Allisyn Afortunado

Experienced restaurant operations leader with 15+ years in hospitality management, including multi-unit leadership, full P&L ownership, team development, and concept growth. Proven ability to drive revenue, optimize systems, build strong cultures, and deliver elevated guest experiences in high-volume and high-touch environments.

Background includes ownership experience, pandemic-era leadership, brand management, and event-driven revenue growth.

General Manager at Tokyo Record Bar (2025-04 – 2026-02)

• Oversee all restaurant operations including staffing, scheduling, ordering, financials, and P&L management for a two floor, two concept location.
• Built a sustainable, inclusive workplace culture focused on accountability, consistency, and staff development.
• Grew private events revenue by 50% through improved sales processes and guest outreach.
• Nearly doubled net sales through proactive marketing, private events strategy, social media engagement, and improved hiring practices.
• Maintain high service, cleanliness, and hospitality standards through structured training and performance management.
• Systems expertise: Square, Toast, SevenRooms, Tripleseat, OpenTable, Excel

General Manager at Grand Lake Kitchen Dimond (2020-08 – 2022-04)

• Led all restaurant operations during and after COVID-19 restrictions, adapting service models and staffing plans to evolving regulations.
• Supervised and developed a team of 20+, ensuring strong service standards, compliance, and morale during high-turnover periods.
• Increased sales by 50% from start date and exceeded pre-pandemic revenue by 17%.
• Designed and evolved bar programs across reopening phases, from to-go cocktails to a full-service cocktail menu.
• Partnered with vendors and brands to host events that increased guest engagement and incremental revenue.
• Conducted detailed analysis of sales, inventory, labor, and costs to identify efficiencies and improve profitability.

Bar Manager/Owner at LVL Up Gastropub (2016-07 – 2020-04)

• Co-owned and operated a high-volume neighborhood gastropub, overseeing all front-of-house and bar operations.
• Held full responsibility for hiring, onboarding, training, scheduling, payroll, and performance management for a team of ~20 employees.
• Owned full bar P&L including budgeting, forecasting, cost controls, inventory management, and vendor negotiations.
• Designed and executed the complete bar program: cocktail development, menu engineering, pricing strategy, and seasonal updates.
• Built structured staff education programs focused on product knowledge, service standards, and upselling techniques.
• Implemented standardized side-work systems, opening/closing procedures, and deep-cleaning protocols to improve consistency and accountability.
• Managed all liquor, beer, and wine purchasing; worked with distributors to improve margins and product mix.
• Led day-to-day service while maintaining high hospitality standards and strong guest relationships.
• Responded directly to guest feedback and operational challenges, resolving issues in real time.
• Successfully navigated business operations through changing market conditions, balancing cost controls with guest experience.

Commercial Brand Manager - National at Kanosuke Japanese Whisky (2024-07 – 2025-03)

• Partnered closely with restaurant owners, general managers, and beverage directors to support menu development, staff training, and revenue-driving programs.
• Designed and executed on-premise initiatives that increased cocktail sales, menu attachment, and guest engagement.
• Led in-depth staff trainings focused on spirits education, service language, and guest interaction, improving confidence and upselling at the bar.
• Collaborated with restaurant leadership on private events, takeovers, and activations that drove traffic during non-peak periods.
• Gained deep insight into best-in-class restaurant operations across multiple markets, observing and applying effective systems, staffing models, and service standards.

Business Development Manager - National Support at Starward Whisky (2022-04 – 2024-03)

• Worked directly with restaurant and bar operators to strengthen beverage programs, improve product placement, and increase sales performance.
• Supported independent and high-volume venues with event planning, staff education, and operationally sound activations.
• Acted as a strategic partner to GMs and owners, aligning brand initiatives with restaurant goals, labor realities, and guest experience.
• Developed strong working knowledge of diverse restaurant concepts, service models, and market-specific operational challenges.

B.A. in Psychology – Portland State University (2009-01 – 2014-06)

High School Diploma – Grants Pass High School (2006-09 – 2009-06)