Aaron brings over 10 years in the hospitality industry working as a host, server, manager and general manager. He served as the General Manager of the #5 highest grossing Potbelly Sandwich Works in Chicago where he successfully rolled out the bike deliver service at his location. He also brings 14 years of experience in operational and financial management and strategy. He is currently the owner of ACR Business Consulting – focusing on business optimization, financial analysis and forecasting, and business planning and implementation. Aaron has consulted on several high profile restaurant projects in Olympia, most notably the 222 Market and West Central Park Neighborhood Center.
Lauren Rodriguez
Lauren brings to the Hector’s Tacos team nearly 10 years of experience in the retail and hospitality industry, including as a server and manager. Additionally, she has over 10 years of project management, relationship management and marketing/outreach experience and she oversees the Hector’s brand and marketing strategy. Lauren is the Principal Designer of Sparrow Design Company and is responsible for the interior design and aesthetics of Hector’s Tacos.
Kurt Leortscher
Kurt has been a licensed and bonded contractor in Washington for over 16 years. During that time he’s worked on a wide variety of projects ranging from earth berm homes to traditional stick built custom houses, commercial and residential remodels to new construction. He will be overseeing the construction and build-out of the restaurant and brings extensive experience in a variety of styles and trends, and is well versed in every phase of the construction process, from excavation and concrete work to finished carpentry.
Michael Guerrero
Michael’s experience is focused in the national hospitality industry. Within 14 years, he has successfully opened and overseen six restaurants, which span from fast-casual to fine dining. His responsibilities include developing new hospitality concepts, creating and executing menus, commercial kitchen design, brand expansion, operations, and controlling financials. Michael has held diverse responsibilities such as Executive Chef, Culinary Director, and Director of Operations with Dallas’ leading restaurant groups. Michael has elevated business growth, consolidated operational costs, and selected cutting-edge design concepts to be competitive in the national market. His approachable nature epitomizes hospitality.