Careers

 

Please visit the restaurant of interest to inquire about open positions.

 

Meet Our Team

OMG Hospitality Staff


Eric Leitstein

CEO & FOUNDER

Eric Leitstein envisioned the development of a hospitality group founded upon key principles of passion, integrity, innovation and individuality, and dedicated to building up and supporting local communities. Eric’s extensive industry background and bulldog determination helped pave the way for the establishment of OMG Hospitality Group in 2008 (named after his children, Olivia, Mason, and Gavin), and its significant expansion since. OMG now encompasses four restaurants
(Union Kitchen & Tap in Encinitas & Gaslamp, PB Ale House, and Backyard Kitchen & Tap), and is additionally affiliated with Waterbar (coming soon), Sandbar, and The Fish Shops (in Encinitas, Hermosa Beach, and Pacific Beach). Eric’s original vision has been successfully translated into locations marked by excellent customer service, dynamic menus, signature craft beverages, and a thriving corporate culture with a strong focus on giving back. Eric resides locally with his wife Teresa and three children in Encinitas, California.

Chris Cox

COO 

After moving to San Diego in his teen years, Chris Cox attended highschool and college (UCSD) locally, all the while serving in various hospitality roles and working his way up to bartending. Continually fascinated by the stimulation of working with various people in the industry, Chris stepped into his first management position in 2004… and the rest is history. After working for many years at a number of well-known San Diego restaurants and bars, Chris joined OMG as the General Manager for PB Ale House, then moved up to overseeing the Union Kitchen & Tap – Encinitas location and supervising the opening of its sister store in Gaslamp as well as the (fairly new) Backyard Kitchen & Tap in Pacific Beach. Chris now serves as the Director of Operations for the entire company, and is well-known for his passionate commitment to the personal development and coaching of every staff member.

Marilyn Long

EVENT SALES DIRECTOR

After living in the Pacific Northwest for 25 years, Marilyn Long fell madly in love with California on a vacation trip, and decided to relocate to San Diego. Marilyn began working as an office manager for a Coronado restaurant in 1993, transitioned to event sales within a few months, and was promoted to Event Sales Director in 1996, where she received Chart House’s All American Award for service excellence. Marilyn joined OMG with a deep appreciation for the company culture and a passionate desire to put the customer experience first. Marilyn’s focus on building lasting relationships with her customers, going the extra mile to minimize stress on her clients, and maintaining a critical attention to detail for the sake of seamless execution has led to the establishment of several OMG venues as prime locations for parties, corporate gatherings, and much more.

Jennifer Woody

EVENT SALES COORDINATOR

A native Texan-turned-Californian, Jennifer Woody first tasted the industry koolaid at the Mission Valley Chilis, while working as a hostess. With a career that kicked off on the front end as a Lead Trainer and Supervisor for Karl Strauss, Jennifer quickly discovered her love for event management, and moved on into banquet and wedding coordination roles. Throughout years of experience, Jennifer cultivated a sincere passion for exceeding the expectations of every guest, maintaining a positive attitude in all situations, and humbly positioning herself to continuously seek opportunities for learning. Jennifer brings all of these things (and more) to her role as Event Sales Coordinator with OMG.

Catie Davenport

SPECIAL EVENTS MANAGER

As a Northern California native who fell in love with San Diego and decided to make the jump 3 years ago, Catie has been immersed in the restaurant industry since highschool. She worked her way up quickly from hostess, to busser, to server while attending college full time and training as a competitive gymnast in Northern California. She then spent the next 6 years working in Sales and Marketing, and even started her own Wedding Cake business. Her passion for delicious cuisine and creativity (along with warm beach weather) lead her to San Diego, where she discovered a unique love for food photography. Catie recently joined OMG as Special Events Manager.

