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 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.
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 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.
On-site · 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.
On-site · 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.
On-site · 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.
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 maintenance technician is responsible for the daily inspection, diagnosis, and repair of hotel equipment and building facilities. They must collaborate with other departments to ensure optimal guest comfort and operational efficiency.
On-site · Montréal
The spa receptionist is responsible for greeting clients, managing appointments, and handling phone inquiries to ensure a seamless guest experience. Additionally, the role involves providing administrative support to the Spa Director and managing financial transactions at the reception.
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 dishwasher is responsible for the efficient cleaning and maintenance of kitchenware, utensils, and equipment to ensure a hygienic environment. They must also manage cleaning supplies, organize workstations, and support the kitchen team during busy service periods.
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
The front desk attendant is responsible for providing a warm, professional welcome to guests and managing all administrative aspects of their stay, including check-ins, check-outs, and reservations. They must also collaborate with other departments to ensure a seamless guest experience and resolve any issues that arise with efficiency and courtesy.
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 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.
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 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.
