Renewing your alcohol licence

A scale plan (drawing) shows how your premises meets the requirements for serving and supplying alcohol safely.

The scale plan needs to show:

• where alcohol will be sold or supplied – these areas should be clearly marked (including a seating plan of any outdoor or footpath areas) and must show the single alcohol area for supermarkets and grocery stores
• the principle entrances
• where the bathrooms are and how many you have
• areas that are restricted (no under-18s allowed) 
• areas that are supervised (under-18s must be with a parent or guardian).

If you don't have a scale plan drawn by an architect or draughtsperson, you can create your own – as long as the features above are clearly marked and the key measurements included.

Include the names, certificate numbers and certificate expiry dates for all of your duty managers.

Duty managers must have current manager's certificates – include copies of any manager's certificates that were not issued by Wellington City Council.

Applying for or renewing a manager's certificate

Host responsibility means creating a responsible drinking environment and looking out for your customers while they are on your premises. To hold an alcohol licence, you must have a host responsibility policy and should provide regular and ongoing staff training.

You must be able to show that you have practical measures in place to prevent problems with intoxication, inappropriate behaviour and the sale of alcohol to minors.

The six elements of a host responsibility policy are:

• preventing intoxication
• not serving alcohol to minors
• providing and actively promoting alternatives, such as low and non-alcoholic beverages
• providing and promoting an appropriate food selection
• serving alcohol responsibly or not at all
• arranging safe transport options.

Alcohol.org.nz has more information and a sample policy.

Host responsibility: guidelines for licensed premises – Alcohol.org.nz

A training plan provides staff with clear roles and responsibilities and helps them follow your host responsibility policy.

It should include things like:

• your induction plan for new staff
• a plan for training staff in new skills and tasks
• how staff will prevent intoxication and promote responsible drinking.

Staff training for the sale and supply of alcohol – Restaurant Association

When the licensing inspector looks at your application, they will consider the design and layout of the premises. Good design can significantly reduce the likelihood of disorder or criminal activities.

As part of your application, you must assess your premises using the CPTED guidelines. A self-assessment checklist is included as part of the application form.

Guidelines for CPTED for licensed premises – Alcohol.org.nz

A building evacuation scheme declaration is included in the application form.

You'll need to ask the owner of your building which category applies.

After you've submitted your application, you must post a notice to let the public know that you're intending to sell alcohol at your business.

Notify the public of your alcohol licence application

Provide current or draft menus showing food, alcohol, low-alcohol (1.15% to 2.5%) and non-alcoholic beverages.

Under the law, when licensing inspectors assess your application they must consider how your business will affect your community. This includes the effect of any noise created by your business.

You’ll need to show how you’ll manage the effect of the noise your business will create. Your application may be declined, or your trading hours reduced, if it will negatively affect your community.

Your plan must show:

• all the noise sources that apply to your business, for example, amplified music from sound system speakers
• the levels of noise that will be generated by those sources
• how the noise will be managed (including staff management, business practices, systems, and any supporting documentation).

Your noise management plan must be prepared by an acoustic consultant if:

• you trade past 3am
• you plan to play loud music or hold live performances.

Hospitality NZ has resources for members on how to complete a noise management plan and carry out a noise assessment. 

Things to cover in your noise management plan

If your premises will have an outdoor area where customers can drink alcohol, include an outdoor management plan that shows how you'll manage health and safety in this area.

The plan should include things like:

• how often staff will check the outdoor area
• how the outdoor area will be monitored by staff – for example, is it visible to staff inside the building? Will there be a duty manager based outside?
• how you will prevent people from leaving the premises with alcohol
• whether you'll have security or CCTV monitoring in the area
• details of any noise sources - for example, outdoor speakers
• if the outdoor area is on public land or the footpath, confirmation that you have pavement permission.

Outdoor seating

A safe environment is positive for your customers. It reduces the chance of damage and incidents – as well as the need for Police or Council intervention if there is an incident.

Your security plan needs to show:

• how your staff will deal with incidents (for example, an intoxicated person, a minor trying to purchase alcohol or a fight breaking out)
• how you log incidents and their outcomes
• the security company you employ, if you employ one
• your queue management plan, if your business will need to manage queuing customers.

The complexity of your security plan will depend on the type of business you run – for example, a cafe that sells wine with lunch will have fewer security concerns than a nightclub where long queues form every weekend.

A safe environment is positive for your customers. It reduces the chance of damage and incidents – as well as the need for Police or Council intervention if there is an incident.

Your security plan needs to show:

• how your staff will deal with incidents (for example, an intoxicated person, a minor trying to purchase alcohol or a fight breaking out)
• how you log incidents and their outcomes
• the security company you employ, if you employ one
• your queue management plan, if your business will need to manage queuing customers.

The complexity of your security plan will depend on the type of business you run – for example, a cafe that sells wine with lunch will have fewer security concerns than a nightclub where long queues form every weekend.

You need to include a statement of annual sales revenue verified by a chartered accountant. The statement should be for a 12-month period that ends no longer than 90 days before the date you apply.

The statement shows a breakdown of sales revenue for:

• food products
• convenience foods (eg ready-to-eat prepared foods like sandwiches)
• alcohol
• tobacco
• other revenue, such as toiletries, hardware items, newspapers and magazines
• It excludes GST, excise duty and excise-equivalent duty on tobacco products.

Statement of annual sales revenue - existing business (PDF 39KB)

Provide current or draft menus showing food, alcohol, low-alcohol (1.15% to 2.5%) and non-alcoholic beverages.

Provide a copy of your club rules or constitution.

Include the days and hours during which the premises is used for club activities. Sports clubs should include playing and training schedules.

You can submit your application at our Service Centre between 8am and 5pm, Monday to Friday. You don't need an appointment.

Service Centre

Note: If you'd prefer to have your application checked before you submit it, you can make an appointment with an alcohol licensing inspector.

Meet with an alcohol licensing inspector

Applications can't be assessed until the correct fee has been paid.

If you submit your application by:

• post, you'll be sent an invoice after your application is received.
• email, you'll be sent an invoice with payment details – once you've paid, your application will be assessed.

secretaryDLC@wcc.govt.nz
Alcohol Licensing
PO Box 2199
Wellington 6140