Dominick Iaderaia is a Washington-based operations professional who has opened and helped design more than 20 restaurants throughout his career. His work has focused on improving performance, reducing costs, eliminating waste, and increasing profitability for restaurants, breweries, and food service operations.

Dominick began in the industry as an Events Coordinator and Food Tech at Outback Steakhouse, where he worked for more than 10 years. He was responsible for maintaining food quality and kitchen standards, coordinating event schedules, and managing logistics across Michigan. He organized large events, handled booking and promotional logistics, consulted with clients to understand their objectives, hired and supervised volunteers and support staff, reviewed invoices, approved payments, and inspected facilities to ensure they met client requirements.

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 upheld consistent operational standards. He recruited, trained, and promoted employees to develop capable leadership teams. By implementing structured sales strategies and strengthening customer service practices, he exceeded targets and improved profitability. He prepared financial and operational reports, maintained financial controls, identified cost-saving initiatives, and worked closely with executive leadership, including the vice president and ownership, to address sales challenges and advance 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 responsibility for financial performance, budgeting, profit and loss, team development, marketing oversight, menu planning, and guest satisfaction. He controlled costs, delivered training in food preparation and customer-facing roles, enforced performance standards, collaborated with a chef to expand menu offerings, reviewed sales and purchasing data to guide inventory decisions, and supported catering and promotional initiatives.

After moving 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 activities, collecting sports memorabilia, attending live events, playing poker, and spending time with his dogs.