Daniel England

CORPORATE CHEF

Daniel got his first kitchen job at the young age of 13. At 18 he began his culinary studies at Le Cordon Bleu and completed his internship at the recently remodeled Pittsburgh Convention Center.  At age 20, Daniel chose to go back to school and pursue studies in Hotel, Restaurant & Institution Management at Mercyhurst College.  He then spent the next 4 years working in various restaurants in Pennsylvania, New York and Northern Virginia until he landed his first Executive Chef job at the age of 24 of Blue Water Bistro is Southwest Florida.  After to moving to San Diego in 2014, Daniel quickly attracted the attention of Eric Leitstein, CEO and Founder of OMG Hospitality Group. He was offered the position of Corporate Chef for the group, overseeing kitchen operations for all OMG locations.  Daniel’s passionate commitment to excellence carries through in his fine eye for detail, rapid ability to organize and mobilize kitchen staff, thorough assessment of the quality of materials used, and keen proficiency as a leader and visionary.

Kelan Murphy

GRAPHIC DESIGN MANAGER

By way of the Tahoe foothills, growing up in the small Northern Californian town of Colfax, Kelan has traveled around the globe to such places as Peru & Morocco gaining international education through cultural immersion and personal adaptation. These life experiences have made him an intuitive learner, leader and designer with an open mind to work together and break boundaries. Curiosity has lead Kelan to expand the realm of advertising and discover the trends that drive the cultural bus.

A graduate from the Art Institute of California San Diego, with a Bachelor of Science degree in Advertising and Graphic Design, Kelan can be found living in the beautiful community of Carlsbad, California. It is here where he continues to enjoy life outdoors, whether it’s camping, hiking, being in the water & also cooking. All the while keeping up with his passion for advertising and design by discovering inspiration in all his daily experiences.

Jamie Houtman

DIRECTOR OF OPERATIONS, 
UNION KITCHEN & TAP
GASLAMP & ENCINITAS

Originally a Canada native (eh), Jamie first established himself at Earls, a popular Canadian restaurant chain, moving from busser to server to bartender to bar manager in an astonishingly short time frame. After moving to San Diego on a whim, he found himself flourishing through a variety of roles, eventually moving into a leadership position as a multi-unit General Manager at Mammoth Mountain. After a brief (and cold) Chicago stint, Jamie returned to San Diego in late 2015 to join OMG and lead Gaslamp Union Kitchen & Tap as General Manager, and was recently promoted to his current position as Regional Manager for both Union Kitchen & Tap locations.

Waterbar


Brent Noll

GENERAL MANAGER,
WATERBAR SAN DIEGO

As a native of Salinas, California, Brent Noll never dreamed he could make a career out of food and drink. Thrown into “the industry” as a sophomore in high school, Brent started working in the “dish pit” at his mother’s small, neighborhood restaurant. After attending San Diego State University Brent returned to the Bay Area where he worked the fine dining scene and focused on learning the intricacies of food, beverage, and hospitality. It was here he discovered his passion for wine, which ultimately led him to earn his certification as a professional Sommelier. Brent then returned to San Diego and jumped into the management game at several well known San Diego restaurants, where he proceeded to develop and maintain an {“award-winning wine list” (according to Wine Spectator magazine). Brent brings his breadth of passion and knowledge to the all-new Waterbar in San Diego as its General Manager.

Megan Lix

ASSISTANT GENERAL MANAGER,
WATERBAR SAN DIEGO

Megan Lix’ passionate career has spanned over the last 18 years, 12 of which have been managing teams to deliver an amazing experience. She began in restaurants and instantly fell in love with the people, the food, and beverage and the idea of how it can bring anyone together. Understanding restaurants came naturally to her and she began to master all positions in her thirst to know more of the industry. Megan’s initial start in Denver in locally owned restaurants gave her her start but as she made her way to San Diego, she was fully captivated by the San Diego close knit industry and she continued to hone in on her craft. After working in a number of local San Diego restaurants, she found a home with OMG Hospitality Group, a place in which has helped push her already stable belief in service to a whole new level. Alongside Brent Noll, Megan Lix has the pleasure of working with an amazing team at Waterbar.

Steven Lona

EXECUTIVE CHEF,
WATERBAR SAN DIEGO

Steven Lona’s years of networking and experience have formed a special platform on which to honor the time invested in him by mentors, and upon which to continue to invest in the future of the next generation of chefs. For Steven, “food is love.” It is “one of the most timeless ways to preserve and create memory and culture”, a philosophy that he looks forward to bringing to his new role as the Executive Chef of Waterbar. In this role Steven plans to incorporate his passion for whole farm cooking and responsible sourcing, and to utilize his dedication to supporting local farmers and fishermen to create an innovative and welcoming menu inspired by the fish markets, the farms, and the seasons.

