Pablo Murillo

Passionate and energetic leader with an ability to drive sales through exceptional guest experiences, team development, and service excellence within fast-paced, results-driven environments.

Assistant General Manager at Only The Wild Ones (2025-07 – Present)

• Designed and implemented foundational operating systems, including steps of service, pre-shift meetings, floor plans, staffing, inventory, and management procedures
• Recruited, onboarded and led a cross-trained team capable of supporting multiple roles and service styles
• Created and managed recurring community-driven events with local businesses and nonprofits, increasing sales, brand awareness, and social impact
• Managed p&l while maintaining service excellence
• Planned, staffed, and executed private events, driving high guest satisfaction and repeat bookings
• Established SOPs to seamlessly transition between service models, transforming the space from an elevated wine bar to a high-energy, club-style environment
• Fostered a positive team culture through collaborative communication, learning, mentoring, and accountability

Co-Founder at Aguas Locas, Bar Nuda (2020-11 – 2025-12)

• Co-founded and managed daily operations for Bar Nuda and Aguas Locas, guiding each concept from idea to successful launch
• Directed all business operations including production, logistics, budgeting, and vendor partnerships to support scalable and profitable operations
• Led sales across events, retail, and direct-to-consumer channels, negotiating contracts and driving revenue growth
• Built community relationships and led collaborative and engaging activations to strengthen long-term relationships and brand loyalty
• Planned and executed large-scale events and promotions, managing staffing, timelines, permits, and on-site operations
• Oversaw marketing and brand presentation across social media, packaging, and in-person experiences
• Maintained compliance with licenses, permits, taxes, and required business documentation

Floor Manager // Co-General Manager at The Rose Cafe (2018-04 – 2020-11)

• Managed daily front-of-house operations, ensuring smooth service and a quality guest experience in a high-volume, chef-driven restaurant
• Led hiring, training, scheduling, and performance management for front-of-house staff, promoting accountability, teamwork, and service excellence
• Controlled inventory, ordering, and vendor relationships to manage food and labor costs, reduce waste, and maintain product quality
• Partnered with chef, director of ops, and management team to track sales, optimize labor, and implement strategies to improve revenue and efficiency

Assistant General Manager // Interim General Manager at Chaya (2016-02 – 2017-09)

• Led day-to-day operations and team communication to improve service consistency and performance
• Collaborated with Executive Chef on menu updates and promotions to increase sales and guest engagement
• Developed and implemented training programs that improved service quality, team retention, and guest satisfaction
• Managed scheduling, inventory, and ordering to control labor and food costs while improving profitability
• Launched concierge services and led special events and promotional rollouts to increase brand visibility and revenue

Front of House Manager at Market Bar (2015-05 – 2016-02)

• Conducted daily pre-shift meetings to align teams, communicate daily objectives, and inspire service excellence
• Partnered with mixologists to elevate the specialty cocktail program, and led the launch of new offerings that improved execution, strengthened teamwork, and increased beverage revenue
• Supervised ordering and inventory of front of house dry goods and supplies

Sous Chef // FOH Manager – San Francisco, Ca (June 2013 – May 2015) / Server Trainer // Bartender // Assistant Manager – Long Beach, Ca (April 2010 – June 2014) at Bubba Gump Shrimp Company (Landry's) (2010-04 – 2015-05)

• Selected for internal Growth Program and promoted into FOH Manager and Sous Chef roles; ranked in top 5% of employees for performance and leadership potential
• Led large FOH and BOH teams, building consistency in service execution and food quality standards
• Launched the first BOH "Train the Trainer" program to support leadership development
• Actively recruited, trained, and coached team members across departments to improve performance, and accountability
• Supported cost control efforts by managing p&l using sales trends, forecasting, and inventory discipline
• Developed and executed sales and engagement initiatives to increase revenue and promote positive team member morale

High School Diploma – Avalon High School (2004-06)