This paper focuses on hotel restaurant staff shift scheduling problem. Personnel costs make up a high percentage of the total operating costs at hotels and hotel restaurants, so keeping those costs down is a critical management issue for these managers. We developed the Total Shift Scheduling Model (TSSM) as a method for creating restaurant shift schedules that can maintain service quality while cutting costs (by keeping personnel costs to a minimum). The TSSM simultaneously delivers quality customer service while considering employee tasks, as it is designed to calculate the optimum number of personnel needed. More specifically, the TSSM (1) forecast the number of likely restaurant customers by looking at past operational history and accommodation trends, (2) calculates the number of workers needed by looking at what employees do on the job and how duties are assigned at the restaurant, (3) calculates workload by looking at what services employees provide and operational trends in the restaurant, and (4) creates an employee shift schedule. With these steps, the TSSM is able to produce shift schedules designed to level out employee workloads and improve customer service, thus reducing overall labor costs. We then make use of the insights gained through this process to verify the effectiveness of the TSSM, and obtain the desired results.