Dominick Iaderaia

Dominick Iaderaia is a Washington-based operations leader who has opened and helped design more than 20 restaurants throughout his professional career. He has focused on improving efficiency, reducing costs, minimizing waste, and increasing profitability across restaurants, breweries, and foodservice operations.

Dominick started in the industry as an Events Coordinator and Food Tech at Outback Steakhouse, where he worked for more than 10 years. In this role, he oversaw food quality and kitchen standards, coordinated event schedules, and managed logistics across Michigan. He handled event planning, booking, and promotion; organized large gatherings; consulted with clients to define their needs; hired and supervised volunteers and support staff; reviewed invoices; approved payments; and inspected facilities to ensure they met expectations.

He later joined BBRG Restaurant Group in Pittsburgh, Pennsylvania, serving for over a decade as District Manager and Training Manager. He supervised six locations and maintained consistent operational standards. He recruited, developed, and promoted employees to build strong leadership teams. By implementing effective sales strategies and customer service practices, he exceeded targets and improved profitability. He also prepared financial and operational reports, enforced financial controls, and identified opportunities to reduce expenses. He worked closely with executive leadership, including the vice president and ownership, to address sales challenges and support ongoing improvement efforts.

For nearly 10 years, he served as Director of Operations and Food and Beverage at Von Ebert Brewing in Portland, Oregon. He led operations across six locations, including four restaurants and two breweries, with full responsibility for financial performance, budgeting, profit and loss, team development, marketing oversight, menu strategy, and guest experience. He controlled costs, delivered training in food preparation and customer service, enforced performance standards, collaborated with a chef to introduce new menu items, reviewed sales and purchasing data to guide inventory decisions, and supported catering teams and promotional initiatives to drive revenue.

After moving to Washington State, he transitioned to the role of 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 concerts and comedy shows, playing poker, and spending time with his dogs.