The Steamboat Grand Hotel announces the hiring of Paul Barry as director of engineering for the hotel, which is located at the base of Steamboat Resort.

“Paul brings a wealth of knowledge not only in the arena of engineering but across the Steamboat community having played a part in some of the biggest projects in the Yampa Valley, including the construction of the Steamboat Grand,” said Mike Lomas, vice president and general manager of the Steamboat Grand. “His commitment to quality work combined with his leadership and hospitality management skills will help elevate the Steamboat Grand to new levels.”

In his new role for the hotel, Barry will oversee programs for the operations and maintenance of all equipment and physical structures at the Steamboat Grand. His duties will include making sure all hotel equipment and facilities are in compliance with local, state and national codes and regulations as well as creating and implementing annual facility maintenance and improvement plans to provide a clean, safe and comfortable experience for hotel guests.

Barry has an extensive background in facilities management in Steamboat previously operating Barry Construction Management Co. for 10 years as well as acting as construction manager for Drahota Development Co., American Skiing Co. and MCC Construction. Additional engineering experience came from positions at Pinkard Construction, E.T. LaFore Construction and Benchmark Construction. Barry served as the project construction manager on the Steamboat Grand when the hotel was built in 2000.

A member of the Construction Management Association of America, Barry has been involved in numerous projects in the Yampa Valley including Casey’s Pond, the Bud Werner Memorial Library expansion and renovation, the Routt County Courthouse renovation and restoration, the terminal expansion at Yampa Valley Regional Airport, and Howelsen Place, Alpenglow, The Olympian and The Victorian downtown developments.

The seven-story Steamboat Grand features 328 beautifully appointed guestroom accommodations, ranging from studios, parlors, double queen and king hotel rooms to one-, two- and three-bedroom condominiums as well as eight luxurious penthouses. The Grand is home to award-winning dining under the direction of Executive Chef Erik Hyslop, a full-service spa and fitness center, an outdoor heated pool and two large whirlpool spas, and 17,000 square feet of indoor/outdoor convention space including the hotel’s centerpiece 5,484-square-foot Korbel Grand Ballroom.