Mr. O'Donnell

James O'Donnell

Chief Operating Officer

Vail Resorts Hospitality

James O’Donnell joined RockResorts and Vail Resorts Hospitality in 2002 as Corporate Director of Finance, and became Regional Director of Operations in 2004. In 2006, he became Vice President of Strategic Development, where he was responsible for the acquisition of new management contracts and developments for RockResorts and Vail Resorts Hospitality. In this capacity, he was also responsible for the acquisition and growth of Vail Resorts’ Mountain Division and other lines of business, including ski resorts and online media. Mr. O’Donnell was named Chief Financial Officer in August 2011 and Chief Operating Officer in 2012.

Before joining RockResorts, Mr. O’Donnell was an assurance and business advisory services manager for Arthur Andersen LLP, in both the Miami and Denver offices. While at Andersen, he specialized in the hospitality and real estate industries.

Mr. O’Donnell received his Bachelor and Master in Business Administration degrees from the University of Miami, in Miami, FL. He regularly speaks on industry expert panels at the American Lodging Investment Summit (ALIS), the NYU Lodging Conference and various other conferences

Mr. O'Donnell can be contacted at 303-404-1800 or jodonnell@vailresorts.com

Coming Up In The August Online Hotel Business Review


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Feature Focus
Food & Beverage: Going Casual
According to industry tracker PKF Hospitality Research, food and beverage sales represent the second- largest source of revenue for full-service hotels behind rooms. Given its financial importance, hotel operators are constantly adapting and evolving their F&B operations in order to remain current with industry trends and to meet (and exceed) guest expectations. Recent food developments which continue to proliferate include the farm-to-table movement; customized menus for those who are vegan, vegetarian, paleo or gluten-free; the appearance of smaller dishes on tasting menus; and creatively- prepared comfort foods served in more casual settings. In fact, there is a growing emphasis in the entire industry on more casual food operations. Customers are eschewing the typical breakfast-lunch- dinner/appetizer-entrée-dessert model in favor of "fast-casual" menus and service (think Panera, Chipotle or Cosi as examples). Even better if these menus are also available throughout the property, especially in social-gathering areas like the lobby, pool or bar. Some hotels are also experimenting with "pop-up" restaurants - a temporary dining option with edgy menus and design served in unexpected locations (like rooftops or lobbies) - as a way to keep things energetic and fresh. Another trend which applies to both food and wine is the option to purchase food and beverages in multiple sizes. Some operations are giving their customers the opportunity to choose - a three ounce pour of wine or a nine-ounce pour; a six-ounce filet or a twelve-ounce - the customers decide their portion size and pay accordingly. The August issue of the Hotel Business Review will document all these 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.