Union Encinitas


Kim Venenzia

GENERAL MANAGER
UNION KITCHEN & TAP
ENCINITAS

Born and raised in a tiny town in South Dakota, Kim Venezia took her first industry job at a young age, working her way up through serving, bartending, and managing to general management and supervisory training positions. She then spent 12 years with a local brewery restaurant and fell in love with craft beverages while developing critical coaching and leadership skills that would lead her to Union Kitchen & Tap, Encinitas. Kim’s vivacious personality and commitment to always put the customer first have helped to establish Union as an approachable venue with knowledgeable, fun team members and a critical focus on food and beverage quality.

Erik Miller

EXECUTIVE CHEF
UNION KITCHEN & TAP
ENCINITAS

I’ve always aspired to be a chef, my entire life was an effort to get to that point. Taking every opportunity in high school that lead to cooking including classes and an in-school cooking academy focused around home economic related occupations H.E.R.O. Eventually I was able to get a job at a local Italian restaurant as a dishwasher which ultimately lead to prep when I was 15. Once I graduated high school I enrolled into Le Cordon Bleu Culinary School and graduated with honors in 2008. I entered a heavily Asian inspired restaurant soon after school which to this day heavily influences my cooking style and flavors. I have cooked in many styles of restaurants from gastro pub style to James Beard award winning restaurants. I find my style to be simple, clean and executed well. I’m always looking to work with new and interesting ingredients and love the challenge of the unknown. I’ll try anything twice

Union Gaslamp


Sergio Rosas

GENERAL MANAGER
UNION KITCHEN & TAP
GASLAMP

Sergio grew up in a military family, which is never easy, but it does have its benefits by way of life lessons of dedication & determination. The eldest of three siblings, Sergio grew up very close to his immediate family & learned how to adapt, having to occasionally move from neighborhood to neighborhood, as most military families do. Being raised between Texas & California to then traveling all throughout the U.S. & parts of Mexico has helped him develop a broader perspective of life & seeing the world through other people’s eyes.

Delving into the restaurant industry a little more than decade ago, every place has taught him a new lesson that has played a part into making him who he is today. With a passion for travel & new experiences, his newest journey & joy is his daughter Cataleya. Together with his significant other, Gabriela, they reside in Chula Vista close to both of their extended families.

Colten Lemmer

EXECUTIVE CHEF
UNION KITCHEN & TAP
GASLAMP

An avid lover of all-things cooking from a very young age, Colten completed his culinary education at the Culinary Institute of America in 2012 and has continued to nourish a singular passion for the integrity of every ingredient, as well as his love for developing sustainable kitchen solutions. A quirky, driven, youthful and entrepreneurial chef, Colten looks to bring a broader and more nationwide appreciation of American comfort food to Gaslamp’s Union Kitchen & Tap.

Tina Heschke

ASSISTANT GENERAL MANAGER
UNION KITCHEN & TAP ENCINITAS

Born and raised in Southern California, Tina attended the University of California, Irvine and obtained a Bachelors of Arts in Dance. Throughout college Tina worked in restaurants, starting as a hostess and moving up the ranks into management. After graduation she decided the restaurant industry was where she wanted to stay. Tina is passionate about the business, particularly mentoring the staff and connecting with our patrons. She loves the variety each day in the industry brings and conquering every obstacle she encounters. She joined Union Kitchen and Tap, Encinitas in 2017 as the Assistant General Manager. Her favorite part about OMG is the value they place on not only the product and guest experience, but how much they appreciate their employees. Cultivating relationships in and out of the restaurants is one of the many reasons we are proud to have Tina on our team.

