Dominick Iaderaia Male • United States of America

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 strengthening operational performance, reducing expenses, reducing waste, and improving profitability across 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 position, he maintained food quality and kitchen standards while coordinating event schedules and managing logistics across Michigan. He handled event planning, booking, and promotional efforts; organized large parties and gatherings; consulted with clients to determine objectives and requirements; hired and supervised volunteers and support staff; reviewed invoices; approved payments; and inspected facilities to ensure they met client needs.

He 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 and implemented structured sales and customer service practices. By creating clear sales strategies and coaching teams, he consistently exceeded targets and increased profitability. He generated 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 promote 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 operations across six locations, including four restaurants and two breweries, with responsibility for financial performance, budgeting, profit and loss, 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 diversify menu offerings, reviewed sales and purchasing data to guide inventory decisions, and supported catering teams and promotional initiatives.

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.