Agilysis Jobs in Usa

Agilysys is a SaaS technology leader transforming the hospitality industry. Our cloud-based platform powers leading hotels, resorts, casinos, and restaurants helping them deliver seamless operations and unforgettable guest experiences. We're a team of innovators and problem-solvers bringing the art of hospitality into the digital age through technology that connects people, simplifies complexity, and drives smarter decisions. Headquartered in Alpharetta, GA, with offices across North America, APAC and EMEA, we're shaping the future of hospitality tech.

Drive growth through strategic sales:

• Execute targeted outbound prospecting campaigns via phone, email, and LinkedIn to build and maintain a robust 34X sales pipeline.
• Convert inbound leads through consultative discovery and value-based selling.
• Collaborate closely with sales engineering, product management, and implementation teams to ensure client success. This role is based out of our Alpharetta/Vegas offices and requires onsite presence.

Build lasting relationships:

• Engage with key stakeholders across hotels and restaurants to understand their strategic objectives.
• Provide competitive intelligence and actionable customer feedback to influence product development.
• Partner with marketing to refine messaging, improve campaigns, and generate qualified opportunities.

Essential experience:

• Minimum 3 years of software sales experience with a proven record of consistently exceeding quota, ideally within the hospitality sector.
• Proven expertise in outbound prospecting and closing net-new business.
• Skilled in consultative, value-based selling approaches.
• Technical proficiency to confidently deliver product demonstrations.
• Strong organizational, prioritization, and time management skills.

Bonus qualifications:

• Experience in the hospitality industry (restaurants, hotels, or resorts).
• Proficiency with Salesforce CRM.
• Familiarity with ConnectAndSell or similar outbound sales acceleration tools.

Job Title: Workday Functional Consultant (Advanced Compensation / Absence / Talent Management)

Location: Palo Alto / San Francisco Bay Area, CA (Hybrid). Candidates local to Bay Area willing to go onsite 3 days a week highly preferred

Employment Type: Long-Term Contract

Start Date: Immediate

1099 / Corp to Corp is fine

Job Summary:

We are seeking an experienced Workday Functional Consultant with 4–5 years of hands-on experience supporting Workday HR modules. The ideal candidate will have strong functional expertise in Advanced Compensation, Absence, or Talent Management (any combination of these modules is acceptable). This is a hybrid, long-term contract opportunity based in Palo Alto or the San Francisco Bay Area, and candidates must be located in or willing to work from the Bay Area.

Key Responsibilities:

• Configure, maintain, and support Workday modules including Advanced Compensation, Absence, and/or Talent Management.
• Gather business requirements and translate them into functional Workday solutions.
• Perform configuration, testing, and deployment of Workday enhancements and updates.
• Collaborate with HR, IT, and business stakeholders to optimize Workday processes.
• Support Workday releases, regression testing, and system improvements.
• Provide functional guidance and troubleshooting for Workday-related issues.
• Assist with integrations and cross-module configurations when required.

Required Qualifications:

• 4–5 years of recent experience as a Workday Functional Consultant/Analyst.
• Hands-on experience with Advanced Compensation, Absence, or Talent Management modules (any combination).
• Strong understanding of Workday business processes, security, and reporting.
• Experience gathering requirements and delivering functional configurations.
• Excellent communication and stakeholder management skills.

Preferred Qualifications:

• Experience with Greenhouse ATS is a strong plus.
• AI-savvy mindset with interest or experience in leveraging AI tools to improve HR or Workday processes.
• Experience working in fast-paced or product-based environments.

Job Summary

The Director of Restaurants oversees and directs the daily operations of AYA Soulful Dining, an elevated, soulful three-meal restaurant and In-Room Dining for a 99-room hotel, while also providing full leadership and operational oversight for Elevation Café. This leader ensures both outlets operate in alignment with Ithaka Hospitality Partners’ service standards, culinary quality, brand identity, and financial goals.

Key Responsibilities

·       Serve as the General Manager of AYA, overseeing all dining periods, service execution, and In-Room Dining operations.

·       Provide direct oversight and guidance to the Elevation Café Manager, ensuring consistent standards, scheduling, and service execution.

·       Ensure all outlet leaders and team members operate in alignment with IHP’s standards of excellence and hospitality philosophy.

