Sommelier Services Quality Audit

---
name: sommelier-services-quality-audit
description: |
  Audit the quality of sommelier work in restaurants and wine merchants and drive measurable improvement.
  TRIGGERS - Use when a sommelier needs a quality audit for restaurant guests and hospitality businesses in restaurants and wine merchants.
category: Sommelier Services
license: MIT
version: 1.0
---
# Quality Audit — Sommelier Services

Audit the quality of sommelier work in restaurants and wine merchants and drive measurable improvement. The deliverable is an audit report with scores, evidence and an improvement plan.
This skill is written for a sommelier working with restaurant guests and hospitality businesses in restaurants and wine merchants.

## When to use
- You are a sommelier preparing, delivering or reviewing this part of your work in restaurants and wine merchants.
- You need a defensible, repeatable approach that produces an audit report with scores, evidence and an improvement plan.
- A colleague, auditor or client asks how this was done and what evidence supports it.

## Key Concepts
| Term | Meaning |
|------|---------|
| Terroir | the environmental factors giving a wine its character |
| Decanting | pouring wine to separate sediment and add air |
| Vintage | the year the grapes for a wine were harvested |

## Workflow
1. **Step 1** - Define the audit sample and criteria up front, anchored to wine sales per cover and the standards for restaurants and wine merchants
2. **Step 2** - Review a sample of wine lists and observe practice where permitted, scoring consistently
3. **Step 3** - Separate isolated errors from patterns — patterns point to system fixes, not individual blame
4. **Step 4** - Report findings with evidence, and agree improvement actions that address the root causes, including incorrect storage spoiling stock
5. **Step 5** - Re-audit after the agreed interval and publish the change in scores so improvement is visible

## Profession-Specific Components
| Component | Details for Sommelier Services |
|-----------|-------------------------------|
| Core documentation | wine lists; tasting notes; cellar inventories; supplier records |
| Core tools & equipment | cellar management software; wine preservation systems; tasting glasses; temperature-controlled storage |
| People involved | restaurant guests and hospitality businesses; the sommelier; colleagues and other services in restaurants and wine merchants |
| Primary record | wine lists — keep it current, dated and attributable |

## Output Format
**Context:** [Situation in restaurants and wine merchants] | **Objective:** [What this must achieve] | **Audience:** [restaurant guests and hospitality businesses and other stakeholders]

The finished output is an audit report with scores, evidence and an improvement plan, structured as:
1. Summary of position and evidence
2. Detail, following the workflow above
3. Decisions, actions, owners and dates
4. Review point and escalation route

### Action Plan
1. **Immediate:** Confirm scope, consent and the evidence available in wine lists.
2. **Short-term:** Complete the workflow steps and record outcomes against wine sales per cover.
3. **Medium-term:** Review results, close actions, and update local procedures in restaurants and wine merchants.

## Success Metrics
| Metric | Target | Method |
|--------|--------|--------|
| wine sales per cover | Agree a local target and track the trend | Measured from wine lists and reviewed on a set cycle |
| cellar stock accuracy | Agree a local target and track the trend | Measured from wine lists and reviewed on a set cycle |
| guest satisfaction | Agree a local target and track the trend | Measured from wine lists and reviewed on a set cycle |
| waste from spoiled wine | Agree a local target and track the trend | Measured from wine lists and reviewed on a set cycle |

## Guardrails & Quality Checks
- Never let this happen: incorrect storage spoiling stock.
- Never let this happen: over-service.
- Never let this happen: breakages of valuable bottles.
- Work only within the competence and authority of a sommelier; escalate or refer anything beyond it.
- Record facts and observations, not speculation, and keep records confidential to restaurants and wine merchants's rules.
- Verify names, dates, figures and measurements twice before anything is issued or signed off.
- Use only real, verified information from the case in hand — never invent results, credentials or evidence.

## Example (illustrative)
A sommelier in restaurants and wine merchants applies this workflow for restaurant guests and hospitality businesses: they open
wine lists, work through the five steps using cellar management software, and close by recording
the outcome against wine sales per cover and agreeing the next review date. (Illustrative example only —
replace with the real details of the case in hand.)