Scott Clement
About
Scott Clement is from Vancouver, Washington, United States. Scott works in the following industries: "Restaurants". Scott is currently Director Of Operations at Five Spice Seafood + Wine Bar, located in Lake Oswego, Oregon, United States. In Scott's previous role as a Regional Task Force Manager at McCormick & Schmick's, Scott worked in Portland, Oregon Area until Mar 2021. Prior to joining McCormick & Schmick's, Scott was a Operations Manager at RED LION HOTELS RESTAURANTS and held the position of Operations Manager at Portland, Oregon Area. Prior to that, Scott was a Beverage and Entertainment Director at Red Lion Hotels, based in Porltand Oregon from Jun 1991 to Sep 1994. Scott started working as Entertainment Director at Studabakers Inc. in Greater Salt Lake City Area in May 1989. From Sep 1988 to Mar 1991, Scott was Program Director/Trafficking Manager/ On Air Talent at KSOS/KNKK, based in Ogen Utah.
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Scott Clement's current jobs
Scott Clement's past jobs
McCormick & Schmick's Seafood Restaurants Inc. is an American seafood restaurant chain, based in Portland, Oregon as of October 2016, the company operates 72 locations in North America under various brands, including 60 restaurants across 22 U.S. states, as well as 12 Canadian locations that operate under the Boathouse name. A sale to the parent company, Landry's, Inc., was completed in January 2012. In my tenure with McCormick & Schmick's, I was General Manager for 6 different units spanning states in Oregon and Texas and supported units in Washington DC and Virginia. I was also part of the national training team and new unit opening team. I was also appointed to be a member of the Board of Directors for McCormick & Schmick's for 2 years prior to the company going public and then after the our acquisition by Landry's I have been a Regional Task Force Manager supporting the Regional VP and Area District Leaders with daily operations, RLP expectation along with training and developing new Managers, General Managers and Chefs for our concepts for up to 5 units with a combined sales of 30 million annually.
I returned to Red Lion and ran and oversaw operations of their most profitable satellite units in the company. Trained and developed staff and managers, oversaw day to day operations, assisted with menu development of different concepts (Reds, Brewhouse, Reds Sushi, Maxi' Wine Bar). Developed marketing plans and showed a sustained growth of 10% in sales and 60% flow thru of increased sales to EBITDA. Company was bought out again and them moved on to McCormicks & Schmicks
Overseeing and Developing Entertainment formats for night club concepts in the Red Lion Hotel Family, with a focus on 12 different units along the west coast totaling up to 36 million annually in sales. I also developed and trained DJ's, and F&B Promotions Managers for several of their concepts including, Brickstones, Grizzly Bar, and Maxi's Concepts. Worked directly with Patrick Henry Promotions, Core Music Services and VE Entertainment In developing national beverage promotions and beverage partnerships.
I started off a consultant and then moved to full time as a member to corp tream. I trained and Developed music format for Franchisee Night Club, Trained and Developed in house DJ's and Promotion and Marketing Teams for 3 units along with beverage partnerships and beverage program development.
Scheduled and places advertising and psa's. Formatted music for KSOS station for 8pm-8am time slots. Produced morning show and afternoon talk show on KNKK and was on air talent also