PB Alehouse


Corri Wilson

GENERAL MANAGER,
PACIFIC BEACH ALEHOUSE

Born and raised in sunny San Diego, Corri has created a career out of her love for the Restaurant and Hospitality Industry. Her passion for the restaurant industry first sparked while working at Mimi’s Café as a hostess. Fast forward 18 years and multiple locations and Corri has gained a vast knowledge of this industry and fully ignited that spark into a passion for what she does. In turn she passes that knowledge and connection onto her staff. Corri loves working with people and watching them grow through the training process, understanding the value behind the knowledge, and creating a great team environment. Corri became apart of the OMG Hospitality family 5 years ago because of her respect for the owner, Eric Leitstein’s, dedication for the restaurant industry. She enjoys the everyday challenges and being able to use her problem solving skills to run PB Alehouse as if it were her own. We look forward to watching her continue to grow within the OMG Hospitality Group.

Eric Sarkisian

EXECUTIVE CHEF,
PB ALE HOUSE

Chef Eric was born in Reno Nevada, grew up on a rural farm in Clovis California and finally moved to San Diego in 1989 where he currently resides. He started his culinary career in 1994 at the Clarion Bay View hotel where he took an informal apprenticeship with Chef Peter Erni, a classically trained Swiss chef. It was there that he found his passion and learned the fundamentals of being a chef. He then moved on to grow with TS Restaurant Group where he started as a line cook, and in only 3 short years moved on to be the sous chef and finally executive chef. After that, he led the Coronado Brewing Company kitchen as Executive Chef and moved on to open his own coffee shop and deli in downtown San Diego. After selling, he went on to become the 4th executive chef in 40 years at Tom Hams Lighthouse. After a five year stint there he moved on to head the PB Ale House kitchen. The rest is current history.

Dan Enjem

HEAD BREWER,
PB ALE HOUSE

Meet our new Head Brewer Dan Enjem. Dan is a San Diego native, born and raised.His passion for brewing well made beers began in 2005 with his first home brews. That passion and curiosity quickly grew and by 2013 Dan started pro brewing. Getting his start at Thorn Brewing and then brewing at Ballast Point Scripps Ranch, Dan was able to take his beer knowledge to new heights. He belonged to a team that won 15 medals at World Beer Cup, Great American Beer Festival, and Euro Beer Star from 2015 through 2018. Outside of the brewery he loves to enjoy the great outdoors by hiking, climbing, fishing, surfing and backpacking. He also has a passion for cooking and gardening at his home in La Mesa. Dan’s brewing philosophy is to brew well made beer that exemplify the style being brewed, while having the experience to brew outside the box.

Backyard PB


Ryan O’Leary

GENERAL MANAGER
BACKYARD KITCHEN & TAP

Ryan O’Leary’s track record of creating and building on successful concepts has helped to establish him in the hospitality industry as a quiet force to be reckoned with. Known for his unique ability to boost company morale while simultaneously setting high expectations, Ryan has continuously driven top-performing teams toward concrete results. He brings a long history of proven success in concept development and execution to his new role as Backyard Kitchen & Tap’s General Manager.

Michael Welch

EXECUTIVE CHEF
BACKYARD KITCHEN & TAP

Born in Rochester, NY and raised in Chicago, Michael’s first restaurant job was bussing and food running, but he found himself inexplicably drawn to the kitchen. After the chef took him under wing and taught him the basics, Michael decided to take his curiosity one step further – to Culinary School at Le Cordon Bleu in Chicago. Once he had established a strong foundation in efficiency and volume on the corporate side of the industry, Michael transitioned to work at higher caliber restaurants, where he continued to both grow his experience and nurture his passion. Michael is excited to develop the craftsmanship and culture of the cooking for Backyard Kitchen & Tap, with a particular focus on the great purveyors and artisan products that assist in the creation of outstanding offerings.

Jenna Barger

ASSISTANT GENERAL MANAGER
BACKYARD KITCHEN & TAP

Born and raised in the  foothills of North Carolina, growing up in the small farm town of Hildebran, Jenna has had a big transition into the California way of life. Working in family-run restaurants instilled the true meaning of Southern Hospitality from a young age.  At the age of 21, while attending Appalachian State University, Jenna began her 7 year long bartending career where she discovered a true passion for the hospitality industry. 

Jenna can be found living in the trendy neighborhood of North Park, California. It is here where she continues to enjoy life with her two dogs and tortoise, being a foody, and the beauty of neighboring Balboa Park.

Learn more about each OMG location by clicking the logos below.

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