Developing a Host Responsibility Policy and Alcohol Management Plan

The principles of host responsibility include:

  • The provision and promotion of food, non and low alcohol drinks
  • Serving alcohol with care and responsibility
  • Responsible approaches to dealing with intoxicated and underage people
  • The arrangement of safe transport options

Alcohol management plan (large events)

Strategies for alcohol management An Alcohol Management Plan (AMP) is usually required for large events. The AMP is a document that outlines how alcohol sale and supply and alcohol-related risks will be managed at your event. The aim is to align these risks with procedures proven to manage them. An AMP should:

  • Be developed by the licence applicant, in consultation with regulatory agencies and other key stakeholders (e.g., ambulance, security).
  • Be based on a pre-event risk assessment specific to the type of event.
  • Integrate with other components of the event (e.g., promotion, communications, security, and staff training).
  • Detail how the event will comply with the Sale and Supply of Alcohol Act 2012 and the conditions of the special licence.

The operation of a special licence is contingent on the AMP being properly implemented.

An AMP and harm-minimisation tools must be in place well before your event takes place. Tools could include:

Entry Point Examples

  • Imposing alcohol restrictions on entry
  • Preventing intoxicated persons entering the premise
  • ID checks required before entering
  • Issuing of wristbands to identify who is of purchase age or the area they are designated to e.g. VIP or restricted

Food and Drink Examples

  • Restricting the types of alcoholic beverages sold e.g. wine only or beer.
  • Having food options that are well promoted and providing free water.
  • Providing and promoting low and non-alcoholic drinks at a reasonable price.
  • Controlling the amount of allowed to be purchased by an individual e.g. 2 drinks per person per serve.

Security Staff

  • Performing bag checks before patrons enter the premise.
  • Confiscating and disposing of prohibited alcohol.
  • Having a sufficient security  staff to patron ratio.
  • Foot patrols internal or external of the premise or both.

Other Examples

  • Training bar staff and security staff on how to proactively monitor and manage patrons for intoxication.
  • Consider family-friendly and alcohol free areas.
  • Restricting hours that alcohol is sold.
  • Duty Manager to conduct staff training and briefing before event.

Links to more information