A conversation where we meet one of the key people who make Operahuset what it is. A person who plays an important role in the Opera House's story and contributes to the experiences, the hospitality and the inclusive gastronomy. Together, we continue to create memorable moments - one dinner, one party and one experience at a time.
This time we meet Casper Lidman, operations manager at Café Opera .
Hi Casper! Tell us about yourself.
I was born and raised in Västerås and am 29 years old. As a teenager I started working part-time in restaurants, but I quickly realized that this was the world I wanted to be in. Since then I have worked both in the mountains and abroad. I have also been to destinations such as Steam Hotel and Ellery Beach House, where I learned to combine restaurant experiences with parties and atmosphere.
You are the operations manager at Café Opera . What does that mean in practice?
As Operations Manager, my job is to make sure that the entire operation runs smoothly – every night. This includes ensuring that the bar staff is aware of the guests’ level of intoxication and that the security guards work safely and professionally. I am also responsible for ensuring that all serving areas are tidy and that technical disruptions are handled quickly and efficiently. In short: I have overall responsibility for everything running smoothly – from the first guest to closing.
Your job can be extremely stressful, but you come across as incredibly calm. How does that work?
I have learned that stressing doesn't help – quite the opposite. When the pace is high around us, I need to be the one standing firm. Of course, things can get stormy sometimes, but it's important to think clearly and focus on the solution.
What did you feel the first time you stepped into the venue?
It was of course something very special. There is no other venue like it. Café Opera in Sweden – maybe not even in Europe? The grandeur, the history on the walls, the ceiling paintings, everything. It feels fantastic to be able to be part of creating experiences in such an iconic environment.
How would you describe the nightclub atmosphere?
Café Opera is a destination. It is prestigious, but not rigid. Guests come here to both sip a cocktail at the bar, mingle and dance to good music. We put a lot of love into the details of the guest journey: lighting, sound, service – all to create a holistic experience that feels exclusive, but accessible.
What is Café Operas greatest strength in today's competitive nightlife?
First and foremost: the environment. It is truly in a class of its own. But what really makes the difference is the team and that we are constantly thinking ahead. We dare to invest in the experience – from the selection at the bar to a digitalized wardrobe and everything in between. We are a close-knit team that lives for this – we care about every detail.
How do you keep the concept relevant for a new generation?
We have a group of incredibly committed and creative promoters who understand their target audience deeply. They are skilled at reaching out via social media and keep an eye on what is happening in the world. This means that we constantly bring in new blood, international guests and a mix that keeps the club alive and exciting.
What do you think characterizes a really good evening?
A really good evening starts in the queue – that people arrive on time, are excited, dressed up and have the right attitude. Then it's about the whole thing: the music is right, the atmosphere in the rooms is lifted, the staff is having fun, the guests are happy. You can tell that it's a unique energy.
What's the strangest thing someone has left behind at the club?
You have no idea how much we find… Everything from megaphones to underwear. But the most surprising thing is probably how many ID documents we find every week – 20 to 30 is not unusual.
Café Opera is more than a nightclub – tell us about the event operations.
We work hard to utilize this fantastic venue even outside club hours. It can be a nightclub until 4 am and then breakfast for 120 people at 8 am. We have had SHL pre-parties, big dinners on the dance floor and incredible events. One of my favorite examples is when we had a Spotify event with a world star on stage – just a few hours later we opened as usual for the club. That kind of flexibility is unique.
Give an example of what an evening might look like.
A nice idea is to start with an aperitif in Lagerlunden , while our culinary director Emanuel stands outside preparing a barbecue dinner. It creates a relaxed and inviting start. Then the evening continues with dinner in the grand salon – an environment with high ceilings, historic ceiling paintings and a sense of celebration that literally lives in the walls.
What is the biggest challenge – and the biggest reward – in your role as operations manager?
The challenge is managing everything happening at the same time – technology, staff, guests, security – and still keeping a cool head. There could be 3,000 people queuing outside and you have to plan and assess risks in real time. The reward is when you see everything flowing: the guests are having fun, the team is working together and the evening is just as good as you hoped.
How do you want guests to feel when they leave after an evening?
That they had a lot of fun! Good music, nice guards and lovely staff. That everyone felt welcome and taken care of. It shouldn't be stiff – people should have fun, not just stand around trying to look cool.
How would you describe your leadership style?
I would say I'm pretty down to earth and unpretentious. I help out where needed, whether it's carrying bags or jumping in to help out. I want to contribute, not just lead from the sidelines.
Do you have any passions outside of work that help you in your role?
I live a lot of this, but I like to run without music. Feel the daylight, be out in the sun. Otherwise, I like to listen to music that is far from what we play at the club – opera, old rock, the kind of music I listened to with my dad when I was little. It helps me disconnect and gain perspective.
What advice would you give to someone who wants your job?
Be humble and curious. This job is about understanding people and always being prepared to take responsibility. Many people want to be managers straight away, but you have to start by becoming really good at what you do. Show that you want to, take a place, but do it through action. It's a profession where one second you can be fixing a pipe in the basement and the next you're facing the police – you have to be flexible and solution-oriented.
What is the first thing you do when you get to work?
I make a cappuccino with oat milk, do a routine round and check that everything is working for the evening. Make sure everyone is in place, feeling good and dressed properly. Then I heat up the staff food and eat with the team – then we're off!
What is your favorite place in Operahuset when it's empty?
The dining room. Especially around 3:30, when everything is finished. It's quiet, but there's an echo of what just happened. I take the earpiece out of my ear, lean back, and just breathe out. It's a very special feeling.
If you could invite anyone to an evening at the Café, dead or alive, who would it be?
My grandfather. He was a hard-working, fun-loving man, a real party boy. I was a teenager when he passed away, and I really wanted to experience adult life with him. He would have loved the Café – I'm sure of that.
What do you always have in your pocket during a club night?
The key to the toilet. There's always someone who panics because they can't open the door - then you just have to run there and solve it.
If you could give Café Opera a new nickname – what would it be?
CO.
If your job were a cocktail – which one would it be?
Miami Vice. It's two strong and characterful cocktails in one – each with distinct personalities, but together something completely unique. Just like my job!
