Dominick Iaderaia

Dominick Iaderaia is a Washington-based restaurant and operations leader who has opened and helped design more than 20 restaurants during his career. He has focused on improving operational performance, reducing costs, minimizing waste, and increasing profitability for restaurants, breweries, and foodservice operations. Dominick entered the industry as an Events Coordinator and Food Tech at Outback Steakhouse, where he worked for more than 10 years. He maintained food quality and kitchen standards while coordinating event schedules and overseeing logistics across Michigan. His duties included organizing large events, managing planning and promotional logistics, consulting with clients to understand their objectives, hiring and supervising volunteers and support staff, reviewing invoices, approving payments, and inspecting facilities to ensure they met client needs. He then 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, trained, and promoted employees to strengthen leadership teams, implemented sales and customer service practices, and worked closely with other district managers to improve performance. By developing clear sales strategies and coaching teams, he exceeded targets and increased profitability. He also prepared financial and operational reports, maintained financial controls, identified ways to reduce expenses, and collaborated with executive leadership, including the vice president and ownership, to address sales challenges and advance improvement initiatives. Dominick later served nearly 10 years 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 results, team development, guest satisfaction, marketing oversight, and menu strategy.