Aster

As Sundry & Vice grew in reputation during the Great Ohio Cocktail Boom of 2017 (yes everything happens later here, it’s true), each bartender was being plucked to spawn an equally impressive experience in another part of town. Since Cincy is the size of a Carnival Shoes in the grand scheme of American cities, that meant dozens of upscale bars mere blocks from each other. With the first offer to design my own bar program on the table, of course I jumped at the chance, and that chance came with Aster, a third floor cocktail lounge on Cincy’s historic Fourth Street. To say the design was grand was an understatement. Once a piano foundry, Aster boasted 30′ ceilings, and an immense balcony overlooking the city below. This was my first lesson in people-who-just-have-money-and-want-to-own-a-bar, as the location, design and rollout leaved much to be desired. It amazes me how often when going in from the ground up people do not use experienced designers when it comes to a bars layout and flow. Most architects I’ve come across in hospitality have little to no knowledge of restaurant flower both the workers and the guests. Even small details like maybe we should create shelves for alcohol to ok now maybe we should illuminate them because bars get dark. But these are just constraints that one has to solve for. Step 1 was open the doors, the other steps will get worked out along the way.For the bar program itself, from glassware to garnish, every detail was accounted for and an intensive 2 week training program unfolded. The drinks, and food leaned farm to table, where ingredients needed to be more natural and present in nature. Unique ingredients like kava kava which really hadn’t hit the market yet needed to be front and center, along with a nuanced wine program. Educating the public is nothing new and just takes a good bartender. Getting them to find a third floor bar with no signage pre-social media boom? That requires 2 parts experience, 1 part luck, and shake. Double strain into a rocks glass with a volcanic salt rim.

Hospitality Group: Sleep Bee Cafe LLC
Chef: Frances Kroner
General Manager: Zachary Schumate
Bar Manager: Giacomo Ciminello

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.
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.