·       Maintain active presence on the floor in both outlets to observe service, coach teams, support operations, and ensure seamless dining experiences.

·       Ensure proper shift coverage for AYA and Café, stepping in as needed to maintain smooth operations.

·       Conduct regular walk-throughs of both outlets focusing on cleanliness, readiness, ambiance, and service flow.

Guest Satisfaction

·       Monitor guest satisfaction in both AYA and Elevation Café, ensuring food quality, beverage execution, and service delivery consistently exceed expectations.

·       Respond promptly and professionally to guest concerns; follow through to resolution and coach team members on service recovery.

·       Maintain high visibility during peak periods, interacting with guests and ensuring exceptional hospitality.

Training & Development

·       Lead daily pre-shift huddles across both outlets to communicate key updates, menu changes, service expectations, and reservations.

·       Plan and conduct monthly departmental meetings for AYA and Elevation Café.

·       Interview, hire, train, coach, and discipline team members and supervisors in both outlets as needed.

·       Partner with IHP Leadership to create and maintain all written training programs and ensure completion of all Schoox training modules.

·       Develop Elevation Café Manager through ongoing leadership coaching, operational training, and accountability structures.

·       Support cross-training initiatives between AYA, Café, Banquets, and IRD teams.

Financial Management

·       Oversee financial performance for both AYA and Elevation Café, including revenue management, cost controls, and expense oversight.

·       Complete and analyze daily revenue reports, recaps, and forecasting documents.

·       Ensure labor management aligns with business demands while controlling costs and maintaining service quality.

·       Use Point of Sale data to drive decision-making around menu performance, pricing, guest trends, and operational efficiency.

·       Oversee requisition processes for both outlets and ensure accuracy in purchasing and inventory management.

Menu Development & Beverage Programming

·       Collaborate with the Director of Operations, Kitchen Manager, and Culinary Creative Director on menu changes, seasonal offerings, and new beverage programs for both AYA and Elevation Café.

·       Administer verbal and written testing for FOH teams to ensure menu knowledge, wine knowledge, and product understanding.

·       Lead beverage and coffee service training across both outlets; support additional training in banquets and IRD as needed.

Quality Assurance & Compliance

·       Ensure both AYA and Elevation Café operate in compliance with ServSafe, health code regulations, and IHP cleanliness standards.

·       Achieve and maintain a score of 98 or higher on all health inspections.

·       Oversee proactive maintenance for all FOH equipment in both outlets, ensuring PM schedules and repairs are completed promptly.

·       Ensure outlets consistently reflect brand standards, ambiance, and cleanliness.

Flexibility & Collaboration

·       Must have the ability to work a flexible schedule including nights, weekends, and holidays.

·       Assist IHP Leadership with forecasting roasted coffee needs and future growth planning for all café-related offerings.

·       Collaborate closely with Banquets, IRD, and other hotel departments to support cross-outlet excellence.

Software & Systems Knowledge

·       Create and manage schedules for AYA and Café staff using ADP.

·       Utilize ADACO for purchasing, receiving, and inventory.

·       Utilize Agilysys POS and reservation systems to manage floor plans, menus, reporting, and guest flow.

·       Ensure team members are trained on all relevant systems across both outlets.

Qualifications

·       Minimum 3 years of restaurant leadership experience, including at least 2 years in a supervisory or management role.

·       Experience in an upscale casual or elevated dining environment required.

·       Bachelor’s Degree in Hospitality or related field preferred.

·       Must be 21+ to serve alcoholic beverages.

·       Background in both FOH and Culinary operations preferred.

·       Strong knowledge of food, beverage, wine, and coffee programs.

·       Proven ability to lead teams, manage operations, and achieve financial objectives.

·       Ability to manage multiple outlets simultaneously with strong organizational and communication skills.

Working Conditions

·       Must be able to stand, walk, and move quickly for long periods in a fast-paced environment.

·       Ability to lift up to 35 pounds and perform physical tasks such as bending, stooping, climbing stairs, and reaching.

·       Ability to move between outlets frequently throughout the shift.

The Director of Operations will oversee F&B and Rooms Operations for a 99-room hotel. The Department Leaders for Rooms and F&B will report directly to the Director of Operations responsible for maximizing profits, employee engagement and guest satisfaction. 

