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 Maintenance Technician is responsible for the daily and periodic maintenance of hotel facilities and automated equipment. They must perform regular inspections, diagnose technical issues, and implement solutions to ensure optimal guest comfort and operational efficiency.
Sur place · Montréal
The host is responsible for creating a welcoming atmosphere by managing guest arrivals, table assignments, and reservations via OpenTable. They also support the dining room team to ensure a seamless and memorable guest experience.
Sur place · Montréal
The coordinator will manage financial controls, payroll validation, and administrative tasks for the restaurant department. They will also oversee customer requests, group reservations, and event coordination while supporting the management team.
Sur place · 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.
Sur place · Montréal
The pastry chef is responsible for preparing a variety of desserts, chocolates, and pastries while maintaining high quality and hygiene standards. They will also manage the pastry laboratory, supervise junior staff, and collaborate with the kitchen team to ensure efficient service.
Sur place · 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.
Sur place · Montréal
The General Manager oversees all hotel operations, including lodging, dining, and wellness services, to ensure high standards of quality and guest satisfaction. They are responsible for managing the property's financial performance, leading the team, and maintaining the brand's prestige.
Sur place · 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.
Sur place · Montréal
The Storekeeper is responsible for managing the receipt, storage, and distribution of goods while ensuring inventory accuracy and cost control. They will oversee supply chain operations, maintain storage facilities, and collaborate with department heads to optimize procurement processes.
Sur place · 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.
Sur place · 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.
Sur place · Montréal
The Suiteur coordinates the service flow between the kitchen and the dining room, ensuring dishes are delivered promptly and meet quality standards. They also assist with table service, maintain station cleanliness, and provide information to guests.
Sur place · 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.
Sur place · Montréal
The General Manager is responsible for the overall operations, financial performance, and service excellence of the Modavie restaurant. They will lead and mobilize kitchen and service teams while ensuring strict adherence to hygiene standards and customer satisfaction.
Sur place · 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.
Sur place · Montréal
The valet is responsible for providing high-quality guest services, including greeting guests and efficiently managing vehicle parking. They must also maintain the cleanliness of the arrival area and coordinate effectively with other hotel departments.
Sur place · Montréal
The host is responsible for creating a welcoming atmosphere by managing guest arrivals, table assignments, and reservations via OpenTable. They also support the dining room team to ensure a seamless and memorable gastronomic experience for all guests.
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 presentation standards, and assisting the service team to ensure a seamless guest experience.
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
Coordinate dining-room service by communicating orders to the kitchen, checking dishes for presentation and temperature, and delivering them promptly. Set up service stations, clear tables, support kitchen and service teams, maintain a clean and safe workplace, and provide welcoming, informed guest service.