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


Meet Our Team

OMG Hospitality Staff

Eric Leitstein


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


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


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


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


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


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


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


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.


Brent Noll


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


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


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 Venezia


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.

Paul Rinaudo


Born In Pozzuoli, Italy to European parents that loved cooking and gardening, Paul was exposed to international flavors and great ingredients early in life. Fast forward to his family moving to Virginia Beach where he began his culinary career working in fresh seafood restaurants along the Atlantic ocean. Pursuing his passion further, he attended Culinary school at Johnson and Wales University. He then made the move to San Diego for his college internship. With a career spanning restaurants at the Catamaran Resort, The Lodge at Torrey Pines, JSix Restaurant, Spike Africa’s Fresh Fish Grill and Water Grill, Paul brings a substantial amount of skill and experience to Union’s kitchen. Chef Paul’s personal style is under manipulated, fresh food that allows the great natural flavors of ingredients to shine through in each dish with an emphasis on local seafood and veggies. We are so ecstatic to have him heading our kitchen! Welcome to Union Kitchen & Tap, Chef Paul!

Sergio Rosas


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.

Union Gaslamp

Tina Heschke


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.

Jeff Webb


While growing up in the Midwest, Jeff got an early start in the restaurant industry working his way through the ranks, dishwasher, line cook, server, bartender, and management. While in college, Jeff fell in love with the Craft Beer scene. Jeff leapt into the craft beer world accepting a General Manager position at the 75th Street Brewery, Kansas City’s first micro-brewery restaurant since prohibition. Growing tiresome of Midwest winters, he decided to pack it up and move to sunny Southern California where he accepted a General Manager position with Karl Strauss Brewing Company. Jeff’s passion to work with an organization dedicated to Craft food and beverages lead him to partner with OMG hospitality group. Jeff is elated to work with an organization that shares his values of creating a culture of trust and respect, where team members learn from each other and are dedicated to providing a memorable experience.

PB Alehouse

Corri Wilson


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


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


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


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.

Jenna Barger


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.

Evan Sabin


Evan, a Northampton Massachusetts native, started cooking commercially at the young age of 15 after attending Smith Vocational High School. He then moved to Martha’s Vineyard at 19 where he started his professional career as a chef and found his passion for the industry. With this new found passion and hunger to learn, he worked seasonally between Martha’s Vineyard, New York, Boston, and the Caribbean for the next few years. Chef Evan attended the New England Culinary Institute where he trained under michelin awarded chefs. His love for travel and different cuisines led him on many culinary tours to destinations such as Italy, the Caribbean, Belize, Mexico, The U.S. Virgin Islands and many more. He now resides in San Diego where he has worked for an all-star lineup of restaurants including Craft and Commerce, Kettner Exchange, Bottega Americano (to name a few) and is now the Executive Chef at Backyard Kitchen and Tap.

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