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


Feature Focus
Food and Beverage: Investing to Keep Pace
After five harrowing years of recession and uncertain recovery, revenues in the hotel industry (including food and beverage) have finally surpassed the previous peak year of 2007. Profits are once again on the rise and are expected to advance for the foreseeable future. The consequence of this situation means that hotel operators now have the funds to invest in their food and beverage operations in order to keep pace with rapidly changing industry trends and the evolving tastes of their hotel guests. One of the most prominent recent trends is the “Locavore Movement” which relies heavily on local sources to supply products to the hotel restaurant. In addition to fresh produce, meats and herbs, some operators are engaging local craft breweries, distilleries, bakers, coffee roasters and more to enhance their food and beverage options, and to give their operation a local identity. This effort is designed to increasingly attract local patrons, as well as traveling hotel guests. Some hotels are also introducing menus that cater to both the calorie and the ingredient conscious. Gluten-free, low-cal and low-carb menu items prepared with fresh, seasonal ingredients are available to more fitness-minded guests. Another trend is placing greater emphasis on “comfort” and “street” foods which are being offered in more casual settings. The idea is to allow chefs to create their own versions of these classic recipes, with the understanding that the general public seems to be eschewing more formal dining options. Finally, because the hotel lobby is becoming the social epicenter of its operation – a space which both guests and locals can enjoy – more diverse and expanded food and beverage options are available there. The August issue of the Hotel Business Review will report on all the recent trends and challenges in the food and beverage sector, and document what some leading hotels are doing to augment this area of their business.