Dominick Iaderaia

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

Dominick began his career as an Events Coordinator and Food Tech at Outback Steakhouse, where he worked for more than 10 years. In that role, he maintained food quality and kitchen standards while coordinating event schedules and overseeing logistics across Michigan. He managed planning, booking, and promotional efforts; organized large parties and gatherings; consulted with customers to determine their objectives; hired and supervised volunteers and support staff; reviewed invoices; approved payments; and inspected event facilities to confirm they met client needs.

Dominick later advanced to BBRG Restaurant Group in Pittsburgh, Pennsylvania, where he served 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 effective leadership teams. By implementing clear sales strategies and strengthening customer service practices, he consistently exceeded targets and improved profitability. He prepared financial and operational reports, maintained financial controls, identified opportunities to streamline processes and control expenses, and worked closely with executive leadership, including the vice president and ownership, to address sales challenges and support 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 responsibility for financial performance, budgeting, P&L, staffing, marketing oversight, menu strategy, and guest experience. He controlled costs, delivered training in food preparation and customer-facing roles, enforced service standards, collaborated with a chef to diversify menu offerings, reviewed sales and purchasing data to guide inventory decisions, and partnered with catering teams to support special events and promotional initiatives.

After relocating to Washington State, he transitioned into 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 live concerts and comedy shows, playing poker, and spending time with his dogs.