Isaiah Clemmons

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• Direct operations of multiple luxury food and beverage outlets, including fine dining, bars, lounges, and in-room service, delivering a Forbes-level guest experience.
• Lead and mentor a high-performing team of 50+ employees, cultivating talent aligned with luxury hospitality standards.
• Oversee budgeting, labor management, and cost controls, ensuring adherence to profitability targets and KPIs.
• Collaborate with culinary, banquet, and event teams to flawlessly execute high-profile events of 100–500+ guests.
• Implement operational protocols to maintain brand compliance, health, and safety standards at a five-star level.
• Leverage POS, CRM, and guest analytics to drive menu innovation, service personalization, and operational efficiencies.

Key Achievements:

• Increased annual F&B revenue by 18%, positioning outlets as top performers in the Atlanta luxury market.
• Reduced food and beverage costs by 15%, through inventory optimization, vendor negotiations, and waste reduction initiatives.
• Boosted guest satisfaction scores by 22%, achieving Forbes-recommended luxury service benchmarks.
• Enhanced table turnover and service efficiency by 12%, while maintaining personalized guest experiences.
• Successfully led execution of luxury events hosting up to 500+ high-net-worth guests, achieving 100% adherence to brand standards and client expectations.
• Reduced staff turnover by 10% through training, mentorship, and development programs aligned with luxury hospitality best practices.

• Coordinated with renowned beverage companies including Louis XIII, Dom Pérignon, and Krug for expert training and knowledge acquisition on their product offerings.
• Assisted with the conducting of special events such as banquets or private parties for Saks Fifth Avenue, Kaviari Caviar, and VIP clientele.
• Engaged guests through conversation about the various styles of wines available.
• Developed extensive knowledge of wines, including flavors, aromas, regions, and winemaking techniques.
• Interacted and engaged with patrons to promote friendly environment and fostered professional relationships.

• Successfully established connections with industry leaders, Atlanta United, Atlanta Falcons, and Home Depot, resulting in the acquisition of up to four yearly ongoing event contracts.
• Communicated effectively with stakeholders to ensure project goals are met on time and within budget.
• Monitored progress of each project to ensure timely delivery of deliverables in accordance with established quality standards.
• Created project plans with established timelines, assigned to appropriate teams and managed workflow throughout construction.
• Collaborated closely with senior management on long-term strategic planning initiatives related to projects in development or execution stages.

• Obtained certification for effective management of Kaviari Caviar and Plantin Truffle.
• Developed and implemented standard Michelin Star operating procedures for the restaurant's dining room operations.
• Assisted with Forbes training for new employees on proper table setting, menu knowledge, and customer service techniques.
• Used suggestive selling techniques to entice customers with more expensive or higher-margin items and add-ons.
• Addressed customer complaints in an efficient and courteous manner while adhering to restaurant standards.
• Verified guest satisfaction with meals and suggested additional items to increase restaurant sales.

• Ensured compliance with all federal, state, local regulations and safety standards for alcoholic beverages.
• Ordered and maintained inventory of bar products, alcohol, soft drinks and supplies to drive high volume of sales.
• Trained new bartenders on proper pouring techniques, responsible alcohol service policies and legal requirements regarding alcohol sales and service.
• Inspected all equipment used in the bar area for proper operation prior to each shift.
• Produced and balanced daily and weekly sales reports to determine generated revenue.
• Increased average ticket amounts by upselling customers from shelf to premium brands.

• Ensured compliance with applicable laws and regulations related to services provided.
• Conducted regular team meetings to discuss customer feedback, process improvements, and operational objectives.
• Developed and implemented cost control systems to ensure efficient use of resources while maintaining high standards of product quality.
• Planned menus in consultation with chefs and caterers to meet the needs of clients.
• Successfully increased revenue by 30% in the span of one year for banquet events.

• Ensured compliance with health and safety regulations by implementing kitchen policies, procedures and quality standards.
• Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
• Created weekly schedules for kitchen staff members based on anticipated business volume.
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.