Winfield and Edward Clark have taken charge of their family business Clark’s Inn & Restaurant in Santee. Their father William “Bill” Clark and his wife Tricia have decided to turn the day-to-day operations over to their sons who are being assisted by Kittie Collier, a close family friend who serves as general manager.
The property belonged to Bill’s father and when the senior Clark returned from WWII he transformed the site into an opportunity to serve his community and travelers along Highway 301. Opened in 1946, Clark’s Inn & Restaurant later relocated near the new construction of Interstate 95 proving an astute move that positioned the business for success.
Winfield, kitchen manager, said, “We’re probably one of the largest employers in town.” While Clarks experiences the same high employee turnover of most hospitality businesses, Clark’s has people who have been with them close to twenty years and two that have been employed for more than forty years. They have retained 25-30 people for three years or more.
Featured in Southern Living, Clark’s Inn & Restaurant is an un-franchised experience for guests. The Inn offers 75 rooms, as well as suites, apartments and meeting rooms. The property has a landscaped courtyard, pool, full bar, three dining rooms and a gift shop that appeals to shoppers who seek gifts with Southern charm. The restaurant also has Southern appeal, featuring recipes i