Today we’d like to introduce you to Soukeyna Alexis.
Hi Soukeyna, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
My entire career was built on being of service; my core foundation in customer service started in 1996 at Starbucks on the upper west side, 81st & Broadway. I transferred with Starbucks to Atlanta five years later, assisting with opening new stores in the southeast region. With no extended public transportation service, I knew I needed a car, so I got a part-time job as a server in Dunwoody; that’s where I learned how to transfer my skills and learn new skills, like pairing wine with food. Later in the year 2010, I made my way into the Hotel industry, Room Service, and Floor Supervisor & my favorite Banquet Server. You name it; I did it. Of all positions I worked, Banquets was the desired path of choice. I started at the Twelve Hotel, both locations Centennial Park & Atlantic Station. I also worked at the Omni Hotel, where I experienced serving over 1000 guests, then Opened up The Mercedes Benz Stadium, where we would have field events for 2000+ participants, whew! Now, I’m currently the Lead Banquet Captain at the Grand Hyatt Atlanta in Buckhead. It’s a smaller property, our largest guest count is 600 people, and I’m happy with that.
Fast forward to how I got into the staffing industry, my coworker at the Stadium had her own staffing company, and I began picking up a few shifts, then I started working more lead shifts. As I worked more shifts, I saw the need for more professional, skilled professionals. Since COVID, experienced people began to leave the industry. Meanwhile, the hiring of skilled, caring professionals was few, and between. 2 out of 10 were skilled, and others winged it. Still, The hiring process has been shocking; applicants would show up late, out of dress code, while some leaned on the wall.
The Hospitality industry needs a new breed of trained professionals; My ultimate goal is to replenish the database with attentive, skilled employees. Those Understanding what going above and beyond is, anticipating guest needs while being kind & swift. My motto is “Show your unique, authentic self, be sincere, have short & sensible conversations,” and be in the moment while in service.
Today, at The Art In Service; TAiS Staffing & Logistics, our goal is to connect the dots with our Clients, Vendors, and Waitstaff for all events. We love coordinating your logistics up until the day of your event. We love hearing clients speak passionately about their vision for their event. Creating the best plan for a systematic, thorough execution is our Goal!
“Looking Forward to Serving You All”
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Not a smooth road at all. The main struggles I come across are:
1. Finding reliable, Skilled industry professionals.
2. As the business grows, I need to put in place everyday systems to run the business like Business Bookkeeping/Accounting, marketing & branding, client follow-up, new employee onboarding, etc.
3. Managing a FT job, Business, and a Healthylifestyle.
Working hard at maintaining a healthy balance in all areas of my life.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
At my corporate job, I manage and execute every corporate or social event that comes to the hotel. The event managers speak directly with the clients, gather all pertinent information needed, then I receive the paperwork (BEO) and plan each meal period( breakfast, Luch, dinner, Reception, snacks) & execute! I also Order products for waitstaff, delegate tasks, and serve as the Day off event Point of contact, speaking directly with clients, managing bar sales, and ordering. Place SOP’s in place for organization, daily, and cleaning tasks.
I specialize in logistically planning the execution of your event with all information from the event planner.
I’m most proud of assisting my client with the successful execution of their event; I’m most proud of my committed contractors (waitstaff) willing to go above and beyond to get the job done.
What sets me apart from others is my desire to grow the industry by implanting a training system. Also, getting the news about the Banquet server career, they can earn $25 an hour to start with fool benefits when working at a hotel.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
Elle from Elegant event Staffing: she’s an entrepreneur at heart. She introduced me to this business, I worked as her assistant briefly.
Esther Chi: She’s my lead Event Manager; her creative and visionary mind always blows me away, she is my number one cheerleader
Don Taylor: Equipment Logistics: He manages and organizes all equipment. He’s a lifesaver and loves what he does.
Main Severes: Without them, we wouldn’t be able to execute!
Pricing:
- Waitstaff: starting @$150+
- Bartender: starting @ $200
- Day Of Event Coordination: starting @$350
- Event Planning: starting @ $500
- Equipment logistics: $500
Contact Info:
- Website: www.theartinservice.com
- Facebook: https://business.facebook.com/latest/self_view?nav_ref=pages_classic_isolated_section_inbox_redirect
Image Credits
Rahmeek Rasul Profile photo phatagrapher
