NEWRY – Dana Bullen, general manager of Sunday River, announced two staff promotions.

Jim Largess, who has led the resort food and beverage department at Sunday River since 1989, was promoted to vice president of food and beverage for the resort and hotels. He served many terms on the Newry Planning Board and is currently a selectman. He was instrumental in the start-up and operations of the Mountain Explorer transportation system four years ago, and was recently named Volunteer of the Year by the Bethel Chamber of Commerce.

Karl Strand, general manager of the Grand Summit Resort Hotel and Conference Center for the past two years, was promoted to the position of vice president of lodging. He has both hotel and culinary degrees and was a chef at the world-famous Le Cirque in New York City. He has owned his own gourmet fast food business and was vice president of Hey Day, a gourmet food chain. Prior to joining Sunday River nearly two years ago, he was operations vice president for the Crystal Springs resorts in New Jersey.

Also, Todd Bean, who has served as the food and beverage director at the Grand Hotels since May 2004, was promoted to general manager of the Jordan Grand. Bean has been with the resort since November 2002. Prior to joining Sunday River, he held a variety of positions in the resort, hotel and food and beverage fields with Shilo Management Corp. in Washington, Oregon and Utah, and with Morning Star Casino Cruises in Florida.