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.
Sur place · Montréal
The bartender is responsible for providing exceptional service, preparing creative cocktails, and maintaining a clean and well-organized bar environment. They also oversee the bar staff, manage inventory, and assist in creating and updating the cocktail menu.
Sur place · Montréal
Provide personalized service to guests by advising on local attractions and managing their requests throughout their stay. Collaborate with the front desk team to handle arrivals, departures, and administrative tasks while ensuring high standards of guest satisfaction.
Sur place · 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.
Sur place · Montréal
Provide exceptional, personalized service to guests while recommending dishes and wine pairings. Maintain the cleanliness of the dining area and ensure efficient table service and payment processing.
Sur place · 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.
Sur place · Montréal
The server is responsible for providing exceptional, personalized service to guests while guiding them through the menu and wine pairings. They must also maintain the cleanliness of the dining area and ensure efficient table management throughout the service.
Sur place · Montréal
The Maître d'hôtel is responsible for ensuring an exceptional guest experience through warm welcomes and professional service coordination. They supervise the dining room team, manage pre-shift meetings, and handle administrative tasks to maintain high operational standards.
Sur place · Montréal
Responsible for preparing breakfast ingredients and executing culinary preparations according to high-quality standards and recipes. Supports the Chef de Partie in optimizing mise en place and maintaining a clean, safe workspace following food safety regulations.
Sur place · Montréal
The Maître d'hôtel is responsible for ensuring an exceptional guest experience through warm welcomes and professional service coordination. They supervise the dining room team, manage scheduling, and maintain high operational and hygiene standards.
Sur place · Montréal
Supervise the kitchen team and daily operations while assisting the Executive Chef with menu planning and cost control. Ensure high-quality dish preparation and strict adherence to hygiene and safety standards in a high-volume gastronomic setting.
Sur place · Montréal
The Sous-Chef will assist the executive chef in managing daily kitchen operations, including menu planning, inventory control, and cost management. They are responsible for supervising the kitchen team, ensuring high-quality food preparation, and maintaining strict health and safety standards.
Sur place · Montréal
The Premier Cuisinier is responsible for preparing ingredients, executing recipes, and maintaining high quality standards while supporting the kitchen team. They must ensure a clean and safe workspace, manage deliveries, and contribute to efficient service during busy periods.
Sur place · Montréal
Prepare high-quality ingredients and culinary preparations following recipes to support the Chef de Partie and Sous-Chef. Maintain a clean, safe workspace and manage the reception and rotation of food deliveries.
Sur place · Montréal
Supervise the cleaning and maintenance of dishes, utensils, and kitchen equipment while leading the dishwashing team. Ensure strict adherence to hygiene standards and manage the training of new staff members.
Sur place · Montréal
Supervise the kitchen team and manage a specific section to ensure high-quality food preparation and plating. Coordinate tasks among commis chefs while maintaining strict hygiene and safety standards.
Sur place · Montréal
The Chef de Partie is responsible for supervising the kitchen team, managing section inventory, and ensuring the precise preparation and quality of dishes. They must coordinate service flow, maintain strict hygiene standards, and ensure all culinary techniques are executed according to established recipes.
Sur place · Montréal
The role involves preparing high-quality ingredients and culinary preparations following established recipes to support the Chef de Partie. Responsibilities include maintaining a clean, safe workspace and managing the receipt and rotation of food deliveries.
Sur place · Montréal
Provide high-quality, personalized service to guests on the terrace, including welcoming guests and managing payments. Collaborate with the kitchen team to recommend dishes and wine pairings to ensure a unique gastronomic experience.
Sur place · Montréal
The Maître d'hôtel is responsible for overseeing daily dining room operations, including staff coordination, training, and ensuring an exceptional guest experience. They act as a key point of contact for guests, managing special requests and maintaining high service standards throughout the establishment.
Sur place · Montréal
The Sous-Chef will supervise kitchen operations, assist the executive chef with menu planning and inventory, and ensure high-quality food preparation. They are also responsible for training, motivating, and developing the kitchen team to maintain service standards.