What did you want to be when you grew up? Some say doctor, lawyer, actor. Kari Olsen knew she wanted to be a general manager in the hospitality industry, and that’s exactly the career path she pursued. Not only that, her career turned into a passion.

The California native was kind of “born into the industry,” she says. Her parents owned liquor stores; her grandparents owned a small restaurant. “So I’ve always been around the industry since I was a young kid—helping my parents,” Olsen explains. “I just knew I couldn’t be someone that sits behind a desk doing the same thing every day.” She put her plans into action applying to UNLV’s hospitality program in 1994, and after graduation entered the Vegas industry. She’s managed restaurants at Hard Rock Hotel, Mandalay Bay and the off-Strip Gordon Biersch. Four years ago, she joined Sushi Samba at The Grand Canal Shoppes, where she currently is general manager.

“From the minute people walk in the door, it’s my job to make sure we’re staffed, it’s presentable, make sure guests are having a good time,” Olsen says. “Here, people come for the experience; they come to get taken away.”

As the general manager, Olsen says leading by example is important, and so is having patience—a lot of it. It’s also important to be a good delegator, and she says, “I will never ask my staff to do something that I won’t do, but I also won’t do their job for them.”

Reflecting back on her career, Olsen says, “When I was younger (and) helping my dad or helping at my grandparents’ restaurant, they always taught me hard work pays off. When I was just starting out, I always wanted to know more. I always wanted to know what other managers were doing. I would come in an hour early, maybe stay late. I always wanted to be taught something new. It’s always been my passion to be a general manager.”

Libation: Tom Yam

Check out Sushi Samba’s new bar and lounge, The Tree Bar. Olsen was instrumental in bringing this new part of the restaurant to life. Enjoy signature cocktails like the Tom Yam. “It’s a take on the Thai hot and sour soup,” Olsen says. It’s mixed with made-in-house, coriander-infused gin, house-made ginger syrup, lemon juice, muddled Fresno peppers and kaffir lime leaves, and served over crushed ice and garnished with lemongrass and a kaffir lime leaf.

Benefit: Stop by The Tree Bar for Samba Hour (3-6 p.m. Sunday-Friday) for discounted food and drinks.

Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. In addition to the latest edition emailed to every week, you’ll find plenty of great, money-saving offers from some of the most exciting attractions, restaurants, properties and more! And Las Vegas Magazine is full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.