The document contains the contact information and resume of Shubesco Heilbron who is currently a Regional Service Manager at PPECB (Perishable Products Export Control Board) ensuring successful implementation of systems and oversight of a regional office. Heilbron has over 20 years of experience in quality assurance, auditing, and management roles in the food industry. His skills and experience include resource allocation, team management, change management, financial analysis, and compliance auditing.

1. SHUBESCO HEILBRON
021-859 37 08
http://www.ppecb.com
http://finance.yahoo.com
http://online.wsj.com
H AND S-O N REG IO NAL SERVICE MANAG ER AT
PPECB
Summary Regional Service Manager ensuring the successful implementation and co-
ordination of PPECB business systems, financial budgets, corporate governance
and assume overall responsibility for the performance of the Grabouw/Worcester
Regional Office.
I am also accountable for Product Quality, Food Safety and Cold Chain mandates
respectively and covers a significant geographical spread including the Hex River
Valley, Swellendam and Ladismit production region, including the sub-office of
De Doorns.
In addition to servicing the needs of PPECB stakeholders in the area I am also
responsible for hands-on planning, organizing, leading and control across both
value streams (cold chain and inpsection).
Specialties Resource Allocation, Team Management, Organisational Change Management,
Facilitation, Compliance Auditing.
Skills Operational Risk Resource Allocation Project Implementation
Management Resource Mobilization Financial Analysis
Financial Planning Financial Reporting Financial Management
Client Service Human relations Workflow analysis
Change Management Project Coordination Inventory Management
Budget Tracking Internal Auditing Compliance Auditing
Assessment Moderating Project Planning
Experience PPECB (Perishable Products Export Control Board)
05 / 1998 - Present
Regional Service Manager
Ensure statutory service delivery according to company strategy to defined stakeholders
within financial parameters and according to future QMS/Auditing principles/requirements.
Ensure service excellence to clients and managing of experts within their various different
sections.
Develop and manage new and existing client relations.
Develop new and existing business projects.
Implement and coordinate service level agreements.
Coordinate the region’s daily functional activities.
Compile and manage the regional operational budget.
Train, motivate, lead and manage individuals and teams.
Change Management: Manage organisational change.
Manage industrial relations.
Conduct operational planning for the various product seasons.

2. Implement ad-hoc operational projects.
SABS (South African Bureau of Standards) 10 / 1997 - 04 / 1998
Quality Assessor
Audit Food Safety systems, Quality evaluation on export marine produce (fresh and
processed)
SAB (South African Breweries) 11 / 1992 - 12 / 1993
Quality Technician
Quality evaluation on botteled beverages.
Education Univerity of Stellenbosch Business School 2010 - 2011
SMDP (Senior Management Development Programme) , Strategic
Thinking, Leadership & Change Management, Financial Management,
Project Management,
Cape Peninsula University of Technology 1991 - 1993
National Diploma Food Technology , Food Legislation and
Technology, Quality Assurance, Process Engineering, Chemistry,
Microbiology
Interests Personal Development, Change management, Fishing, Global Financial Markets