from Design Development to Tender Stage,
• Operational workflow relationships from delivery, storage, preparation, production, plating, service, washing to wastage.
• Innovative solutions and equipment for foodservice,
• Design Development of Floor Plans including partition plans, reflected ceiling plans and floor finishes plans.
• Mechanical extraction, Refrigeration and water filtration specification,
• Equipment services plans and scheduling,
• Detailed Elevation plans for back of house,
• Technical design of custom items and technical details,
• Issued for Construction Documentation.