A collection of award-winning boutique hotels, restaurants & spas awaken the senses with experiences that feed the soul.
Montreal, Québec
Born in Montreal, Corner Collection believes feel-good moments are the essence of living. Corner is an award-winning collection of boutique hotels, restaurants and spas that awaken the senses with experiences that feed the soul. Current properties : Hôtel Nelligan, Hôtel Place d’Armes, Corner Appartments, Rainspa, Brasserie 701, Kyo Bar Japonais, Terrasse Place d'Armes, Modavie, Mama C, Mama C Café, Méchant Boeuf, Terrasse Nelligan & Lovebird. Three years after immigrating from Greece, Tony Antonopoulos opened his first restaurant in Old Montreal named "Le Coin" on August 4, 1973. His brother Costa joined him in 1976, and together they developed a hospitality business that has thrived for over 45 years, known until recently as Groupe Antonopoulos. In 2022, Tony entrusted the continuation of his part of the business to his 4 children; Dina, Anna, Dimitri and Maria. To pay homage to their father's first restaurant, Corner Collection was born. ____ Née à Montréal, Corner Collection croit que les moments de bonheur sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutique, de restaurants et de spas qui éveille les sens avec des expériences qui nourrissent l'âme. Propriétés actuelles : Hôtel Nelligan, Hôtel Place d’Armes, Corner Appartements, Rainspa, Brasserie 701, Kyo Bar Japonais, Terrasse Place d'Armes, Modavie, Mama C, Mama C Café, Méchant Boeuf, Terrasse Nelligan & Lovebird. Trois ans après avoir quitté sa Grèce natale, Tony Antonopoulos ouvre son premier restaurant dans le Vieux-Montréal nommé "Le Coin" le 4 août 1973. Son frère Costa le rejoint en 1976 et ils développent ensemble une entreprise hôtelière florissante pendant plus de 45 années, connue jusqu’à récemment sous le nom “Groupe Antonopoulos”. En 2022, Tony confie la continuation de sa part de l'entreprise à ses 4 enfants: Dina, Anna, Dimitri et Maria. Pour rendre hommage au premier restaurant de leur père, Corner Collection est née.
On-site · Montréal
The attendant is responsible for cleaning and maintaining the hotel's public areas, including hallways, restrooms, and elevators, to ensure high hygiene standards. They must also monitor supply levels and report any maintenance issues while working discreetly around guests.
On-site · Montréal
The Chef de partie is responsible for supervising the kitchen section, ensuring high-quality food preparation, and managing inventory. They must coordinate team tasks, maintain strict hygiene standards, and ensure consistent execution of recipes during service.
On-site · Montréal
The Maître d'hôtel is responsible for overseeing dining room operations, coordinating staff, and ensuring an exceptional guest experience. They will manage team schedules, handle special requests, and maintain high standards of service and hygiene.
On-site · Montréal
The Maître d'hôtel is responsible for overseeing the dining room team, ensuring seamless service, and maintaining high standards of guest satisfaction. They also handle administrative tasks, staff scheduling, and training to foster a positive and inclusive work environment.
On-site · Montréal
The room service attendant is responsible for taking food and beverage orders and delivering them promptly to guest rooms. Additionally, they must manage minibar inventory and ensure the cleanliness of service areas and corridors.
On-site · Montréal
The Executive Chef will oversee kitchen operations, including menu development, food quality control, and staff management. They are responsible for optimizing inventory, ensuring food safety standards, and fostering a collaborative team environment.
On-site · Montréal
The server is responsible for providing exceptional, personalized service to guests while maintaining the cleanliness and organization of the dining area. They must collaborate with the kitchen team to provide expert recommendations on food and wine pairings to ensure a memorable dining experience.
On-site · Montréal
The server is responsible for providing personalized, high-quality service to guests in a banquet setting while ensuring the dining area is properly prepared. They must collaborate with the kitchen team to offer expert food and wine recommendations and maintain a professional, welcoming environment.
On-site · Montréal
The Banquet Head Maitre d' coordinates banquet operations, including staff supervision, event setup verification, and ensuring high service standards. They act as the primary point of contact for clients during events to ensure a seamless and memorable experience.
On-site · Montréal
The attendant is responsible for cleaning and maintaining the hotel's public areas, including hallways, elevators, and restrooms. They must ensure high standards of hygiene and sanitation while working discreetly to support the guest experience.
On-site · Montréal
The Chef Suiteur acts as the primary liaison between the kitchen and the dining room, ensuring the quality, temperature, and presentation of dishes before they are served. They are responsible for managing the kitchen pass, coordinating with service staff, and maintaining high standards of cleanliness and efficiency.
On-site · Montréal
The Second Cook is responsible for preparing ingredients, executing recipes, and maintaining high quality standards while supporting the chefs of parties. They must also ensure a clean and safe workspace, manage inventory, and verify the quality of daily product deliveries.
On-site · Montréal
The Premier Cuisinier is responsible for preparing ingredients, cooking, and maintaining high quality standards while supporting the kitchen team during service. They must ensure a clean and safe workspace while managing food storage and daily deliveries according to executive chef instructions.
On-site · Montréal
Supervise the kitchen team and manage a section, ensuring ingredients, equipment, and work processes are ready and organized for service. Prepare and cook dishes according to recipes and quality standards, oversee plating, and maintain food safety and cleanliness.
On-site · Montréal
The Sous-Chef will supervise daily kitchen operations, assist the executive chef with menu planning, and ensure high-quality food preparation. They are also responsible for training, motivating, and managing the kitchen team to maintain service standards.
On-site · Montréal
The Executive Sous-Chef assists the Executive Chef in managing daily kitchen operations, overseeing staff, and ensuring high standards of food quality and safety. They are responsible for menu development, inventory control, and fostering a collaborative team environment.
On-site · Montréal
The breakfast cook is responsible for preparing ingredients, cooking dishes according to recipes, and maintaining high quality and safety standards. They also support the kitchen team by facilitating mise-en-place and ensuring efficient service flow.
On-site · Montréal
The Maître d'hôtel will coordinate and supervise the banquet service team to ensure a seamless and professional guest experience. They are responsible for planning schedules, managing special requests, and maintaining high standards of service and hygiene.
On-site · Montréal
The restaurant manager is responsible for overseeing daily operations, including staff recruitment, training, and scheduling to ensure high service standards. They also manage budgets, inventory, and customer satisfaction to maintain the restaurant's reputation for excellence.
On-site · Montréal
Oversee daily kitchen operations and support the Executive Chef in maintaining food quality. Manage kitchen staff and ensure efficient food preparation and service.