Market Broiler History
The Market Broiler Restaurant brand was launched in Riverside, CA in 1989. The flagship restaurant has earned the coveted Best for Seafood crown for over three decades and is recognized as the The Best Restaurant in Riverside by the readers of the Riverside Press-Enterprise.
Since first opening our doors, five (5) additional Market Broiler/MB Grille locations have been opened throughout California. The Fremont and Huntington Beach locations have been designed with a casual neighborhood feel, while our locations in Orange, Ontario, and Simi Valley locations reveal larger, higher traffic versions of Market Broiler with an entertainment vibe.
If you have at least 2-4 years of full-service restaurant management experience we encourage you to reach out to us and see what we have to offer as your next employer.
Sample of Some Duties of the Assistant General Manager:
FLSA Status Exempt
Salary Range $70,3040 - $90,000 depending on Location and Experience
Bonus 5-10%
Benefits Include:
-Comprehensive on the job training.
-Bonus Opportunity
-Paid Time Off Accrual that begins on day 1
-Paid meals during your shift
-Monthly dining allowance to use to treat your family and friends
-Medical, Dental, Vision, Life Insurance, Short Term Disability Insurance and LongTerm Disability
-Retirement Plan
-3 week paid sabbatical
Check us out on the web at: www.marketbroiler.com
We are an E-Verify Employer
Selected candidate is subject to background check
Since our inception in 1989, Rodney Couch, CEO & Founder of Preferred Hospitality, Inc. (PHI), the parent company of Provider Contract Food Service, Market Broiler and MB Grille Restaurants, has made it our goal to provide guests and clients alike with the highest level of hospitality and value possible.
Provider got its start in the Inland Empire assisting churches, schools, and local organizations in building reputable food service venues.
As we have grown, we have developed programs, designed dining halls, and taught others to self-operate. While most of our clients have asked us to recreate their dining programs, at the point of transition, we always step back and listen, then assess through collaboration. Our goal is to not disrupt the culture while working towards continuous improvement.
We have had the privilege of helping clients keep their core competence focused on their strategic goals while we develop food service plans that drive participation and satisfaction through enhanced dining experiences, high-quality ingredients, fresh food concepts, and great value offerings.
Provider has not only experienced loyalty from our clients but also unheard-of longevity of employment with our associates. Many of our team members started as student-workers attending the campuses we serve, and have moved on to the highest level of management.
Our team’s talents, integrity, and passion for upholding our mission of being the best food program are represented by the accolades from the students, and the high level of client satisfaction, which has allowed us to grow with clear intent.
