Golf Facilities

• 18 hole course, par 72, designed by Jack Nicklaus

Tennis Facilities

• 12 indoor outdoor lighted Clay courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Our new Fitness Center opened in July 2018. The new facility included a two-story fitness center with cardio and strength equipment, fitness classrooms and beautiful views of the pool and golf course. A massage suite is also available as another member amenity.

Dining Facilities

• 1 Men's Grill that seats 50
• 1 Casual Dining Room that seats 100
• 1 Formal Dining Room that seats 16
• 1 Informal Dining Room that seats 80
• 1 Outdoor Dining that seats 78
• 1 Snack Bar that seats 100
• 1 Ballroom that seats 250
• 1 Banquet Room that seats 50
• 1 Meeting Room that seats 20
• 1 Meeting Room that seats 20
• 1 Meeting Room that seats 12

Special Club Features

Richland Country Club’s Hospitality Internship Program is geared for  students who wish to gain an overall understanding of what it means to manage a club.  It is a rotational internship that provides real world experience at a premier country club.  The select candidates will rotate throughout various food and beverage departments as well as attend classroom training.  Our program is designed to provide  students with the required tools and skills they will need to grow and succeed in their hospitality careers.

During our twelve week summer program, our interns will be scheduled to work in the below food and beverage outlets.  By the end of the program each intern will be exposed to first class service along with being provided the proper tools to excel as a food and beverage manager.

Program Areas

• Pool Grille Operations
• Banquet and Club Functions
• A la Carte Operations in the Waxo & Jack Nicklaus Dining Rooms
• Kitchen Operations
• Bar Operations
• Tournament Operations
• Food and Beverage Inventory
• Management Shadowing

Weekly Training Sessions

Orientation: Provide interns with an overview of the internship program, expectations, standard operating procedures and history.  

Food and Beverage Operations: Learn food and beverage basics including daily operations.

Control Function & Menu Development: Learn the resources a manager uses to attain organizational objectives. Learn recipe standards and portion control techniques.

Purchase, Receiving, Storing and Issuing Controls: Learn about purchasing controls and standards of food and cleanliness.

Budgeting & P&L Analysis: Learn how to properly calculate Food and Beverage cost. Learn the budget process and how to create a cost vs. profit analysis. Learn how to identify and take corrective actions.

Labor Cost Control: Learn how managers use staffing tools in planning labor cost controls and how orientation and training procedures can effectively reduce turnover.

Educational Requirements

All applicants must be enrolled in 4 or 2 year hospitality, tourism, business or food and beverage program.  This program will also be open to graduate students pursuing their Masters Degree in the same field.