Food, Beverage & Hospitality · Employer knowledge

Alcohol & licensed premises

Use this pathway only where the business sells or supplies alcohol. Identify the licence and conditions that apply, make sure required management arrangements are in place, and build host responsibility into day-to-day service.

The Sale and Supply of Alcohol Act 2012 regulates the sale, supply and consumption of alcohol in New Zealand. Its object includes safe and responsible sale, supply and consumption and minimising alcohol-related harm. The Act provides for on-licences, off-licences, club licences and special licences, with conditions and permissions differing by licence type.

Where section 214 applies, a manager who holds a manager's certificate must generally be on duty at all times alcohol is being sold or supplied to the public on licensed premises. The Act contains exceptions, so businesses should check their licence type and circumstances rather than applying that statement universally.

Licensed businesses must also manage statutory restrictions relating to intoxicated people and minors. Licence conditions, local alcohol policies and decisions of licensing bodies can add operation-specific requirements. This guide therefore supports management but does not replace the actual licence and its conditions.

What should a licensed business have in place?

Correct licence & conditionsConfirm the licence type, permitted activities, trading hours and every condition applying to the premises or event. Keep the licence available as required.

Certified managementWhere the Act requires a manager on duty, roster an appropriately certificated manager and manage changes or temporary arrangements under the applicable statutory process.

Minors & intoxicationTrain staff on the rules applying to minors, restricted or supervised areas, evidence of age, intoxication and refusal of service.

Host responsibilityBuild responsible service practices into normal operations, including the availability of required non-alcoholic refreshments and food where applicable and practical arrangements that support safe consumption.

Manager check

Is our alcohol licence current and are its specific conditions understood?
Are we operating only within the activities, area and hours authorised by the licence?
Where a certified manager must be on duty, is that requirement reliably covered?
Do staff understand acceptable evidence-of-age documents and the rules affecting minors?
Can staff recognise signs of intoxication and follow the business process for refusing further alcohol service?
Are required food, non-alcoholic and low-alcohol options available where the Act or licence requires them?
Do inductions and refreshers match the actual licence conditions rather than a generic hospitality checklist?
When the licence, premises, hours or operation changes, do we check whether licensing approval or another process is required?

Scope: This pathway is additional to Food Act, employment and workplace health-and-safety requirements. A café, beverage producer or other business that does not sell or supply alcohol under a licence does not need to treat alcohol licensing as a general food-business requirement.

Sale and Supply of Alcohol Act 2012 →Ministry of Justice: alcohol regulation →Back to Food, Beverage & Hospitality Hub

NZQC provides practical educational information. It is not legal advice and does not certify that a provider is compliant. Check the official source and the requirements that apply to your service, contracts and scope.