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 coordinator will manage the daily administration, configuration, and documentation of hospitality and restaurant systems. They will act as the primary point of contact for vendors and provide ongoing support and training to internal users.
Sur place · Montréal
The Revenue and Performance Manager is responsible for forecasting revenue, analyzing commercial performance, and optimizing pricing and capacity across restaurants, bars, and banquet operations. They will formulate data-driven recommendations to influence business decisions and ensure the successful implementation of revenue-generating initiatives.
Sur place · 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.
Sur place · Montréal
The primary responsibility is to take food and beverage orders from guests and ensure prompt, professional delivery to their rooms. Additionally, the role involves maintaining minibar inventory and collecting used service items from guest corridors.
Sur place · Montréal
The night auditor is responsible for performing all night accounting operations, preparing financial reports, and reconciling deposits. Additionally, they ensure the security of the premises and guests while providing exceptional service and handling communications.
Sur place · Montréal
The coordinator will manage financial controls, payroll, and administrative tasks for the restaurant department. They will also oversee event coordination, group reservations, and provide operational support to the management team.
Sur place · Montréal
Responsible for taking food and beverage orders and delivering them directly to guest rooms with high quality and efficiency. Additionally, manages the collection of used trays and the restocking and cleaning of guest room minibars.
Sur place · 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.
Sur place · Montréal
The Premier Cuisinier is responsible for preparing ingredients, executing culinary preparations, and maintaining high quality and safety standards in the kitchen. They support the Chef de partie and Sous-Chef to ensure efficient service and effective kitchen operations.
Sur place · Montréal
The banquet server is responsible for providing personalized, high-quality service to guests while ensuring the dining area is properly set up and maintained. They must collaborate with the kitchen team to recommend dishes and wine pairings while anticipating guest needs to ensure a memorable experience.
Sur place · Montréal
The bartender is responsible for providing exceptional service, preparing creative cocktails, and maintaining a clean and organized bar environment. They also oversee the bar staff and ensure all guests receive a personalized and memorable experience.
Sur place · Montréal
The room service attendant is responsible for taking food and beverage orders and delivering them promptly to guest rooms. They also manage minibar inventory and ensure the cleanliness and collection of service items from hallways and rooms.
Sur place · Montréal
The front desk attendant is responsible for providing a warm and professional welcome to guests while managing administrative tasks such as reservations and payments. They also act as a point of contact for guest inquiries, resolve issues efficiently, and collaborate with other departments to ensure a seamless guest experience.
Sur place · Montréal
The Commis de salle supports the service team by clearing tables, preparing dining areas, and assisting servers to ensure a seamless guest experience. They are responsible for maintaining the cleanliness and organization of the dining room while providing proactive and attentive service to guests.
Sur place · Montréal
The host is responsible for creating a welcoming atmosphere, managing guest reservations via OpenTable, and coordinating seating arrangements. They also provide support to the dining room team and ensure the cleanliness and organization of the service area.
Sur place · Montréal
The dishwasher is responsible for maintaining the cleanliness of kitchenware, utensils, and equipment while ensuring the kitchen area remains organized. They must also manage cleaning supplies, perform regular equipment maintenance, and support the kitchen team during busy periods.
Sur place · Montréal
The Senior Advisor will act as a strategic partner to leadership, designing and implementing Talent & Culture strategies that align with business priorities. They will oversee organizational development, manage complex employee relations, and leverage data to drive performance and engagement.
Sur place · Montréal
The Suiteur coordinates the flow of service between the kitchen and the dining room to ensure dishes are delivered promptly and at the correct temperature. They are responsible for managing the kitchen pass, maintaining service standards, and assisting the service team to ensure a seamless guest experience.
Sur place · Montréal
The Director of Food and Beverage is responsible for the overall operational and financial performance of the hotel's restaurant portfolio. They must build and develop a high-caliber management team while ensuring excellence in guest experience and service standards.
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.