Dominick Iaderaia is a Washington-based professional who has opened and helped design more than 20 restaurants throughout his career. He has built his experience by strengthening operations, reducing expenses, minimizing waste, and improving profitability for restaurants, breweries, and foodservice businesses. Dominick began in the industry as an Events Coordinator and Food Tech at Outback Steakhouse, where he worked for more than 10 years. He oversaw food quality and kitchen standards, coordinated event schedules, and managed logistics across Michigan. His responsibilities included organizing large parties and gatherings, managing planning and promotional logistics, consulting with clients to determine their objectives, hiring and supervising volunteers and support staff, reviewing invoices, approving payments, and inspecting event facilities to ensure they met client needs. 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 maintained high operational standards. He recruited, developed, and promoted employees to create strong leadership teams. By implementing structured sales strategies and customer service practices, he consistently exceeded targets and increased 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 advance 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 full responsibility for financial performance, budgeting, profit and loss, team development, marketing oversight, menu strategy, and guest satisfaction. He controlled costs, delivered training in food preparation and customer-facing roles, enforced performance standards, worked with a chef to diversify the menu, reviewed sales and purchasing data to guide inventory decisions, and partnered with catering teams to support special events and promotional efforts. 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 activities, collecting sports memorabilia, attending live concerts and comedy shows, playing poker, and spending time with his dogs.