Dominick Iaderaia
Area Manager at Auto-Chlor System
Portland, Oregon
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Dominick Iaderaia is a Washington-based operations professional who has opened and helped design more than 20 restaurants throughout his career. His experience reflects a consistent effort to improve performance, control costs, reduce waste, and enhance profitability across restaurants, breweries, and foodservice operations.
Dominick began in the food 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 responsibilities included managing planning, booking, and promotional activities; organizing large gatherings; consulting with clients to define event objectives; hiring and supervising volunteers and support staff; reviewing invoices; approving payments; and inspecting facilities to ensure they met client expectations.
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, developed, and promoted employees to build capable leadership teams. By implementing structured sales strategies and reinforcing customer service practices, he consistently exceeded targets and increased profitability. He also prepared financial and operational reports, maintained financial controls, identified opportunities to streamline processes and expense streams, and worked closely with executive leadership, including the vice president and ownership, to address sales challenges and support 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, with full responsibility for financial performance, budgeting, profit and loss, staffing, marketing oversight, menu planning, and guest satisfaction. He managed cost controls, scheduling, and training; collaborated with a chef to expand menu offerings; reviewed sales and purchasing data to guide inventory decisions; and partnered with catering teams to support special events 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.
