Night Drop

Halfway through 2018, a new adventure was posed. Nestled on the corner of East Walnut Hills (or as I prefer to call it, Woodburn Village), an old bank turned fine dining. Appropriately named Branch, this $2 million dollar renovation sat 70 upstairs, and 35 downstairs in the vault speakeasy bar, cleverly named Night Drop. Now, seeing as I seemed to glean onto problematic locations, this one was a real gem. No signs. Abandoned location for the past 60 years Two bars to design, and run. One, upstairs in the main dining hall, 22′ in length, while the downstairs speakeasy uncomfortably sat 12. This was a cocktail bartenders dream. A stage in which to perform. This was a space that demanded your attention and required a bar program just as curious as those that dared to venture in its doors. While the upstairs started to build its own accolades within the culinary circles, Night Drop chiseled away with a reputation of its own. Cincinnati’s finest Startenders turned out and turned up for lavish nights of fashion, music, exotic and the sublime.

Hospitality Group: LADS Entertainment
Bar Manager: Giacomo Ciminello
Creative Director: Giacomo Ciminello
Events & Activations: Giacomo Ciminello
Photography: Hailey Bollinger, Amy Elizabeth, Catie Vox

Led the pre-opening strategy and execution for a new, high-volume craft cocktail bar from concept through grand opening.
Recruited, interviewed, hired, and onboarded front-of-house bartenders, barbacks, and support staff.
Developed comprehensive training programs covering cocktail standards, service, product knowledge, and hospitality.
Created bar operating procedures (SOPs) for opening, closing, service, sanitation, and inventory control.
Designed and implemented beverage recipes, cocktail specifications, and quality standards to ensure consistency.
Managed liquor, beer, wine, and non-alcoholic beverage procurement while establishing relationships with distributors and vendors.
Built inventory management systems, including ordering schedules, pars, receiving procedures, and variance tracking.
Established beverage cost controls, pricing strategies, and pour cost targets to maximize profitability.
Oversaw installation, organization, and setup of all bar equipment, smallwares, storage, and service stations.
Coordinated with ownership, contractors, and vendors during construction and final operational setup.
Assisted in bar layout design to optimize workflow, guest experience, and service efficiency.
Secured all necessary operational supplies and ensured compliance with health department and liquor licensing requirements.
Developed opening checklists, cleaning schedules, and preventive maintenance programs.
Scheduled labor based on projected sales while maintaining labor cost goals.
Implemented cash handling procedures, nightly reconciliation, and POS best practices.
Fostered a high-performance, guest-focused culture through coaching, mentorship, and ongoing staff development.
Monitored guest feedback and adjusted service standards to deliver exceptional hospitality from opening day.
Collaborated with culinary leadership to develop food and beverage pairings and seasonal promotions.
Executed soft openings, private previews, and grand opening events while maintaining service excellence.
Analyzed sales performance, labor, and beverage costs to drive continuous operational improvements.
Ensured compliance with all alcohol service regulations, safety standards, and company policies.
Built a positive team culture focused on accountability, consistency, and memorable guest experiences.