Dominick Iaderaia is a Washington-based professional who has opened and helped design more than 20 restaurants throughout his career. He has built his reputation on improving operational performance, reducing expenses, reducing waste, and strengthening profitability for restaurants, breweries, and foodservice operations. Dominick began his journey 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. His work included organizing large gatherings, overseeing planning and promotional logistics, consulting with clients about their goals, hiring and supervising volunteers and support staff, reviewing invoices, approving payments, and inspecting facilities to ensure client expectations were met. He later joined BBRG Restaurant Group in Pittsburgh, Pennsylvania, where he served for over a decade as District Manager and Training Manager. He supervised six locations and upheld strong operational standards. He recruited, trained, and promoted employees to build dependable leadership teams. By implementing clear sales strategies and customer service practices, he consistently exceeded performance targets and improved profitability. He also prepared financial and operational reports, maintained financial controls, managed expenses, and worked closely with executive leadership, including the vice president and ownership, to address sales challenges and promote continuous improvement. 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. His responsibilities included overseeing financial performance, budgeting, P&L, staffing, marketing, menu strategy, scheduling, and guest satisfaction. He controlled costs, delivered staff training, enforced service standards, collaborated with a chef to introduce new menu offerings, reviewed sales and purchasing data to guide inventory decisions, and supported catering 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 activities, collecting sports memorabilia, attending live events, playing poker, and spending time with his dogs. Follow on other social profiles: https://www.threads.com/@domgoblue97 https://www.reddit.com/user/Dominick-Iaderaia/