Ms. Dobney

Angie Dobney

Vice President of Pricing & Revenue Management Services

Rainmaker Group

Angie Dobney was named Vice President of Pricing and Revenue Management Services for The Rainmaker Group in July 2014.

Based out of Rainmaker’s Las Vegas office, Ms. Dobney is responsible for leading and managing a tight-knit team that offers traditional hotel and casino-hotel properties a wide range of services, including helping uncover new revenue opportunities, temporary revenue management staffing, as well as hiring and training new revenue management hires.

For new Rainmaker customers, Ms. Dobney and her team can serve as a de facto revenue management service – helping to set, guide and execute a property’s strategies. The service was created to assist traditional hotel and casino-hotel properties in the often-difficult task of finding and hiring experienced revenue management professionals.

Ms. Dobney’s team is not limiting its services to Rainmaker customers only. Her long-range plan is to provide a diversity of services to companies of all sizes, including managing all distribution partners, corporate strategic assessments, and fine-tuning a property’s wholesale or OTA partners.

The hospitality/revenue management executive, respected consultant, and longtime Rainmaker customer began her professional career in hotel operations. From 1998-2004, she held positions in sales and account management for leading software companies, including Springer-Miller Systems and Newmarket International.

Ms. Dobney began her revenue management career with Hard Rock Hotel, Las Vegas, in the spring of 2004. After a nearly seven-year stint as Hard Rock’s executive director of revenue management, she joined Station Casinos as its corporate director of revenue management. Most recently, she was president and lead consultant of The Dobney Group, a Las Vegas-based hospitality consulting company.

Ms. Dobney earned a Bachelor of Science degree in Hotel Management from the University of Nevada Las Vegas (UNLV) and earned Mentor of the Year Award in 2007. She is actively involved with her alma mater, currently serving as a guest lecturer.

Ms. Dobney can be contacted at 702-580-5355 or angie.dobney@letitrain.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.