Key Responsibility

Operational Oversight

• Supervise & manages team members of all day-to-day operations. Has the ability to fully understand all positions well enough to perform all duties in team members’ absence.
• Upholds Ithaka Hospitality Partners standards of excellence throughout all guests’ interactions.

Guest Satisfaction

·      Monitor, observe, and measure guest’s restaurant experience.

·      Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests and ensure team is trained properly to handle guest requests/issues

·      Works closely with the Rooms Leadership team to train, develop, mentor team members and ensure front office team delivers gracious and thoughtful service.

·      Work closely with the housekeeping and engineering teams on daily operations, defect reduction, preventative maintenance, and quality improvements. 

·      Respond to guest reviews on social media platforms and IHP guest satisfaction surveys. 

Training & Development

·      Ensure execution of daily 'huddles' to keep staff informed of pertinent information.

·      Plan and deliver monthly departmental meetings.

·      Ensure support for supervisors to maintain excellent service and quality standards. Interview, select, train, supervise, counsel, and discipline outlet(s) supervisors and staff.

·      Work in coordination with Ithaka Leadership to create and maintain a written training program and all team members trained through Schoox.

·      Work closely with the team on continuous training through various training sessions.

·      Regularly reviews, evaluates and train on customer satisfaction of the hotel to recommend new operating policies.

Financial Management

·      Review and respond to daily revenue reports, recaps, etc. for the hotel and outlets. 

·      Ensure Forecasts are reviewed, and daily revenue reports are updated with accurate budget and revenue goals.

·      Ensure Outlet Requisitions are submitted within a timely manner as needed for all food items using our in-house ordering systems.

·      Analyze Point of Sale data, departmental budgets, and financial data to ensure we are maximizing sales and profits, understanding food and labor costs.

·      Review daily labor reports to ensure efficient operations without compromising the guest experience. 

·      Work closely with the revenue management team to maximize revenue opportunities for the hotel.

·      Work closely with the General Manager on monthly and annual forecast and budgets.

Menu Development

·      Work in coordination with the Restaurant General Manager, Kitchen Manager and Culinary Creative Director on seasonal updates to food & beverage offerings.

·      Administer verbal and written testing to FOH team. Lead a daily pre-service huddle to properly communicate to the service team special reservations, dietary restrictions, changes to food and beverage menu items, and expectations of the service ahead.

Quality Assurance

·      Work closely with outlet leaders to ensure the restaurant is operated in a neat and clean manner, and ServSafe and local health code standards are met.

·      Receive a score of 98 or higher on all health inspections.

·      Ensure maintenance on all equipment is taking place proactively following manufacturer’s recommended PM schedules and repair services are coordinated as needed.

·      Monitor, develop and maintain goals using the 4 Disciplines of Execution Processes. 

Flexibility

·      Team members must have a flexible work schedule and ability to work nights, weekends and holidays

·      Contribute to the instruction and training of coffee service in other departments (banquets, restaurant, IRD).

·      Assist IHP Leadership with forecasting roasted coffee needs and growth predictions.

Software Knowledge

·      Develops and oversees service team members and student schedules using ADP. Ability to learn and use ADACO daily for purchasing, receiving and inventory. Ability to learn and use Agilysys Point of Sale and restaurant reservation systems.

·      Ability to learn and use Opera Cloud PMS.

·      Ability to learn and use KYC Hotel Optimization Software.

·      Ability to learn and use Franklin Coveys 4DX Operating System. 

Qualifications

·       Three (3) or more years’ experience in hotel leadership roles. 

·       Complete understanding of Forbes, AAA service standards and able to implement and execute them in a casual upscale environment.

·       Experience in an upscale casual restaurant environment

·       Bachelor’s degree in hospitality or related subject matter, preferred

·       Minimum twenty-one (21) years of age to serve alcoholic beverages.

·       Background in both FOH and Culinary preferred.

·       Understands and maintains a complete knowledge of all menus, all ingredients, and all techniques.

Working Conditions

·       Must be able to work on your feet for long periods of time.

·       Fast paced movements are required to go from one part of the restaurant to another.

·       Must be able to move, pull, carry, or lift at least 35 pounds.

·       Occasionally kneel, bend, crouch and climb as required.

·       Must be able to stand, walk, lift, bend and climb stairs for long periods of time.

·       Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat