Manon Kapfer

In management, the work is timing, coordination, and composure under pressure, and Manon Kapfer’s early roles show that structure clearly. As Assistant General Manager at Drink Factory Group, she worked inside the pace of service, where decisions have to land cleanly and the team has to move as one. At NOPI & ROVI, the Bar Manager role would have demanded the same discipline at the counter: rhythm, restraint, and control over the room’s pace.

At The Bold Type Hotel, the move to Food & Beverage Manager widened the brief beyond the bar and into the full guest experience. That kind of remit asks for attention to detail across service touchpoints, with enough range to keep the room, the bar, and the floor working together. At Four Seasons Astir Palace, she continued in another high-end setting, where the standard is set by consistency, polish, and steady execution.

Today, Manon is Bar & Restaurant Consultant of Athens, applying that operational background to the strategic side of hospitality. The role sits between service knowledge and broader oversight, drawing on years spent in demanding rooms.

In a bar like Avra, the leadership is visible in the tone of the room as much as in the drinks list.

Her work spans more than a decade across high-end restaurants, bars, and luxury hotels in Athens, Patras, and London. That range points to a career spent moving between markets and formats without losing the standards that define luxury hospitality.