Dominick Iaderaia

Dominick Iaderaia is a Washington-based operations leader who has opened and helped design more than 20 restaurants throughout his career. He has focused on improving performance, reducing costs, reducing waste, and increasing profitability for restaurants, breweries, and foodservice operations. Dominick began his work in the industry as an Events Coordinator and Food Tech at Outback Steakhouse, where he spent more than 10 years. He maintained food quality and kitchen standards while coordinating event schedules and managing logistics across Michigan. His responsibilities included overseeing planning, booking, and promotional activities; organizing large parties and gatherings; consulting with clients to determine objectives and requirements; hiring and supervising volunteers and support staff; reviewing invoices; approving payments; and inspecting facilities to ensure they met client expectations. Dominick later joined BBRG Restaurant Group in Pittsburgh, Pennsylvania, serving for over a decade as District Manager and Training Manager. He supervised six locations and enforced consistent operational standards. He recruited, developed, and promoted employees to build strong leadership teams. By implementing clear sales strategies and strengthening customer service practices, he consistently exceeded targets and improved profitability. He generated financial and operational reports, maintained financial controls, identified opportunities to streamline processes and manage expenses, and worked closely with executive leadership, including the vice president and ownership, to address sales challenges and advance continuous improvement initiatives. For nearly 10 years, he served as Director of Operations and Food and Beverage at Von Ebert Brewing in Portland, Oregon. He led six locations, including four restaurants and two breweries, with full responsibility for financial performance, budgeting, P&L, staffing, marketing oversight, menu strategy, and guest satisfaction. He controlled costs, delivered training in food preparation and customer-facing roles, enforced service standards, collaborated with a chef to expand menu offerings, reviewed sales and purchasing data to guide inventory decisions, and supported catering teams and promotional efforts. After relocating to Washington State, he became an Area Manager at Auto-Chlor System, a manufacturer of commercial dish machines and cleaning and sanitizing chemicals. Outside of work, Dominick Iaderaia enjoys cooking, outdoor recreation, collecting sports memorabilia, attending live events, playing poker, and spending time with his dogs.