A conversation where we meet one of the key individuals who make Operahuset what it is. A person who plays a vital role in Operahuset's story and contributes to the experiences, hospitality, and inclusive gastronomy. Together, we continue to create memorable moments – one dinner, one celebration, and one experience at a time.
This time, we meet Casper Lidman, Operations Manager at Café Opera.
Hello Casper! Tell us about yourself.
I was born and raised in Västerås and am 29 years old. Already as a teenager, I started working part-time in restaurants, but I quickly realized that this was the industry I wanted to be in. Since then, I have worked both in the mountains and abroad. I have also been at destinations such as Steam Hotel and Ellery Beach House, where I learned to combine dining experiences with parties and atmosphere.
You are the Operations Manager at Café Opera. What does that entail in practice?
As Operations Manager, my mission is to ensure that the entire operation runs smoothly – every evening. This includes, among other things, making sure that the bar staff are aware of guests' intoxication levels and that security guards work safely and professionally. I am also responsible for maintaining order in all serving areas and for handling technical disruptions 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, yet you appear incredibly calm. How do you manage that?
I have learned that stressing does not help – quite the opposite. When the pace is high around us, I need to be the one who remains steady. Of course, things can get turbulent at times, but it's crucial 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 quite like Café Opera in Sweden – perhaps not even in Europe? The grandeur, the history embedded in the walls, the ceiling paintings, everything. It feels fantastic to be part of creating experiences in such an iconic setting.
How would you describe the nightclub's atmosphere?
Café Opera is a destination. It is prestigious, yet not rigid. Guests come here to sip cocktails at the bar, socialize, and dance to great music. We put a lot of care into the details of the guest experience: lighting, soundscape, service – all to create a comprehensive experience that feels exclusive, yet accessible.
What is Café Opera's greatest strength in today's competitive nightlife?
First and foremost: the environment. It truly is in a class of its own. But what truly makes a difference is the team and our continuous forward-thinking approach. We dare to invest in the experience – from the bar's offerings to a digitized cloakroom 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 dedicated and creative promoters who deeply understand their target audience. They are skilled at reaching out via social media and staying abreast of current trends. This ensures that we constantly attract new patrons, international guests, and a diverse mix that keeps the club vibrant and exciting.
What do you think characterizes a truly great evening?
A truly great evening begins even in the queue – with people arriving on time, enthusiastic, well-dressed, and with the right attitude. Then it's about the overall experience: the music is perfect, the atmosphere in the rooms is uplifting, the staff are enjoying themselves, and the guests are happy. You can feel a unique energy.
What is the strangest thing someone has left behind at the club?
You wouldn't believe how much we find… Everything from megaphones to underwear. But perhaps the most surprising is the sheer number of ID documents we find every week – 20 to 30 is not uncommon.
Café Opera is more than a nightclub – tell us about your event operations.
We work extensively to utilize this fantastic venue even outside club hours. It can be a nightclub until 4 AM, followed by breakfast for 120 people at 8 AM. We have hosted SHL pre-parties, large dinners on the dance floor, and incredible events. One of my favorite examples is when we had a Spotify event with a global star on stage – just a few hours later, we opened as usual for the club. This type of flexibility is unique.
Give an example of what an evening could look like
A pleasant arrangement would be to begin with an aperitif in Lagerlunden, while our culinary leader Emanuel prepares a barbecue dinner outside. This creates a relaxed and inviting start. The evening then continues with dinner in the magnificent salon – a setting with high ceilings, historic ceiling paintings, and a festive atmosphere that is literally embedded in the walls.
What is the biggest challenge – and the greatest reward – in your role as Operations Manager?
The challenge lies in managing everything simultaneously – technology, staff, guests, security – while still keeping a cool head. There might be 3000 people queuing outside, and you have to plan and assess risks in real-time. The reward is when you see everything flowing smoothly: guests are having fun, the team is working together, and the evening turns out exactly as hoped.
How do you want guests to feel when they leave after an evening?
That they had a fantastic time! Great music, friendly security, and wonderful staff. That everyone felt welcome and well-cared for. 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 am quite down-to-earth and unpretentious. I help out wherever needed, whether it's carrying crates or stepping in at the bar. 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 am very immersed in this, but I enjoy running without music. Feeling the daylight, being out in the sun. Otherwise, I like to listen to music that is far from what we play at the club – opera, old rock, things 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 aspire to be managers immediately, but you must start by becoming truly proficient at what you do. Show that you are eager, take initiative, but do so through action. It's a profession where one moment you might be fixing a pipe in the basement, and the next you are in a meeting with the police – you must be flexible and solution-oriented.
What is the first thing you do when you arrive at work?
I make an oat milk cappuccino, take a routine round, and check that everything is ready for the evening. I ensure that everyone is present, feeling well, and properly dressed. Then I warm up the staff meal and eat with the team – after that, we're good to go!
What is your favorite spot in Operahuset when it's empty?
The Dining Room. Especially around 3:30 AM, when everything is concluded. It is quiet, yet an echo of what has just transpired lingers. I remove my earpiece, lean back, and simply exhale. It is a truly unique sensation.
If you could invite anyone to an evening at Café Opera, dead or alive – who would it be?
My grandfather. He was a hard-working bon vivant, a true party enthusiast. I was a teenager when he passed away, and I would have genuinely loved to experience adult life with him. He would have adored Café Opera – I am certain of it.
What do you always carry in your pocket during a club night?
The restroom key. Someone invariably panics because they cannot open the door – at which point, I simply rush over to resolve the situation.
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 combines two strong and distinctive cocktails into one; individually, they possess clear personalities, but together, they create something entirely unique. Much like my job!
