Editorial Board   Guest Author

Ms. Zora

Anna Zora

Sustainability Manager, Six Senses Zil Pasyon

Originally a biologist, Anna Zora follows her biggest passion: nature. Which led her to become the Sustainability Manager of Six Senses Zil Pasyon in the Seychelles in July 2017. She believes that being a biologist is not only a job, it is a way of living with respect to nature and a commitment to the environment.

Ms. Zora has extensive knowledge of ecology, botany, marine life and wildlife and her expertise has led to one local and one international recognition of sustainability practices for Six Senses Zil Pasyon.

Ms. Zora studied in Switzerland where she became fluent in four languages in addition to her native Italian language. Following this, she studied in the University of Bologna in Italy from where she obtained her Doctorate in Marine Biology five years later. She then moved to Madagascar where she spent four years working on conservation projects related to the tourism industry. She also got involved with Conservation International for the protection of lemurs, turtle projects and marine life protection.

Ms. Zora then traveled to Seychelles, Maldives and Vietnam, where she joined Six Senses Hotels Resorts Spas for the first time as a Sustainability Consultant. She then returned to Seychelles as a Sustainability Manager and is now looking after all sustainability and conservation initiatives and projects of the resort.

Ms. Zora is an avid diver, free diver and a skipper, making the ocean her home. She also believes it is very important to spend time with her daughters teaching them how important is to care for nature and passing her love for the wildlife.

Please visit http://www.sixsenses.com for more information.

Ms. Zora can be contacted at +248 2814365 or sustainability-zil-pasyon@sixsenses.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.